Making marinades is a real skill, it’s alchemy and it’s fundamentally just a way to ‘enhance’ the already present flavours of meat, fish and even veg. Marinades can be deep and complex or really light and subtle – for example fish doesn’t benefit much from deep, long marinades, it’s to delicate where as cuts of meat like shoulders and shanks can take a hell of a lot.

The big thing to remember when it comes to marinades is that if what you are marinating is of poor quality you are wasting your time – if you taste nothing but your marinade on the end product you bought the wrong stuff!