Custard. The first dish I learned to bake was crème brulée. The simplicity of ingredients contrasting with the precision and careful preparation helped distract me from the fact I’d just failed out of my engineering studies. Meringue as well; wouldn’t want to waste the egg whites!

When I’m baking, it’s biscuits. My family loves em and it’s a cheap and easy dopamine hit when I pull them out of the oven. Oh no, I slightly misshaped one and it’s imperfect! Guess I need to scarf that one down right now! Also your kitchen smells amazing afterwards.

When I’m cooking for myself, it’s congee. A piece of fish or fish balls, some chili crisp, green onions, and furikake and I’ve got a huge, warming bowl of soup that feels like so much more than the sum of its parts.

Challah is so unfussy and easy to make absolutely stunning and glossy.

At a time I was studying sourdough and making spreadsheets for measuring hydration ratios, a friend and I opened a few bottles of wine, got way too drunk and miraculously made a challah using novelty coffee mugs as measuring cups.

A great night and good lesson.