It's a tricky one. I like my food, and cooking and offering taste experiences to others is an important part of my life. But since I went semi-Montignac, I've made a lot more veg dishes. With a full collection of spices, it's possible to make a huge range of dishes. I'm currently experimenting with new ways of serving spinach.

My meat or fish portions tend to be very small - but sort of indespensible - except for sushi where a slab of fresh caught salmon tends to disappear rather quickly.

I also buy a lot of pulses from the Indian shops in Helsinki.

I had a client making soy chunks a couple of year ago and tested a lot of different recipes using their product. But I found the texture really hard to handle. I still occasionally test new recipes but I've ever been happy enough to offer soy chunks to my guests.

Milk I'd find hard to be without. The perfect cup of tea, for me, needs a splash of milk. Other that use that I maybe use 500 ml max a week of dairy products in sauces etc.

I guess I could really cut down on meat, but I don't regard myself as a major offender.

You can't be me, I'm taken