my digital thermometer

Calum Franklin, chef and pie guru picks his kitchen hero

I couldn’t live without my digital thermometer – it’s crucial for making pies. If you take a meat illing to a too-high temperature you will break any emulsion between the water content and the fat. For the same reason, sausages can turn dry and crumbly in the oven. By carefully watching the core temperature with a probe, I can keep the meat moist and juicy.