Jacob Charles Wilson

✓✓ Read Receipts: Simple gluttony

The past month has been good for cooking. This is despite using the most inefficient gas oven ever—it only appears to have two settings, off and warm. A while back I made roast pork loin for the coming week. The pork remained soft and juicy while the crackling was firm and crisp, speckled with the perfect amount of fennel, salt, and black pepper—nothing else. Later on, I got round to making my first ever loaf of bread. The proofing and the baking took twice as long due to my cold house and cold oven, but it was worth it. My flatmates and I ate most of it with salt and butter and oil and jam and Marmite. I saved a few slices to turn into pork sandwiches.