Cooking with Angela Hartnett: ‘I love food, but I don’t need to talk about it 24/7’

TL;DR

Angela Hartnett advocates for a calm, fluid approach to cooking, emphasizing movement without rushing.
Key to perfect poached chicken is using a good quality bird, properly jointing it for even cooking, and generously salting the poaching water.
Seasonal vegetables should be prepared to enhance their natural flavors and appearance, with attention to cutting techniques.
Hartnett contrasts the 'machismo' stereotype of Michelin-starred kitchens with her own philosophy of a less aggressive, more fluid environment.
She highlights the importance of sourcing local ingredients and understanding the nuances of cooking techniques like simmering.
The chef also touches on her approach to recipe writing, acknowledging potential pitfalls of being an instinctive cook.
Hartnett's favorite utensil is the 'spider,' useful for 'fishing things out of a pan.'

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