Only one allowed in each category.

I CAN COOK – white sauce. Despite any number of recipes telling of the pitfalls, I’ve never had a problem. I think it comes from a book my Mum gave me “Cooking In A Bedsitter” by Katherine Whitehorn (see link) – I recall her saying that once you’ve added the flour “cook for several minutes, otherwise it will taste REVOLTINGLY of raw starch”. And also, when you start adding milk “OFF the heat is best”. I’ve followed that advice all my life and I can make a brilliant macaroni cheese (as I just did tonight, which made me think of it), or white sauce for moussaka, or whatever.

I CAN’T COOK – scrambled eggs. I just don’t get it. It’s either an omelette or it’s not. My wife does great scrambled eggs. She says the key is cooking them slowly. And I believe her, and I love the results. But I CAN do poached eggs, and boiled eggs, for which my kids are always asking for the method, often via text at all hours of the day and night (for the record – bring water to the boil, add eggs, cook for for 4 » Continue Reading.