My inbox is currently flooded with suggestions of delivery services offering to supply Michelin-quality ingredients for me to put together. If only, they hint, I can fold a couple of napkins into the shape of a swan and light a pink tapered candle, I can imagine myself in some mythical Chez Bruce.
Coronavirus may have stripped loo roll and spaghetti from the shelves of every supermarket, yet supplies of tarragon, toasted pine nuts and black truffles appear to be holding up very nicely. But I have a secret kitchen gadget that’s better than any carefully packaged box of esoteric ingredients. I have a Thermomix.
The food processor, first developed in 1971 by a German firm, but particularly popular in France, is a combined chopper, cooker and weighing scales. It can knead dough, ferment kimchi or yoghurt, cook a perfect sous-vide steak, steam trout and prepare rice to sushi standards.