A little something extra

  On the subject of fiddling about, a great place to get experimental is dessert. Remembering what I said yesterday about harnessing your instincts, we're going to use those talents to create a little third course naughtiness.

  I'll start with a short trip down memory lane. When I was a little 'un and we lived blissfully unaware of things like health, some of my favourite indulgences were Angel delight and Instant whip. If you were born after the arrival of the motor car, I'll need to explain what they are. It's a dessert made by whisking the powder from a sachet with some milk. ​​​​​​​

  After the whisking, the concoction gets left for about fifteen extremely long minutes during which time it sets into a light, creamy mousse. I have recollections of strawberry, butterscotch and of course chocolate flavour. I ate a lot of this and at some point, probably because it was in my DNA, I started to get elaborate.

  I'd fill the bowl with sliced bananas and pour the un-set mix on top or maybe I'd grab a bar of chocolate and a grater and pile a mound on top. You can imagine how easy this was for a small person with big ideas and there's a good chance that as you're reading this, you're becoming aware of possibilities of your own, like that multi layered beauty above.

  That's perfect. It's that natural urge that I want you to become aware of and not only cultivate but to encourage.  Somewhere inside you lurks an inspired chef with all sorts of sensible ideas who, for whatever reason, has all sorts of doubts about their abilities. Fuck those doubts and unleash the creativity. As you can see, I've got loads to say about this subject so if any of this resonates for you I'm overjoyed.  Stick around, do the  exercises and in no time you'll be creating magic.

Kirk out

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