Sushi rice: I eat a lot of rice bowls at home throughout the week as they’re quick, filling and inexpensive. I top them with a bit of raw trout diced up with a little gochujang chilli, sesame oil and lemon. Then I’ll add seaweed, edamame, avocado and radishes. My top tip is to invest in a rice cooker – you won’t regret it.
White Mausu Rayu: I love this dressing. The brand has three different flavours, all made with nuts, chilli and seeds. The Rayu bottle is my favourite as it’s an easy addition to make meals more interesting – think noodles, rice, eggs, you name it.
Gochujang paste: This is a red fermented chilli paste, mainly used to season kimchi while it’s fermenting. It’s also delicious with Asian dishes, and I like to add a teaspoon of it to mayo for a spicy dip.
Eggs: I can’t live without eggs. I always try to buy free range for the best quality. From scrambled eggs on toast to simple prosciutto and tomato tarts (there’s a recipe in my new book), they provide a simple and inexpensive meal – and they’re easy to elevate.