In mainstream media, everything gets turned into a stereotype of ourselves.

It's so easy to produce food, throw it away, and watch people starve. It's so hard to produce food mindfully and to feed and to reduce waste.

Cooking is one of the most zen things - you have to be there.

Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.

Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?

Whether it evokes pleasant memories of holidays in the Caribbean, or best-forgotten outings to Notting Hill, most of us have experienced jerk chicken in one form or another.

Since Londoners started taking their burgers as seriously as the Americans do, discerning burger lovers have come out of the woodwork to judge every component from buns to pickles, patties to cheeses.

There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.

I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday food for me.

Sweden endured a potato famine like in Ireland and loads of people emigrated to the US.

Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and sour all at the same time.

I'm not one for souvenirs though I do have a treasured yellow pot I bought at Maison d'Empereur in Marseille.

I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.

A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish and cucumber scales, but this also adds freshness and acidity.

It's great that Mary Berry got a primetime TV show, but I don't think there are enough women chefs on TV.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

As a woman you have to tick all these boxes to be able to be on TV. I know I look a certain way and that's partly why I'm on TV. If I were really ugly and fat, I don't think I'd have had the same chance.

I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.

I used to have a bit of a thing against starting a meal with soup. I'd find they were often too heavy, filling you up rather than igniting the appetite. Plus, I'd end up mopping it up with scoops of baguette.

To follow my meal, I'd drink a glass of my uncle's homemade apricot schnapps. He puts it in beautiful glass bottles and sells it at his local market in Austria. You don't normally drink with Asian food, so this would be a fitting end to the meal.

Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're most likely to appear at a picnic.

I'm less Soho House these days, more Airbnb. It's just so useful to have a washing machine, or to rock up somewhere with a baby bed and all the other kit provided.

Moving to France is not the hard part. Living here is more difficult. Of course there are many benefits but it's not always easy especially if you don't speak the language.

A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.