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COOK FAST, EAT WELL: 5 IN­GRE­DI­ENTS, 10 MIN­UTES, 160 RECIPES Re­viewed by Janan Jay

Open­ing with the ideal shop­ping list for su­per quick cook­ing, food writer Sue Quinn’s approach in this book could not be sim­pler.

Stock up on good qual­ity short-cuts (car­tons of stock, jars of pas­sata, frozen fruit, pack­ets of ready-to-eat grains), plus foun­da­tional fresh in­gre­di­ents, and throw some­thing tasty to­gether in a flash.

Recipes are ac­com­pa­nied by pic­tures of the fin­ished dish along­side ev­ery sin­gle in­gre­di­ent needed, from av­o­cado halves to tins of tuna, in keep­ing with Quinn’s ad­vice to gather and set out in­gre­di­ents be­fore cook­ing.

There are some light bites full of “why didn’t I think of that?” ideas. White fish blitzed in a pro­ces­sor with green Thai curry paste makes for ex­cel­lent fish­cakes. Parme­san grated down and baked with poppy seeds is an ad­dic­tive snack.

There are also sec­tions de­voted to soups, sal­ads, a whole chap­ter on pasta, and plenty of meat dishes. Our favourites so far are the siz­zling lamb, with honey and ras el hanout on top of store-bought hum­mus, and canned can­nellini beans warmed up with chorizo and sherry vine­gar. Both can be made within the promised 10 min­utes.

Most recipes call for min­i­mal ba­sic equip­ment, such as saucepans and fry­ing pans. How­ever, to get the most out of the book, you’re go­ing to need a food pro­ces­sor and a blender so you can en­joy the soups and ice­creams.

Cook Fast, Eat Well is full of va­ri­ety and is one of the most in­tu­itive, use­ful and id­iot-proof cook­books around. Quinn has the for­mula down – she is also the au­thor of Easy Mediter­ranean and Easy Ve­gan. You don’t have to be a novice to en­joy it ei­ther, be­cause who ever wants things to be more dif­fi­cult than they should be? YOUR WEEK­END | 2 SEPTEM­BER 2017

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