I learned early on that it's not a brilliant idea to name all the animals you're planning to eat. You name the breeding stock but not the fat stock; so the sows and the nannies and the cows have names, but not the ones who are passing through, you might say, a little faster.
My career has been pretty much a series of accidents and lucky breaks. I did any job going: I was an obituarist on the Telegraph; I was a subeditor on Punch just before it finally folded.
The real secret of great plant-based cooking is to mingle your fresh ingredients with store-cupboard ingredients: pulses, beans, nuts and seeds. Outside of muesli, people hardly eat nuts.
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