2 weeks Ago By The Guardian
Food gifts are arguably the best gifts. You can go all out like Itamar Srulovich, chef and restaurateur, who has been known to give copper pans smuggling homemade lasagne, or take an easier edible route by stocking up on beautifully packaged, top-quality tinned fish. After all, Srulovich says sensibly, “there’s no such thing as too many anchovies”.
Whether you’re shopping for people who love to cook or those who simply enjoy eating, these are the jars, books and kitchenware the UK’s top chefs and food writers would put on their gift list. One of the best presents I’ve ever received was a fermentation jar. Whether your friend is a seasoned fermenter, or just starting out, these jars are brilliant.
Take a cabbage, add some salt, and let it work its magic – the handy valves allow you to burp your ferments as they go. And if your friend doesn’t take to fermenting, they can just use the jar to store ingredients such as grains or flour. *** I’d give a little brass figurine of Annapurna.
She’s the Hindu goddess of cooks and the kitchen, and would hopefully sit quietly on a shelf ensuring nothing is ever burned. Sodha has also spoken of her love for , which has launched a series of and a to celebrate its 40th anniversary this year. *** The best gift I’ve ever given was a deep 32cm copper pan, and we made a huge lasagne inside.
I’m likely to give something edible, such as good-quality tinned fish, because there’s no such thing as too many good anchovies. Also, I can’t tell you how many times I’ve given by Samin Nosrat, and by Nora Ephron. *** My gift would be a HexClad frying pan because you really can’t beat them.
Nothing sticks to it, it holds heat well, and it has a lid so that you can do little braises in there as well. It’s one of the things I cook with most. *** I love LaoGanMa crispy chilli in oil, which I get from WaNaHong.
It’s not too expensive, it’s super tasty, and it goes with everything – it’s on preorder in my basket. *** I love the brand Yeti. I was given one of its thermal Rambler mugs, which I love filling with tea or coffee to take on my morning stroll around the Virginia Park Lodge gardens.
*** The enamel range of roasting tins, bowls and plates are stunning, and my go-to gift – they make you smile just looking at them. I get them from Sous Chef, and use them to keep tomatoes, eggs and fruit out on the counter. *** I keep a stock of small, bright red rubber spatulas (which I call “spoonulas”) from Nisbets, and they’re brilliant.
Your cleaning up will become easier (over the year, you’ll probably save about £100 worth of food straight out of the pan). I also love to give a set of five metal spoons for tasting because having them in a jar by the side of the cooker will help you become a much better cook overnight. In the past, I’ve found five identical spoons in junk shops and drilled holes to connect them.
*** I give Microplanes as gifts more than anything. When you first use one, especially the fine one, it’s a joy to see parmesan or lemon rind fall like snow as opposed to having to run your knife between the grating holes of a box grater. *** I would get a beautiful serving bowl to serve pasta dishes and salads at the table.
When they have people over or are eating with the family, it’s not only practical but they’ll think of you, too. Divertimenti has really nice ones. *** I would get a Roman puntarelle cutter to use for courgettes.
It’s the most satisfying tool (after a box grater, of course). *** The Frenchette glasses from Glassette. I’ve given them to a few friends now as they always ask about them when they’re at mine! *** I’d like a bundle of wooden spoons, including one for porridge, and I’ve previously given small ones from Morocco, which are great for tasting.
There’s something about the softness of wood that’s lovely to put in your mouth. I love picking them up on my travels, and they last for ever. *** To anyone nervous about cooking, particularly seafood and meat, I always recommend an inexpensive digital meat probe.
It will give exact results every time, from cooking steaks to not overcooking fish. *** I have given the David Mellor cook’s knife so many times; everyone in my family has had one for Christmas. It’s beautiful, well-made and indispensable.
I’m obsessed..
