You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.
Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.
Orange blossom water would make a magical addition to your store cupboard.
Pasta with melted cheese is the one thing I could eat over and over again.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
You can really taste the difference between a shop-bought and a good homemade mayo.
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.
The differences between a tart, a pie and a quiche are a blur.
One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
The way to entice people into cooking is to cook delicious things.
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