Ingredients

I think that when baking, and when cooking in general, the rule should be that you have to use the best ingredients to get the best results. Budgets for food differ, of course, but I prefer to eat less cake and make it the best cake I can afford. That means that I am always looking for fresh flour from a good source. Flour that’s left unused for many months will become dry and that will affect your baking. Preferably buy all organic ingredients. For example, I only buy organic eggs or eggs straight from the farm. Firstly, because I think it is not right that we keep hens in confined barns where they never see the light of day and can never roam freely. Secondly, because an egg from a chicken that has had the space to live and breathe has much more flavour. So you can decide why you choose organic eggs – is it because you say no to animals suffering for your dinner, or because you simply want the best eggs? The two are naturally connected. That, of course, also applies to meat; good provenance ensures good taste.