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.’