"Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food s..." — Yotam Ottolenghi

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

Food can bring people together in a way nothing else could.

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.