"A sandwich needn't be loaded with bacon or ham to make it a serious feast." — Rachel Khoo

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A sandwich needn't be loaded with bacon or ham to make it a serious feast.

- Rachel Khoo

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Rachel Khoo

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For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices.

My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house.

Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin bar, my packed lunches were reassuringly predictable. And I liked it that way.

I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that exciting.

I've always felt the easiest way to get to know new culture is through its food even if you don't speak the language. Food will do it for you. It's an universal language.

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.

I was fortunate that what you see on TV is who I am. I didn't change the way I dress.

While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.

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A sandwich needn't be loaded with bacon or ham to make it a serious feast.