Be honest with yourself about what you're blowing off. A little cancellation here or a bow-out there can add up... but only if you refuse to acknowledge your actions.

I have been known to, on more than one occasion, look down my nose at items I deem to be tacky wedding fare... carnations, tulle, DIY invitations. And yet, the wedding I'm most embarrassed of having planned, the one I'd never put into my portfolio, is my own.

Whenever I am feeling happy or sad, I always find comfort in food.

Having a baby will put your marriage through the ringer, and if you're lucky, you'll come out the other end stronger for it.

My husband is a high-level executive at one of the largest media companies on the planet. He leads a worldwide team of more people than I can keep track of. He worked his way up from an assistant with drive and determination.

I wake up each morning and make my schedule, and when I do, I plan the work around when I'll be able to handle it best.

In retrospect, I never thought of myself as conceited - I never even wore makeup or styled my hair until I was an adult - but having Bell's Palsy made me hyper-aware of the way I looked. I became completely depressed, never wanting to get out of bed or even answer the phone.

I grew up in a small town, and mental illness wasn't something anyone talked about.

If you decide on a goal - for example, 'I'm going to write a novel' or 'I'm going to run a 10K' - your subconscious will formulate the likelihood of that happening based on past experiences.

We all know you can't have a Fourth of July barbecue without the fixings that go with it.

There's no better way to treat your Valentine then with a delicious meal.

Every single part of our persona, no matter how long we've rocked it, is a choice we make every day.

Was there ever a better invention in the cookie world than the Oreo?

You have to attach some sort of emotional reason to any big goal you're after, or you will give up.

I love breakfast! Not only is it the most important meal of the day, but I loved waking up to - the smell of bacon in the morning was my favorite thing as a kid!

I have been a working mom as long as I've been a mom.

We love pasta at the Hollis home! It's super easy, and there's so many different recipes we can make that the boys never get tired of having it.

I am one of the most organized people I have ever met, and even with all my planning, I still feel like I'm constantly forgetting things.

Some of the best dishes I can remember are from my childhood. Sometimes, whenever I want to feel like a kid again, I just whip them up for the family.

My mum still needs all her pots and pans, so she's not giving me any of hers yet.

I hate eating food on camera - I always cringe afterwards!

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.

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.

My cookbooks are like a personal journey for me, they're like a chapter in my life.

I want to push myself. I'm always up for a challenge.

I couldn't be a supermodel, hats off. I'll stick to the kitchen!

I'm trying to keep my cooking approachable and accessible but with a little fun twist.

I had a baptism of fire when I cooked in the Little Paris Kitchen.

I was fortunate that what you see on TV is who I am. I didn't change the way I dress.

On Friday, I tend to wrap up at about 5.30pm after a very hectic week at work. I love nothing better than heading straight to my local cinema, the Hackney Picture House, to catch a film with friends.

Friday nights don't tend to be late as I like getting up early on Saturday. By 8am, you can find me in a yoga class. It's great to kick off the weekend with some exercise and it does set you up for the day.

Sundays are great for a lie in, a read of the papers, a potter around at home and then brunch, which is normally cheese on toast!

I like to get to bed early and read a book.

I've lived in so many different countries over the years. I spent most of my early life in the UK, five years in Germany and summers in Austria before moving to Paris.

My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house.

Even if some of us daren't admit it to ourselves, we are all a little conscious of Christmas weight gain. The trouble for foodies like myself is the best way to socialise is over a meal.

Warming and nourishing bowls of food are something I love wrapping my hands around when the cold nights drawn in.

Children love cupcakes and so do I - a good one makes the perfect afternoon pick-me-up.

Wimbledon heralds the unofficial start of summer.

Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.

When I first moved to Paris, I worked as an au pair for two girls aged eight and 11.

I love to draw and paint. I did all the illustrations in my books, so I always have my watercolours with me. I was creative as a child and studied art at Central Saint Martins before getting into food.

Mum is a fantastic knitter - she taught me, too, but I can only manage simple things.

While they might have got a bit fancier over the years, I still relish a good packed lunch if I am on the road, with that mounting excitement for a particular goodie I've wrapped up for the trip and the challenge of holding out for as long as I can before I cave.

I realised filming in my own apartment that it was nice to come home and have some space. It worked for 'The Little Paris Kitchen' but now I've learned a lot about TV; you need space for the camera and you want to be mentally sound after filming.

I went to art college. I like to be creative. I use food as my medium at the moment but it could easily be illustrations in the future, or something else.

I always say I'm more of a food writer than a TV presenter, because that's what I'm trained in, that's what I spend most of my year doing. TV is about performance and I've never had any training.