What were your favourite foods growing up? Why?
I have always loved umami-packed foods and all that is intensely savoury. My father is a natural master of umami and his finger-licking, sticky, slow-cooked roasts have to be part of my junior culinary heaven. Sadly an insatiable sweet tooth seems to have developed in my twenties and years later is showing no sign of abating!

What are your least favourite foods? Why?
My least favourite foods are man-made or processed. I find it hard to swallow things with artificial flavours or strange colours. This is not food snobism but a genuine physical turn off to obviously artificial foods.

What is your beverage of choice?
I call it the Joan Armatrading after that song where she says she will know next time to mix some water with her wine! San Pellegrino mineral water, with ice a slice of lemon and a splash of red wine (totally gross I know but I love the bitter sour) possibly because it compliments the savoury, the sweet and the salty, although I never really though about it that way before today.

When did you get interested in writing about food?
I have always loved the magic and romance of food and growing up in a foodie family of hoteliers and restaurateurs I had plenty of opportunity to peep on life and love through food. When I first officially put pen to paper I was totally heart broken and I actually began writing about love whilst eating no food at all, fortunately I now eat and write about food and live in love. For me food and love are inextricably linked.

Where and when did your love for food begin?
I think a true love of food begins with involvement in the alchemy of cooking, I was fortunate to grow up surrounded by culinary wizards, a sort of Saucier's apprentice if you like.

What are some tips you have for new food writers?
I think be true to yourself and your interests is probably the best tip I can give, if you love cars and food, write about greasy spoons and greasy motors. If you love gardening and food write about worms and Worcestershire sauce. I personally find one dimensional cookery writing wonderful in a recipe, but like a little more to the story if I'm expected to read on. Also don't be afraid to polarize your audience- some will love you, some will poke fun and some will hate your words, but at least they are getting a good taste of who you are, rather like Marmite.

What are some recent dining and culinary trends you have been observing?
I believe scratch cooking is the next big food trend. It is about using simple, ready prepared tools, either homemade or commercial that help domestic cooks prepare quick meals from scratch with confidence. The beauty of scratch cooking is that the cook owns the end result and there is none of that Pinocchio guilt going on. Your scratch ingredients become your Sous Chef and you get all the stars rather than the other way around. I designed Easy Tasty Magic my scratch cooking range with this in mind, I wanted to remove the chore aspect of weekday cooking and designed an affordable range of transformational scratch cooking tools in magical jewel coloured jars with beautiful labels so that all those feeling the chore could feel and taste the magic instead.

What was the most challenging meal you've made? Why?
I once made a dish from a far off Middle Eastern land land, it included flavours and tastes that were totally unfamiliar collectively. It took me hours and I had no reference point on how it was 'meant' to taste, and did not actually like what flavour I was getting. I seasoned to my palate but the dish remained alien to my taste buds. Why? For a love which in the long run also proved alien to my taste buds.

How would you describe your cuisine?
Easy, tasty and magical.

Which foreign country inspires your style most?
In my book Easy Tasty Italian I describe myself as the genetic equivalent of a Molotov cocktail, I take my inspiration from the Universe, with today's communication it is not as impossible or corny as it sounds.

What is your favourite spice on the rack?
I love to mix and pound in my pestle and mortar, right now I am using one of my Easy Tasty Magic Latterday Rubs, it is a blend of smoked China tea blended with delicate jasmine and orange flowers, facing heaven chilli and aromatic Sichuan peppercorns. I dazzle my friends by sprinkling it into stir fries or onto simple things like baked sweet potatoes. I have called it White Mischief.

What is your favourite secret ingredient?
Umami. Objective savoury deliciousness. To understand umami is to understand the pheromones of food.

Have you ever thought about opening a restaurant?
No but I have often thought about running away from one!

What is your motto for food?
It has to delight and invite via the senses, ie. taste good, smell good and look good.

Explain the umami paste you created. How does it work? What makes it special/interesting?
Taste No 5 Umami Paste is a scratch cooking tool designed to enhance any savoury dish. You can squeeze it into, or spread it onto any savoury combination. It can either act as a simple condiment or you can use it to add that all powerful extra layer of deliciousness that umami is all about. Taste No 5 Umami Paste will make a good cook a great cook and a great cook a most excellent one! There is so much magic in those secret umami layers and it is how they interact with other ingredients that is spellbinds the tongue.

What is umami paste used for? Can we get it in the States?
Packed with umami TASTE NO.5 is a powerful flavor bomb Simply rub, squeeze or spread this versatile paste for explosive results. RUB into raw meat, poultry, fish, roasts or vegetables to season before cooking. Squeeze into stir-fries, pastas, risottos, soups, stews, burger/tartare mix, dips, mayonnaise, dressings, sauces & gravies. SPREAD onto crostini, panini, pizzas & sandwiches.

We are very proud to be launching the Easy Tasty Magic range which includes Taste No 5 in the US this fall to coincide with the US publication of my book Easy Tasty Italian.

What kitchen utensil can't you live without?
My children who chop, peel and wash whilst keeping me entertained!

What is your best cooking tip for a home enthusiast?
Learn to use ingredients as a writer uses words and an artist uses paints to create your own flavours and dishes. Just like colours are mixed, understand the classic combinations and cooking techniques so that ultimately you can Jackson Pollock with confidence. Don't be afraid to cross flavour boundaries as there are few that are un-crossable and when you do cross one of those you will know about it and learn.