For example, she sears lamb loin chops from the farm up the road from their house in Nova Scotia, toasts dates, garlic and walnuts in the rendered fat, and tosses them with parsley to serve on top of the chops. “That, to me, feels a little bit more fun, a little bit more, ‘Oh, you went an extra step there.’ And I try to do that with a number of recipes. I’m a lazy cook. I’m not going to lie,” says Henry, laughing. “I like to make things easy for people.”