Gabriel Gaté:

From my research, there are several types of garlic sauce in the Middle East. Some are made with mashed potato, others with breadcrumbs. Try this: cut 3 cloves garlic into slices and soak with 2 tbsp white wine vinegar for 10 minutes. Place the garlic and vinegar in a food processor and blend with 2 slices of crustless stale bread, 2 tbsp ground almonds and the juice of 1/2 lemon to a puree. Add 3 tbsp olive oil and a little salt to taste. Hope this is what you are looking for.

Gabriel Gaté:

You can prepare your own five spice mixture by mixing together 1 tsp ground szechuan pepper, 1 tsp ground star anise, 1 1/2 tsp ground fennel seeds, 1/2 tsp ground cinnamon and 1/2 tsp ground cloves. It's probably easier to find a jar of Chinese five spice. Alternatively, just use a few ground fennel seeds and ground cloves with salt and pepper.

Gabriel Gaté:

In France green vegetables and some other vegetables are first cooked in salted boiling water, then drained. They're then reheated in some butter - yes the flavour of butter is very popular.

Gabriel Gaté:

I prefer to make pesto in a small food processor. Make sure the basil is very fresh and the leaves are unblemished. I dry 1 cup of basil leaves using paper towel, then place the leaves in a small food processor with 2 tbsp pine nuts, 3 cloves garlic, 2 tbsp grated parmesan and a little salt. Blend it to a paste then add 2 tbsp extra virgin olive oil and blend again until well mixed. Transfer to a jar and top with plastic wrap to prevent oxidation and darkening in colour.

Gabriel Gaté:

New stainless-steel pots only need to be washed in soapy water, rinsed and dried before use. There's no need for any special seasoning.