Just over a week ago I made my demo debut at the BBC Good Food Show in Birmingham. On a stage echoing the Bake Off tent, I watched from the wings as Frances Quinn recreated her beautiful cauliflower cheese scones, coasting through the recipe with wit and winning charm. "Are you nervous?" asked a crew member. "No. It looks fun", I foolishly replied.

So armed with instructions to bake, chat, be organised and funny, I stepped out onto the stage and faced what felt like a multi-tasking nightmare. Prattling away to the lovely Jo Pratt, I suddenly realised that the recipe and equipment, so familiar five minutes earlier, had morphed into things beyond recognition. What was that strange meshy, sifty thing with the flour? And why would you use it if the flour is already in the bowl? Waiting for a pan of hemp milk to boil, I saw my hands shake as I performed the tricky task of measuring two spoonfuls of dried yeast. It had clearly taken years of practice.

Oblivious to the massive timer in front of me, I ran ten minutes over and left exhausted, a tad embarrassed, but exhilarated. I'm hooked - please let me do it again!