Some of the country’s most widely known chefs have graced the pages of Vibe in 2014. We’ve pulled together some top tips from the likes of Heston, Paul Hollywood and more...
Heston Blumenthal’s top kitchen gadgets...
Heston revealed last month that there are three essentials you need in your kitchen: scales and a temperature probe and an oven thermometer.
He said: “You would be amazed at how many ovens, even expensive ones, are 30 degrees out. Too many people blame themselves but if your kit doesn’t work you’ve got no chance.”
Great British Bake Off judge Paul Hollywood on great Kentish food...
“The soft fruit is incredible here. I’ve got a friend who is a big strawberry farmer. He leaves me little punnetts outside the house and they are stunning. Generally I think food in Kent is very, very good.
“There are some great places to eat.
“Spitfire beer is particularly good. The Shepherd Neame family is particularly incredible, some of the stuff they produce.”
Chef to the stars Martin McNair’s decadent Eton Mess recipe...
“Try this version of a berry Eton mess: crush meringues, whipped cream with vanilla, chopped berries and, for a decadent finish, a shot of strawberry liqueur or Eau de Vie; gently mix and serve in a glass topped with strawberries and cherries.”
Great British Bake Off runner up Kimberley Wilson’s taught us to be bold...
“That’s kind of my style. I quite like experimenting and trying new things and things that people wouldn’t necessarily put together.
“It’s about having a bit of an adventure with flavour.
“I’m not saying I haven’t had some horrible mistakes.
“Strawberry and black pepper is something that has been around for a couple of years and the others, like blackberry and vanilla, you knew they would be happy together – the sharp and the creamy.
“Raspberry and basil was a little bit more unusual but that was one of the flavour combinations I used in the Bake Off and it worked quite well, so I had a little bit of confidence in that already.”
Michelin-starred chef and owner of Petts Wood’s Indian Essence, Atul Kochhar, on fusion cooking...
“For me, it is all about where you are and what you are doing and what you get in your surroundings – what fish you get in your water, what vegetables you get to your door and what kind of meat you eat.
“To be able to embrace that has been part of my upbringing.
“[Our recipes] are conceptually British flavours but we have worked them into Indian recipes. It can be done.”
“Keep it simple, keep it seasonal and you will have spectacular dishes.”
If Comptoir Libanais owner Tony Kitous could only eat on dish for the rest of his life...
For me, it has to be our grilled chicken with special marinade and satoush salad. I could have that every day of my life and not complain. Even now I have it maybe five times a week, sometimes twice a day because I’m training for marathons. One thing about Lebanese food is it is extremely healthy.
Hotel Chocolat co-founder Angus Thirwell discussed what makes a good quality chocolate...
“The secret is the melt - cocoa butter naturally melts at exactly mouth temperature. We are known for using rather a lot of it - more cocoa, less sugar.”
Four-time Michelin starred chef Jean-Christophe Novelli’s meaty tips
Back in June, the French chef taught Vibe a few tips about cooking a great steak.
First, never freeze it.
Second, serve with chips – “I just love chips,” he said. “Nothing goes with steak better.”
Third, fry it dry with only half a clove of garlic, sprigs of rosemary and thyme. “It doesn’t need anything more. The flavour alone is enough,” he said.
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