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CHAPTER THREE

In death, my father finally smiled. He was still warm when I left him the first time, his skin still soft, cheeks flushed. The blood pooled in the sawdust under his neck, tiny woodchips floating, dancing with one another, drawn together into little snowflake patterns that mimicked the ones still melting into my coat.

I knelt over him, searching his eyes for a flicker of life. The first and only time this strong, proud man would look up at me—his last chance to look at me at all—and yet still unable to truly look at me.

In those few moments, I saw the full range of his emotions pass across his face. The pain of betrayal. The regret of self-inflicted failure. Perplexity at the fascinations of a small boy. Frustration at the demands for attention. Disappointment, anger and loathing. Fear.

After breakfast, I returned and sat beside him, shivering for hours on end, watching the blood congeal and his face wax over. Around midday, the snow on the roof became top-heavy and slid to the ground, startling me. Every now and then a curious vulpine nose snuffled along the gap beneath the door. Otherwise, I had only the silence and the cold for company.

By nightfall he was cool to the touch, his fingers curled into rigid claws, and my hunger got the better of me.

I stumbled back through the garden to the warmth of the house, praying all the way that I’d find my dinner in the oven, my mother there to make sure I ate my vegetables before she tucked me into bed with the promise that tomorrow, everything would be just fine. But I’d seen the look in her eyes when she’d kissed me goodbye that morning, a life and sparkle that I’d never seen there before. Deep down, as I’d watched her grab her bags and sail out of the house, leaving me alone with my porridge, I’d known this exit was different from all the others. This one felt final.

I did the only thing I knew how. I gorged myself on shoo-fly pie and waited for someone to find me. Funny thing is, they never really did.

* * *

Preheat the oven to 260 degrees centigrade.

Juice six oranges; zest two of the rinds and roughly chop the rest. Take two medium-size fillets from the bird of your choosing and make an incision in each. Insert equal measures of the chopped rind and place the whole ensemble in a baking tray with half an inch of water. Bake in the oven until the skin is golden brown and lightly crisped, then turn it down to 150. It’s going to take about an hour.

While that’s cooking, take your zest and the freshly squeezed juice and pop them in a pan along with two-thirds of a cup of sugar. Place the mixture over a medium-to-high heat and reduce it until you’re left with about a quarter of the volume. Throw in a tablespoon of bitters, and set the pan aside.

Boil two cups of chicken stock in a separate pan, then add the orange mixture and simmer it for ten more minutes.

When the meat is done, drain the fat from the baking tray and place the tray on the stove. Pour a cup of Grand Marnier into the tray and cook off the alcohol. Make sure you’ve got a wooden spoon to hand as you will need to scrape the bottom of the tray almost continuously. Next, pour a cup of the orange sauce you made earlier into the tray and cook it for a minute or so.

Finally, remove the orange rinds from the steaks and combine the orange sauce with the remaining juices from the baking tray. Serve with a simple accompaniment of new potatoes and runner beans, et voilà. Sarà l’orange.

I built my garage large enough to comfortably accommodate a full-size van and three cars. An automatic climate-control system maintains a constant temperature of sixty degrees Fahrenheit and minimizes humidity. Twin reinforced canopy doors are operated by remote control, which utilizes a double rolling-code system to ensure maximum peace of mind. I have three transmitters; I keep one on my keychain, and the spares are in a locked box in one of the kitchen cupboards, along with a collection of souvenir door keys amassed over time. The key to the box is on my keychain. Note to self.

The stairs leading down to the basement are accessed via a cupboard, or more specifically the false back thereof, which is lined with lipped shelves containing half-empty paint cans and other objects disinclined to topple when disturbed, and which opens at the flick of a concealed catch into the void between the outer and false inner walls to the rear of the garage. The steps are covered with a heavy-duty nylon cut-pile carpet, mulberry in color with a crisp multipoint stipple-effect pattern, perfect for camouflaging a vast range of dark stains. It’s certificated to all European flammability and antistatic standards for office applications, and is Scotchgard-protected to prevent ingraining. There isn’t an awful lot you can’t drag across a carpet like that.

Twenty-two feet down at the foot of the stairs is a door; galvanized steel featuring twin-cylinder mortise locks with drill-resistant casings and a seventeen-bolt backup. The internal bracings are separated by layers of sound-deadening thermal insulation, and the door is finished with attractive natural beech panels.

Beyond this door is what I described to my builder as a games room. Forty-five feet by thirty and of concrete construction, it’s lit by an octet of spotlights, one pair at each corner of the ceiling, and furnished with an integrated antenna loop connected to a cellular repeater for reliable mobile phone reception. The walls are plastered and painted a delicate eggshell-blue. The floor is covered with three-inch-thick rubber matting. The builder, sadly, was confused by my explanation and now resides four feet above the ceiling, under eight feet of earth.

In the center of the room is a twenty-by-twenty security cage, built from ten-gauge steel wire with a two-and-a-half-inch diamond mesh and one-and-a-quarter-inch channel frame. The cage has a five-by-seven door with twin cylinder locks and a reinforced titanium padlock.

Inside the cage is an iron-framed single bed, anchored to the floor with seven-inch bolts. It has a pocket sprung mattress, white cotton sheets and a cozy lambswool blanket. At each corner of the bed, bolted to the floor through the rubber mat, is a steel ring, six inches in diameter. In the far corner of the cage are a toilet and sink with mains plumbing.

And finally, on this day at least, there was one other item in the cage. It was located in the middle of the floor, rolled into a tight ball. It was sensitive to light, to the sound of slamming doors and to the smell of home cooking. Covered in layers of brown wool and dark blue denim, it started as I entered the cage and stared at me silently through wide, hateful eyes. It was tired, disoriented and hungry. And its name was Erica Shaw.