A memoir with a twist: each chapter is a recipe that tells a story. Ed Balls was just three weeks old when he tried his first meal in 1967: puréed roast beef and Yorkshire pudding. From that moment on he was hooked on food. Taught to cook by his mother, Ed’s now passing her wisdom on to his own kids as they start to fly the nest.
Reflecting on his life in recipes, Ed takes us from his grandma’s shepherd’s pie to his first trip to a restaurant in the 1970s; from the inner workings of Westminster to the pressures of parenting.
He talks Natalie Haynes through a collection of the meals he loves most, and the memories they bring back.
