Jess Bauldry: What food trends have you noticed during the confinement period?

Anne Faber: I would have thought people cook more with storecupboard staples, but I notice that many are buying fresh seasonal produce and making the most of local and fresh food. I also notice a real move towards comfort food and pasta is obviously very high up on people’s lists. Many people who I follow on Instagram, who have never really posted about food, are now posting about their meals and cooking adventures. It's really fun to see a real cooking wave sweeping over people who've not cooked much before and are now discovering the joys of cooking!

Why do you think this is?

People want to eat good food! It's all OK to have ready-made food or take-away dishes for a week or so, but after that it might become boring, expensive and repetitive. People are looking to do something with their time at home, and cooking is an obvious option--and a gratifying one. There's nothing more satisfying than cooking your own meal and enjoying it while thinking “wow, I actually made this myself!”

What have you been making during this time?

I have been cooking a lot since I have started filming recipes in my kitchen for my new show "Recipes for Staying Home". I live on my own, so I try to keep portions rather small or bring leftovers to my neighbours or to my parents. I started by cooking lots of comfort food: cheesy potato gratins, Kniddelen, quiche, burgers etc. Now I have turned to seasonal food, cooking lighter dishes that put springtime on my plate. I have also taken this period to have a first go at making sourdough bread--a super laborious and time-consuming business (and with many fails that have happened along the way!). But, oh boy, the most satisfying amazing feeling ever to bake proper crusty bread with real sourdough holes in it.

Do you have any tips where people can get good ingredients or inspiration?

I've started going to smaller shops for my food shopping. But it also requires time and planning as there are often queues to get in since they can only let two people in at a time. Online grocery shopping for specialist ingredients is not bad either. I found a few Italian ingredient delivery services in Luxembourg, which are great. Also, the local platform nala.lu offers a good overview of businesses that deliver ingredients. As for food inspiration, Instagram is great. I also often use the BBC food website and if people want to make food with a Luxembourgish touch they can turn to my website.

Do you have any suggestions for creations that require readily available ingredients?

A quiche is great to throw in anything you have in the fridge. Buy (or make) your shortcrust pastry, pour over a custard (basic custard recipe: 2 eggs, 100ml cream, salt and pepper), then throw in anything that's lingering in the fridge. Here are some combinations that always work: Bacon, peas and gruyere, leek and goat's cheese or spinach and feta.

A risotto can be made with literally anything. You just need to make sure you have risotto rice (carnaroli or arborio), as it becomes creamy with a bit while being stirred (while normal rice just turns to mush). You can adapt your risotto base and add all kind of other flavours, I particularly like mushrooms and garlic, Wäinzoossiss sausage, saffron and mozzarella, and Shrimps, garlic and leek.

If you’ve left over stale bread, use it to make a bread and butter pudding, French toast, or my favourite: a cheese toastie!

For pasta, play around with sauces, or simply pour over some olive oil with garlic and parmesan and a good crack of black pepper. So simple yet so good! Pasta bakes are also easy and very yummy.