98 Quotes by Rachel Khoo

While studying art and design at Central Saint Martins, I went round supermarkets taking photos of shoppers and their baskets: the game was to match people with their food. For an architectural project, I made a scale model of a shop out of gingerbread rather than foam and added icing and sweets very colourfully.

My mum still needs all her pots and pans, so she's not giving me any of hers yet.

I love a waffle but adding the sweet nutty flavour of the butternut squash makes the waffles so much more flavoursome.

Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.

I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday food for me.

A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.

I've lived in so many different countries over the years. I spent most of my early life in the UK, five years in Germany and summers in Austria before moving to Paris.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

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.