A bit of a retrospective on cookery books. So, after exactly twelve months since the virus came to visit us, the joy of “ooh” and “aah” over the way food is plated seemed a tad less relevant. Those moments spent in admiration in your favourite restaurant, or maybe your new discovery (or rediscovery – that doesn’t necessarily mean the Angel at Hetton) when the plate is precisely orientated before you in the way the chef imagined (ordered, commanded, instructed – Ed) seems to take second place to the actual food. Who knew?

The last year, for us oldies, has been a time of menu and recipe book discovery. We, having the time, inclination and some little skill, almost always cook each lunchtime and evening – and prepare, rather than cook, for breakfast. Sad, eh?

When we were busy – children, working etc – we still cooked but on a simpler, existential level. There was a chap called Ottolenghi who wrote articles in the Guardian with lists of ingredients so long it took us until the end of the weekend to read them all. But, just before lockdown, we were introduced to ‘Simple’. It probably has similar lists of ingredients but we’re sold.

We now have around 100 cookery books…and one of the best is ‘Simple’ by Yotam Ottolenghi. So, we went to one of his restaurants in London. Very good…but not great. Try Origin Social in Northallerton for a similar [better?] and considerabbbblllly cheaper experience. But do get the book – it will change your life or your money back [not really…Ed].

Restaurant by a great cookery book writer Rovi