My grandmother, and my father who learned from her, also measured salt in the palm of her hand or between her fingers and thumb.

I much prefer to weigh ingredients, especially for bread. I get a much more consistent result, which pleases my neat-seeking soul.

Today, the plan is to deal with a hunk of lamb neck that looks good for nothing much but stewing, but isn't big enough to make a proper stew. I have never made a ragu, or at least not a proper one, so I think I shall start at the deep end, with this hunk of bony muscles.