Stephanie Pradier

Majoring in physics, maths and philosophy at university left me little time for extra-curricular activities. So cooking became my hobby – one must eat – and I started to experiment with different flavours and ingredients. Relishing a challenge, I fell off the chopping block, so to speak, and arose in a love affair with offal. The different cooking techniques and the varied flavours and textures that offal brings to a meal are unique – plus I love the shock factor when I serve it to my friends. I now cook more offal than regular cuts of meat. Actually, I can’t remember the last time I ate a boring old eye-fillet.

Science is sometimes a bit like offal – most people don't know how to approach it. People I speak with are genuinely interested in science, but they just find it inaccessible. Most people won't search evidence-based, peer reviewed journal articles to discover new ideas or concepts. Science should be accessible, so I take great pleasure in explaining scientific ideas, through the mass media, to a wider audience.

The ideas are good for you – a writer just has to make them taste good.