I wanted to bring a lemon cake to my friend’s house the other day. You know, one of those really yummy moist ones. And while the internet and I have always gotten on like bread and cheese and I’ve been able to find recipes for anything from Ethiopian stews to stain removals in carpets, I have to say that the lemon broke the internet. I trawled through pages and pages of recipes only to find that no one seems to bake a bloody lemon cake from scratch anymore. Ingredients were limited to lemon cake mix and lemon jello mix. And then I also found one that had no lemon at all in the lemon cake. It was an ugly thing. Even my cooking books didn’t provide any help. Eventually I made up my own mix and as we sat there coming up with puns like the internet can be a bit ‘unrind’ or ‘citrus shits us’, we wondered why you can buy everything pre-made but no one will sell you preserved lemons for your tajine. The tradition of keeping recipe books through generations, with domestic goddesses that recorded the beautiful successes that a bay leaf could bring the irish stew, is in our minds such a beautiful one. So rather than chewing through the new age, we’d like to fill our bellies with history and Mum’s quiches.