Texture

[Pferdestarke]

How important is it to you? In the Far East it is vitally important and often talked about. I believe it is to 'us' too but it's not often mentioned.

Crisp, crunchy and textural food is certainly high on my culinary agenda as i love nothing more than a well-rounded plate containing soft, forgiving food such as a creamy risotto alongside a crisp-skinned chicken thigh or a good piece of pork crackling.

I also love crisps and other than salt, the 'crunch' is very appetising to me.

How do you introduce textures in to your food?