Know­ing how to han­dle a glut is vi­tal, says Sean Can­non

The Guardian - Cook - - To Finish -

spa­cious and new. We went for a in­duc­tion hob, which is handy to clean and safe with kids. It’s min­i­mal­ist, all stain­less steel. There’s a black­board list­ing the kids’ sched­ule and ev­ery­thing we need to get done in the week. Lots of sur­faces and lots of stor­age, with a din­ing ta­ble too.

My kitchen is …

a 1950s fly­wheel Avery Berkel meat slicer in Ferrari red and a col­lec­tion of six knives I couldn’t live with­out, made by a friend of mine in Nor­folk.

My favourite kitchen tool is …

spices, chill­ies and, most of all, pick­les. With char­cu­terie and cheese and bread, you need that crisp acid­ity. The an­ti­dote to heavy food is pickle.

My store­cup­board sta­ple is …

have ei­ther home­made pizza (an­chovy, black olives, chilli) or pasta with fresh sausage meat, gar­lic, chilli, ca­pers, fresh basil and a squeeze of lemon.

When I’m starv­ing I …

Nigel Slater and his Kitchen Diaries and Yo­tam Ot­tolenghi. Al­ways sur­pris­ing and im­pres­sive re­sults.

My culi­nary in­spi­ra­tion is … My best-kept kitchen se­cret is …

pre­serv­ing. I grew up in a self­sus­tain­ing com­mu­nity that tried to live off the grid. If we needed stuff for din­ner, we’d go out and dig it up. Part of mak­ing that life pos­si­ble is learn­ing to pre­serve. Whether it’s killing an an­i­mal and hav­ing lots of fresh meat, or early sum­mer and ev­ery­thing is ripe, know­ing what to do with a glut is key.

When I’m in­vited to din­ner I al­ways take …

char­cu­terie. Many of my friends are peo­ple in my in­dus­try: peo­ple don’t need a bot­tle of wine, be­cause that’s part of the ex­pe­ri­ence they’ve planned for you. But good sausage is some­thing a bit dif­fer­ent. Sliced char­cu­terie is so good with an aper­i­tif.

Ev­ery­thing tastes bet­ter with …

En­cona West In­dian hot pep­per sauce – it’s re­ally fruity and it goes with a lot of things that we eat at home. We of­ten have sim­ple rice or cous­cous with veg. Work­ing with such in­tense char­cu­terie flavours all the time, I re­ally want fresh sim­ple flavours when I get home.

like to just see what looks amaz­ing. I never think too many meals ahead. Not a plan­ner. And I love food shop­ping in Lon­don. It’s one of the last places where you can still have a var­ied high-street food shop­ping ex­pe­ri­ence. I miss it so much when I go back to Nor­folk: be­cause in­de­pen­dent food shops can only ex­ist in ur­ban ar­eas. I don’t mean posh hip­ster delis, but gen­uine gro­cers with pro­duce from ev­ery­where. We live in Streatham, which has eight or nine ex­cep­tion­ally good gro­cers: In­dian, Pak­istani, Pol­ish; open 24 hours a day, ex­cel­lent qual­ity and cheap. Sup­port­ing them is im­por­tant to us.

When I go shop­ping I …

I’m mak­ing cod with an­chovy and tomato sauce, and thyme crou­tons. I might add in a lit­tle chorizo too. With good home­made bread. Lau­ren, my fi­ancée, makes beau­ti­ful bread.

For din­ner tonight …

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