Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
My dad makes food with very few delicate flavours.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
The way to entice people into cooking is to cook delicious things.
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
Gooseberries aren't just for creamy desserts and pies.
Long-, medium- and short-grain rices differ in the amount and type of starch they have.
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.
I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.
Dinner parties are still highly popular, and I believe they always will be.
Souffles don't deserve their reputation as potential disasters.
I like to add something unusual to a dish.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
