It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

I always pan-fry sprouts - it retains texture and enhances flavour.

Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.