In the kitchen with: Dominic Franklin @Dominthekitchen
What motivated you to pursue a career in cooking, and how did your journey lead you to write your first cookbook?
I’ve always loved to cook and mess around in the kitchen. As a kid I would often pretend to be sick to stay home from school and then when mum went off to work I would rush downstairs and pull out all the food from the fridge and all the pots and pans and make an absolute mess! I never really thought of food as a career option and went into Fashion and Event Production instead but in the background I always cooked and wrote my own recipes. Eventually I found a place to show them off, via my blog DomInTheKitchen.com and then later on Instagram. Throughout the journey I always talked about writing a cookbook, I just had to find the interesting hook, which I believe I have done with Upside Down Cooking.
Who has been your biggest inspiration or influence in your cooking journey?
I have to say my mum (or she would be very unhappy!) but it’s true. As a kid I would watch her cook and throw dinner parties and just be mesmerised by the incredible dishes that came out of the kitchen that made all her guests say ‘oooh’ and ‘ahhh.’
Could you share a specific dish that holds a special place in your heart?
It would have to be mums Potato, Onion and Carrot Kugel, on page 103 of my book. It has a nod to my Jewish heritage but also reflects my upbringing and the kind of food mum would cook at home. It’s simple but delicious and really versatile.
Your recipes are simple, and classic in style with a playful, inventive twist. Can you share some insights into your favourite ingredients, and how they influence your cooking?
I do like to keep things as simple as possible and so I try and cook with ingredients I would normally already have in the pantry or fridge such as bread flour for making simple loaves, or puff pastry for making tarts and pies but I do also love chicken thighs. They’re the tastiest part of the bird, inexpensive and so very versatile.
How do you stay inspired and creative with your cooking, for example travel, eating out, social media?
I do get a lot of inspiration from other cooks and the incredible food shared on social media but I travel to Mallorca regularly and the food there is really wonderful. I have many local friends who keep the classic traditional cooking recipes alive whilst mixing in modern techniques and ideas.
Do you have a signature dish or favourite go-to recipe to cook at home?
If we have lots of friends round I like to cook ‘all-in-one’ dishes that sit in the middle of the table and everyone helps themselves. My go-to dish is an oven-baked chicken thigh risotto (as found on page 126 of my book) However my husband is a vegetarian so I make something called a ‘split dish’ which is where I use the same ingredients but double them. Half go into the meat dish and half go into the veggie dish. I then top the meat one with chicken thighs and the veggie one with a veggie alternative such as veggie sausages or field mushrooms.
In your experience, what are some common misconceptions people have about food content creation, and what are some insights to the job people may not realise?
I think people assume we don’t work very hard but I have never worked harder in my life. I’m cooking, filming and editing reels nearly every day. Then I have to work hard on social media to ensure the content I've created is seen by as many people as possible. The social media world MUST be a community. You have to contribute as much as you expect back. Always answer comments, always comment on other peoples work. The more you put out, the more you receive back.
What are some fundamental skills you believe every home cook should master?
Learn how to season dishes, salt is an essential part of taste. Know how to scramble eggs properly and bake bread.
What would you say are your top 5 essential pieces of equipment that every home cook should have in their kitchen you can't live without, and why?
1: The Jelly Roll pan from Nordic Ware. It’s the best quality oven baking sheet that I’ve worked with. I do so much in it, from pies to roasties. It’s genius.
2: A small hand mixer with multiple attachments.
3. A decent sharp knife. Doesn’t have to be anything fancy and needs to be something that your’e comfortable with that fits in your hand. Doesn’t need to be ‘cheffy’ but needs to be sharp. You don’t event need to use it properly, as long as it’s sharp!
4: A decent pan with a lid that can work on the hob and in the oven.
5: A large wooden chopping board. Good quality and heavy. Wood is great because it has antibacterial properties.
📸 Ellis Parrinder