Sally Schneider

That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.

I mainly cook British food with a few things I've had on my holidays. I went to the Canary Islands a few years ago, and we had all sorts of different mushrooms on brioche with pancetta on top, and it was delicious. I had it most days for lunch, so I thought, 'I'll do that when I get back,' and now it's in my cookbook, an absolute favourite.

When you feel the need to moan and groan, laugh with woeful recognition and eat flaky pastries. If you hear yourself taking the art of complaining a little too seriously, ask yourself what you're trying to accomplish, exactly.