Tom Kerridge, the well-known TV chef, has shared the one kitchen ingredient he considers essential, claiming he uses it on “absolutely everything” – from simple omelettes and pasta to dishes like cauliflower cheese and brie.
The celebrity chef, renowned for offering cooking tips and healthy eating advice, admits he orders several jars of this ingredient at once to ensure he never runs out. While it might not be the first condiment that springs to mind, Kerridge believes it perfectly adds flavour and crunch to everyday meals.
In an interview with The Guardian, Kerridge explained why crispy chilli oil has become his preferred finishing touch and disclosed the wide range of dishes where he incorporates it.
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“Honestly, this chilli oil is the naughtiest product in the world; it feels like everything that is lush about Chinese food. It’s not too hot and spicy, but it’s clearly chilli. It’s that crunch, that crispness, that saltiness, those lovely umami flavours,” he said.
He continued, “I put it on absolutely everything. I order four jars at a time. There’s a black bean version as well, but the crispy chilli is texturally the best. I always use it as a condiment to finish, or as a seasoning, because it’s so salty. Anything a bit soft, where you want a bit of crunch on the top, it’s perfect for. On cauliflower cheese, macaroni cheese, sprinkled on an omelette, on cold meats. A couple of nights ago I just put it on a piece of brie. Lush.”
The Michelin-starred chef emphasised that the crunchy chilli oil works best when added at the end of cooking rather than being heated through, as it provides texture, saltiness and rich umami flavour to soft foods such as pasta, cheese and eggs.
This revelation comes after Kerridge, 53, opened up about the major lifestyle changes that helped him lose an incredible 12 stone. He previously revealed that becoming a father was a pivotal moment that motivated him to improve his health. After the birth of his son Acey in 2015, Kerridge was determined to be fit enough to watch him grow up.
He reduced his intake of alcohol, carbohydrates and sugar, which contributed to his significant weight loss of around 12 stone (approximately 76kg) over three years.
Kerridge has spoken candidly about maintaining this healthier lifestyle while continuing to create indulgent, comforting recipes for television and his restaurants.
In addition, the chef has shared that following his son’s ADHD diagnosis, he was also diagnosed himself. This insight helped him understand why he thrives in the fast-paced environment of professional kitchens.
Speaking to the i, he said, “It’s really helped me to understand myself and why I am so lucky to have found cooking.
“People who aren’t neurodivergent will walk into the kitchen and it can fill them with fear because there is so much going on: fire, ice, noise, orders pinging in and nine conversations going on at once.
“But that’s an environment that makes me come alive. It’s the same with making television programmes. Cameras, lights, mics… a wind blowing pepper into my face as I try to cook on a beach.”
Outside of television, Kerridge has become one of the hospitality industry’s most prominent advocates, frequently calling for more support for pubs, restaurants and independent businesses.