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

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.

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.

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

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 the biscuit as much as anything I have ever eaten, and often, in moments of solitude, I still think about its warm, buttery, sugary self.

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