Aurelia Magazine
I’ve never been an intuitive cook. At one point, I was not an intuitive eater, either, and both tasks were a challenge. Now, I like food and I like eating, but I’m still not a natural in the kitchen – perhaps a by-product of time spent shying away from what was on my plate.
When I’m trying to decide what ingredients to throw together for myself, my thought process has always been: what can I make with one pan? What will produce the least amount of washing up? I’m happy to try new things, but I need recipes to guide me, grams and millimetres and preheat-the-oven-to-180-degrees laid out in Times New Roman bullet points.
EMILY GARBUTT 