We asked Atul Kochhar the twice Michelin-starred chef, and owner of Benares in London, Sindhu in Marlow and many other restaurants, about his summer favourites
Q: What’s your favourite kitchen gadget?
“I wouldn’t be without a wok or a karahi. A slightly heavier wok is best as you can stew, braise and fry. It’s a good idea to season a new wok before using it for the first time; Put plenty of salt in and heat then take a kitchen cloth and rub the salt all over the sides and base, wash with weak soapy water and dry.”
Q. What’s your fave al fresco dish?
“Anything I can do on the barbecue, meat, vegetables or fruit. You don’t need to add lots of spice; keeping it simple with salt, pepper and lemon juice is ideal. Try to retain the juices as much as you can by grilling on a high heat so the food seals quickly and retains flavour.”
Q. Do you have a favourite pub or restaurant?
“I love The Footman in Mayfair where, once in a while, I go for a pint with my team. A great place.”
Q. What about a fave farm shop or supplier?
“Laverstoke Park Farm [in Basingstoke] does the best cheese, especially buffalo mozzarella.”
Q. Which British summer produce do you love?
“Early this year I made a pact with the family to spend less time travelling and more time at home so I’m mostly in the UK. Strawberries are my favourite. Chard and rhubarb I love, too, especially at this time of year. Chard is best blanched quickly, used in the same way as spinach. If I’m cooking a chicken curry I’d add the whole leaf to the pot – which makes it slightly salty but amazing, since it absorbs all the juices. The eating is fantastic! If you’re a vegetarian chard is a great option.”