The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.
My parents always used to complain about my eating habits. I was different. I was wrong. Everything had to be plain or boiled. I was 14 before I ate pasta with tomato sauce. My dad would take me to the best restaurants, and all I would eat was rice with olive oil.
Fear of carbs, of gluten, of everything - we've distanced ourselves from the beauty of food, the art of it. It makes me sad when people say, 'Oh, I don't eat gluten. I don't eat cheese. I don't eat this. So I eat cardboard.'
I quite like bacon sandwiches because they're colourful. Mashed potato on toast is fine. But colourful and easy to eat is best.
You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.
Food, like most things, is best when left to its own simple beauty.
I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.
My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three.
I try to eat almost the same thing every day, as it makes food shopping and what to eat much easier as well as healthier.
In the state of society in which we now find ourselves, it is difficult to imagine a nation which lived solely on bread and vegetables.
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
I eat to live and not the other way around. As a vegetarian, I'm not at all fussy about food and can make do with anything.
I have very simple tastes. An ex-girlfriend used to tell me I have the palate of a kid because there are only five or six foods that I love. And if you rotate them on a regular basis, that's all I need to eat - like arugula, spinach, and grilled chicken.
Oatmeal tastes so good on its own, you don't even need to add sugar.
Real food doesn't have ingredients, real food is ingredients.
I worked as a waiter when I was 15 and got a chance to appreciate good, simple food. There's nothing better than a boiled egg with toast.
I'm a big fan of breakfast food. Literally, the simplest thing in the world - if you can scramble eggs without burning them, I'll eat them. It doesn't matter what time of the day it is.
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
People want honest, flavourful food, not some show-off meal that takes days to prepare.
I really like to sometimes go into food detox and eat very simply.
I enjoy a good meal as much as anyone, but I get so confused by nutritional, budgetary, ecological, ethical, aesthetic, and time-management concerns that I often subsist for weeks on instant oatmeal and multivitamins.
Unfortunately, I cook for two boys, and they don't care what it looks like on the plate, and neither do I.
All of my books have been about authentic Italian food in Italy and bringing that message about simple and authentic food.
With caviar, you place a blob of it on sour cream or on a lettuce leaf and everyone is happy. I'm trying to get away from that.
She set about preparing her supper. It would have to be one of those classically simple meals, the sort that French peasants are said to eat and that enlightened English people sometimes enjoy rather self-consciously - a crusty French loaf, cheese, and lettuce and tomatoes from the garden. Of course there should have been wine and a lovingly prepared dressing of oil and vinegar, but Dulcie drank orange squash and ate mayonnaise that came from a bottle.
