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Wmrtso P rw m TalkTalk


TVchef Gino D’Acampo chats to Keeley Bolger about why he's happy eating eggs w


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blyoneofthelast ordsyou’duse


o describe Ital- iTVchefGino


D’Acampo. Chirpy and fun are far more appropriate. But talk him about his birthday and that naturaljollity quickly dissolves. “I don’t like celebrating my


birthday,” says the 37-year-old chef best known for his two ITV shows: Let's Do Lunch, which he presents with Melanie Sykes, and Gino’s Italian Escape. “My life is a 24-hour celebra­


tion so I don’t need a birthday to celebrate,” he rationalises. “Don't get me wrong, but when Iwakeuponmybirthdaylthink,


. "That’s anotheryear. I’m getting older and have more wrinkles’.” The wrinkles don’t seem to


be in evidence in his new book Prontol Let’s Cook Italian In 20 Minutes but these photos are the result of something, “called Photoshop”hejokes,later saying that he, “looks like Mick Jagger inreallife”. It’s this friendly style that has


won the chief a huge number of fans; enough indeed, to vote him king of thejunglein the 2009 se­ ries of I’m A Celebrity...Get Me Out Of Here. Fiveyearson,Gino,whocites


hisgrandfatherashisbiggestin- fluence in the kitchen, is still as popular as ever, receiving end­ less tweets from fans who’ve cooked some of his recipes and send him pictures of the results which “always” makes him hun­


gry. “Twittergivesmealotofsat-


isfaction because it’s a connec­ tion between meand the people


who follow me,” explains Gino. “You get this instant feed­


back. I didn’t realise how many peoplecookmy recipes!” While his followers are hap- ’


py to send snaps of their meals, Gino is rarely invited to dinner parties because a lot of people are worried that their food isn’t up to scratch. But they shouldn’t be con­


cerned. “I’m oneofthe easiestpeople


to cook for because I like every­ thing,” says Gino. “I don’twant to beimpressed


bypeople. Ialwayssay.’Don’ttry to impress me. I’ve already been there and done that, just do something you’re comfortable with and it’ll be fine’. “I go to people’s houses for


the company and if they serve ine fried egg on toast I couldn’t careless; ifthefriedegg’scooked well, it’s cool.”


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f r a l Heat the oil in a large frying panowragpp 5. madium heat aridstarttolry the chidffln.'T


fvss- sWMdedownfifst,for2miiiutesoheach y . ! ’ sideuntilbrawled.Ftemovathebreasts ' J ;


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W dveijthe'diilli and pourin the orange juice V


aiid the vinegar, Bring to the boil.5


•S? 3.' Retumthe chicken breaststo the p a n ^ fo^dcookoveramedium heatfor 5 minutes 5 ’ tp allow the chickea to finish cooking and


ftist a Pronto! Lath Cook Italian In 20 Minutes by Gino D’Acampo is published by Kyle Books,’ priced£1999.AvailableApril17 *


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