The chef patron of Jikoni restaurant in London advocates a generous approach to sharing cooking wisdom
My kitchen is … the place I immediately feel at home. I have only just moved, so right now it is a work in progress. I have a marble topped butcher’s block, perfect for rolling pastry, with ample pot and pan storage underneath, and open shelving with rows of things in Kilner jars. My kitchen table is draped with bright hand-blocked fabrics from India, with stacks of cotton napkins.
My favourite kitchen tool is … a heavy, stone pestle and mortar that was a gift from a friend. Spices are the backbone of my cookery. Without them, it would be the culinary equivalent of elevator music. I could use an electric grinder, and sometimes I do, but the results are never quite the same.