The chef-patron at London’s Alyn Williams at The Westbury and The Wild Rabbit in the Cotswolds gives us his best tips
What’s your favourite cooking shortcut?
I cook pasta in just enough water to tenderise it, then add cheese and butter to the reducing water to create an instant sauce.
What piece of kit should home cooks have in the kitchen?
A simple blender with a decent blade is a must-have.
What’s your secret seasoning?
I love dukkah, an Egyptian spice and nut blend. I also put a spoonful of Marmite into pot roasts and casseroles for depth of flavour.
What’s the most common cooking mistake?
Seasoning badly, either too much, too little, or at the wrong time. It’s always best to season at the start of cooking. You don’t need as much salt as you would at the end. Also, use a good mineralic natural salt.
What’s your go-to four-ingredient recipe?
This story is from the April 2019 edition of BBC Good Food UK.
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This story is from the April 2019 edition of BBC Good Food UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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