A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues of Breton gastronomy. It's a testament to the fact that Brittany is Frances' most agriculturally active region, with the producers themselves peddling their products, a vocal bunch, full of recipe ideas and passion.
A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish and cucumber scales, but this also adds freshness and acidity.
I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.
I'm not one for souvenirs though I do have a treasured yellow pot I bought at Maison d'Empereur in Marseille.
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
Pickled chillies are a must with wantan mee. I could eat a whole bowl of them - they're hot, salty, vinegary and sour all at the same time.
Sweden endured a potato famine like in Ireland and loads of people emigrated to the US.
I eat a lot of fresh fruit and vegetables not so much meat and fish. Baguettes and croissants are not an everyday food for me.
There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.
Wild garlic and crab is a revelatory pairing.
Whether it evokes pleasant memories of holidays in the Caribbean, or best-forgotten outings to Notting Hill, most of us have experienced jerk chicken in one form or another.
Fika is a bit like afternoon tea but with coffee and pastries instead of sandwiches.
I don't like wasting food.
My mum still needs all her pots and pans, so she's not giving me any of hers yet.
I love a waffle but adding the sweet nutty flavour of the butternut squash makes the waffles so much more flavoursome.
I want to be taken seriously: I can cook, I do have qualifications, OK, I do make mistakes, but I want to show that on camera. I'm not perfect. I'm someone who works hard, who is serious about what they're doing. It's substance over style.
I made it quite clear that I want to be female-friendly. I don't want to be too sexualised because a woman in a kitchen is already a loaded image.
The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.
I've always felt the easiest way to get to know new culture is through its food even if you don't speak the language. Food will do it for you. It's an universal language.
The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.
