Quotes of All Topics . Occasions . Authors
I don't like wasting food.
Nothing could be more French than pastry.
Wild garlic and crab is a revelatory pairing.
Wimbledon heralds the unofficial start of summer.
Every good jam tart deserves the finest preserve.
I want to push myself. I'm always up for a challenge.
Many a Gallic treat is based on a hearty dose of butter.
I hate eating food on camera - I always cringe afterwards!
I couldn't be a supermodel, hats off. I'll stick to the kitchen!
I had a baptism of fire when I cooked in the Little Paris Kitchen.
Ramen is Japanese soul food, appealing to old and young, rich and poor.
A sandwich needn't be loaded with bacon or ham to make it a serious feast.
Education in Bavaria is tough. You fail sports, you have to repeat the year.
My mum still needs all her pots and pans, so she's not giving me any of hers yet.
Those Frenchies may know their pastry, but you can't beat a bit of British cheese.
Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited.
My cookbooks are like a personal journey for me, they're like a chapter in my life.
When I first moved to Paris, I worked as an au pair for two girls aged eight and 11.
Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.
Mum is a fantastic knitter - she taught me, too, but I can only manage simple things.
I'm trying to keep my cooking approachable and accessible but with a little fun twist.
Sweden endured a potato famine like in Ireland and loads of people emigrated to the US.
Children love cupcakes and so do I - a good one makes the perfect afternoon pick-me-up.
I haggle with French grannies over their old knick-knacks and walk away with some real gems.
My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house.
Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.
It's great that Mary Berry got a primetime TV show, but I don't think there are enough women chefs on TV.
The Great British summer has many qualities, but unfortunately guaranteed warm weather is not one of them.
I'm not one for souvenirs though I do have a treasured yellow pot I bought at Maison d'Empereur in Marseille.
I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.
Warming and nourishing bowls of food are something I love wrapping my hands around when the cold nights drawn in.
For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices.
I will always look at my little Paris apartment with fond memories but I am too old to be sleeping on a futon bed!
I love a waffle but adding the sweet nutty flavour of the butternut squash makes the waffles so much more flavoursome.
I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.
I would try and barter a cake for some help with coding. I'm not the best coder. I have some basic HTML but that's about it.
I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday food for me.
I think for me the final push to move to Paris was the fact I wanted an adventure and I was slightly bored of my life in London.
Crumpets for me are the quintessence of a British afternoon tea, the ideal winter warmer that would welcome me home from school.
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus.
Sundays are great for a lie in, a read of the papers, a potter around at home and then brunch, which is normally cheese on toast!
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.
Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.
Alot of my inspiration comes from people that you don't see on TV like my mum and my grandma. There's so much history and knowledge.
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.
Eating wantan mee in Malaysia is my earliest memory. The street sellers there have a whole cooking set-up on the front of their bikes.
Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and sour all at the same time.
Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy texture.
I made it quite clear that I want to be female-friendly. I don't want to be too sexualised because a woman in a kitchen is already a loaded image.
I love watching the fishermen step off their boats and lay out their catch - typically sardines, monkfish and everything you'd find in bouillabaisse.