ILLUSTRATIONS BY TRINA DALZIEL
As I sit at my desk writing this, a saucepan of lentil soup – lunch for today and tomorrow – simmers on the hob.
Later this afternoon, when my work is done, I’ll treat myself to a banana cake – making one, that is. I’ve been saving and freezing overripe bananas until I have enough.
Neither of those activities may strike you – as someone who reads a food magazine – as remarkable.
They may well be the stuff of your everyday life. But for me they represent the culmination of a lifetime of ambivalence about that most normal and mundane of everyday activities – making ourselves something to eat.
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About delicious. Magazine
Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.