COUNT THEM ON YOUR FINGERS – ONLY 10 INGREDIENTS OR FEWER PER RECIPE!

Are you put off by the long, long recipes with long, long ingredients lists? I am, so in the book I’ve simplified everything but with no cost to taste, flavour or satisfaction. We’ve kept the recipes to ten ingredients (very occasionally 11 or 12), but they’re still just as amaaaazing. We felt that was about the right number for making sure the dishes are yummy and interesting but not too much of a faff. All the ingredients are things you will find in the supermarket – there may be a few less familiar items but nothing crazy you have to search for on the internet. We don’t include salt, pepper, olive or vegetable oil in the ingredients lists so check your stocks of those before starting to cook. A FEW COOKING NOTES ♥ Peel garlic, onions and other vegetables unless otherwise specified. The weights given in the ingredients lists are the peeled weight. ♥ Stock is easy and cheap to make and you will find recipes for vegetable and chicken versions in the book. But if you run out or don’t have time, use the good readymade fresh stocks you can buy in supermarkets now. Heat the stock first before adding it to your other ingredients – it saves lots of time. ♥ I like to use free-range chicken and eggs whenever I can, but that’s your call. ♥ In the book I’ve flagged up vegetarian and vegan recipes and noted where others can be made vegetarian by leaving out certain ingredients. Where cheese is included in a vegetarian recipe, be aware that some cheeses such as Parmesan are not suitable for vegetarians, but there are plenty of vegetarian alternatives available in supermarkets now.