Healthy, simple and special

THERE are days when it feels as though there's barely time to eat dinner, let alone prepare it.

Australian food writer Donna Hay’s latest book, Everyday Fresh, is for those situations.

While people might wonder if she still cooks at home, Hay is quick to say yes she does.

‘‘Absolutely. I’m constantly on the lookout for ways to make a classic easier, quicker and better for you — as long as it still tastes amazingly good.’’

Hay’s mantra over the years has always been ‘‘simple made special’’, and her recipes are no different.

These days she is also on the lookout for ways make something easier, healthier, quicker or a little more ontrend — and she also loves a cheat, a quickfix or anything that can be made in one bowl, so long as it still tastes great.

‘‘If I can create a dish that makes someone feel better because it's mouthwateringly

delicious, packed with nourishing vegetables, or helps them bring a little more balance to their life — that's success.’’

Her book starts out with one-pan dinners — she freely admits that the only thing she likes more than an effortless dinner is an effortless cleanup.

Hay also has a series of ‘‘base’’ recipes, which start out with a flavour profile or ingredient such as miso or chickepeas, and allows the cook to change it up to suit their family’s likes and dislikes.

She has also dived into the ‘‘meal in a bowl’’ trend with vegetableheavy dishes that look amazing.

In her quickfix section, she gives recipes for those days when people are ‘‘under the pump’’ and need quick and easy solutions.

And then there is the ultimate quick solution — grabbing a premade meal out of the freezer — so she had dedicated a chapter to batch cooking that can be used in various ways to create meals in minutes.

Hay finishes with a sweets section that highlights her evolving approach to sugar: reduce the added sugar without reducing the satisfaction.