10 TIPS FROM PROS What you can learn from Freddy Bird

Easy ways to be a better cook from the Bristol chef and BBC Saturday Kitchen regular

- Freddy Bird

1 Every kitchen should have a potato ricer and a pestle and mortar. A standard masher just won’t give you beautifully smooth mash, and crushing things in a pestle and mortar releases their natural oils and makes them more aromatic, which you don’t get from just finely chopping.

2 Bunched wild oregano is the king of dried herbs. I use it all the time as a seasoning. I crumble it over roasting meats or use it to finish tomato salads. I’ve been making my own olive oil so I’ve been finishing a lot of dishes with a drizzle of that and a sprinkling of aromatic oregano.

3 My go-to four-ingredient recipe. I don’t think you can beat a beautiful bit of fish and a butter sauce made with nothing more than shallots, white wine and butter.