Bitesize Candice reveals her biggest inspiration, the best time to eat cake and the importance of lipstick in the kitchen

What’s the big idea behind your new book? The title, Comfort, says it all. It’s a collection of sweet and savoury recipes for food that soothes and satisfies, brings back memories and puts a smile on faces. It reminds me of the food I ate when I was growing up. What’s your favourite comfort food? I love macaroni cheese, which lifts my spirits if I’m feeling a bit low. In the book there’s a recipe for a chunky shepherd’s pie that I created for my partner Liam, which tastes incredible. And crumbles are good for the soul. Top tips for successful baking? Use really soft butter for sponges; when making pastry, make sure that everything is cold – even the flour. Who taught you to cook? My incredible nan. She made everything from scratch and as a child I used to cling to her like a limpet, watching how she did it. The two recipes in the book that mean most to me – Florentines and Boiled Fruit Cake – are hers. She died some years ago, but I owe it all to my nan, which is why I dedicated the book to her. Guilty pleasure? Chicken nuggets. Homemade, takeaway, from the supermarket, whatever – I love them. Last meal on earth? Chinese dim sum, which is a comfort food in its own way. My family always has it on Boxing Day. Most memorable meal? Rib-eye steak, truffled macaroni cheese, tempura pork belly, chips and a big glass of malbec at Cau, an Argentinian steak house in Cambridge. It was before Liam and I went to a Paloma Faith concert. Everything about it was decadent and perfectly done. Favourite restaurant? Rather than a restaurant, I would choose a street-food market. Particularly close to my heart – and the scene of such heartbreak recently – is London’s Borough Market. There’s one stall that sells the best gyoza [Japanese dumplings] I’ve ever tasted and I always have them when I go. Most useful kitchen gadget? I couldn’t live without my KitchenAid mixer, and everyone needs a good spatula. What did you have for breakfast today? I blitzed some frozen fruit to a sorbet-like texture and topped it off with Greek yoghurt. Food heroes? Keith Floyd, who I grew up watching on television, and Tom Kerridge, who invited me to appear at his Pub in the Park festival in May. I love everything he does. Signature dish? Whenever there’s a family get-together, I’m always asked if I’m going to make my black pudding sausage rolls. Which foods conjure up childhood? Roast dinners, macaroni pies – a Scottish staple, which I discovered on family holidays to Tomintoul in the Highlands – and cornflake tart from my schooldays. What would you make if you only had five minutes? A prawn stir-fry with loads of vegetables if I want something healthy; savoury parsley pancakes with cooked ham hock, cheese, mushrooms and a bit of garlic if I’m feeling indulgent. One thing that drives you mad about food? Small pudding portions. My heart sinks if a sticky toffee pudding or a chocolate brownie is served as a tiny little square. Food philosophy? Everything in moderation. I eat cake most days, but balance it by making sure I have a very healthy main meal. You should never deprive yourself of something you love. Most underrated ingredient? Smoked paprika, which adds a lovely background flavour to dishes such as shepherd’s pie, chilli, spaghetti bolognese and stir-fries. You’re famous for your lipstick. How important is it when baking? Absolutely vital! I’ve always loved lipstick, especially old-fashioned Hollywood red, and baking is the perfect opportunity to test out new ones. If they can survive the heat of a kitchen, you know you’re on to a winner. If you could have only one cookbook, what would it be? One I inherited from my nan called Farmhouse Kitchen II, based on a Yorkshire Television series and published in 1978. The fact that she used it – it contains some of her own handwritten recipes – means so much to me.