As the delicious aroma of baking bread fills the room and soup simmers away, Rosemary Shrager is in her element.
“I just love cooking,” she says. “I love the whole feel about the products, the freshness, how they should taste, and I love working with the latest whatever it is and learning what to do with it.”
And the cook, who recently took her grandchildren to Italy, has a set idea about what makes a good cookery teacher – somebody just like her!
“I wish I’d had a me to take me to where I am today,” she says, smiling.
Once the rolls are out of the oven, we sit down on a big table and break the bread together, feeling right at home.
If you fancy making some homely bakes, here’s a recipe from ‘Shrager’s Bakes, Cakes And Puddings’.
Melt the butter and chocolate together in a heatproof bowl set over a saucepan of simmering water.
Set aside to cool down to about room temperature. Whisk together the whole eggs, egg yolks and sugar until just combined, then fold the melted chocolate mixture into the egg mixture and pour into the pastry case.
Bake in an oven preheated to 150C/Gas 2 for about 30 minutes.
The filling should be smooth and creamy with a slight wobble, just setting. Set aside to rest in a warm place for 30 minutes before serving.
Bakes, Cakes And Puddings by Rosemary Shrager is published by Octopus, priced £18.99.