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When I was about 20 I applied to run a ski chalet in the Portes du Soleil, a vast ski region straddling the French-Swiss border. It meant cooking a three-course meal each night to a high standard for a dozen guests, as well as cooking their breakfast and taking them skiing. The breakfast and skiing I could do. A three-course meal was going to be a stretch. But my mum said she would teach me. So we went to our local supermarket in west London where I was living and bought the ingredients for seven three-course meals that I could rotate in the chalet each week (and pray that no guests stayed for two weeks).

City ofUnited kingdomChicken cacciatoreFishie pieநகரம் ஆஃப்ஒன்றுபட்டது கிஂக்டம்கோழி கச்சிஅத்தூ