OK, so it’s not technically an ingredient, but time is really important in cooking.
Cooking an ingredient on a high heat for a short time or on a low heat for a long time will affect its flavour and texture. Sometimes it doesn’t matter which you choose whilst other times you need to pick the right heat and time for the job.
Time in a marinade or in the fridge after cooking can both enhance flavour.
Having the time to cook can make the difference between it being a stressful and dreaded or a relaxing and enjoyable experience.
Making time for cooking and eating can improve your relationship with food, can help increase the variety of foods you’re eating and support you to eat better.