Table Talk

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

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  1. Hello William, I look forward to reading your recipes. I love Thai food too!

  2. Really looking forward to following your column and recipe ideas

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