Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UK’s most prominent voices on Japanese food, American food, and craft beer. He has operated the pop-up Japanese restaurant Nanban since 2013, which has inspired a book, Nanban: Japanese Soul Food. Tim’s restaurant of the same name, opened in the heart of Brixton at the end of 2015, and has been widely supported by critics and customers alike.

1. Who would your dream dinner guest be and what would you cook for them?

Keir Starmer comes to mind, so that we could have a frank discussion about his job performance as Labour leader over a few drinks. I’d cook him whatever he likes, and I’d try to make the best version of it he’s ever had. People are so much more amenable if you’ve fed them something they really love.

2. What’s your most treasured food memory?

When I was a little boy both my dad and my grandma used to take me and my brother out for lunch or breakfast, individually, so they could spend time with us one-on-one. This is so sweet and it’s something I hope to do with my kids when they’re a little bit older. My dad used to take me to diners and I’d usually get a cheese omelette. My grandma would take me to Burger King. I still think of them whenever I eat these things.

3. What are the ingredients or flavours you could not live without?

Soy sauce and really good sausage – bratwurst or Italian fennel sausage, specifically.

4. What is (or what are) your most essential cooking tools?

The vast majority of what I cook only requires basic kit – a knife and some pots and pans. But I love my microwave for all sorts of cooking, especially steaming vegetables, and my rice cooker.

5. Who are your food heroes/ greatest influences?

I really admire anyone who can make food that expresses their own unique personality but also brings together different cultures in a meaningful way. Roy Choi is still the person I admire most for this sort of thing. (Ed-👏🏻👏🏻 👏🏻)

. What are the food trends you most dislike?

Basically all of TikTok. I just hate it. Especially cooks who stare directly down the camera the whole time and then idiotically overreact to how delicious their food is. Get a grip, all of you.

7. What do you cook when you just can’t be bothered or when time is short?

Very simple Japanese food – something like rice, grilled mackerel, and some dressed greens, or if I have the forethoughts, takikomi rice. And some instant miso soup if I fancy it.

8. Name your current favourite cookbooks?

I am a huge fan of Maunika Gowardhan’s Thali, which just makes good Indian cooking so achievable. I also love Su Scott’s Rice Table, as much for her memoirs and stories as the recipes. And I also must mention Recipes of Life, a cookbook written entirely by migrant men, the product of a mental health support project organised by the migrants’ aid charity Praxis.

9. What are your best tips, tricks or hacks for entertaining at home?

Learn to cook for people's dietary requirements and food allergies – they are really appreciative, and it’s not as hard as people say it is. But also, don’t worry too much about impressing people. Most people are just happy to have someone cook for them.

10. Are there any foods you don’t like or don’t eat?

I’m not very good at eating shiokara or most seafood offal generally, but I will still try it if it’s served to me. You never know when you’ll have a version you enjoy, or acquire a taste for something. I used to dislike tripe but a spectacular tripe taco in LA changed that for me forever.

11. Name a favourite destination for food/dining

Hokkaido is easily my favourite place to eat in the world, hands down. Just incredible seafood, fresh fruit and vegetables, amazing ramen, cheese, meat – everything. But Los Angeles may be a close second. I wouldn’t say no to another food trip to Hong Kong, either.

12. What’s your ultimate food treat? 

It’s hard to beat really good crab, with plenty of Old Bay and melted butter.

Recipes from JapanEasy…