For me one of the greatest pleasures in life is
sharing, and food is at the heart of this.
I cook at home for friends and family and I write
about what I enjoy eating – straightforward, unfussy food that’s
simple to prepare. For me great food is a celebration of good
produce, which needs little done to it to be wonderful.
Thousands of processes,
over-complicated methods and hundreds of utensils just don’t do it
for me. I love honest food – you won’t find any culinary froufrous in
my kitchen – and I have a peculiar fondness for the imperfect: a pair
of carrots intertwined from growing too close; the rough, muddy
surface of a russet apple; the last, rather forlorn looking orange in
a box. Somehow they always taste better for being overlooked. But
maybe I’m just being romantic.
While I’m a big fan of British food, South East Asia
has had a profound impact on my cooking, too, meaning I’m as at home
with lime leaves and lemongrass as I am with gooseberries and