Rasp Zester and Fine Grater

Use it for garlic all the time now. A couple of passes and you get a fine paste that melts right into a salad dressing, no bits.

The length means I can rest the tip in the bottom of a bowl and grate straight in, so nothing ends up on the worktop.

Grated dark chocolate over a cheesecake for my sister's birthday and it honestly looked like it came from a fancy bakery. You get these super fine, light shavings that sit on top instead of clumping. Trick is to keep the bar cold and push it down the blade in one direction. Also used it for orange zest in the batter, so one tool did the whole cake.

Finish the risotto with a flurry of Parmesan snow and a bit of lemon zest, and it tastes like a restaurant dish. The blade is wide enough to cover a lot of cheese in a few strokes.

Gave this to a friend who loves to cook. She sent me a photo of lemon zest on a risotto the next day and says she has used it daily since. Light, long, rubber grip. Simple and good. It lives on a hook by the window and hasn't been put away since.

Parmesan on pasta every night, and it goes much further when grated this fine. A small block lasts ages.

Lovely fine zest and cheese. Parmesan gets packed into the holes if you leave it, so brush it under the tap straight away.

Garlic comes out as a fine paste for dressings. Quick job.

Fresh Parmesan on Caesar salad, in fine fluffy drifts. Worth it.

Every Sunday I make a couple of marinades for the week, lemon garlic chicken and a lime one for shrimp. This handles the zest and the garlic in one go, so I'm not getting out a press and a separate zester. Grate the zest first, then the garlic, then tap it clean and rinse it under the faucet with a brush. The fine garlic paste makes a much better marinade than minced.