I’m always quite organised. If I’m cooking something epic like a Christmas dinner, I really think in advance about how I want food to look on the table well ahead of cooking. Planning your plating and serving beforehand rather than improvising once the food is ready always pays off.

Most cooks don’t use enough oil to get that lovely caramelisation on food that will improve both flavour and appearance. You need to leave the food alone and let it sit and brown properly instead of constantly stirring it or fiddling with it – don’t be afraid to let things go gnarly. If it hasn’t had that time to caramelise, it will look and taste less delicious.

If you’re plating up a delicious pasta, for example, that has taken 15 minutes to cook but it needs to be hot and eaten straight away, don’t then start chopping the herbs to go over the top. Have all your garnishes – herbs, citrus, toppings and so on – prepped ahead, so food can be served immediately while it’s fresh.

I like to style food so that it looks like it would at home, and Mediterranean-style communal serving creates a more abundant, relaxed and visually inviting presentation than individually plated portions. I always want generosity and heart, with big bowls at the table so everyone can help themselves.

I am the queen of making things ahead of time where I can, especially desserts. That way serving feels effortless and polished rather than stressful and last-minute.