Tom Kerridge, the Michelin-starred television chef, has revealed that crispy chilli oil is his essential finishing touch, claiming he uses it on "absolutely everything" from omelettes and pasta to cauliflower cheese and even brie.
Crispy chilli oil as a finishing touch
Speaking to the Guardian, Kerridge explained why crispy chilli oil has become his preferred condiment and disclosed the broad spectrum of dishes he enhances with it. He said: "Honestly, this chilli oil is the naughtiest product in the world; it feels like it is 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 added: "I put it on absolutely everything. I order four jars at a time. There's a black bean one 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 that's 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."
Kerridge emphasised that the crunchy chilli oil is most effective as a finishing touch rather than an ingredient cooked into a dish, adding texture, saltiness and deep umami flavour to softer foods such as pasta, cheese and eggs.
Weight loss transformation
The 53-year-old chef previously shared that fatherhood was the pivotal moment that inspired him to transform his health. After the birth of his son, Acey, in 2015, Kerridge wanted to be fit and healthy to see him grow up. He eliminated alcohol, carbohydrates and sugar from his diet, losing approximately 12 stone (about 76kg) over three years.
ADHD diagnosis
Kerridge has also disclosed that his son's ADHD diagnosis eventually led to his own, which he credits with helping him understand why he thrives in the high-pressure environment of a professional kitchen. Speaking to the i, he said: "It's really helped me to understand myself and why I am so lucky to have found cooking." He added: "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."
