Top 98 Quotes & Sayings by Rachel Khoo

I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.

My cookbooks are like a personal journey for me, they're like a chapter in my life.

Mum and Dad grew vegetables and every day it would be beans for dinner and we'd have to go and pick them, and weed and stuff. If you wanted your pocket money you did your chores.

Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.

The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.

Every good jam tart deserves the finest preserve.

I haggle with French grannies over their old knick-knacks and walk away with some real gems.

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

I like to get to bed early and read a book.

Sundays are great for a lie in, a read of the papers, a potter around at home and then brunch, which is normally cheese on toast!

I will always look at my little Paris apartment with fond memories but I am too old to be sleeping on a futon bed!

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

As a woman you have to tick all these boxes to be able to be on TV. I know I look a certain way and that's partly why I'm on TV. If I were really ugly and fat, I don't think I'd have had the same chance.

I don't like wasting food.

Eating wantan mee in Malaysia is my earliest memory. The street sellers there have a whole cooking set-up on the front of their bikes.

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.

I hate eating food on camera - I always cringe afterwards!

Friday nights don't tend to be late as I like getting up early on Saturday. By 8am, you can find me in a yoga class. It's great to kick off the weekend with some exercise and it does set you up for the day.

Warming and nourishing bowls of food are something I love wrapping my hands around when the cold nights drawn in.

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

I'm not one for souvenirs though I do have a treasured yellow pot I bought at Maison d'Empereur in Marseille.

The Great British summer has many qualities, but unfortunately guaranteed warm weather is not one of them.

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

There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.

I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.

I would try and barter a cake for some help with coding. I'm not the best coder. I have some basic HTML but that's about it.

I remember a trip to Malaysia to visit my dad's family when I was eight. It was Christmas and they roasted a whole suckling pig on the fire and it made me nauseous.

I made it quite clear that I want to be female-friendly. I don't want to be too sexualised because a woman in a kitchen is already a loaded image.

I want to be taken seriously: I can cook, I do have qualifications, OK, I do make mistakes, but I want to show that on camera. I'm not perfect. I'm someone who works hard, who is serious about what they're doing. It's substance over style.

Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these squidgy fruit, no doubt sent up from the sunny south where they grow in abundance.

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.

There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs. You can order a hot dog that has the frankfurter in it, then you have mustard or ketchup, then potato puree and deep fried crunchy onions.

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

I couldn't be a supermodel, hats off. I'll stick to the kitchen!

Sweden endured a potato famine like in Ireland and loads of people emigrated to the US.

A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish and cucumber scales, but this also adds freshness and acidity.

While studying art and design at Central Saint Martins, I went round supermarkets taking photos of shoppers and their baskets: the game was to match people with their food. For an architectural project, I made a scale model of a shop out of gingerbread rather than foam and added icing and sweets very colourfully.

I had a baptism of fire when I cooked in the Little Paris Kitchen.

To follow my meal, I'd drink a glass of my uncle's homemade apricot schnapps. He puts it in beautiful glass bottles and sells it at his local market in Austria. You don't normally drink with Asian food, so this would be a fitting end to the meal.

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

Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about.

Children love cupcakes and so do I - a good one makes the perfect afternoon pick-me-up.

Even if some of us daren't admit it to ourselves, we are all a little conscious of Christmas weight gain. The trouble for foodies like myself is the best way to socialise is over a meal.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

I want to push myself. I'm always up for a challenge.

Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited.

I'm trying to keep my cooking approachable and accessible but with a little fun twist.

It's great that Mary Berry got a primetime TV show, but I don't think there are enough women chefs on TV.

Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and sour all at the same time.

I love watching the fishermen step off their boats and lay out their catch - typically sardines, monkfish and everything you'd find in bouillabaisse.

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

With patisserie, unlike with cooking, you have to be very precise; you can't just add a bit of this and a bit of that, because your cake starts melting. There's a lot of technique involved, but you can still be creative. Because of my artistic background, when I have that freedom I tend to do things a little bit out of the box.

I'm less Soho House these days, more Airbnb. It's just so useful to have a washing machine, or to rock up somewhere with a baby bed and all the other kit provided.

Alot of my inspiration comes from people that you don't see on TV like my mum and my grandma. There's so much history and knowledge.

Since Londoners started taking their burgers as seriously as the Americans do, discerning burger lovers have come out of the woodwork to judge every component from buns to pickles, patties to cheeses.

Nothing could be more French than pastry.

On Friday, I tend to wrap up at about 5.30pm after a very hectic week at work. I love nothing better than heading straight to my local cinema, the Hackney Picture House, to catch a film with friends.

Education in Bavaria is tough. You fail sports, you have to repeat the year.

I love a waffle but adding the sweet nutty flavour of the butternut squash makes the waffles so much more flavoursome.

I've lived in so many different countries over the years. I spent most of my early life in the UK, five years in Germany and summers in Austria before moving to Paris.