Inside Anna Koska’s Kitchen – The food illustrator on three key ingredients for baked beans, a beautifully orchestrated knife and a “genius” cookbook that she’d have loved to illustrate
Inside Jeremy Lee’s Kitchen – The Quo Vadis chef picks out an excellent Tuscan olive oil, a Japanese tea caddy and the “god of the great chef cookbooks”
Inside David Ansel’s Kitchen – Austin’s legendary Soup Peddler picks out his key seasonings, an amazing barbecue cooker and a cookbook by Salvador Dali
Inside Johan Widing’s Kitchen – The Skåne farmer and restaurant supplier recommends ice cider from the north of Sweden and dusts off a 30-year-old ingredient from his basement