Ainsley Harriott's Kitchen Secrets: From Ready Steady Cook Tips to Fridge Chocolate
Welcome back to What's Cooking, Metro's acclaimed food series that provides an intimate look inside the nation's kitchens. This week, we are privileged to be at home with chef, television presenter, and beloved national treasure, Ainsley Harriott. While many 90s children fondly remember him as the charismatic host of the BBC's Ready Steady Cook, Harriott has since authored numerous cookbooks, presented shows like Ainsley's Caribbean Kitchen, and most recently, collaborated with HelloFresh to launch an innovative chef's badge for the Scouts.
The 69-year-old culinary icon graciously allowed us to explore his refrigerator, freezer, and pantry, sharing his cherished food secrets. He even entertained us with a charming little song he composed about Northcote Road Market, making our conversation an absolute delight. Here is a detailed account of our insightful visit to his personal kitchen.
Secret Late-Night Snack and Citrus Philosophy
When asked about his favorite private indulgence, Harriott revealed, "My go-to late-night snack is toast generously spread with peanut butter and topped with sliced banana. However, the crucial element is a small squeeze of lemon juice. For me, citrus reigns supreme as the king of kings."
He passionately advocates for incorporating acidity into everyday cooking. "A splash of lemon or lime juice truly opens up flavors and adds a delightful brightness to dishes," he explained.
Childhood Comfort Food and Essential Staples
Harriott shared that traditional Jamaican rice and peas instantly transports him back to his childhood. "My mother always prepared it, and I adored watching the entire process. She would wash and soak red kidney beans overnight until they began to split. The next morning, she would add more water, bring it to a boil, and use that as the base. Then, she would incorporate fresh thyme, garlic, spring onions, coconut milk, and scotch bonnet peppers before letting it steam."
He fondly recalled, "As a child, that dish with a generous dollop of tomato ketchup on top was absolutely beautiful."
Controversial Chocolate Opinion and Pantry Must-Haves
Harriott disclosed a potentially divisive preference: "It might be controversial, but I firmly believe chocolate is best enjoyed straight from the refrigerator. It provides a satisfying snap, and for treats with soft fillings, like Lindor truffles, it remains semi-gooey yet less messy, preventing any clothing mishaps. As someone in my 60s, this is particularly important since everything tends to drip on me. My daughter constantly teases me about this habit."
Regarding pantry essentials, he emphasized his frequent use of Asian chilli oils, specifically praising Lee Kum Kee Chiu Chow Chilli Oil. "It is exceptionally lovely. Additionally, it is quite practical because as you start running low, you can simply add more oil, give it a vigorous shake, and revitalize it."
Freezer Favorites and Shopping Habits
In his freezer, Harriott always keeps a substantial piece of ginger stored in a plastic container. "When I need some, I grate it directly into the pan. However, you must return it to the freezer immediately; otherwise, it transforms into a soggy sponge," he cautioned. He also considers frozen pizzas indispensable, especially for backgammon sessions with friends after a few whiskeys.
When it comes to grocery shopping, Harriott prefers visiting supermarkets in person over online delivery. "People often ask why I do not get food delivered, and it is because I genuinely enjoy wandering through supermarkets. Whether it is Morrisons, Tesco, Waitrose, Sainsbury's, or any other, I love exploring new products and observing what is happening on the shelves," he said.
He humorously noted, "I do frequently encounter people who want to chat about Ready Steady Cook. Approximately 30% of the time, they approach me holding a red tomato and a green pepper."
Best Ready Steady Cook Tip and Dining Preferences
Harriott shared the most valuable tip he learned from the show, crediting Patrick Anthony from Celebrity Ready Steady Cook. "Patrick always offered excellent advice, and one of my favorites involves lemons. He suggested that if your lemons are slightly firm, you should microwave them for about 20 to 30 seconds to release the juice, then use them as usual. It is remarkably simple, yet that tip has stayed with me throughout the years."
Regarding dining out in London, Harriott admitted, "I am not a bad cook, so I do not feel a strong need to visit restaurants. I can easily open my refrigerator, perform a Ready Steady Cook-style meal, and be eating within 20 minutes." Nonetheless, he does appreciate Fallow for its intriguing food and excellent staff, and he frequents his local Good Earth Chinese restaurant, particularly praising their shredded beef and magnificent sea bass.
Food Aversions and Recent Culinary Creations
Harriott confessed a strong dislike for cucumbers, attributing it to overconsumption in his youth. "We used to visit Northcote Road Market on Saturdays. My friend Johnny worked at a vegetable stall and would give us a whole box of cucumbers. After school, I would peel the skin, sprinkle on some salt, and consume an entire cucumber. I ate so many that now, whenever I have one, I get a headache," he recounted, even breaking into a song he wrote about the market during our conversation.
Finally, when asked about recent cooking endeavors, Harriott enthusiastically described, "Last night, I prepared a truly gorgeous shepherd's pie. My children came home, along with my friend Sid, and we enjoyed a lovely dinner accompanied by some chilli cabbage."
