I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.

What worries me is that, because of the amount of media coverage of food, Britain seems to have become a foodie nation - but I'm not sure it actually has. I'm not sure there's been a huge change in the pantry at home or what we cook for supper.

I feel good when I stir something with a spurtle, but I don't make porridge very much in London.

I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.

Nose-to-tail eating is not a bloodlust, testosterone-fueled offal hunt. It's common sense, and it's all good stuff.

I've probably got lots of heroes. One is a chap called Charles Campbell - he is a wonderful chap. We cooked together in a nightclub in Notting Hill. He told me brilliant stories of food and life and generally put me on the right track.