Saturday began in panic as I'd still not decided what to cook for the gluten free, seafood free and offal free brigade who were coming to tea. Steak was out as I can't cook a well-done steak. It's not that I won't, like a proud French chef who refuses the fool a burnt-to-a-crisp offering, I actually can't do it. I once tried for the in-laws and put their steaks on for almost 20 minutes longer than the rest (rare) and they still came out pink. So I just won't do steak if I know it needs any less colour than a medium rare.