Fries delight

GREAT British Bake Off winner, cookery school owner and cookbook author, John Whaite has spent most of his 31 years surrounding himself with food. He recalls some standout moments...

WHAT’S YOUR EARLIEST FOOD MEMORY?

“I was brought up in a chip shop, as well as a farm. I used to sit in the back while mum was chopping fish. So, I think it’s stirring the beans and playing with the dried peas. That would send ‘hygiene and health’ mad these days, but I used get my hands into these big vats of dried peas and let them clatter through my fingers, it was fabulous. Mum’s trifle as well, on a Sunday.”

WHAT’S YOUR CULINARY HIGH MOMENT?

“Graduating from Le Cordon Bleu. I had started just after Bake Off, so was being pushed and pulled in all sorts of media directions and had to take a few days off here and there. I didn’t think I would finish it because of the demands of the book, but I was adamant. So, when I graduated from there, I was happy. And obviously winning Bake Off as well, that was a highlight, for sure.”

WHAT’S YOUR GUILTY PLEASURE?

“Ryvita with thick butter and canned mackerel. Also waffle Jenga – a waffle, three fish fingers, Kraft cheese slices, another waffle, three fish fingers, Kraft cheese slices and top with an extra waffle.”

WHAT’S YOUR BIGGEST KITCHEN DISASTER?

“Putting salt in my rum babas in the first episode of Bake Off was a crazy thing to do. But it did almost make Paul Hollywood sick, which was quite nice.