My equipment

I’m often asked what I use. Here is the full list.

In the interest of transparency — some links on this page are affiliate links. If you buy through one of them I earn a small commission, at no extra cost to you. I only recommend equipment I actually use, and no brand can buy its way onto this list.

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Stand mixers

I use a Kenwood every day, in my courses and in my kitchen. Its power and the steadiness of the whisk make a real difference to plant-based creams, which need long, even whipping.

3 free attachments with code LSDC

Kenwood Cooking Chef

Ref. KCL96.004DG — anthracite

Built-in scale: you weigh straight into the bowl, to the gram — which matters in gluten-free baking, where a badly measured flour blend is unforgiving.
Induction heating from 20 to 200 °C: chocolate tempering and custards happen in the bowl, with no bain-marie and no thermometer to watch.
A 6.7 L bowl and a steady whisk: plant-based whipped cream needs far longer whipping than dairy cream, and that is where lighter machines give up.
Comes with the whisk, the K-beater, the flexible beater, the dough hook, the steam basket and the stirring tool.

Code to use

To be entered at checkout on kenwoodworld.com.

Go to the offer

Offer recorded on kenwoodworld.com on 14 October 2026. The binding terms are those shown by Kenwood at the time of ordering.

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The plant-based egg white

I use the Blanc, and nothing else from the range. It is the only substitute I know of that whips into real peaks: meringues, mousses and macarons are back within reach, with no aquafaba. Made in France, from plant protein.

Visit Yumgo

The full list is coming soon

I’m going back through my equipment piece by piece, with exact models and where to find them. In the meantime, the two brands above are the ones I use every day.

Equipment isn’t everything

My free recipes are made with what you already have in your cupboards. Start there.

See the free recipes