IN A COUNTRY KITCHEN

Our latest pantry additions

Steel yourself

A good pan is hard to find, especially one that performs as smartly as it looks, but the newest stainless steel creations from Le Creuset are ticking all our boxes. Made from three-ply stainless steel, the range uses multi-layer technology to spread heat evenly and gently. That means faster, more efficient cooking. Stainless steel pans, from £80, Le Creuset

She Sells Sea Shells

Inspired by her walks along the Jurassic Coast, Sophie Conran created the Shell collection for Portmeirion. This tactile new range of porcelain (including serving bowls, platters and plates) is focused on the shape of shells, the feel of them in the palm of your hand and the warm neutrals of the sun-bleached treasures. They’re just the thing for serving up a seafood lunch. White porcelain shell serving bowl, £42; bowls, £26 for two; platter and bowl, £58; silver oyster dish and spoon, £39, all Sophie Conran at Portmeirion

SEASON TO TASTE

It’s easy to forget about the importance of good seasoning, but any chef worth their – ahem – salt, knows that this is the most important ingredient to have in a kitchen. Founders of Halen Môn, the Anglesey Sea Salt Company, have written an enthralling, practical and inspiring guide to change the way we think about this classic seasoning. Do Sea Salt – The magic of seasoning by David, Alison and Jess Lea-wilson (£8.99, The Do Book Company)

Flavours of the sea

Seaweed isn’t just for sushi! Founded three years ago in Devon, Ebb Tides hand-harvests the best of British seaweed – including dulse, kelp and laver – to be used in cooking. Whether you’re making something as simple as beans on toast, or whipping up a more elaborate dish, seaweed is an unusual and delicious way to add heaps of flavour. We’ve been using the peppery Sea Salad Shaker, £4.70, on everything; visit ebbtides.co.uk