Everyone has a favourite cake, pastry, pudding or pie from when they were kids.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion.

Those Frenchies may know their pastry, but you can't beat a bit of British cheese.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

I do not like a quiche with wet, undercooked pastry underneath, and that is that.

When you're in theater, you inevitably wind up working in restaurants. I made pastry.

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.

Those Frenchies may know their pastry, but you can't beat a bit of British cheese.

I do not like a quiche with wet, undercooked pastry underneath, and that is that.

I make no bones about it. I have no understanding of pastry.

You don't have to do everything from scratch. Nobody wants to make puff pastry!

Nothing could be more French than pastry.

When you're in theater, you inevitably wind up working in restaurants. I made pastry.

I worked from 12 to 17, six years in a bakery. I was a pastry cook.

Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits.

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.