Forty years ago, an antiquarian bookseller recommended to me Edouard de Pomiane’s La cuisine en dix minutes, a selection of recipes that could be cooked at home in less than 10 minutes. A scientist and food lover, de Pomiane stripped back what was then viewed as a very complicated craft, and also gave the time-poor an opportunity to cook and enjoy a good meal made from good ingredients. This was the first recipe I cooked from that book, and it is still a great favourite that has punctuated my menus ever since.
