Shane Smith

And it's nice because then, you know, it's fantastic.

you didn't make the stuff I made some but they we had well then that's one way of catching you yeah 100% I know like that's the fly on the wall podcast you want to be in listening to stories about food stylists and that working with people and recipes not being tested and like it's just like I didn't realise that I thought that I wouldn't be very much well I had a very interesting chat many years ago with very very prominent UK chefs or whatever and I was over I was in studios doing Saturday Kitchen and I was like

I wouldn't want that.

No, no, no.

But there's an awful lot of people that does that as well.

You'll see that even online when you're sharing recipes and there's very similar ones popping up left, right.

I've been painting that one there now, so I have.

But I suppose there's a demographic as well.

The people over the years, the following that I've kind of built up over the years with sharing recipes, that's my demographic.

And even for myself to step away from the fine dining took a while for me to kind of... Because you're so used to hitting at such a high level, there's almost a guilt associated with stepping back and just making simple kind of bakes and be like, well, no, actually, this is what I... No matter what it is, you still enjoy it.

But it's a different kind of path that I've taken now.

Click the link below or wherever that is.

What I say to you and what I always say to everyone is your equipment and your ingredients are going to make or break you.

So I would invest in a good weighing scale straight off the bat, especially when it comes to pastry.

There's that little bit of freedom when it's associated with more the savoury aspect.

But that's why I love pastry.

The recipe will work every time if you follow the recipe correctly.

So invest in a good weighing scale.

Oven thermometer, really good to know if your oven's running a little bit hotter or colder than what a recipe states.

And then don't be afraid to make mistakes.