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At 8am I take June breakfast in bed, usually marmalade on toast and a cup of tea, and I often cook dinner – when I retired I went on a course, Cooking for Men.
Tips: I often cook the carrots in either chicken or vegetable stock.
(I often cook the trimmings of the first cutting alongside the oatcakes, in whatever quirky shapes they have formed).
I often cook with Green and Black's, despite the fact that like Cadbury's it's owned, apparently with some chafing, by a company that make aerosol cheese.
Roast chicken and mint salad A sound use for leftover pilau rice, but so good is it that I often cook a pan of rice especially.
In fact, the food I often cook with them on weekends is the dinner I end up making for friends who come schlumping around for supper in the middle of the week.
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After my two sons, Dexter and Elliot, came along, I often cooked for them, and later, with them.
Although I often cooked the Sunday lunch I longed for an easy-to-carve alternative to the awkward bones of the shoulder and leg.
3pm I am vegetarian and at lunch I'll often cook for myself and Samantha.
There's an Aga to cook on, and I often make an open fire to cook on in the garden when I'm there.
I often make sure my hotel rooms have kitchens so I can cook.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com