I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved...

Almost anything is edible with a dab of French mustard on it.

Good kitchens are not about size; they are about ergonomics and light.

It is the deep, salty stickiness of food that intrigues me more than any other quality.

I understood that if ever one wanted to live with someone you cooked for them and they came running. But then it is my idea of hell these days, living with someone. The idea of...

Food has been my career, my hobby, and, it must be said, my escape.

Pamper a tomato, overfeed it, overwater it and you will get a Paris Hilton of a tomato.

…I have become more interested than ever in the effect of a diet higher in ‘greens’ than it is in meat – both in terms of my own wellbeing and, more recently, those implications that...

Food is, for me, for everybody, a very sexual thing and I think I realised that quite early on. I still cannot exaggerate how just putting a meal in front of somebody is really more...

Well let’s face it, who on earth besides antique dealers and gay couples actually still give dinner parties?