I have been known as the minimal and conceptual artist for over five decades. I think I haven't changed much.
Bad stories are written about me because the press knows they can make me into a weeping dog and few people will object.
I always thought that I was an important musician. If you don't have that confidence, why would you go on and do it?
I think of John every day. I do try to block it, but December 8th is not the only day I think of him.
If a woman writes about a domestic situation, everyone automatically assumes that it's about her.
I never thought I would go into the dance charts.
People accuse artists of being narcissists - of course we are! If we don't like ourselves, who's going to like us?
I think that there is incredible prejudice about witches while there is no prejudice about wizards. Words are very important, and I'm really into destroying myths.
Most of the fans of John Lennon and maybe John and Yoko are younger than me.
Japanese are very proud and workaholics. Proud workaholics.
You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.
Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.
Pasta with melted cheese is the one thing I could eat over and over again.
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
Herbs deserve to be used much more liberally.
