Your special ingredient

We've finally entered the blogosphere - better late than never. We'll be sharing a few thoughts about food, drink and other things.

Great article, today, in the Observer about chef's special ingredients. It was good to see a few classics in there like Hugh Fearnley-Whittingstall's preference for tomato ketchup - it is a good product. Mind you, he went for the organic option unlike Ramsey...

We all have a special ingredient don't we? I think mine is pesto. A good quality pesto on bread, in a sandwich, on white fish, on pasta or even on it's own always makes me happy. I'm a big fan of a raw basil one by Seggiano.

What are your favourites?