Being the chef’s apprentice brings far more rewards than hosting. You make yourself useful where needed, learn about someone else’s process, and experience no pressure to get anything “right”. If you get to drink wine while ‘working’, all the better. Here are some lessons learned:

Lesson #1: Putting a stainless steel spoon in the open bottle of prosecco ensures it remains bubbly for some time.

Lesson #2: Stirring the polenta in one direction only while cooking ensures a connection with a Lombardian past. (I accidentally switched directions towards the end - probably an unconsious turn towards Piemonte.)

Lesson #3: Spooning the polenta out onto a towel ensures a non-stick experience. So this is what people did pre-Silpat.

Lesson #4: After removing the rabbit from the cooking pan, pour the cooking liquid into a bowl and use the hand blender to make a 'gravy'. Spoon it onto the meal.

Writing the life lessons will have to wait; my bicycle is calling me. Soon enough my weekend mornings will be turning to kitchen cycles: stews, soups, oven-baked apples …