We’re big fans of culi­nary con­trivances that move with the times

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While the will to eat well may be there, the time and space to whip up a nu­tri­ent-packed feast may not. here to help is ital­ian fine cab­i­netry ex­pert gior­getti, which has de­signed the ‘al­fred’ kitchen to make things com­pact, er­gonomic and mo­bile for the home chef. Made from canaletto wal­nut with wheels and a mar­ble top, the draw­ers swivel or slide, of­fer­ing am­ple stor­age in a com­pact pack­age. lon­don’s har­rods has pro­vided our time- and nu­tri­ent-ef­fi­cient food com­po­nent. its over­hauled, ex­panded food hall now in­cludes a souped-up green­gro­cery de­part­ment with a veg­etable butch­ery ser­vice that is part ed­uca­tive, part time­sav­ing, part show-off. Whether you wish to try a new veg­etable and need chop­ping guid­ance, want your sides sliced and freshly sea­soned (any­one for aubergine and miso but­ter or panch phoran cau­li­flower?) or sim­ply need your car­rots juli­enned, waste-free craft­cut­ting is on hand.

‘al­fred’ trol­ley, £12,961, by gior­getti. ‘Mesh’ knives, from £35 each, by nor­mann copen­hagen. ‘Mono­lithic’ casse­role, $200; fry­ing pan, $140, both by naoto Fuka­sawa, for Jia inc. Veg­eta­bles, from a se­lec­tion, from har­rodsFor stock­ists, see page 169 Pho­tog­ra­phy: Bene­dict Mor­gan in­te­ri­ors: olly Ma­son Writer: emma Moore

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