Here. it is only 6 deg C, and fog is closing in. It has been raining for most of the day, a fact that I should have taken into account before choosing to wear footwear that I know leaks. Logs are ablaze down in the sitting room, much to the delight of the dogs, and I am sat at my desk up on the mezzanine floor with a glass of cold sauvignon blanc about to start the next module of my recently acquired Marco Pierre White online tutorial. I am really enjoying it. So far, it has focussed on his personal journey from a 16 year old novice in a Yorkshire hotel, to becoming the first chef in Britain to achieve 3 Michelin stars, as well as the youngest ever, and the first outside of Paris to also hold five red knives and forks at the same time (these are awarded for the dining experience, not the food). Since retiring, he has gone back to the basics of home cooking, and this is the theme of the course - the celebration of ingredients, and starting over with the basic building blocks of cooking. Thus, the only two recipes addressed so far have been anchovies on toast, and scrambled eggs. Two of my favourite foodstuffs that I now now understand on a new level. Which to have for breakfast tomorrow will likely trouble me all night.
