‘For me, cooking is always a process of discovery. When holding a carrot, I often find myself thinking, “What’s something truly special I can do with this? Slice and steam it? Or grate it and serve it raw? What if I kept the peel on? Or perhaps added more peel, but from another vegetable? What if the carrot was julienned and not eaten, merely used as garnish?” It’s an exciting mental journey I go on every time I step into the kitchen. The only downside is that making a cup of tea can sometimes take over an hour.’