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The key to a good meal is simplicity and the right seasoning.

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.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

I like to cook with the philosophy of using great ingredients and not altering them too much.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.

I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.