At one point or another, most of us in lockdown will have tried out a new recipe – and failed. Perhaps you couldn’t bring your sourdough starter to life, or maybe your hand-cut noodles were too thick, too chewy or too much of a sloppy mess. At the time, you probably weren’t thinking about what was happening on a molecular level. But for cancer research scientist-turned-cook Pippa Middlehurst, “it’s the way my brain understands the world”.
Two years ago, Middlehurst swapped her lab coat for an apron to pursue her love of Asian cooking – and even appeared on and won the first series of Britain’s Best Home Cook on BBC One – but the decision was less a choice of one over the other, and more a merging of two passions. “It sounds silly that there would be so much science involved with noodles,” she tells