1. What’s the one kitchen tool you can’t live without?

It’d have to be my new Kenwood Chef XL Titanium – I’m in love with it because the motor is a lot stronger (1700W) than any other benchtop machine I’ve come across. There are over 20 attachment options so you can make anything you want. The real winner for me is the halo light. It’s pure genius because it means I can actually look into my bowl now and see what is going on with my mixture, whether it’s a cake mix or a Chantilly cream. Not only is it useful it’s actually just super cool. The machine looks great, but its performance makes it a winner.

2. Are there any interesting ways you use your mixer beyond the norm?

I use my halo light as part of my demos to bring theatre to what I’m creating and to give that ‘wow’ factor. I use my Kenwood Titanium with the pasta roller attachment to roll out mixtures other than pasta dough. Mixtures with low-fat content, such as cannoli dough, fondant and crackers for cheese plates, work really well through the roller. The bowl can also handle liquid nitrogen, so I make my desserts in that too for an added element of theatre.

3. What do you find you end up using your stand mixer for the most?

I’m making desserts every day, so it’s definitely the whisk tool. Whether it’s whisking ingredients together from cream, meringues or Chantilly, my whisk tool is a must. I use it endlessly.

4. What are some unexpected ways to use a stand mixer at home?

Crushing up a biscuit base for a cheesecake can be a little messy, so what you can do is pop the biscuits into the bowl, and using the K-Beater, crush everything up without making too much mess! But there are a tonne more uses, especially when you start to add the attachments. You can sieve your flour or gently puree berries with the puree and sieve attachment, make fresh fruit juices with the juicer, or process ingredients like dates, nuts and cocoa in the food grinder to make healthy power ball snacks. Let’s not forget the pasta roller to roll out pasta doughs but also things like fondant and cannoli dough. I’ve also used the frozen dessert maker for making sorbets and ice cream.

5. What are your top tips to bake like a pro at home?

• Read the recipe properly and correctly before starting
• Work with good quality ingredients and seasonal fruit
• Keep clean, tidy and organised
•  Use your Kenwood machine correctly for the correct job – read the instructions! And making sure to utilise the machine to save time and get the best result for you
• Get the family involved. Baking should a fun time for creating not just food but memories too. My Kenwood machine was part of my bonding time with my mother, a time we shared together, and she still has the same machine.