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Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head.

I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage.

I like to get where the cabbage is cooking and catch the scents.

I was put off by people at school - my cabbage wasn't as good as other people's, you know, so that put me off.

My last meal? The food would be much less significant than the company.

People remember the different variations of stuffed cabbage based on their mothers and grandmothers. It's not just about food. Eating something as traditional as this is a cultural experience, one that is spiritual and nostalgic. It manages to transcend time; it's food for the soul.

Corned beef and cabbage - that's our favorite holiday meal when all the O' Haras gather around the table.

Listen to me: Leek is a vegetable. It can be the center of a dish.

My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in.

My father would go shopping, and he was supposed to buy loo roll or something, but he'd always come back with some fish or shellfish. And we've always had fresh vegetables from the garden. He is a massively keen gardener, so he grew all our tomatoes, artichokes, asparagus - whenever he wasn't working, he was in the garden.