We’ve been watching a lot of Mary Berry on catch-up. She’s a TV cook who’s a bit like a national grandma. I really like her warm glow and sprinkle of cheekiness. Plus, everything she cooks seems to be both easy, and, she tells us, as she slips the spoon into her mouth, ‘absolutely delicious’.
“It really couldn’t be simpler,” she says as she rolls up a roulade, or kneads herbs into some cheesy dough. I think she thinks so too - she’s very genuine. I just know though that my roulade would crumble into pieces as I folded it, and there’d be clumps of cheese in my herby rock cakes. Plus you could probably use them as projectiles.
I’m exaggerating; I’m not that bad. Actually I think anyone can cook well, given practice, discipline, training, and the right tools. And Mary Berry’s one of those people who’ve learned the precise combination of those things over many decades. No wonder she makes it look easy.
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