BAREFOOT TIPS . . . AND COPPER CUPBOARDS

‘THERE is no point in showing you all the he cheffy stuff,’ says ys Jason Atherton. ‘I just want to show w you stuff that is s really easy to do.’

Sequestered in his s ‘ social- isolation n kitchen’ with his s wife and two children in South-West London, Jason (right) pads around barefoot, looking for things to fry in unfeasible amounts of butter, and garnish with what he calls ‘fresh Cornish sea salt’.

Can we pause for a minute to take in n his kitchen? The chef, restaurateur and television regular has a double-door eye-level fridge, a restaurantsized plancha grill next to his island hob, a glass-fronted chill cabinet, and are those cupboards made of . . . copper?

Cooking under lockdown conditions has made Jason realise that ‘we are too wasteful’. He pulls out some beef burgers with a sell-by date of March 25 and sniffs them. ‘It is now the 29th, but these are fine,’ he says.

He makes a ‘super-fast but not authentic bolognese’ using up courgettes, fresh peppers, tinned peppers, fresh tomatoes and a jar of arrabiata sauce. He ‘smashes up’ the burgers and adds them in.

He makes a leftover soup with ham stock, beans and bacon, garnishing it with cubes of bread and ‘black pudding from the freezer’. There is a chicken and chipolata casserole with Lea & Perrins sauce, broccoli with breadcrumbs and miso dressing, and stuffed mushrooms with pork steaks.

TOP TIPS: Hot sauce always saves a sad dish. Pickle your leftover vegetables. Most importantly, manage your fridge and food cupboards, so you know exactly what is in them every day.