People who drop litter really stress me out. I have been known to chase after people and say, 'Sorry, but you've forgotten something,' and then hand it back to them.
Ainsley Harriott
When it comes to cooking, it's a skill you learn and develop.
My mum was the most wonderful cook and our house was always full of delicious food and interesting people. I remember dad entertaining the likes of Des O'Connor and Bruce Forsyth. But what really shaped my childhood were the amazing Jamaican dishes that mum produced so effortlessly.
Christmas for me means starting the day with ackee and saltfish, and cornbread muffins.
Honey's just not honey. There's so many different varieties, so many different flavours.
People know that when they watch an Ainsley programme or get an Ainsley book it's going to be something that is approachable and something that is achievable and ultimately something that is rewarding.
Everybody's got the ability to cook. They just have to be shown.
When I worked as a chef I had a happy brigade. I didn't run it with a rod of iron because I didn't need to me. I honestly believe that relaxed happy staff will be reflected in the food.
I sometimes wish I was 10 years younger.
My brother, a businessman, is the main cook in his home and my sister teaches cookery. Good food and good music were the mainstays of my childhood.
You don't realise until you do 'Strictly' how obsessed people are.
I want to help others smile and be kind as often as possible.
Food is an integral part of Caribbean life - it's diverse just like Caribbean culture, with flavour influences from India, Europe, China, South America and Africa.
You can eat interestingly without having to spend a lot of money, with a little bit of preparation.
Bread's so important for me, it makes such a difference. I like it with a lovely bit of cheese on it, sometimes just with butter, or with some fresh soup.
It's quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.
I want to have a relationship with my kids. I want them to be free with me, to have a good relationship.
I'm a classic cheddar man, I really do like it, though I don't mind a good Stilton or blue cheese.
I love energy, I love to give people energy, I love to feed off energy - it makes me happy.
I think what balances me out more than anything is long walks and eating well.
I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there's always going to be a cheese to tickle your taste buds.
If I hadn't become a chef I would have loved to be a top tennis player, although I was never good enough so it wasn't really an option. But that has never dimmed my love of the game, which started in childhood when I was lucky enough to be a ball boy at Wimbledon.
I don't iron my underwear and socks, but I like things to be organised.
I have a young heart.
If you want to go way way back, then I'm Scottish. My great great grandfather was Scottish, James Gordon Harriott, and a white Scotsman too.
When we talk about foodies, we're talking about less than five per cent of the population who eat nicely. For most people it's just fuel: 'I gotta feed the kids.'
The decline of the Sunday meal is a major concern because it means that family values are being forgotten. Once that creeps into mealtimes, it will begin creeping into other areas.
Think about your first kiss - if you did it and it was bloody awful, you might not do it again. It's the same with cooking - you start off gradually, you get your confidence, and you build on that. Don't be too adventurous to start with - learn how to cook one dish well.
When you're at the top you have to know how to delegate without putting the fear of God into people.
To be honest, 'Ready Steady Cook' was a great opportunity, but I did compromise myself. I was stood there quizzing chefs on what they were doing when I knew exactly what they were doing and why.
A typical Sunday meal will be brunch at 11 A.M. I'll probably do muffins, proper scrambled eggs and sweetcorn fritters, which the kids love. Kedgeree's another thing I like, and if any of the West Indian family are over, definitely ackee and saltfish.
I used to quite like the idea of zooming in and out of traffic quite quickly, but when you get a decent car and kids in the back, you become more courteous.
What I like best is showing people how to have fun in the kitchen. And sharing my love of cooking.
I like introducing people to new dishes and new flavors.
People are frightened of the unknown.
Mum passed on her cooking skills to all her children.
My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!
It's important to be dedicated and enthusiastic when you're starting a career. It might take a long time to get established and the money won't flow in straight away.
What I've tried to do over the years is to kind of open the door to say 'It's a meal, it's OK, don't panic, don't get worked up about it.'
I must admit that I do love to dance, but doing it in front of the nation is a whole different matter!
I was quite shy. I found my way, I suppose, with food. It's a confidence builder. How else in life do you get that opportunity for someone to say to you, 'Wow, that's really great'? You put food in front of someone and, 'Ahhh, I really enjoyed that!' It's a lift.
I grew up not being intimidated by the kitchen.
The kitchen is the place you feel relaxed.
I don't just loving cooking in a vacuum, as it were; I love cooking for people, with people, and laughing.
I'm all about big, bold flavours! Roasts! Cheese! But I do like a neat work surface.
My children are enthusiastic about food, it's great when you see them with girlfriends or boyfriends and they talk about food in a knowledgable way.
One of the nicest things about taking your kids to a restaurant - Thai or Chinese for example - is having all the dishes in the middle of the table so that you can try a little bit of everything.
Cooking is about love, really, and cooking for your children is all about caring for them, building relationships.
In our house caring about food is pretty instinctive.
Every cookbook can be a bit patronising.
