Chef shares two must-have items you should always keep in your kitchen for cooking

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Former MasterChef champion Kenny Tutt has been sharing his top cooking tips with The Mirror, including the two must-have items you should keep in your kitchen at all times

When it comes to cooking, there are so many tools, utensils, and pieces of equipment you can buy to help take your meals to the next level, from slow cookers to griddles and different types of knives.

But if you’re getting into food and looking at all of this it can add up pretty quickly and end up costing you a fortune.

So instead of splashing the cash on items you may not need, we asked a top chef for his expert opinion on which two kitchen tools were really worth having.

Former MasterChef winner Kenny Tutt, who was crowned champion in 2018, shared his thoughts with The Mirror, revealing his kitchen must-haves.

The expert’s first kitchen staple was a “decent” oven-proof pan.

He explained that this is essential for him because the pan will be “super versatile”, especially when making one-pan family meals.

And he urged people not to go out and buy loads of pans as it’s unnecessary.

“You don’t need piles of pans,” he said. “Just two or three good ones.”

Kenny’s second must-have item is one that will prove handy but one that you should “use with caution” – a mandoline.

“It’s super for uniform quick veggie slicing,” he claimed.

And when it comes to the ingredients you should always be keeping in the kitchen, Kenny has an answer for this as well.

His number one go-to is Worcestershire Sauce

“This a big hitter when making sauces and pimping up stocks. A big heavy mix or salt, acid and spice it’s a great versatile ingredient,” the chef said.

In addition to this, he also recommends storing some chopped onion and garlic in the freezer as it will really help you out in the future when you’re in a hurry.

“Onion and garlic are the base to so many dishes from curries to chilli con carne. Make it easy on yourself by having frozen and ready to go straight out of the freezer when you need it.”

This comes after the top chef shared his tips and tricks for ‘pimping up’ supermarket gravy granules to create a restaurant-quality gravy and also shared a hack to ‘convert’ Brussels sprout haters.

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