I see these changes as A Good Thing. I embrace the opportunity to change the way I cook. For too long I have seen myself as an enhanced version of a school cook dishing up wholesome but hearty fare bolstered by plenty of home baking. Now I need to be a different kind of cook, one who provides lighter, smaller meals for two or three people. Meals without the additional calories ravenous teenage boys need. A fillet of sea bass, a few little potatoes roasted in their skins and a heap of green leaves lightly dressed, a marinated chicken breast baked on a tray of roasted vegetables. A warmly spiced stew of chickpeas, peppers and apricots, pasta with a simple sauce of olives, tomatoes and herbs, and vegetables, lots of vegetables This the food I want to eat. Puddings are not wanted except on occasion, cake is not needed except for birthdays, the freezer does not need to be stuffed, I do not need to stock my cupboards as if for a siege and nobody eats the jam I make. It's time to cook the kind of food that will be kind to me.
photos from my archives