2) What do you always have in your pantry for knocking up a quick meal?
I always have Al Taj Tahini, soy sauce, mirin, fish sauce and any brand of Korean sesame oils which always have the nuttiest, deepest flavours.
3) Do you have a favourite secret ingredient or cooking tip that you could share with us?
It would have to be my LA potter friend Poppy Shibamoto’s umami bomb oil. You fry minced garlic, ginger, spring onion and shiitake in walnut oil on a low heat and then add sesame seeds or walnuts and put it in a sterilised jar in the fridge. I use it as a base for making Chinese fried rice and stir-fries or in Japanese ramen noodle soups to lift the dish and add punch.