Today I turn twenty. 20. The big 2-0. Twenty! I remember turning ten and being so overwhelmed by double digits I cried. Then I went to secondary school the following year and was the worst teenager known to man. I don’t think I fulfilled a single stereotype – except maybe the pale blue eye shadow and terrible navy eye liner flicks I tried for a week aged 13 1/2. Honestly it was like I woke up and overnight had become a fully fledged adult. I have been asked for ID twice in my life – once during my 18th birthday party when I was wearing a massive “legal” badge, and then once in tesco where I was so taken a back I showed them a Waterstones gift voucher. I didn’t party like I was supposed to, instead I brought a cake and tried to make sure everyone had eaten something before drinking; I wrote lists obsessively (mainly for food shopping); had a diary or filofax on me at all times; I carried children around on my hip from the age of eight, firstly my sister Willow, then the various weenies I looked after, cooking for them, playing with them, and putting them to bed, all of which I adored. Role reversal happened to an ever further extent when my mum went travelling around the world last month while I stayed at home working. I went through precisely zero experimental style phases (I was never a goth, emo, hipster, skater girl, and never wore timberlands boots which were painfully trendy circa 2007). I was just completely pants at being cool, casual and “with it”. Essentially my teenage years have been a massive car crash by standard expectation. I happily got on with it, however, and cheerily cooked my way through the last decade listening to radio 4 and 6music (really). And now we are at twenty. Twenty where this sort of stuff is acceptable. Twenty where I will no longer be known as a bit of crap teenager. I am quite excited. So I carry forward my I-make-my-own-birthday-cake tradition to the next decade with this hazelnut, almond and marscepone creation. Even better I get to continue to potter about the kitchen quite delighted that I made it to the other side, and still very much in a state of gleeful shock that food is now my job. Thank you all, and birthday cakes on me!