Behind the rolling-pin

BUYER BEWARE: THIS BLOG IS LARGELY FICTIONALIZED

PR-girl with love of true iron skillets and spin, soft skinned spring rolls and anything champagne, stuffing a canard and setting up a headline.

Daughter, like most daughters, of a long line of boiling, pickling, frying and skimming women. Women who have, in the past few generations, combined the three course dinners with full time work and blossoming gardens. Sadly, haven’t gotten to garden yet. It’d do me sublimely for herbs and raddishes. But have the Le Creuset of my dreams.

So how do you juggle the need for heels and nails with a soft spot for shelling chess nuts (manicure hell)? How do you make room for the glitz in the kitchen and a pic of the latest Global on your laptop? Especially when your best girls and boys start popping out babies, and marrying red-headed food critics, and generally misbehaving and turning adult. How do you keep your head down and your eye on the prize when the clock is ticking – and I am not talking, solely, about the egg-timer?

Mixing a secret love of wellies and hand-picked forest mushrooms with a need to succeed and a sharp elbow, Cook By Stealth is here to cater to those of you who don’t feel like choosing – just yet.

/agnes lidbeck