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Introduction
Appears in
Published 2005
To the memory of
For as long as I can remember I have been passionate about food. About what would be served for this meal and what would be on offer for the next. My mother was a good home cook [priding herself on never cooking from a packet] and dinner lives in my memory as a simple ceremony each day.
Some of her staples were pea and ham soup, potato omelette soufflé and lemon meringue pie. Being the youngest of four children, the baby of the family, my mother had more time to spend with me and I was never far from her elbow, especially when she made puddings - every evening meal had to have a dessert.