Ingredient Substitutions

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• Fresh flat-leaf parsley — Milder flavour, loses the citrusy bite but works well in cooked dishes
• Dried coriander — Use for cooked dishes only1 tsp fresh = ¼ tsp dried
• Thai basil — Works well in Asian curries

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• Dried equivalent herb — Dried herbs are more concentrated — use less1 tbsp fresh = 1 tsp dried
• Mixed dried herbs — Good general-purpose swap for most slow cooker dishes

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• Lime zest — 1–2 teaspoons gives a similar citrus fragrance2 leaves = 1 tsp zest
• Bay leaves + lime zest — Adds body as well as citrus note

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• Lemongrass paste — Sold in tubes in most supermarkets — easier to find than fresh1 stalk = 1 tbsp paste
• Lemon zest + a little grated ginger — Not identical but gives a similar fresh, aromatic quality

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• Marrow — Same family, chunkier texture — cut into smaller pieces
• Cucumber — Only works in cold dishes, not slow cooking

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• Courgette — Milder flavour, similar soft texture when slow cooked
• Portobello mushrooms — Meaty texture, absorbs flavours well

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• Fine green beans — Very similar — add at the same stage of cooking
• Frozen peas — Stir in for the last 10 minutes only

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• Turnip — Slightly more bitter, smaller — use the same quantity
• Butternut squash — Sweeter and softer, holds up well in slow cooker
• Parsnip — Sweeter, cooks a bit faster

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• Chives — Similar mild onion flavour, best used raw as a garnish
• Leek (green tops only) — Good substitute in cooked dishes
• Shallots — Stronger flavour, use half the quantity

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• Shallots — Slightly elongated but same flavour profile — halve if large
• Small white onions, quartered — Works fine in stews and braises

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• Watercress — Similar peppery bite
• Baby spinach — Milder, no pepper — works better in cooked dishes

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• Whipping cream — Slightly lower fat — works fine in most recipes
• Full-fat coconut cream — Good dairy-free alternative, adds a mild coconut flavour
• Crème fraîche — Tangier, but works well in sauces

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• Full-fat milk + a splash of double cream — Mix roughly 3:1 to match the fat content
• Evaporated milk — Good for sauces — adds creaminess without splitting

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• Sour cream — Very similar — slightly more acidic
• Full-fat Greek yoghurt — Works well if not boiled — stir in off the heat

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• Whole milk + lemon juice — Add 1 tbsp lemon juice per 240ml milk, leave 5 minutes to curdle1:1
• Natural yoghurt thinned with milk — Mix until pourable

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• Self-raising flour — Remove any added baking powder from the recipe — the flour already has it
• Cornflour (for thickening) — Use half the quantity2 tbsp plain flour = 1 tbsp cornflour

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• Plain flour + baking powder — Add 2 tsp baking powder per 150g plain flour150g self-raising = 150g plain + 2 tsp baking powder

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• Arrowroot — Same thickening power, slightly clearer finish1:1
• Plain flour — Use double the quantity — gives a slightly cloudier sauce1 tsp cornflour = 2 tsp plain flour

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• Baking powder — Weaker — use 3x the amount1 tsp bicarbonate = 3 tsp baking powder

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• Granulated sugar blended briefly — Blitz in a food processor for 30 seconds to make it finer
• Granulated sugar — Fine for most cooked recipes where it dissolves anyway1:1

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• Caster sugar blended to a powder — Blend for 1–2 minutes until fine

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• Streaky bacon, diced — Cut into small cubes — works identically1:1
• Pancetta cubes — Italian equivalent, slightly leaner and saltier
• Smoked ham, diced — Less fat, milder smoke flavour

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• Meat-free mince (Quorn, Beyond Meat) — Works well in sauces and slow-cooked dishes
• Finely diced mushrooms + lentils — Good vegan alternative — cook longer to break down

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• Back bacon — Leaner, less fat renders out — most common UK bacon
• Pancetta — Italian cured pork belly, very similar in cooking

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• Passata — More liquid — use double the quantity and reduce other liquids slightly1 tbsp purée = 3 tbsp passata
• Sun-dried tomato paste — Richer, more intense — use slightly less

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• Tinned chopped tomatoes, blended — Blend until smooth, roughly same texture
• Tomato purée + water — Mix 2 tbsp purée with 150ml water200ml passata = 2 tbsp purée + 150ml water

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• Soy sauce — Keeps it vegan-friendly, similar saltiness and umami1:1
• Soy sauce + a squeeze of lime — Closer to the real thing — the lime adds brightness
• Worcestershire sauce (small amount) — Contains anchovies, adds depth in small quantities

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• Coconut aminos — Slightly sweeter, gluten-free — works well in most dishes1:1
• Worcestershire sauce (small amounts) — Different flavour profile, use sparingly

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• Single cream — Richer, no coconut flavour — good in non-Asian dishes
• Oat milk or almond milk — Much thinner — add a tablespoon of almond butter for body
• Greek yoghurt thinned with milk — Tangier, do not boil or it will split

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• Beef stock + 1 tbsp red wine vinegar — Adds the acidity without alcohol — works very well in slow cooker braises
• Grape juice + a splash of vinegar — Good non-alcoholic option
• Extra beef stock — The simplest swap — slightly less depth but still good

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• Stock cube + boiling water — Standard swap — reduce salt elsewhere in the recipe1 cube per 500ml water
• Bouillon powder — Often lower salt than cubes, dissolves easily
• Miso paste dissolved in water — Vegetarian umami boost, works especially well with chicken or veg dishes

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• Fresh ripe tomatoes, roughly chopped — Use about 500g for a 400g tin, season with a pinch of sugar
• Passata — Smoother result, slightly less texture400g tin = 300ml passata

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• Dried chickpeas, soaked and cooked — Soak overnight, boil for 1 hour before adding to slow cooker
• Tinned cannellini beans — Milder flavour, very similar texture
• Tinned butter beans — Larger and creamier but works in most dishes

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• Garlic paste (tube) — Sold in most supermarkets — easy shortcut1 clove = ½ tsp paste
• Garlic granules / garlic powder — Good for slow cooker dishes where texture does not matter1 clove = ¼ tsp powder
• Garlic-infused oil (1 tsp) — Adds the flavour without the texture — works well in sauces

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• Ginger paste (tube) — Sold alongside garlic paste in most supermarkets1 tsp fresh = 1 tsp paste
• Ground ginger — Less fresh and bright, but works in slow-cooked dishes1 tsp fresh = ¼ tsp ground

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• Curry powder — Slightly different balance of spices, a touch more turmeric1:1
• Ground cumin + ground coriander + a pinch of cinnamon — Quick homemade approximation

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• Sweet paprika + a drop of liquid smoke — Close match if you have liquid smoke
• Sweet paprika — Loses the smoky depth but keeps the colour and mild sweetness
• Chipotle powder (tiny amount) — Smokier and hotter — use a quarter of the quantity