My Fridge and Freezer

Butter. Like most chefs, I generally use unsalted butter when I’m cooking, to give me total control over the seasoning. However, this is not essential, so use whatever you have.

Cheese. Cheddar, Parmesan and mozzarella are always in my fridge.

yoghurt. These all have a long shelf-life and are useful when you want to add just a spoonful to a sauce.

Eggs. All the eggs I use are free range.

Mayonnaise. Making your own is wonderful, but I also have a lot of respect for good-quality bought mayonnaise.