Last week, cooking legend Delia Smith made some rather bold claims in the Radio Times; suggesting that people can't cook anymore and that TV shows such as MasterChef are intimidating, rather than inspirational. As an amateur home cook, food lover and cookery show watcher, I beg to differ.

History is very important in our cuisine. I have always revered our heritage and treasured our past as it gives us a grounding about where we came from, and where we are going. It helps us understand the reason behind what we are doing, why we are doing it and gives us a guide.

We live in a country where 30% of children leave school obese or overweight and where we spend £6billion on treating diet related diseases every year. We have a generational skills gap - 60% of 18 to 25 year olds leave home without being able to cook five basic dishes. And it is making us unhealthy and unhappy.

I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.

Beef Wellington has always been a British favourite, whether it is for a dinner party or a family meal this recipe will work for every occasion. Compliment the rich taste of the beef wellington with a glass of Shiraz.

Carrying on the fish theme, this week I am going to show you how to make a lovely sea bass carpaccio with Datterini tomatoes, fresh chilli, and rocket.

What do you imagine when you picture Mrs. Beeton, author of the 1850s classic, The Book of Household Management? Most of us guess she was portly, middle aged and upper middle class.

There is much controversy over eating foraged mushrooms and you should certainly only forage with experience or help from someone who has it and carefully check your hoard when you return home.