The Building Blocks of Flavour

Thomasina’s essential kitchen kit

with THOMASINA MIERS — Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.

Lesson 9 of 36

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Too much kitchen kit can be a distraction from good cooking. In this lesson, Thomasina shows you what is genuinely essential.

From the Lesson Workbook

Thomasina's Essential Kitchen Kit

Pestle and mortar

Ideally, you want a pestle and mortar that is really heavy. It's a good idea to purchase a mortar and pestle from an ethnic food store. They can be kept on the work surface at all times and are easy to wipe clean.

Salad spinner

Salad spinners are a convenient way to dry salad leaves. Of course, you can use tea towels, but a salad spinner is useful if you have the space.

Microplane

A Microplane is an essential tool. I use it in puddings, soups, marinades and salad dressings.

Tongs

Tongs are extensions of your hands. Tongs are essentially like having an extra pair of hands. I usually have three or four different sizes.

Pastry brush

I use my pastry brush all the time. The brush is useful for brushing off the flour from a pastry or lightly oiling something before it goes on the grill.

Nutri-bullet

It is easy to make salsa, chilli oils, and herb oils with Nutri-bullets.

Cast-iron grill

It's a good idea to invest in a heavy cast-iron grill.

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Thomasina Miers

Your Instructor

Thomasina Miers

Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.

Tommi Miers OBE is an award-winning chef and food writer who puts sustainability at the core of her cooking. She cares deeply about where our food comes from, how it is grown and how its growth supports the soil, biodiversity and the planet. After winning BBC’s inaugural MasterChef she worked at Michelin-starred restaurant Petersham Nurseries Café, before going on to launch Wahaca restaurant group. She has written seven cookbooks and writes regularly for publications including The Times, Country Life and The Guardian, where her column for the last five years has focused on seasonal, simple but delicious food. She is an ambassador for the Soil Association, trustee of the charity Chefs in Schools and was awarded an OBE in 2019 for her services to the food industry.

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