Mark Hix, the much-lauded chef, owner of four restaurants, and father of Ellie and Lydia, 15, reveals some culinary secrets What’s your earliest food memory? My granddad used to grow tomatoes and we used to have those fresh from the garden

This may be a bit more labour-intensive than reaching into the frozen foods compartment, but it’s worth it nutritionally. Limit preparation time by making a big batch of fish fingers and freezing them. Firmer fish holds together better and makes more evenly shaped fingers.Serves ...

ate anything as a child with the notable exceptions of Tapioca, Rice Pudding and Semolina – I still cannot bring myself to eat these dishes!Do you have any cooking heroes? Mark Hix – such a focus on ingredients and skilful preparation