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We browse the aisles with chef Henry Harris. Celebrated for his classic French cuisine, Henry was previously the owner of much-loved London restaurant Racine. He is now the executive chef at three historic London pubs; The Coach, The Hero of Maida, and Three Cranes.

Campari

‘I like a splash in my G&T, or mixed with white wine for a Bicyclette cocktail – supposedly old French men would drink a few, then wobble home on their bicycles!’

All-butter puff pastry

‘Good for tarte tatin or a savoury tart. Roll the pastry out, cover with a little mustard, sliced tomatoes and Gruyère. Bake until crisp.’

Spinach

‘My favourite vegetable. Delicious wilted in butter, or make a purée with a little cream, garlic and nutmeg, and serve with a steak.’

Parsley

‘I always have big bunches in my fridge. It’s so savoury and boosts other flavours. If you’re cutting back salt, add parsley to give food a kick.’

Asparagus

‘For the few months it’s available, I eat English asparagus almost every day – it has such an intense flavour. I love eating seasonally.’

Lindt hazelnut dark chocolate

‘A guilty pleasure. My wife runs a business importing French spirits, and I love a square of this in the evening while we’re trying new Armagnacs and Calvados.’

Feta

‘Barrel-aged feta is great crumbled in salads, sprinkled on melon with red onion and mint, or in flatbreads with tomato and olive oil.’

Anchovies

‘A storecupboard essential. I like to make a flavoured butter with anchovies and rosemary, and dollop it on grilled chicken or barbecued mackerel.’

 

About the author

Leah Hyslop
Leah is our lovely food director. You'll most likely find her scoffing cake in our test kitchen...

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