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… — Rachel Khoo Copy Share
My mum still needs all her pots and pans, so she's not giving me any of hers yet. — Rachel Khoo Copy Share
I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother… — Rachel Khoo Copy Share
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're… — Rachel Khoo Copy Share
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs.… — Rachel Khoo Copy Share
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… — Rachel Khoo Copy Share
I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart… — Rachel Khoo Copy Share
As a woman you have to tick all these boxes to be able to be on TV. I know I look a certain way… — Rachel Khoo Copy Share
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… — Rachel Khoo Copy Share
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each… — Rachel Khoo Copy Share
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… — Rachel Khoo Copy Share
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus. — Rachel Khoo Copy Share
Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these… — Rachel Khoo Copy Share
