Hello! I’m Susan Miller, and if you had told my 20-year-old self that one day I’d be writing about my love of cooking, I would’ve laughed—probably while burning a pot of rice. I wasn’t born with a whisk in my hand, and I certainly didn’t grow up dreaming of soufflés. I was just a girl from Norwich who liked eating more than cooking, with no idea how comforting, chaotic, and magical the kitchen would eventually become for me.

I’m 44 now, a mum of two teenagers, and I live just outside of Bath with my husband, a dog that thinks he’s royalty, and a kitchen that tells the story of my life. For me, food has always been about connection. It started in small ways—making fish fingers and beans for the kids, trying to stretch one chicken into three meals, learning how to sneak vegetables into pasta sauces without getting caught. It wasn’t glamorous, but it was real, and slowly I began to realize that cooking didn’t have to be complicated to be joyful.

I still remember the first time I made a proper roast dinner without ringing my mum in a panic. It felt like winning a medal. From there, I got bolder. I started following food blogs, testing recipes, learning how to make my own curry paste (game-changer, by the way). Some days were disasters—like the infamous beetroot brownies that no one has forgiven me for—but every mistake made me better. And isn’t that what we all do in the kitchen? Try, fail, laugh, and try again.

I’m not a professional chef, and honestly, I don’t want to be. I’m a home cook, just like you, figuring it out one meal at a time. I believe anyone can cook with the right dose of curiosity and a bit of hand-holding. I’ve found such joy in turning simple ingredients into something that makes people smile. And nothing beats that moment when someone takes a bite and goes, “Mmm—what’s in this?”

Now I’m here to share what I’ve learned, especially with those who might be a bit nervous around a hot stove or think cooking is only for the ‘naturally talented.’ Trust me, it’s not. If I can do it, you absolutely can too. We’ll keep things simple, honest, and a little messy, because that’s real cooking.

Let’s take the pressure off and put the fun back in food. You bring the appetite—I’ll bring the stories, the recipes, and maybe the occasional culinary confession. Let’s get cooking.