I hoisted the lid off the Spode vegetable dish and, from the depths of its hand-painted butterflies and raspberries, spooned out a generous helping of peas. Using my knife as a ruler and my fork as a prod, I marshaled the peas so that they formed meticulous rows and columns across my plate: rank upon rank of little green spheres, spaced with a precision that would have delighted the heart of the most exacting Swiss watchmaker. Then, beginning at the bottom left, I speared the first pea with my fork and ate it.

Author: Alan Bradley