Fakeaway. I love Japanese food, so I often make a big bowl of ramen.

When I was a chef, it was a beautiful pea velouté with a raw beetroot ravioli; I’ve veganised that dish now and put it into my first cookbook. But I’m also well known for my vegan lasagne, and people come up to me in the street to say: ‘That’s the best lasagne I’ve ever eaten!’

White Heat by Marco Pierre White – my hero – which I’ve had since I was a kid. The book was 25 years old a few years ago and I got a special edition. It’s really 80s style and the recipes look really crazy, but the text really captures the pressures and stresses of the 80s kitchen – no health and safety or HR then.

Always a starter, something to get my tastebuds going – in an ideal world my signature pea velouté! Something with some nice textures and a bit of crunch. 

I recently made a mushroom-meat shawarma over an applewood fire; it was absolutely mind-blowing. I’ve just moved to the countryside and I’ve got a bit of space where I can cook outdoors.

Squash or pumpkin. I grow them a lot and I enjoy finding great ways to use them up. You can roast them in the oven with some olive oil and then blitz them with some stock for soup.

Rich Tea biscuits are vegan – I never knew that, and they have always been my favourite biscuit. I eat at least five a day

Smoothie bowls and cauliflower described as chicken. Vegans do that a lot. They coat it in breadcrumbs and pretend it’s chicken. It’s not.

No way. I do some crazy things, but not that.