JO: Anything that my mate Derek Dammann cooks. I enjoy most things and eat and cook a wide variety of foods, so if I ever found the occasional thing I didn't like, then I didn't worry about fixing it up.ĬL: Are there any Canadian dishes that you're partial to? They are fantastic.ĬL: Are there any foods you used to dislike, but now enjoy because you found a way to make them tastier? I love them in everything, and when I eat enough of them I get a little happy buzz going.
JO: That would be boring, and I'm not sure I physically could do it, but I am crazy for chilies. Daisy makes some beautiful pasta and we love baking cakes together.ĬL: If you had to eat the same food every day for a year, what would it be? But the weekends are mine, and the kids and I have been doing a lot of cooking together. Most nights I get home too late from work. JO: I have to confess that Jools does the cooking during the week. I always have too many pots on the boil, but love all of it.ĬL: What's your favourite weeknight meal to make for Jools and the kids? I get obsessive about learning new things and try to find out everything I can about whatever I am excited about: cars, photography, gardening, shooting, the chickens that lay my eggs.
I've got this crazy veg and fruit garden, and have started to breed turkeys. JO: I'm really into woodworking and farming. For example, do you have any special talents besides cooking? Try to keep things colourful, serve a wide variety of fruits and veg, and don't give up.ĬL: Tell us something people might be surprised to know about you. For years, Poppy didn't like things with a squishy texture, and now she's fine with most things. What they don't like today, they might like tomorrow. I wanted to share all of the great things that the Brits are doing with the rest of the world.ĬL: What's your all-time favourite British dish?ĬL: Do you have any tips for parents to help get their kids excited about trying new foods and eating their fruits and vegetables? Now I am a father with four kids and a newfound respect and appreciation for my own country. I've spent the last 10 years travelling the world, training in France and Italy when I graduated from cooking school. JO: It's funny, with this book and the television series, I've really come full circle.
What led you to write a book on British cuisine? CL: Your newest cookbook, Jamie Oliver's Great Britain (Hyperion, 2012), serves up a multitude of British comfort foods.
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