I don’t know about you, but I’m terribly nosy about other people’s kitchens – so here’s a proper tour of mine: fridge, larder, freezer and the layout itself.
The fridge: beer, rosé, condiments – including my homemade cowboy candy (here’s the recipe) and horseradish cream, which I seem to put in everything – plus salad, chorizo, guanciale (I use it as I would pancetta), a jar of my favourite beetroot salad and, yes, a half-eaten tin of baked beans.
The larder: I don’t have much space, but I use everything in it all the time – part-baked breads (so handy), anchovy-stuffed olives that I buy in bulk, and a cupboard by the cooker for oils: vegetable, rapeseed, olive, extra virgin, chilli and toasted sesame.
The freezer: lemongrass (great for last-minute dishes), grated Parmesan and mozzarella, curry leaves, and chillies I’ve grown myself – they freeze beautifully and you can use them straight from frozen.
The layout: there was a budget! I chose deep drawers, which are incredibly useful, and added an island for extra storage. My top tip: store roasting tins stacked on their sides in deep drawers. I lost a cupboard to the dishwasher, but I couldn’t live without one – and of course, there’s a little bar in the corner.