Talking and cooking tour

I'm starting to travel to friends' houses, demonstrating new ways to use everyday ingredients to groups of people, in the hope of perking up our everyday eating lives. Seems like everyone is stuck in the same family cooking cycle of bolognese, pesto, sausages, fish fingers and pizza. I think of it as Lowest Common Denominator Cooking. I'm on a one woman mission to break habitual cooking. Here I am, prepping for the first demonstration, looking somewhat nervous (but loving my new Bodum ceramic knife, so sharp! Cutting will never be the same again). On the menu: pumpkin houmous, better beans on toast, puy lentil and tenderstem broccoli salad, Miso pollack (with apologies to Nobu), chicken teriyaki (great for kids), sausagemeat with chilli and fennel, and eastern trifle, all from the new book, Cooking for Real Life. Seems like everyone had as good a time as I did. Can't wait for the next one.