10 TIPS FROM PROS What you can learn from Jesse Dunford Wood

We talk cooking tips with the award-winning chef and owner of the Parlour gastropub and provisions store

- Jesse Dunford Wood

1 Muffin tins are great for baking with kids. They make what has the potential to be a messy mound into a neat little round. Like everyone else recently, we’ve been baking banana bread, but individually as mini ones, and we make pastry-less quiches, which are basically beaten eggs poured into the holes and sprinkled with toppings.

2 Don’t be scared of using sugar in savoury food. Vinegar enhances flavours and sugar evens it out. You shouldn’t be able to taste either of them – they are just a great way to season.

3 We make our own self-raising flour. It’s really simple: you just add two teaspoons of baking powder to every 150g of plain flour and that’s it – no need to ever buy self-raising flour again!