I cannot live without a small off set spatula. I use a Misono UX-10stainless steel chef’s knife for most tasks, and different sized spoons for serving or quenelling are critical. Also, a jeweller’s scale is a must. A superior ice cream machine ismy one critical “large” buy, and I have a new one that I am falling in love with: A Bravo Gelmatic tabletop unit which churns 2.5 litres in under six minutes, and has an alarm for temperature rather than a timer.

I have many favourites, which is why I started willequipped.com to make them available to everyone. I have a soft spot for the Pacojetice cream maker. The Brymill Cry-AC liquid nitrogen spot sprayeris a nifty device either in pastry or on the sidelines at the World Cup .A Minipack-Torre vacuum sealer, and a proper circulator for a water bath are becoming modern kitchen essentials. And who doesn’t lovea rotary evaporator like the one Buchi made especially for us?

I think there isn’t much flavour concentration in soufflés but people love them, I imagine primarily forthe showbiz effect. So in this case, the service vessel is critical – I would recommend a copper sautoir. For preparation, the soufflé bases (and their recipes) are key. A perfect pastry cream will allow for a perfect soufflé, but only if it is finished with a perfect meringue.

All desserts are good for dieting. Proper desserts have a good balance of sugar, fat and vitamins and are not unhealthy. Rather, they are a luxurious component of a balanced diet. The best way to lure a sugarphobe to the dessert table is with handcuffs.

I have to think carefully about this, since the combinations that I use are very classic to me, but somemay be less classic to others. These include wakame seaweed with coconut, Époisses cheese with vanilla, caramel with endives,raspberries with beet and yoghurt,and lime with white chocolate, olive oil and salt.

A few that stand out are when butter is mixed into dough at too high a temperature and not resting dough prior to baking. Also, many people don’t understand the attributes of their chosen ingredients before cooking them. Other common mistakes include not checking whether a gelée will set before setting it, whipping cream at too high a temperature or to an incorrect peak, failing to properly emulsify ingredients in ganache, and allowing delicate acids to be heated, thereby destroying their flavour profile.

It totally depends on the application. I love Granny Smith apples for a wide variety of uses because of their acidity. For straight baking, I enjoy gala apples. For caramelising,I like lady apples.