An inconvenient truthBMJ 2007; 335 doi: https://doi.org/10.1136/bmj.39335.475891.59 (Published 13 September 2007) Cite this as: BMJ 2007;335:566
- Des Spence, general practitioner, Glasgow
As a child I was good with a knife. Preparing 4 kg of potatoes in 10 minutes—anything was preferable to milking the goat. No ready meals for us. At school the air was thick with the smell of burnt toast and the sound of bubbling cauldrons of custard, for home economics classes were compulsory. At university I worked in a restaurant washing dishes, graduated to vegetable preparation, and eventually specialised in making the starters. Later, armed with a Delia Smith idiot's guide cookbook, I discovered a passion for food and cooking. Cooking, however, …
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