I have my own show. But it troubles me, more and more lately, that I don’t look like I belong. This isn’t to say I don’t have my finer points. Pragmatically speaking, we all do. What can I tell you? My eyes are sometimes so blue as to appear violet. Almond-shaped, they’re generously framed with oodles of long, thick lashes. My dark locks cascade to below my shoulders and, at thirty-three years of age, I’ve not got a single grey hair on my head. My complexion is creamy, free of lines and, generally, spots. But before you picture me as some uber-glamourous cross between a young Elizabeth Taylor and a brunette Katy Perry, bear in mind I’m the more robustly packaged (sometimes size 14 plus) version. Some days, I fear I’m veering more into the territory of a Dawn French and Melissa McCarthy lovechild – without their comedy vehicles for kicks. But surely no one likes a thin chef?

I host my own daily cookery show, Gracie Porter’s Gourmet Get-Together.

The title is a bit of a misnomer. It’s impossible to prepare gourmet meals, haute cuisine of several aesthetically balanced and rich courses of food, within a short thirty minutes allotment of air time. Notwithstanding that with preparation of the set, the ingredients and me, it takes almost a full day to pre-record every show that then airs across the whole of England, Scotland and Wales at 10.30 a.m. the following week. Also, there isn’t much ‘getting together’ with my format. I like to think I’m always engaging with my audience as they tune in to connect with me from the comforts of their own homes, but the original concept had me hosting the occasional special guest: other chefs, celebrities and perhaps the more interesting politician. With none of us, including my producer, Robin, moving in celebrity circles, with Westminster MPs otherwise occupied with their scandals, solicitations and squabbling and me reasoning that any chef who wants to be on television would surely want their own show, we failed to deliver. When no one pushed us, we let it slide. We don’t even have a live audience. It’s pretty much me and the crew who chow down after a recording finishes. On this basis, my cookery show has aired daily for almost a year and a half.

Previously, I worked as a normal chef. I prepared mouth-watering meals in lovely places where people came to eat. When it comes to food, I’m a consummate professional. As far as television goes, I’m still cutting my teeth.