Strudel, Noodles and Dumplings: The New Taste of German Cooking

SALT

I always use sea salt unless otherwise stated. If using flaky sea salt I scrunch it between my fingers before adding it to the other ingredients.

EGGS

All eggs are free-range and medium in size unless otherwise stated.

CITRUS

I use unwaxed citrus fruit (easily found in most supermarkets these days), and I try to use organic as much as possible.

BUTTER

I cook with unsalted butter only. Salted for spreading.

MILK

All milk is organic whole milk unless otherwise stated. When possible I personally like to buy raw milk, but please do check health advice on this for yourself (and for your family).

VEGETABLES

We grow a lot of vegetables and soft fruit at our allotment; as a cook I feel it’s important to understand how our food grows. Tending this small plot of land over the last two years has made me have a new appreciation for the vegetables and fruit we eat, not to mention realise how undervalued much of what we buy from the shops is. I try to buy locally grown vegetables and fruit from markets and small shops as much as I can, but also do a weekly supermarket shop.

MEAT

I use the butcher to buy the best (local) meat possible – that is to say organic, free-range happy animals – but, quite rightly, it doesn’t come cheap, which means we only eat meat once or twice a week. I would rather eat no meat at all than buy cheaply farmed meat with dubious or uncertain provenance.

We are lucky to have a wonderful shop near us that sells artisan salami, cured meats and sausages – I try to avoid the processed, vacuum-packed stuff.

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