The INGREDIENTS André Garrett turns to

INGREDIENTS

Corinthia London’s executive chef reveals his go-to pantry staples and shares tips and quick-fix ideas on how to use them

Piment D’Espelette This red-pepper powder adds a smoky chilli note without fiery heat. It makes a great dry rub or piquant addition to a rosolli salad or, best of all, sprinkled over shakshuka. 50g, £7.99. souschef.co.uk

Vegan Kimchi I love this Korean stalwart – it’s made locally with high-quality ingredients like crunchy napa cabbage and has a real depth of flavour. A jar never lasts long. I use it to perk up ramens or blend it into a paste with red peppers and onions to add some acidity to fish dishes. 460g, £7.90. londonfermentary.com

Wild Venison Chorizo A great twist on a mainstay, especially outside game season. It’s got bundles of flavour and venison is lower in saturated fat than other red meats (plus the meat is sustainable). Made in Dorset, the sweet and smoky paprika notes are great in paella, but I love it with oysters, too. Render it down gently so the oils are released, then spoon into the shells. 110g, £6.50. therealcure.co.uk

TrueFoods Beef Stock A good-quality stock is at the heart of great cooking, especially French-style dishes. It’s all about the base flavour and this one is like having a chef in your fridge. It’s useful for slow cooking, but I’ll add a splash to peppercorn sauce, or to roasted onions for a rich, meatytasting French onion soup. 500g, £3.50. gridironmeat.co.uk