I still remember the day clearly. I was at the Oxford Symposium on Food and Cookery and Tom Jaine had just beaten me to buying a beautiful tripiére at the bring & buy stand. We started talking about offal and I told him I was keen to write a book about it. Tom thought it was a great idea but I didn’t really do much about it until quite some time later when I got a call from my then agent to say she had a publisher wanting a book on offal and Tom, who she had approached to write it, said she should speak to me. Read more >