# Cooking > About two years of learning to cook, from desserts to savoury meals. Mediterranean and Chinese food are my favourites, especially Kung Pao. Personal creative practice Category: Creative work [Open in the interactive portfolio]() [Français]() ## A practical beginning I started taking cooking seriously about two years ago, when I was living on my own on a tight budget. I wanted to eat well and make my money go further than it would eating out. I began with sweet dishes and desserts, then gradually made my way into savoury cooking. The photos here are a few things I’ve made along the way. ### Images and media [Chocolate tart.]() A homemade chocolate tart with a slice cut out. Credit: From my cooking archive. [Strawberry tart.]() A homemade strawberry tart on a plate. Credit: From my cooking archive. ## Follow the recipe, then make adjustments For the first year, I followed recipes closely to learn the basics. Now that I understand a little more, I’m more comfortable adapting them. When I try something new, I still prefer to stay close to the recipe. I like having that starting point before deciding what to change. ### Images and media [Cinnamon rolls, before baking.]() Shaped cinnamon rolls in a baking dish before baking. Credit: From my cooking archive. [Chocolate cookies with white chocolate pieces.]() Homemade chocolate cookies with white chocolate pieces on baking paper. Credit: From my cooking archive. [Speculoos cheesecake. A short clip from my cooking archive, with its original on-screen caption.]() A short personal clip of a slice of homemade speculoos cheesecake. Credit: Personal cooking video · 1.83 seconds · silent. ## From sweet to savoury Mediterranean and Chinese food are the cuisines I’m most drawn to. As I moved beyond desserts, savoury meals became another part of what I enjoy making. ### Images and media [Turkey, potato wedges and ratatouille, with a bowl of pumpkin couscous.]() A plate of turkey, potato wedges and ratatouille beside a bowl of pumpkin couscous. Credit: From my cooking archive. ## Kung Pao, with the roasted peanuts My favourite dish of all is Kung Pao. I remember a generous plate for about €2 during my first trip to China with Recto Verso. The balance of sweet, salty and umami was so good that the meal stayed with me. It’s one of my favourite things to make at home too. The roasted peanuts are non-negotiable: without them, I’d rather make something else.