I always remember the feeling of being overwhelmed as I was tasked with choosing a new bucket and spade set at the beach when we went on holidays growing up. The red one or the blue one? The one with 2 buckets or the spade and the fork (I always wondered who needs a fork when you’re digging in the sand?)

I have a distinct memory of my mum abruptly yelling SUGARRRRRR after she stubbed her toe on the kitchen table. I wasn't quite sure why she was so eager for sugar in that moment - maybe her tea wasn't to her liking. But in any case, I knew she wasn’t happy about it. In fact, there were a lot of moments I can think back on whereby my mum did her utmost to hide any kind of upset or frustration, all to protect my precious little ears.

Trim the aubergines and courgettes and cut them diagonally into slices about 1cm thick. Cut the peppers in half and cut out the stems and seeds, then cut them in half again. Divide the chopped vegetables between two of the baking trays, drizzle with the oil and sprinkle over a good pinch of salt and pepper. Put the trays in the hot oven and roast for 20 minutes, then remove and set aside. Next, make the cashew bechamel sauce…

Back in July I wrote a piece speaking about my experience following a cycling accident I was involved in earlier this year that broke my jaw and caused a bleed in my brain. I spoke about all the lessons I’d learned and how I was going to take them forwards to create a better version of myself. I felt so satisfied. I was finished with getting better and was ready to get on with things.

Or so I thought.

I was lying flat on my back. Branches covered the sky in all directions. I figured I probably wasn’t on the road anymore. Beneath me felt cold and wet - most likely mud. That was the first of many things that didn’t make much sense. As I’d later find out, I had a head injury.