When I got married 50 years ago, my wife and I had somehow acquired a little cookery book called Cooking in Ten Minutes. We never quite managed to cook anything in so short a time, mainly, I think, because the book was a bit of a cheat: it seemed to expect you to have a saucepan full of boiling water and a whole lot of washed and prepared vegetables ready before the ten minutes began.
Already a subscriber? Log in
Subscribe for just $2 a week
Try a month of The Spectator Australia absolutely free and without commitment. Not only that but – if you choose to continue – you’ll pay just $2 a week for your first year.
- Unlimited access to spectator.com.au and app
- The weekly edition on the Spectator Australia app
- Spectator podcasts and newsletters
- Full access to spectator.co.uk
Or
Unlock this article
You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.
Comments
Don't miss out
Join the conversation with other Spectator Australia readers. Subscribe to leave a comment.
SUBSCRIBEAlready a subscriber? Log in