Spanish
Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,
Mark was born in Australia in 1966 and has lived on a damp, cold island off the coast of France (the locals call it "Blighty") since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.
In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.
But, he loves his family and he can cook a bit.
Follow him at Substack
To Josh, Sam, Megan and Lily,
This isn’t meant to be replacement for buying proper books. If any of you are at all interested in cooking then I’m sure you’ll buy loads just like I have. But this is to give you the basics all in one place: something to take to college or your first flat or wherever and make a start. I’ve cooked a lot of stuff – a lot of nice stuff and a lot of crap stuff – and this will just condense what I’ve learnt from the good and the bad to give you a head start.
Don’t treat these recipes as Gospel – if you like more of something than I’ve used just add it, if you don’t like an ingredient chop it out or use something else. Love Tabasco? Put it in everything – why not? However, whatever you do with the ingredients, it is worth taking on board the learning points and technique advice – it saves time and gives better results.
