Do you have a food philosophy?
Yes, my mum always says, ‘everything in moderation’ – even moderation.
What makes you feel healthy?
“I did the Jason Vale juice cleanse in Portugal this year and felt amazing inside and out; I would love to do that one once a year.” (Image: juicyoasis.com)
Eating fresh, unprocessed whole foods, avoiding refined sugar, cow’s milk and gluten where I can. Taking two weeks off drinking alcohol a few times a year is great too. I did the Jason Vale juice cleanse in Portugal this year and felt amazing inside and out; I would love to do that one once a year.
What is your fondest food memory?
I grew up with parents who ran a delicatessen so I would either be in the kitchen helping my mum make Parmesan biscuits and chicken liver pâté, or behind the counter with my dad eating tiny slices of cheese and cured meats. I started appreciating food at a young age, for which I’m very grateful.
“Balance means having a little of what you fancy; restricting yourself often leads to binging as a reward, which is an unhealthy cycle to get into.”
“I do a barrecore class once a week to lengthen out my muscles and work on my posture.”
Any foods you disliked that you’ve grown to love?
At boarding school you all got served the same thing and had to finish everything on your plate, so I have some horrible memories of putting slimy leeks into my pockets so I wouldn’t have to eat them. I now love them sliced thinly and cooked slowly in a little butter.
I am also weird about the texture of some raw veg, such as tomatoes, cucumber, peppers and beetroot. I am happy to have them in a soup, juice or sauce, just not raw. It’s bizarre but I can’t get past it!
“From boarding school, I have some horrible memories of putting slimy leeks into my pockets so I wouldn’t have to eat them.”
“Sea bass with salsa verde and steamed greens is my go-to meal on a busy night.”
Who inspires your cooking?
My mum. I am always calling her up for cooking advice or ideas.
Favourite foodie haunts?
I love wandering around farmers’ markets finding beautiful seasonal veggies and getting recipe ideas. I can also spend a lot of time in Whole Foods Market. I love going in there on a Sunday afternoon and buying weird specialist ingredients!
What’s your go-to meal on a busy night?
Sea bass with salsa verde and steamed greens.
Your last supper would be…?
Caviar served on crispy chicken skin with soured cream, then spaghetti alle vongole with bottarga shavings followed by an Italian ice cream cake.
“I’ve been making really delicious bread from quinoa recently too.” (Image: thehealthychef.com)
Favourite snacks…?
A few cubes of dark chocolate with a handful of blueberries.
Favourite food treat…?
A really good burger and fries. If I really want to have this but have a shoot coming up I will have the meat wrapped in lettuce instead of a bun and opt for sweet potato fries.
Your favourite way to treat yourself without food?
I try to have a massage at home once every two weeks. It’s such a treat and great after a hard workout.
What is your ‘hero’ ingredient and why?
I love quinoa – it’s a great substitute for rice, potatoes or pasta. I’ve been making really delicious bread from it recently too. I love this recipe: https://www.thehealthychef.com/2012/06/gluten-free-bread/. It’s good with so many different toppings – nut butter, goat’s cheese and pesto, avocado and eggs.
