Having said that, the recipes were surprisingly easy to cook. “You probably wouldn’t consider them odd if served to you.” The professor said they all had lots of leek, onions, garlic, and coriander, which he enjoyed.

Bill’s favorite one was a lamb stew with barley cakes made by his daughter Tessa. “I sprinkled a couple of cakes in and they made a lovely thick stew.” I mean, who’d ever need a restaurant when you’ve got these?