In part one of Kitchen Stories, Skye Gyngell, Jeremy Lee and Erchen Chang told us how the enforced pause on normal life has seen them turn to their home kitchens for solace and nourishment. Here, top chefs and restaurateurs David Gingell, Seppe Nobels and Clare Lattin share how they are eating their way through the turbulence; finding joy in family time and home cooking, and making their ingredients go as far as possible. Plus, Lattin shares a recipe for a galette, the perfect vessel for using up leftovers of almost any kind. Check back next week for more.
Seppe Nobels of Graanmarkt 13
Im in a new relationship, and weve been together for three months. The day the lockdown started in Belgium, my girlfriend was here with her two kids – a son of five and a daughter of ten – and my two daughters – 12 and 16 – were also here, so there are six of us in the house. We decided it was the right moment to get to know each other better, actually! Thankfully we have enough space that everyone has their own spot, so they can do some self-reflection, but the kitchen is the most central, communal space in the house right now.
The most important thing for me, like in the restaurant, are vegetables. We cant fight viruses with food – we need doctors for that – but we can at least eat healthily, which we try to do. We start the morning with homemade granola and yoghurt, fresh fruits. The feeling you have when you start the day with a healthy breakfast is, in my eyes, completely different than if you eat a quick piece of toast with some salami or something like that.
We eat three times a day and we always sit together. Its not only the food, but being together, talking, sharing ideas thats important. The kids have schoolwork to do and Im also busy with a new cookbook so its nice to sit together and discuss what were all working on. The global situation is not at all good or nice but the other way of thinking about it is that you have beautiful quality time with your family, with your inner circle of loved ones, and its nice to be together.
Im constantly in the kitchen at the moment. As well as cooking three times a day with my family, and cooking for the new cookbook, Im working with Delhaize Belgium, the best supermarket chain in Belgium. They asked me to inspire people during the lockdown because they found that people were always making the same recipes, over and over again, and they aren’t the healthiest: fish and chips, spaghetti bolognese. So we started up a series of cooking videos in Instagram to inspire people and the response has been crazy, even though its just me with an iPhone in my kitchen.
When I cook now, the kids help me and its funny to see how they cook, and how they think about food. Its really nice to talk with them about it, and sometimes Ill try more challenging vegetables for kids like Jerusalem artichokes, special types of asparagus or salsify, and because theyre all different ages, its nice to see their reactions: how they think, whether they like the vegetables or not. Its very interesting for me, as a chef.
The things Im cooking are always cooked with produce from local farmers, like in the restaurant. For sure, at this moment, we need to keep on ordering vegetables, meat and fish from them, because theyre having a really hard time. The restaurant owns some fields in the countryside, which are full of vegetables that we cant use. Ive been trying to give them to family and friends, as well as artisanal cheeses and other ingredients we had left in the restaurant. Its always better to share than to throw – its such a pity to see beautiful ingredients go to waste.
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发表于 2020-8-4 07:28:15
