Use your imagination. Look around the kitchen and see what you can use.

Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it tends to split and you end up with a grainy result. Wait for it to cool.

Use your imagination. Look around the kitchen and see what you can use.

I hope I come across as supportive and encouraging as well as being firm when I need to be firm.

Everyone has different tastes and palates. Most of the time I put a smile on people's faces but sometimes you get people who have a different view and you take that on board and see what you can make of it.

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.

I've never been worried about being alone and there is no pressure to get married, although I would love to do it one day with the right girl.

So my brain started ticking and I bought all my books from a cookbook shop, Libraire Gourmand in Paris. I bought them over the Internet and they sent them from France. I got the 'Larousse' in a box with 20 other books. I was pretty excited. It was like Christmas for 20 years.

I think you need to have a day or two when you treat yourself, because it brings happiness, it stimulates your mind.

I learnt a lot from eating junk food.

I love jelly gummy lollies, liquorice, ice-cream and I eat my own ice-cream; I take it home from work.

I'll put a 25-kilogram bag of sugar over each shoulder and run up the stairs with them when we're loading ingredients that have been delivered, and I'll hold 25-kilogram blocks of butter at shoulder height to build arm strength as well.