There is too much talk of cooking being an art or a science – we are only making ourselves something to eat.

It must have been the lack of nutrients that gave my father his temper. He is not a sweet man despite a very sweet tooth.

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

Real food meas big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.

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 of a buzz for me than anything. And I mean anything. Maybe that goes back to trying to please my dad, I don't know. It's like parenting in a way I suppose.

It is impossible not to love someone who makes toast for you....Once the warm, salty butter has hit your tongue, you are smitten. Putty in their hands.

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

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

It is impossible not to love someone who makes toast for you.

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

British food is a celebration of comfort eating. Our traditional savoury recipes are all about warmth and sustenance, our puddings a roll call of sweet jollity, our cakes are deep and cosy. We appear to be a nation in need of a big, warm hug.