This humble incredible gadget can take
you from the boring to the sublime and whether you’re smashing it or muddling
it in, so you can add liquids, juices, vinegars, oils. You know, this is your kind
of key to flavour, but for me, in the kitchen, you know, no meal has to be
boring. There’s so many possibilities, but you could take like the everyday roast
potato, it can be made so much better by just grabbing a little bit of rosemary.
Pound out the flavour, the essential oils, the fragrance, you know, a little garlic
can get cracked in there then a little bit of olive oil and then you toss those
par-boiled potatoes in that and you roast it. Next level. You haven’t tasted pesto
until you’ve made your own in this — it’s a different level. We’re not cutting it,
we’re not blending it, we’re pounding it, we’re bruising it, we’re extracting all
the flavour. So I love to take like a handful of basil and mint and just pound
it up to like a sludge and then I pound up almonds, delicious, and then loosen it
with a little olive oil and Parmesan and some crushed garlic, and that – that stodgy
little spoon of intensity – that on hot steaming pasta of any shape or size. Use
your imagination, use your fantasy. Flavoured sugars – just muddle in a little
ginger, bash up some basil and a little sugar, and you dust that over mango or
pineapple. Boom. Wow! Little coffee beans, some beautiful honey,
and then get my pestle and mortar and just shake it all over the top. What you’ve
created is a combination, right. The sweetness with the salty richness of the
delicious cheddar and then this kind of slightly weird flavour, coffee, and even
though it’s wrong, it’s wrong until you put it in your
mouth and then it’s right. Another level. So there you go – the pestle and mortar.
The heart of any real kitchen, and the only thing you got to do is use it.