Hubby and I have a running joke that whenever we can’t quite figure out a secret ingredient in a dish or whenever we can’t seem to get the flavor of something right, we’ve been adding Tomato Sauce (ketchup) to the dish and bam! It comes out like a treat. Not huge amounts or never to anything sweet (yuck!) but just enough to give it that addictive sweet taste that is responsible for keeping burger joints in biz and creating fat people in New Zealand that can’t get enough sauce on their fish and chips.

We had a giggle the other day waiting in line at the sushi shop when we both spied the iconic Heinz bottle, you just can’t miss it. We nearly told the lady behind the counter to hide it – it was ruining their image as the best sushi shop around. We’re sure it was added to our oh so yummy crispy chicken sushi rolls, authentic, eh? Then what about my sister-in-law’s boyfriend, who is a Japanese cooking idol…his secret ingredient is what? You guessed it.

So to that end, I’ve been giving it a bit more of a whirl these days myself to jazz up spaghetti bolognese, eggs and even Master P’s dinner. Suddenly his bland veggies don’t taste so bad with the teeniest dollop of sauce.

So what’s your killer ingredient in the kitchen? Oh and make it easy, I’m not a domestic goddess and the more basic, the better