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.

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.

Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.

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.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

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.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.