The crash-test-dummy chef
Who cares if it tastes good when it’s this shiny? Cooking as a student can tend to be as perfunctory as the kitchen you are given. With a couple of hobs (typically caked in grease, dried bits of spaghetti and unidentifiable burnt clag), an oven of unreliable temperature and about fifteen centimetres squared of fridge space to put to your disposal, generally one is hard pressed to find the capacity and the energy to be creative within such an arena. This has always been tragic for me, because I am the kind of cook who loves to experiment with their...