Food for thought
What’s always in your fridge?
A load of cheese and rashers of rindless streaky bacon, as you can always make a meal with that. Also, a sourdough starter as I make a lot of bread.
What’s your go-to meal if you’re short on time?
Pasta carbonara... bacon, pasta, eggs and tonnes of freshly ground black pepper; so easy and everyone loves it.
What’s your family’s favourite dinner?
Roast pork loin with apple sauce and lots of crackling – I always do extra and it’s really crispy and crunchy – served with plenty of roast veg. And maybe a pavlova with berries for pud.
What’s your best on-a-budget cooking tip?
Make veg the hero and skip the meat. I always have lots of great ideas for baked root veggies and feta salads.
What’s your favourite indulgence?
I adore cream-filled doughnuts. I love them with jam but had an exceptional one the other day at Bluebell’s Cakery which had salted caramel in it... oh yum.
What’s one thing you really don’t like eating?
Offal – kidneys, liver, tripe, etcetera.
What would your last supper be?
It would have to be crayfish with salt, pepper and melted butter. Then raspberries and a lemony dessert – I’m more a lemonophile than a chocoholic.
What’s the most important thing about food for you?
The sharing of food – the cast of characters around the table is the best part.