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I have been busy the last few months writing my new book which will be released nationally on the 13th of October. During this time I am discovering great ways to enhance the taste of food without adding saturated fats to the dish. For example having a really good quality non stick frypan is so important. Cooking sprays are fantastic but there is only so much they can do to stop food sticking especially if the base of the pan is thin. My suggestion is to invest in a really good quality pan and a couple of saucepans that you will have for many years if you look after them and make cooking easier. I have also discovered some products which are working well in my new recipes such as Thai Seasoning and yellow curry paste. It’s amazing what can happen to a dish just by adding the right seasonings, spices or pastes. My all time favourites to taste up a dish are chilli jam, red, green and yellow curry pastes, massaman paste and using fresh herbs can give a recipe a real lift such as coriander, mint, parsley and basil. I know that it is easier to do dried herbs but in some dishes the fresh is just so much better. I know people often ask me why do I recommend using jarred ginger and garlic, well the answer is simple, it is simple that is it. I don’t have the time to chop and crush so having it already in a jar in the fridge is so easy and handy that I just don’t bother using fresh. Having said this I would say to you though if you prefer to use fresh then please do, I just find that when I buy garlic, forget about it and then when I need it find that it has turned into a puff ball of nothing then I don’t have garlic and have to run to the shops so jarred works better for me. I have written two new sections for this book which I think your going to love, can’t say just yet but I will keep you informed when it gets closer to the launch. What I make sure with each recipe is that the ingredients is readily available in your supermarket, that it isn’t complicated and must be easy to prepare and that both young and old will enjoy the recipes. Not forgetting the health benefits of having recipes that are low in saturated, sodium and sugar is mandatory. Here is a recipe that I have written for book 5, thought you might like to try it. Annette Sym Annette’s cookbooks SYMPLY TOO GOOD TO BE TRUE 1, 2, 3, 4 and now Book 5, CD-ROM MENU PLANNER and GET MOTIVATED & LOSE WEIGHT DOUBLE AUDIO CD are sold in all good newsagencies or visit Annette`s website http://www.symplytoogood.com.au/