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To produce foie gras, ducks and geese are force-fed enormous amounts of grain and fat, which causes their livers to swell to many times the normal size.

Foie gras is sold as an expensive delicacy in some restaurants and shops. But no one pays a higher price for foie gras than the ducks and geese who are abused and killed to make it.

People eat duck and you think, well, we've got loads of chickens, leave the ducks alone!

If you like foie gras, that doesn't mean you no longer need a regular steak.

At the end of the day, I love eating duck. It's the best thing you can eat on this earth, especially grilled with jalapenos and cream cheese.

When I'm home, I cook my own dinner, all organic.

I try to run so I can eat anything I want. I feel it's a luxury to be able to splurge on something like foie gras and not have to think about it.

I'm vegetarian and stick to a strict health regime of brown rice, tofu, salads and soya milk. When I'm at home in Somerset, I buy almost everything in the local farmshops including Barleymow's in Chard. I always get organic - I like happy hens.

I only eat fish - no chicken, no turkey, just fish. I get all my protein from fish and egg whites.

I am very organic; I eat a lot of seeds. At home in the morning, I eat muesli with a banana. At noon, I mix a little bit of all the seeds I can find. I love quinoa. It's great - it cooks like rice and is better than caviar.