Serious Eats - seriouseats.com

As with every other Ramsay project, this is all about his oversized ego and hobnobbing with celebs and very little to do with food. Here in the UK, he's done a few cookalongs as well as a whole load of other programmes featuring his manly pursuits in hunting and butchering as many animals as possible in the most adverse conditions imaginable. Boring, predictable and formulaic. His passion has a lot more to do with expanding his empire and fame than any real love of food. A turn off in every way...

Parsnip and carrot fritters with ginger and red onion and a bulgar pilaf with steamed broccoli, onion, garlic, chilli and turmeric.

For savoury, nothing beats a curry when it comes to getting that warm, happy feeling inside.

A big dollop of dulce de leche on my dessert (or as dessert, just on its own) will nearly always send me on a high in a matter of seconds.

When I was a child, it used to be rotisserie chicken with fries. These days, my favourite is chicken kebabs (sometimes marinated in Indian spices, sometimes Moroccan or Greek-style) with rice, bulgur pilaf or a big summer salad if the weather permits. Yum!

I eat mostly chicken and fish but I love lamb now and again (especially lamb curry or lamb kebabs) and good Argentinian beef if I'm back home in the form of a traditional 'asado'. Otherwise, I don't care for beef at all. I'm not a fan of pork either, unless it's good Parma Ham or Jamón Ibérico. Roast duck and pheasant are great! We had those last Christmas in a red wine and plum sauce...yum!

Diet lemonade and sweet treats (albeit always homemade). I eat very healthily in every other way and I don't think I could tolerate being so holier-than-thou as I don't believe obsessing about the 'perfect' diet is particularly healthy either! A little bit of what you fancy does you good...but in the case of teeth (and I've had countless root canals and extractions), regular soda is best confined to once or twice a week...remind yourself of how painful for the jaw and the pocket the trips to the dentist are and you'll find it easier to stay away!

Made some venison burgers (from the Farmer's Market) with roasted peppers, mushrooms, onions, garlic, beets and potatoes served on homemade wholemeal ricotta rolls. Yum!

MaresyDotes: I know that Dr. Gillian's academic credentials have been under scrutiny but there is nodenying that she knows what she is talking about and the frozen fries statistics are pure facts, printed on the labels for all (who care) to see. I think that the main message is that you can eat healhily and delicious with a little bit of effort and creativity and here in the UK (as in America) it is a message that needs to be drummed in as the food culture is very deficient, full of processed junk. The worst is that people blame 'being busy' or convenience for eating badly...that's when you know the problems are really serious.

I can only sympathize with everyone who goes out of their way to avoid their spouse's cooking as I am in that camp! When we first got together and were both working full-time, we used to take it in turns to cook and I would dread it not so much because he is a bad cook but because he is a 'meat and potatoes with loads of cream and butter' kind of man and I am the opposite! He is British, I am SouthAmerican and I love fresh, healthy, Mediterranean food as well as anything exotic...he eats baked beans, melted cheddar and white bread every day for lunch and would happily have something equally unadventurous for dinner if left to his own devices and I would be 20 kg heavier. At the moment, I am not working so I relish this opportunity to take the 'duty' of cooking (which to me is utter pleasure anyway) and make whatever I want, adding some 'extras' to his meals sometimes in order to satisfy his needs.
I do get frustrated sometimes when he praises the boring, quick dishes I make occasionally when I'm tired (like a pasta dish or casserole) and couldn't care less about something different, time-consuming and, in my opinion, delicious I've made an effort to prepare...but I'm used to it and the fact that in the UK the food culture is pretty awful so we both try to find a middle ground and it normally works ok.

Pot barley. I made barley risotto and roasted peppers stuffed with barley...Yum! As for cheeses, I discovered Gouda Goat's cheese in my local market and I am now hooked!

Sorry about the delay! The recipe I tend to use for Chickpea burgers, with a few tweaks here and there is the following:

http://www.bbc.co.uk/food/recipes/database/spicymushroomandchic_87518.shtml

If this person does not like many spices or herbs, they can be made a bit more plain.

I agree with most people here in the sense that I don't believe it's essential for my SO to be passionate about food but it's definetely important that he is respectful and appreciative of the fact that I am and so he tries to take an interest in it to make me happy as I do with football (soccer, that is) going with him to matches and watching some games on TV with him. I think, in my case, there is not only a different approach to food but a cultural clash as I was fortunate enough to grow up in South America where processed junk was not the norm. Unfortunately, in Britain, where I live and where my fianceé is from, it is the total opposite and most Brits I know are used to eating fish fingers, baked beans on toast, fried breakfasts and meat and potatoes slathered with butter and cream. I am not only passionate about good food but also about healthy food and until he met me, the only vegetables my fianceé would eat were the roasted root ones with duck fat and maybe a slice of tomato included in a sandwich. We have reached a compromise whereby he eats most things I cook and, as a result, he has discovered that he likes a lot more healthy stuff than he thought. However, given the choice, he would always revert to his staples. What we do is that we always eat different things for lunch so he gets his 'fix' and I cook dinner most nights. When he cooks, he tries to adapt his tastes to mine and usually makes things that I really enjoy.

The key is mutual respect, adaptability and lots of patience and understanding.