Inside My Kitchen: Natalie Chassay

For the next few weeks, I’m staying in a beautiful old farmhouse in Provence. The front door opens straight into the kitchen and that’s where the magic begins. Every morning, I come down before everyone else is awake, swing the door open to let the light flood in, make a coffee and just sit. No phone, no noise – just birdsong and stillness.

Big sinks, even bigger islands and space to breathe are what I usually look for in a kitchen. I love when a hob is set into the island – it’s such a social way to cook. I’m not the most organised person, but a few simple things help me stay sane. My everyday utensils hang next to the hob so they’re always on hand. A knife block keeps things neat and I store pot lids separately from the pans – such a space-saver. I’m also big on spice drawers. If you can see what you have, you’ll actually use it.

There’s a shortlist of tools I couldn’t function without. A microplane grater, a Victorinox serrated knife, a lemon squeezer, a mandoline, mini food processor and a solid chef’s knife all make cooking feel easy. I’m also deeply loyal to my Le Creuset cast iron pots – they last forever and only get better with age.

Pasta is always the answer. If I need something quick and comforting, I make a simple dish with anchovy, garlic, lemon and breadcrumbs. It’s salty, sharp and hits the spot every time. There’s also a marinade I’m obsessed with – a blitz of anchovies, garlic, lemon, olive oil, Dijon mustard and black pepper. I smother it over roast chicken, throw in some shallots, white wine and potatoes, and it basically cooks itself. I always serve it with a vibrant green sauce – parsley, lemon, olive oil and flaky salt. It makes everything taste brighter.

My cooking is built on a few non-negotiables. Lemon, anchovy and chilli form the holy trinity of flavour for me. I love raw veg salads – think shaved fennel with olive oil, lemon, salt and parmesan. I’m constantly adding layers of texture: roasted nuts, fried shallots, or a creamy base like tahini or yoghurt. Green chillies are another favourite – they add just the right kind of heat. And I often use dates to balance things out with a hit of natural sweetness.

There are certain staples I never let my kitchen run out of. Capers, anchovies, garlic, lemon, extra virgin olive oil, chilli, flaky salt and parmesan are the building blocks of so many of my dishes. With those, I can pull together something good even when I think there’s nothing in the fridge.