Quotes from Ainsley Harriott

It's quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.

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.

You can eat interestingly without having to spend a lot of money, with a little bit of preparation.

To a degree and If I'm playing a game, I do my best to win.

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.

We were lucky as kids - whenever we came home from school, Mum was there.

I love energy, I love to give people energy, I love to feed off energy - it makes me happy.

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 haven't got tinted windows. I get the odd 'Oi, Ains' and 'What's he like,' or 'I do enjoy your programmes,' depending on where you are. That's quite nice.

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.

It's a brilliant place to be. It's rewarding. Gardens are so rewarding.

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.

I want to have a relationship with my kids. I want them to be free with me, to have a good relationship.

Growing up, a black face on TV was really rare.

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.

My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!

I'm always interested in cooking and helping to bring people together.

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.

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.

Cooking is about love, really, and cooking for your children is all about caring for them, building relationships.

The kitchen is the place you feel relaxed.

Honey's just not honey. There's so many different varieties, so many different flavours.

When you come to Jamaica, there's a handful of things you simply have to try that's right on the top of the list, and I think jerk chicken definitely has to be number one.

When you're at the top you have to know how to delegate without putting the fear of God into people.