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I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.

When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I love dishes that feature the various shades of a single colour, making you stop to check what's in there.

I still don't know how to cook and that's just unacceptable.

I don't cook. I think they named the 'Mike'-rowave after me.