It often surprises me when baking what a difference technique has, take a sponge cake for example, the basic being equal parts egg, sugar, butter and flour (a little baking powder, salt and vanilla). Whisk the eggs and sugar together until tripled in volume, fold in flour and then stir in melted butter. Bake at 170°C for 35–45 minutes.
Now take all of those ingredients, combine them differently and you’ll have a pound cake. Cream the sugar and butter together, beat in the eggs, one at a time, fold in the flour and bake.
Two quite different cakes. Same ingredients, same ratios, just put together differently.
Keeping it simple, it’s great when you get a bunch of celery abundant with young green and yellow leaves as they’re not bitter yet. Celery leaves & stalk, raddish and fennel, sliced torn and ready to be tossed in aioli. A great side for spicy wings.