The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

I had all kinds of food issues, including health concerns and weight concerns.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.