Last night I wrote the second of my ‘Essentials’ blogs. Today, I find no less than Marco Pierre White puts me right:

When cooking I don’t always season with salt, especially when it comes to meat. Instead, I like to season using chicken stock cubes (Knorr is my preference). I add a pinch or two when cooking all meat sauces and gravies and also when making vegetable soups. Firstly, this is more forgiving than salt and, secondly, when finishing sauces you don’t have to reduce them so much to reach their desired flavour…

Marco Pierre White in Hell’s Kitchen, page 11.