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The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

People are in a hurry. They don't want to look at a long list of ingredients. Cooking is terribly hard work.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

Recipes tell you nothing. Learning techniques is the key.