My favourite dinner is a cup of tea and a ham sandwich with English mustard.

People are bored of these 12-course gastronomic menus. They want affordable glamour.

I am a believer that if you bring children into this world, then you have a responsibility to do your best and support and guide them until the day you die.

Self-control is true power.

A lot of people say I look like a rock star or a designer punk. But I swear it's the job that has carved my face. It's the hours, the stress, and the pressure. It's not me trying to look like this.

Anybody who thinks they're the perfect parent is a fool.

The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'

We all make mistakes. God knows I've made more than anyone else I know.

My favourite dessert is tarte Tatin.

Oliver Reed was a great man who did things his own way. He used to come into Harveys, my restaurant in Wandsworth, and sit on the floor to have a drink before going to the table.

As far as I am concerned, ambition is the most dangerous occupation in the world. I have never been ambitious, or if I have, it's only been by default.

I think self-discovery is the greatest achievement in life, because once you discover yourself and accept what you are, then you can fulfil your true potential and be happy.

Food should be simple; it shouldn't be complicated, even down to making Knorr gravy: a Knorr stock cube and water, bit of parsley at the end, little bit of olive oil. It's about making the food deliciously tasty.

My mind might be conservative, but at heart, I was always a socialist.

Cooking is a philosophy; it's not a recipe.

A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.

Our holiday table is loud!

Escamoles have a cottage cheese-like consistency and have a buttery yet slightly nutty flavor. They are usually served sauteed with butter, garlic, and scallions for making soft corn tortilla tacos.

Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.

Simplicity is key. Some people like really high-tech kitchens, where you have warming drawers and ice makers and storage for a million different things. Honestly, for me, I need an oven, a stove top, a fridge and a sink.

We didn't grow up with processed foods at all. I mean, I am not a nutritionist. I make enchiladas for a living, so that disclaimer needs to be there.

Honestly, I'll take a little lard over the 20 chemicals and ingredients I can't pronounce in some store-bought tortillas.

I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!

All of my dishes kind of have the same thing going on - I'm always going to give you the same things that I grew up with or that my mom used to make. I'm not going to use nitrogen in my tacos.