Alot of my inspiration comes from people that you don't see on TV like my mum and my grandma. There's so much history and knowledge.

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.

Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.

Wild garlic and crab is a revelatory pairing.

I love watching the fishermen step off their boats and lay out their catch - typically sardines, monkfish and everything you'd find in bouillabaisse.

While studying art and design at Central Saint Martins, I went round supermarkets taking photos of shoppers and their baskets: the game was to match people with their food. For an architectural project, I made a scale model of a shop out of gingerbread rather than foam and added icing and sweets very colourfully.

True to his Malay Chinese heritage, my dad would regularly whip up a revitalising spicy broth in the depths of winter. He was a firm believer that spicy food is the solution to most problems, and feeling under the weather was no exception.

I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.

Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited.

I had quite a few jobs in Paris before hitting the jackpot and writing cookbooks. One of them was peeling vegetables and prepping other veggie delights at Bob's Juice Bar.

But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.

Every good jam tart deserves the finest preserve.

Nothing could be more French than pastry.

A sandwich needn't be loaded with bacon or ham to make it a serious feast.

I grew up surrounded by generously yielding plum trees, and as a family we were constantly on the hunt for inspired ways to use up the lovely plums before age got the better of them.

Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy texture.

I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched with tart red fruits.

Like its breakfast companion Marmite, jam seems to divide the crowds. In many of its mass-produced guises, it seems barely acquainted with the fruit named on the jar, tasting mostly of sugar.

Every Frenchie has inherited their own way of making ratatouille, usually just as maman used to make. Well, my mum never made one, so I consider that my licence to make mine as I please.

The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in Tokyo, virtually every style of ramen exists.

I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger.

I always say I'm more of a food writer than a TV presenter, because that's what I'm trained in, that's what I spend most of my year doing. TV is about performance and I've never had any training.

I went to art college. I like to be creative. I use food as my medium at the moment but it could easily be illustrations in the future, or something else.

I realised filming in my own apartment that it was nice to come home and have some space. It worked for 'The Little Paris Kitchen' but now I've learned a lot about TV; you need space for the camera and you want to be mentally sound after filming.