Inside Chef Helen Graham's Fridge: A Culinary World of Jars and Flavours
Step into the kitchen of chef and author Helen Graham, and you'll find a refrigerator brimming with an eclectic array of sauces, spreads, and sprinkles. This isn't just a storage space for food; it's a treasure trove of inspiration, reflecting her deep-seated love for bold, tangy, and nostalgic flavours that define her cooking style.
A Jar-Oriented Approach to Cooking
Helen Graham describes herself as "very jar orientated," with much of her culinary work revolving around combining intense flavours. Her fridge is a testament to this philosophy, housing ingredients that add a sour edge and complexity to her dishes.
Amba sauce, an Iraqi pickled mango condiment, stands out for its exceptional sourness, which she uses to cut through rich tahini or as a citrus substitute. Stem ginger in syrup holds a special place, evoking childhood memories of her grandfather, and now features in sweet and spicy salsas.
Essential Ingredients and Creative Uses
Among her staples is confit vegetable oil, infused with orange zest, peppercorns, and star anise, which she uses for roasting vegetables like pumpkin. Tamarind concentrate from the Chang brand is a current obsession, prized for its tangy consistency and value, often mixed into marinades and dressings.
She also keeps homemade spreads, such as burnt butter with dates and hawaij, and harissa salsa macha for sprinkling on eggs or soup. Green olives stuffed with anchovies from La Ribera are a juicy favourite, while tofu—both firm and silken—serves as a versatile protein base.
Convenience Meets Culinary Artistry
Despite her culinary expertise, Helen embraces practicality with ready meals from FieldGoods, like Thai green chickpea curry, for busy days of recipe testing. She also values homemade touches, such as bread and butter pickles from a friend's book and sticky date and tamarind sauce for finishing roasted vegetables.
Her fridge always includes fresh herbs, lettuce, and citrus like kumquats for dressings, alongside baked beans for quick breakfasts. To unwind, she keeps a cocktail in a can on hand, adding a touch of relaxation to her culinary routine.
Helen Graham's refrigerator is more than just a collection of items; it's a curated selection that fuels her creativity and passion for food, offering a glimpse into the mind of a chef dedicated to flavour exploration.
