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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 really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

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.

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

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

I have a chef who makes sure that I'm getting the right amounts of carbs, proteins and fats throughout the day to keep me at my max performance level.

I'm a professional food eater.

I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.

I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.