Making technique fun

In part 1 of this series (which you can read here) I likened technique to a plate of vegetables- it’s colourful, has lots of different textures, you can do lots with it, and it is terribly good for you. But not everyone likes to eat their veggies, and sometimes even the best cooked Brussel sprout just needs a little something extra to help it go down. So here’s 3 tips for making technique fun (or at least palatable!) Continue reading Making technique fun