Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken; chops; sausages; leg of lamb; fish; leaves; summer veg; winter veg; pasta; summer fruit; winter fruit; and flour and eggs. There are more than 120 recipes, from a wide variety of countries, and each takes only minutes to prepare. Spice rubs, marinades, and flavoured butters feature heavily in the book's many roasts and bakes, but there are lots of other ideas for quick cooking, too.
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"Superbly illustrated, the design of the book is clear and uncluttered" The Good Book Guide (Review for Crazy Water, Pickled Lemons)
About the Author
Diana Henry is the food columnist for The Sunday Telegraph. Her first book, Crazy Water, Pickled Lemons, was shortlisted for a Glenfiddich Award for best cookbook. Her second book, The Gastropub Cookbook, was critically acclaimed and hugely successful. She has recently published her third title, Roast Figs, Sugar Snow, to much media acclaim. Diana lives in London with her husband and children.
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