Too many simple green salads suffer from a lack of imagination.

Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.

It is true thrift to use the best ingredients available and to waste nothing.

If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.

Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around.