The demonstration had such an impact on me, I even remember what we made over a decade later. The most deliciously smooth leek & potato soup, the quickest pizza bianca, a restaurant-quality mushroom risotto, some creamy lemon custard, an insane sorbet. With every dish, I sat there thinking “I know how much these ingredients cost me and it’s pennies compared to buying pre-made or eating out.” I also remember thinking of all the child wrangling and tidying up that could be done whilst the risotto was cooking and the time buying aspect had me sold. 

The real adventure began when my TM31 arrived however. I began cooking things that I never thought possible before. I took on more technical dishes and my repertoire began to grow and I felt fulfilled knowing that I was getting more wholefoods and variety into my children. Incorporating more vegetables and achieving the textures that were acceptable to them was revelationary.