For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices.
My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house.
Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin bar, my packed lunches were reassuringly predictable. And I liked it that way.
I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.
I've always felt the easiest way to get to know new culture is through its food even if you don't speak the language. Food will do it for you. It's an universal language.
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.
I was fortunate that what you see on TV is who I am. I didn't change the way I dress.
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.
I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother Frances. It was my bible when I first moved to Paris aged 26.
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.
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.
My cookbooks are like a personal journey for me, they're like a chapter in my life.
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.
Sweden endured a potato famine like in Ireland and loads of people emigrated to the US.
I went to art college. I like to be creative. I use food as my medium at the moment but it could easily be illustrations in the future, or something else.
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.
I haggle with French grannies over their old knick-knacks and walk away with some real gems.
I had a baptism of fire when I cooked in the Little Paris Kitchen.
Every Frenchie has inherited their own way of making ratatouille, usually just as maman used to make. Well, my mum never made one, so I consider that my licence to make mine as I please.
Warming and nourishing bowls of food are something I love wrapping my hands around when the cold nights drawn in.