That day, I'd had a culinary disaster. I'd been reminiscing in my head about my art-college lunches of a massive plate of cottage pie and cabbage, followed by a huge rock bun and a cup of tea, every day, rain or shine.
So I decided to make rock buns, but I had the wrong sort of flour and no lemon zest. I thought optimism would make up for the lack of ingredients, but alas, what came out of the oven was flat and smooth and spongey, not craggy and mountainous as I had hoped.
They did taste nice, however, with that reassuring hint of onion that every cook knows who doesn't clean their chopping-board properly.