Going Easy

Henry Dimbleby urges home cooks to keep things simple:

“There’s a place for complex cookery, of course. A brilliant chef, such as [Marco Pierre White], can perform amazing feats of alchemy: taking something as unlovely as a pig’s trotter and turning it into a dish of implausible refinement. But, just as a good writer doesn’t need to use lots of long words to make a point, a skilled chef never loses sight of the simple pleasures.”