'I think probably my favourite dish is one offered at the Swiss restaurant in the Peninsula, Chesa. It's veal, not quite minced but rough-cut, with a rich mushroom sauce and rosti potatoes. It's absolutely delicious, and there's plenty of it.
'I can't eat it now, because after our trip to South America I'm on a diet. They have fantastic beef there, they'll serve 2.5 kilograms per person, perfectly cooked however you want it, and you know what? I ate the whole thing. I gained weight there, you don't want to know how much.
'In Argentina they cook everything from the beef, apart from the moo. They use the doubtful bits, some of which looks rather strange. Let's just say I'm adept at hiding bits of food under the lettuce. I like my food dead, cooked and recognisable.
'I don't mind my steaks rare, although I am a recent convert to that. I like it medium-rare, pinkish, moist, but certainly cooked.
'Another of my all-time favourite foods is ceviche, it's just white fish cooked with lemon or lime juice. It's absolutely super. I can make it, but haven't here, it's just too risky, there might be problems with the fish. I haven't tried Peruvian ceviche, but I've heard it's even better than Chilean.
'My cooking is the kind where you open the fridge and whatever falls out is dinner. I like fresh ingredients, and I'm fond of basic things like mushrooms, onions, potatoes and garlic. With those ingredients you can make anything.
