We transport chef Tom Kitchin to our imaginary desert island, armed with a few culinary basics
Photographer: Jan Baldwin
You can take three ingredients on your raft. What would you choose?
Cumin powder, which is one of my favourite spices, Pommery mustard and razor clams.
What would you rustle up on the island for your castaway feast?
I’d make a seafood dish with a simple citrus dressing. I love to fish and cook on an open fire. I might even try fish in the sand – I’d dig a hole, wrap the fish in banana leaves and make a fire from bamboo or sugar cane. I’d mix the fish with the clams and their cooking liquor, plus citrus and herbs.
You can take a piece of kitchen equipment, too. What would it be?
A Thermomix, the ultimate kitchen gadget. It has so many features, from simmering to blending. It would act as my commis chef.
Which cookery books would you pack in your bag to take – one for a good read and one to cook from?
Sweet Honey, Bitter Lemons by Matthew Fort – he has an incredible knowledge of food and wine. For a recipe book, I’d take Larousse – it’s a classic.
Which chef would you fly in to cook up a storm?
Dominic Jack from Castle Terrace restaurant in Edinburgh. Dominic and I cooked together at Gleneagles Hotel before we went on to cook in London and Paris.
Who would you fly in to be your romantic dinner date?
Michaela, my wife. I’d cook langoustines roasted in the shell and tossed with garlic.
• This article first appeared in Sainsbury's magazine in January 2013. Interview by Sarah Randell.