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If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.

I also think it's very important to consider how the food will feel to the person eating it.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.

Keeping your space clean is as much a part of the end result as the dish being tasty.

I am still not a fussy eater, although I do enjoy good food.

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.

I just try to stick to clean foods, anything grilled like salmon, chicken, fish, brown rice, and veggies. I do have a really big sweet tooth, so I try to curb my cravings with fruit instead.

I will eat disgusting things, but only those with long established culinary traditions.