Once I came across in a Japanese recipe book, a pickle called, ‘Forgotten Aubergine’. As the name suggests, the ingredients are put in a jar and left aside to mature and ferment, until such time as ready.
When I reluctantly announced my decision to take a Sabbatical, a colleague asked with peaked curiosity “Are you going travelling?”. I answered. “No, I am going to study French Patisserie”. The curious colleague exclaimed, “You know, Mary Berry is still baking and she is nearly 80 years old!”.