My mother was creative in the kitchen.
I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.
When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.
I do love cooking, but our kitchen is nothing fancy or hi-tech.
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
I like simple home-cooked food.
Mum's home food was comfy, exquisite and she was also capable of the most wonderful gourmet food. She'd mix the rice and dal with stuff and roll these easy-to-pick-up extra-softened little balls of rice.
At home, my food is just sort of comfort food. It's not super fancy, but it's certainly tasty.
I don't come from any great culinary tradition - I'm from London!
At home I serve the kind of food I know the story behind.
I am a foodie, but I prefer to be at home and enjoy home-cooked food.
I'm a professional cook. I've worked with other cooks from all over the world, but my family is not that way - they're always lived within 25 miles of my hometown!
Some of the best dishes I can remember are from my childhood. Sometimes, whenever I want to feel like a kid again, I just whip them up for the family.
My dad makes food with very few delicate flavours.
I'm a terrible sort of non-fussy eater, really. I don't like posh food very much, and the more ingredients something's got in it, the less I tend to like it.
