I try not to eat too much processed food and focus instead on fresh fruit and veg. We’ve been getting weekly delivery boxes which come with a lot of produce I don't normally cook with. I’m enjoying the challenge of coming up with new recipes to use these different ingredients.
The best thing I’ve cooked so far was a leek and potato soup. It may not be soup weather now, but with 25 leeks in our veg box delivery, it was a good way to use them up.
My signature dish would be something Mediterranean-inspired. Keep it simple with lots of veg in a pan – pepper, tomato, chillies – then add some white fish and bake it in the oven. Super easy, but very nutritious.
My most used ingredient is chilli. I like to give my food a bit of a kick. As for guilty pleasures, I can’t resist a bag of Wine Gums. For a go-to drink, it would have to be a G&T – Hendrick’s and Fevertree. We haven’t ordered many takeaways yet. I still feel a bit hesitant about food delivery and we’re really enjoying cooking for ourselves.
I used to have really bad skin but now I rely on Jan Marini Bioclear and Nivea day cream with SPF. Between them, it’s really helped to clear things up. In the evenings, I exfoliate and use a night cream. To be honest, it’s been great to give my skin a break from all of the products used on shoots. At home, I like to keep it simple.
I’ve travelled non-stop for the last 15 years but now the agency is shut, no one is shooting and everything has stopped. It’s strange to suddenly have no plans at all and be at home in east London for such a long period of time.