Sweet taste of home: nostalgic desserts from Geoffrey Smeddle
A WRITER once noted that we get the restaurants we deserve: if people do not support a business, it will shut. What remains, for better or worse, are the places that punters do visit. Since May 2004, when I submitted my first ever column to this paper, I have seen many restaurants come and go. I have learned, too, that writing is quite like cooking: it’s not as easy as it looks, everyone thinks they could do it and everyone has an opinion. My mission here has always been simple: make cooking techniques more transparent and less intimidating, so people enjoy cooking more at home. Some amazing readers have inspired me, especially the man who, for a full year, cooked each week’s recipes. It has been a privilege to be here every Sunday for the last 12 years. But nothing lasts forever; today is my last column. So, what parting cooking advice then?