Gregg Wallace: the bald, fat bloke on Masterchef
The BBC calls him an 'ingredients expert', but Peckham-born greengrocer Gregg Wallace says he's just 'the fat, bald bloke on Masterchef who likes pudding' as he tells .co.uk why fast food is great and supermarkets rule...
Last month you visited Rex Resorts in Antigua to give a few talks on Carribbean cuisine, it sounds like the ideal job...
Gregg Wallace: It was lovely! I did a little bit of work - talking about food, which is never really work for me, and spent the rest of the time lying on a beach. Antigua's absolutely beautiful, a true paradise, it's just stunning.
Are you a fan of Carribbean cuisine?
Gregg Wallace: I'm a big fan of the natural produce, but it's not that refined as a cuisine. The main difference is carribbean cuisine's very sweet.
What is your favourite ingredient?
Gregg Wallace: I love potatoes, they're the most versatile ingredient in the world.
Do you have a secret ingredient?
Gregg Wallace: I put a glass of rum in my rhubarb crumble.
You have a son and daughter, do you spend much time together in the kitchen?
Gregg Wallace: I get them prepping the veg and show them how to cook. We have one rule when dad's cooking - we only play music by dead people: Frank Sinatra, Elvis Presley, Barry White. But the kids say 'hang on dad, Abba aren't dead!'
What are your favourite meals to cook as a family?
Gregg Wallace: steak and sautéed potatoes, strawberry pavlova, and dad's famous sweetcorn and haddock chowder.
Sweetcorn is surprisingly versatile!
Gregg Wallace: Absolutely. If you want a really good burger relish, take sweetcorn and mix it with the flesh of a mango and a little bit of seasoning, maybe a little bit of cream. It's really nice.