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Felicity Cloake is the writer of the Guardian’s How to cook the perfect … and Masterclass cookery columns. If you’ve eaten it … she’s cooked it. Discuss her work or ask her a question below the line now. She’ll is answering your questions now.
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Newground asks: Does the addition of a bay leaf really make any difference at all?
Felicity:
One bay leaf, no – unless you’re making something very delicately flavoured, like a custard. Several, yes, and preferably fresh ones; dried can be musty.
I’m afraid I’m lucky enough not to be an expert on diabetic foodstuffs, so I’m entirely unqualified to give advice, but I do sincerely hope you find some joyful alternatives – the only thing that springs to mind, and I don’t know if this would be suitable or not, is Brian Levy’s book Good and Sweet, which is, I seem to recall, entirely free of refined sugars (he uses fruit though). Might be worth having a look at in case it’s of use, all the recipes I’ve tried from there have been superb. Good luck!