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Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?

I've got such a sweet tooth. I do miss the U.K. where you get sticky toffee pudding or custard, all that.

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.

I love cookery programmes.

God always has another custard pie up his sleeve.

While I'm driving north, I'm already thinking about kippers - it's worth the journey just to have kippers for breakfast on Saturday.

God's always got a custard pie up his sleeve.

I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that's more of a quiche, isn't it?

I don't come from any great culinary tradition - I'm from London!

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.