Duck deux arrived, flanked by a whole steamed bass, a decadent barbeque pork dish that brought back memories for me of the pork I used to enjoy when I lived on Hong Kong Island, and an outstanding dish of aubergine hotpot. Aubergine loves having time spent in its preparation, as we see in many different cuisines; the Japanese nasu dengaku and Levantine moutabal are regular orders for me. Now this Cantonese hotpot can join them in my library of comfort foods.
Chris and I discussed the relationship between diet and a healthy lifestyle for both adults and kids, both of us doffing our hats at the efforts of our more well-known contemporaries and elders, and were in agreement that although there are some great initiatives in this country, we can always do more. This is something that Chris hopes to build upon using his profile with brands and leveraging his new position at Blue Peter. With such a buzzing personality and keenness to teach others to be able to cook for themselves, Chris is full of ideas. From the Friday night ‘fakeaway’ (genius) to what to eat in preparation for the London Marathon (a VT he has recently filmed for Saturday Kitchen), this guy will be all over our screens soon, I have no doubt.