MasterChef judge Anna Haugh has shared insights into her culinary world, detailing her favorite ingredients, dining experiences, and a particular fondness for burrata.
Haugh, who is also a restaurateur, revealed a notable addiction to burrata, admitting to consuming about five per week. While often considered a treat, her affinity for the cheese highlights its appeal.
When it comes to olive oil, Haugh favors Castillo de Canena Extra Virgin Picual, citing its value, green notes, subtle spice, and lingering flavor. For butter, she prefers Kerrygold Pure Irish Salted Butter, finding comfort in its familiar taste and noting its quality salt content and creaminess. Her pantry essentials for travel include butter packed in a cosmetic pot, Barry's Tea, and Achill Island Sea Salt, which she describes as the most delicious salt available.
In terms of dining, Haugh expressed a desire to revisit Pierre Gagnaire in Paris, where she experienced her first three-Michelin-star meal as a young chef. She recalled the exceptional service and the memorable dish of native oyster cooked tableside in hot oil. Closer to home, she praises Chishuru in Fitzrovia, a Michelin-starred Nigerian restaurant, for its delicious set lunch menu, singling out the akara (bean fritters) and mullet as highlights. She views the restaurant as a true representation of London's culinary landscape.
For a simple yet impactful flavor enhancement, Haugh suggests unsalted butter with anchovies on sourdough, enhanced with rubbed garlic and fresh parsley. She also notes the transformative power of mayonnaise when elevated with ingredients like Tabasco, sun-dried tomato paste, poppy seeds, lemon juice, and garlic.
Her other cheese preferences include Coolea, an aged Irish Gouda with a nutty and strong flavor profile.
Haugh also shared her appreciation for Coffee & Lochma, a small Turkish coffee spot in Battersea, known for its robust and delicious Turkish coffee. Homemade Irish brown soda bread, when toasted and frozen in slices for convenience, is another favorite.
For those looking to add excitement to salads, Haugh recommends beans and pulses, which absorb vinaigrettes well, creating flavorful bites. Her vinaigrettes often include plenty of vinegar balanced with a teaspoon of honey or sugar for better emulsion.
Among supermarket choices, Haugh singles out Marks & Spencer's Belgian Chocolatier Classics, specifically for its coffee chocolates, which she finds to have a good creaminess and full flavor.
She also mentioned bottarga, a cured fish roe, as a luxurious ingredient that can elevate simple pasta dishes when grated on top. This delicacy can be found at Italian delicatessens.
Haugh's restaurant, Myrtle, is located in London SW10.