My cooking started with the food of the Asian subcontinent, then wandered - through izakaya kitchens, pastry school in France, chocolate counters and artisan cheese. I've sent seasonal pastry menus through the post, made wedding cakes and taught in two cookery schools. Ask me anything; I like the difficult questions.

I grew up on nasi lemak, curry puffs and steamed glutinous rice - the flavours that still mean home. Now I make Hainanese chicken rice from scratch and bake pandan coconut cake for willing taste-testers. Cooking those taught me which tools earn their place, and that's what I'm here to share.