My ancient aliment memory… Collecting cherries, grapes, peaches and figs and bistro them while they were still balmy from the sun. My mother was Italian and I grew up aloof alfresco of Genoa. I bethink actuality tiny, alone about three years old, and actuality absorbed that aback you breeze a fig off the timberline it oozes masses of adhesive milk.
My store-cupboard essentials… I adulation HP Sauce, Branston pickle, Colman's alacrity – the best alacrity in the apple – and Hellmann's mayonnaise. I don't accomplish mayonnaise at home; I'm the aforementioned as everybody abroad in this country.
My favourite cookbook… I accept lots of aliment books, a accomplished allowance abounding with them. But I'd say my favourite is Abundant Chefs of France: The Masters of Haute Cuisine and Their Secrets by Anthony Blake and Quentin Crewe. It's the aboriginal book that absolutely gave me a able acumen into three-star restaurants in France. It's got airheaded accounting by the abundant chefs, active and anachronous 1978, which was the year I started alive as a chef. Poached red mullet, a pigeon bowl with navets, ballotine de foie gras on brioche – that book played a actual big allotment in my attraction with gastronomy.
The kitchen apparatus I couldn't alive without… I anticipate every kitchen should accept a very, actual large, abundant chopping lath – I'm talking 3ft by 2ft, and an inch-and-a-half thick. It makes your activity so abundant easier to accept a behemothic lath and a abundant knife.
My top comestible tip… Dissolve your abhorrence of the stove. Once you've done that you can alpha to adore yourself cooking. If you overcook it, who cares? If you undercook it, who cares? Aloof accept absolute aplomb at the stove and you will booty absolute amusement out of it. Albert Roux accomplished me that. Aback I aboriginal came to Le Gavroche I was terrified. And one night afterwards service, the abundant Albert took me into the appointment and said: "Marco, you can baker as able-bodied as anybody in that kitchen, if not better. Dissolve your abhorrence of the stove." That was the greatest admonition I was anytime given.
My favourite aliment shop… Fortnum & Mason. It's like dispatch aback in time, it's run so professionally. They accept one or two nice restaurants there as able-bodied but it's aloof one of the abundant aliment shops of the world, if not the greatest.
My favourite restaurant… The Walpole in Ealing. My old acquaintance Louis runs it as a café allotment of the anniversary and again opens for banquet at weekends. He's been my acquaintance for added than 30 years and the one affair Louis does is augment you. Whether it's braised lamb or the better back steak on Earth, he's the best.
My arid island dish… If I'm on a arid island, it'd accept to be angle or shellfish. And I'd accumulate it actual simple. Aback angle is that beginning you don't accept to do annihilation to it. A little burst of olive oil, a clasp of auto juice, aloof a baptize of clear salt.
The weirdest affair I've anytime eaten… I don't anticipate frogs' legs, snails, winkles or whelks are strange. But I accept had ostrich and crocodile; I had the crocodile smoked, I think.
My dream dining companion… Heston [Blumenthal] and AA Gill. They both accept an amazing compassionate and an absorbing booty on food.
My abundance food… I get absolute cravings for acceptable boilerplate ice-cream.
My gastronomic accusable pleasure… I don't accept one because gastronomy is guilt! I was brought up in the French academy of gastronomy and what bodies attention as indulgent is the barometer – butter, cream, all the acceptable stuff.
Marco Pierre White, 51, was the aboriginal British chef to be awarded three Michelin stars. He has been alive with Knorr to actualize one-pot recipes for the comfort-food season. For inspiration: knorr.co.uk
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