When I was growing up in California, the whole family would come round on Friday nights. My auntie would cook with my grandma and mum, then we’d have a huge dinner and everyone would play poker, laugh and tell stories.
My sister and I had a Mexican nanny and she always cooked for us. Mexican food is my favourite in the whole wide world. Nachos and enchiladas, burritos and tacos and tamales — oh my goodness! It’s music to my ears, but because she always cooked for me, it was years until I learnt to cook.
I’ve been a vegetarian for religious reasons since I was 15, and I’m 39 now. I’m Jewish and I don’t have easy access to kosher meat.
I first got into cooking two years ago, after appearing on Come Dine With Me. It was terrifying; you had to cook on your own, you couldn’t have any help and you had cameras shoved in your face the whole day. I could get on stage in front of 2,000 people and sing my little heart out, but this was the most daunting thing I’ve done. It scared me to death, and I felt very insecure. But I started to find that I loved it.
These days I often have small dinner parties. I live in Notting Hill, in a three-bedroom flat with my chihuahuas, Stinker and Roly Poly. If you came round, you’d get a glass of champagne, the music would be on — Robin Thicke or Café del Mar and the dogs would be going nuts.
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I have my core friends, but I always mix it up and bring new people. I am such a matchmaker and I’ve had quite a bit of success; one couple is engaged.
Sometimes I do a buffet but I often just take it easy and make a penne arrabiata, and maybe an aubergine and mozzarella dish that my mum and grandma taught me. This soup is one of my auntie’s recipes. It’s super easy, takes ten minutes and is deeelish!
My signature dish
Curried parsnip soup
Serves 4
Ingredients
1 large parsnip
3oz butter
4oz finely chopped onion
1 clove garlic, crushed
1 tbsp flour
1 tsp mild curry powder
2 pints of beef/vegetable stock
¼ pint single pouring cream
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Method
Peel and slice the parsnip thinly. In a large pot, melt the butter. Add the onion and parsnip and cook slowly with the lid on for 10 min. Add the garlic and stir for one minute. Add flour and curry powder and cook for a further 2 min (it will look a bit lumpy). Add the stock, slowly, stirring well. Simmer until the parsnip is soft in the centre. Liquidise, return to pot and add pepper to taste. When ready to serve, bring almost back to the boil and then add the cream.
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