It’s been a while since I left behind my London life and with it the endless repetition of 9 to 5 office hours. Even though it’s been almost a year and a half since my leaving, the bottle of single-malt Scotch whiskey I got from my colleagues as a leaving present was still not even nearly empty, in fact roughly half of it still remained. The simple reason behind this is that I don’t really like whiskey as such. I fully appreciate that this bottle of 25 year old Scotch is of excellent quality as revealed by its fantastic smell also, but going further than smelling and actually drinking it is not really my thing any more. However, I have absolutely no problem with adding a mild whiskey flavour to the meat I cook. The rest, I think, is self explanatory.