Mrs Gough taught me to cook at the Warwickshire grammar school I attended in the 1970s. I think they called her subject 'Domestic Science' officially but it was 'Cookery' to all of us.
Now the subject is called Food Technology or Food Science or How to Grow Up Without Knowing How to Make A Stew. There is cookery involved, but there's also much scientific theory, assessment of nutrition, costing of dishes, market research, and other sub-topics that Mrs Gough would have sniffed at. The science, in 1976, was what the boys did, while the girls cooked them steaming sausage rolls to give out at break time in the hope of an invitation to the school disco to snog behind the school hall curtains.
No, Mrs Gough was all about the pastry - puff, buttery rough puff, tough puff, shortcrust, longcrust, flaky, tough-flaky, choux buns and eclairs, puffy and otherwise.
She was all about the bread -…