Disgruntled

I was hired by a company that produce an organic range of food products. They wanted me to perform a cookery demonstration for some church-going folk (in their church). Loads of planning and preparation was involved, recipes were to be supplied in advance so that the congregation could follow along as I was cooking, I was hoping that they would sing the recipes to the tunes of my favourite hymns while I cooked – sadly this did not happen.

After a week of testing many variations of courgette fritters and rhubarb desserts* I was looking a bit green and a friend asked me if I was getting well paid for this job, I replied indeed not, the money for this is derisible.

I produced a 3-course supper for 30 people in one hour, there was laughter and applause, as I was packing up people came by to say some very lovely things and I left the church feeling entirely delightful.

The following day the lady who hired me called, not to thank me but to make a tight-lipped criticism of a small aspect of my work - something that could have been spotted and resolved before the event. I remembered that she signs emails off with this little homily

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

* Rhubarb Mess
Serves: 2
4 dessertspoons sugar
the juice and finely grated zest of 1 orange
200g rhubarb cut into inch-long pieces
2 individual meringue nests broken up
a small handful toasted almonds
2 tbsp double cream, softly whipped

Put sugar, orange juice and zest into a pan and bring to boil (the pan should be big enough to contain the rhubarb in one layer)

When sugar is dissolved, turn heat to medium, add rhubarb put on a lid and poach for a couple of minutes, or until the rhubarb has softened, take off the heat and let it cool.

Carefully remove the rhubarb with a slotted spoon, put into a large mixing bowl with the broken meringues, whipped double cream, and half of the almonds, combine gently.

To serve, spoon the mixture into glasses or ramekins and sprinkle over the rest of the almonds