We must work in the same kitchen. You didn't miss a thing.

Once a week, my now grown family still comes to dinner. We have some vegetarians now, so I've had to learn how to cook both meat and vegetable main courses for the same meal. To that end, my larder now includes canned palm hearts, artichoke hearts, several kinds of beans, nori and wasabi powder (for vegetarian sushi rolls) and liquid smoke (my anchovy replacement flavour) . I also grow and put up a lot of chilis, and chili sauces - mild to burning hot.