I’m a typical Jew — very greedy. I’m a bit like a labrador: I would eat until I was sick.
Friday-night dinner: I like the whole thing — chicken soup, chopped liver and roast chicken. I don’t think people eat it that much any more, not in Shepherd’s Bush, anyway.
Hot and sour soup: I have spent my life searching for the perfect one. There was a place in Willesden which did the most amazing version. I still wake up salivating.
Chicken jalfrezi: I love a really hot curry, one where steam comes out of your ears and eyes. Chilli is very addictive.
Tabasco sauce: I got through five years at boarding school by sprinkling Tabasco over all my food.
Veal chop: I love a nice big juicy chop with loads of crispy fat.
Matthew clearly enjoys spicy foods, especially chillis, which occur in chicken jalfrezi, Tabasco sauce and hot and sour soup. Chillis contain capsaicin, a plant chemical responsible for their “heat”, which has antioxidant properties and is thought to help reduce nasal congestion and boost the metabolism.
It has been suggested that many enjoy chillis because the capsaicin triggers the release of mood-elevating endorphins in the brain. Chillis should not be eaten in excess, since burning the mouth and stomach may increase the risk of cancer.
Matthew will promote the health of his heart by reducing or omitting salt, which can cause raised blood pressure. He would significantly reduce the saturated-fat content of his veal chop if he removed all visible fat. He should also remove the skin from the chicken and use vegetable spread instead of chicken fat for the chopped liver.
Matthew Norman is the restaurant critic of The Guardian