Where do you live?
St. Andrews, Bristol, UK.
How often do you cook or bake?
I cook/bake roughly three times a week, on average.
What is your favorite kitchen utensil?
It’s very hard to decide on the answer to this one! Recently we purchased a salad spinner. Not very exciting you may think — but we’d wanted one for ages as we eat loads of salad and most of it comes from our organic veg box and tends to be pretty muddy. We were ending up wasting loads of kitchen roll just trying to pat it dry as we thought we did not have space for a salad spinner but then we found a really perfect small one in a fab shop in Bath called Kitchens. I am extra chuffed as it is a fetching plum colour which perfectly co-ordinates with our kitchen and it fits in our existing cupboard space. Result. But on the same day we bought a “proper,” good quality Parmesan grater, and that’s pretty funky too. But cheapest of all, and perhaps the most useful, was a small, simple plastic tool which prises a small gap between the lid of a jar and its side, negating the vacuum and thus rendering the jar open-able! (I was finally able to open my Dad’s pickled eggs, made over three years ago — they were, predictably, a little over-pickled.)
Which part of your kitchen do you like best and why?
My favourite part of the kitchen is the left hand side wall which is lined with half-width cabinets — a fantastic use of an extremely small amount of space, it provides storage space as well as invaluable surface area upon which we keep the microwave, the food processor and various kilner jars of dried foodstuffs, the fruit bowl, the toaster, the sharp knives, the recipe book stand, the radio and various other kitchen essentials, none of which we would have room for with only our regular units.
What was your biggest kitchen accomplishment?
This is an easy question to answer for me. I did A Level Home Economics which was equally concerned in those days with food chemistry, nutrition and cookery skills (now there is no practical or kitchen aspect to it at all). We had a written exam at the end of the two years, same as all my other subjects, but in addition we had a cookery exam around the Easter time of our final A Level year. It was in two parts and incredibly stressful!
The first part was held in a regular classroom under exam conditions. We had to come up with a menu for a three course meal which incorporated at least six cookery skills considered to be A Level standard. These included, amongst other things, the ability to make choux pastry, hot water pastry (for pork pies and such), savoury or sweet roulade (flourless), roux sauce I think, possibly homemade mayonnaise. Can’t really remember the others. There were also various other nutritional standards, and other considerations to be met in the menu (now lost to me) As well as the menu we had to come up with a schedule, listing what to do for every stage of each dish and most importantly dovetailing the preparation of all the dishes together to make a seamless, two hour plan.
The second part of the exam was held a few weeks later. We had to follow, to the letter (if not we lost marks) the plan we had come up with and actually produce this three course meal in two hours. After half an hour the cookery teacher’s daughter ran out in tears, unable to cope with the pressure. Twenty minutes later, another girl followed. There were only six of us in the group, those of us who remained wondered if we could make it. Faces were strained and sweaty. We moved without speaking (it was all held under exam conditions), frantically trying to keep to our schedules… I did okay I think, the food looked and tasted all right but the mayo was a little green (my recipe had called for olive oil, but I had used one that was a little too virgin!). Still, it was an experience I shall never forget!(Note from Nayiri: I took the above photo during my visit to England. It’s the view from Judy’s kitchen window, which overlooks Bristol.)