Lisa Meyer: Mushi nabe steaming pot
'This pot is a work of art in itself. It's thick, hand-turned and made by the famed Nagatani family from clay from Lake Biwa in Japan. You fill the bottom of it with water, then put it in the centre of the table on a burner. On goes a ceramic grate, on which you steam different rounds of meat and vegetables: clams and mizuna, chicken thighs and potatoes, thinly-sliced belly pork belly and pumpkin. You dip them in ponzu, sesame sauce or whatever you like. The best bit comes at the end, though. You remove the grate and you have a slowly reducing stock, which all the fats have been dripping into while you've been eating. It gives you two clean, cosy meals – it sort of makes me long for days cold enough to use it.'
Lisa Meyer's Yum Bun stall is at London's Broadway Market on Saturdays and KERB on Fridays; yumbun.co.uk