Daniel Windham

Food writer Hannah Evans and Padella founder Tim Siadatan recommend salting pasta water until it resembles mild seawater—roughly a fistful of salt for five litres of water. The pasta does not absorb all the salt, while the starchy cooking water should be reserved to loosen sauces and improve their consistency. The article also recaps James Martin’s advice on salting, boiling and roasting potatoes.

Michelin-starred chef Tom Kerridge says crispy chilli oil is his essential finishing ingredient, using it on dishes including omelettes, pasta, cauliflower cheese, macaroni cheese, cold meats and brie. He praises its crunch, saltiness and umami flavor and says he orders four jars at a time. The piece also reviews Kerridge’s 12-stone weight loss after giving up alcohol, carbohydrates and sugar, his motivation to remain healthy for his son Acey, and his view that his son’s ADHD diagnosis helped him understand his own neurodivergence and suitability for fast-paced professional kitchens.