"I'm not the best cook I know, I'm not the best manager and I'm not the best accountant. But I know a good one when I see one. I've been fantastic at delegation." So says Prue Leith during her conversation with Fuchsia Dunlop, herself a highly respected cook, food-writer and authority on Chinese cuisine.
In this absorbing conversation Prue tells Fuchsia how she left South Africa in the fifties to go to Paris and whilst there discovered that food meant more than just eating. She also made another startling discovery: "You didn't have to be black to be a cook."
You can hear Prue reading extracts from her autobiography Relish, My Life on a Plate here