The pressure of TV can force people to do odd things.
My tortured life - with its extremes and conflicts - might have been difficult for me to deal with, but the press couldn't get enough of it. I was in the papers every day, 'the enfant terrible of the culinary world.'
My children are, without question, the most wonderful thing. I've learnt more about myself through my children than any other experience in my life.
I wouldn't want to be in one room, 20 hours a day, 52 weeks a year, with four white walls and a stove. I think it stunts your growth as a human being.
My cooking attracted celebrities. I met Sylvester Stallone. He squeezed my bicep and said: 'I don't usually eat your kind of food, but for you, I ate it.' I haven't got a clue what he'd eaten but he asked me to cook for his wedding feast when he married Jennifer Flavin at Blenheim Palace.
When you roast a chicken perfectly, there's nothing more delicious.
The newspapers had described me as the Jagger of the Aga. It wasn't hard living up to the reputation.
The reason I do television is because we all have to work and earn a living, as I have four children. It's also a platform for me to share my knowledge and inspire the young.
I think what you got to do is to create an environment which people wish to sit in. You have to create a menu which is interesting to people. You have to create food which is delicious and affordable. I think that's what's important.
Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.