Sous simple: Off-the-clock cooking

James Lowe, Head Chef at Lyle’s, Shoreditch

I move between London and Brighton during the week so tend to lean on a lot of store cupboard ingredients when cooking for myself at home, as fresher produce doesn’t last. My go-to would be Italian, simple pastas such as carbonara or cacio e pepe, or just a selection of a few beautiful ingredients if it’s a light lunch or dinner – anchovies, cheese, bread and some good olive oil.