Syllabub Trifle topped with rose petals.
The chefs I interview at the Good Food Show!
Be prepared to work hard - very hard.
Jacket potato, crispy on the outside and fluffy in the inside, and - on an occasion when absolutely no one is watching - chicken and mushroom Pot Noodles.
Right from day one, get them involved in everything from rolling out pastries to stirring. It's all about osmosis!
My first course would be prawns dripping in garlic butter sauce, then a well-cooked massive lobster and, for pudding, blood orange sorbet. Then some cheese!