- This is the kitchen.
This is where I spend most of my time,
balancing between here and here.
So we designed this whole kitchen from scratch.
It was quite important that we had this big open.
When we wanted kids, I wanted to be able to look into
the garden and see the kids and socialize with
people out here while I'm still cooking.
'Cause I'm doing all the cooking in the house
but obviously still want to still chat to people,
where I can easily get to my herbs and stuff out there.
When we designed this kitchen, I was very specific about
where I wanted the chopping board
and where I wanted the bins.
The bins are down here.
I can just, you know, scrape all the spare bits
into the bin.
So in terms of the cupboards, this is the one that I
am always here.
I'm always jumping into this one
'cause it's got all my herbs and spices in here,
which I use all the time.
Pink Himalayan salt.
That's an essential, always have that.
Big one I use a lot is turmeric, garam masala, cumin,
paprika, these are the ones I sort of play around with.
That's what I love about cooking so much.
It's just experimenting with different herbs and spices
and seeing what happens.
Always have a bag of cacao with the kids running around
and they'd want a quick snack.
I make a little keto muffin with coconut flour, the cacao,
it's all here so I have it ready to go.
Here's another good one to have, collagen peptides
'cause it pretty good for the gut.
I put that in their smoothies, but I make kids smoothies
and I make a lot of chia puddings.
Chia pudding, I find that chia seeds are amazing
to be able to make desserts like mousses and stuff.
Really versatile food and plus really good for you.
My wife made me get this
nut tray
because all my bags of nuts were always everywhere.
So she was like, "I need you to put them in a tray."
So all my nuts and seeds are all in here,
so I've got a lot of macadamias, pecans.
I try and go through as many nuts as I can because
nuts have a lot of health benefits
so I try and fit them into my food.
I make a cheesecake crust out of the hazelnuts and stuff.
You can put hazelnuts into the chocolate and you get this
Nutella flavor.
It's great.
So yeah, this cupboard here is used a lot.
In the pantry you will always find eggs.
My wife, her family are from an egg farm and we have
an endless supply of eggs, which is great.
What I use most in the kitchen, I definitely use
extra virgin olive oil.
This is a cold extracted unfiltered extra virgin olive oil,
straight from Italian olives.
That's a really good one.
And then of course, my coffee machine.
I'm always making coffees for people so it's a big part
of the social element of this house and this kitchen.
The coolest person I've cooked for is my son Freddie.
He's definitely the coolest.
One person that I think is very important for me to cook for
and they like my food, is my dad because I've always loved
my dad's cooking.
He's quite opinionated when it comes to food
so when he says to me that he likes something I've cooked,
that feels good.
As well as my mum's.
I shouldn't forget my mum.
My wife put photos of the kids as they've grown up.
So I've always got a visual of what the kids look like.
It's great.
I love family photos and stuff, it's great.
This is the fridge.
A few things in here, absolute essentials that I use
all the time.
I use organic grass fed ghee.
I've got a lot of influence from Ayurvedic cookery
in my food, so ghee is a good one.
I use that a lot.
We've got a fruit drawer here and grass fed butter
in the house for the kids 'cause they like it.
I actually found out recently that grass fed yogurt,
cow's yogurt is really good for my gut bacteria.
So I started having these grass fed yogurts
which are amazing.
I feel great on them as well.
I usually avoid dairy but they're really good.
So I started using these for various different Indian dishes
to have as a cucumber cumin dip on the side of something
and it works so well.
It's a revelation to be using yogurt.
Then of course, my big favorite is
Montezuma 100% dark chocolate.
These are 100% dark chocolate buttons.
Actually buttons made out of 100% dark chocolate.
And they're delicious.
Dark chocolate's a bit like coffee.
It you get the right one, it's good enough.
You get this natural sweetness that's amazing.
It worked perfect in cooking.
Another thing that I always seem to have in the house
'cause I think it adds so much flavor to food,
I came across it recently,
I used to avoid them, anchovies.
Anchovies are so good for adding this punch of flavor
to your food.
I started using them and it was a game changer.
So always got anchovies in the house.
About it for the fridge.
I could go on all day with all that stuff.
I'm always always making different kinds of vegetables.
I try to get as much variety of vegetables as I can.
And try and do different things with them.
I try and experiment with vegetables.
Vegetables, I think are way more versatile than people
give them credit for.
In its entirety, it just looks like a piece of cabbage.
And you can turn cabbage into spaghetti.
I don't really use non-stick coated pans 'cause they're
not great for you.
So I usually use ceramic and then my pride and joy
cast iron.
This bad boy is amazing.
Also it's great in photos as well.
They get used all the time.
I'm always got three pans on the go
which is quite handy to have.
I build them up over time.
Don't just go and buy loads of pans.
Then biggest disaster I've had in this kitchen.
Been fairly fortunate .
We've been pretty low on disasters.
The biggest one, really,
it happens every now and again is if I'm cooking
something that I need to get a really hot pan, like
if I'm doing steak, want to get a nice crispy skin
on a salmon, I tend to get a quite a nice hot pan.
It's been told while wife's come home and I've smoked out
the kitchen.
The extractor fans managed to take on the brutality
of my smoking cooking.
- [Interviewer] If you could change one things about your
kitchen, what would it be?
- You what it would be?
The fridge.
When I open this fridge,
it does that, right?
I can't open this drawer all the way.
So now I have to shove my cabbages in,
which is a bit of a pain.
You will never find sugar in this kitchen, number one.
You won't find any processed foods
or anything in this kitchen.
We try to cook everything fresh so you'll never really find
packaged foods and things like that.
I don't really have cookbooks in the kitchen because
I find they clutter things up.
You know, 21st century now, I just go straight to my iPad
and I have cookbooks on there.
Dr. Mark Hyman is one who "What the Heck Should I Cook?"
is great, I mean he cooks with all this amazing whole foods
and low sugar.
Katie Caldesi, any Katie Caldesi's cookbooks are amazing
for the way I cook.
The thing is my mentality as well,
is food is medicine, right?
Food, it makes you feel good or not.
Everything I cook is an aim to make you feel better
from eating it.
And it tastes great as well, that's the idea
behind my cooking.
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