I have this obsession with pea pods. They're just really nice to look at. They can be perfect.
I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.
Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun.
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that.
Food's delicate. You have to handle it with finesse. You can't just be a big ogre.
I cook what I like.
I adore pigs, and I love eating them and cooking them, and I love using the whole animal.
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good enough propels you.
People with chile peppers on their chef pants shouldn't be allowed in the kitchen.
I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something.
I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
I think, British food, it's had a bad rap.
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