Crumpets for me are the quintessence of a British afternoon tea, the ideal winter warmer that would welcome me home from school. Rachel Khoo Read Quote
I went to art college. I like to be creative. I use food as my medium at the moment but it could easily be illustrations in the future, or something else. Rachel Khoo Read Quote
I always say I’m more of a food writer than a TV presenter, because that’s what I’m trained in, that’s what I spend most of my year doing. TV is about performance and I’ve never had any training. Rachel Khoo Read Quote
I am a big fan of spice. It’s not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger. Rachel Khoo Read Quote
Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited. Rachel Khoo Read Quote
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get. Rachel Khoo Read Quote
The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in Tokyo, virtually every style of ramen exists. Rachel Khoo Read Quote
Every Frenchie has inherited their own way of making ratatouille, usually just as maman used to make. Well, my mum never made one, so I consider that my licence to make mine as I please. Rachel Khoo Read Quote
True to his Malay Chinese heritage, my dad would regularly whip up a revitalising spicy broth in the depths of winter. He was a firm believer that spicy food is the solution to most problems, and feeling under the weather was no exception. Rachel Khoo Read Quote
