Publisher's Synopsis
Why a recipe book?When I became a teacher, I no longer had the time to cook a proper meal every day for my family. My husband stepped in. For one who could just about fry a steak or chops, he learned how to cook a few favourites - cottage pie, lamb with greens, baked chicken, seafood stew, cheese-and-ham pudding...Over time, my husband expanded his repertoire. I tried new and often complicated and adventurous recipes over weekends and holidays. If we liked them, and I could simplify them, he cooked them. So we had fish with harissa, chicken with ras-el-hanout, yogurt blueberry cake, croissant pudding, crumble... A criterion for continuing to use a recipe was that the result went down well with my son.Here are the recipes. Delicious, tested and tasted over time, nutritious and needing little time for preparation - most need 20 minutes or less, and serve four.We like different flavours and cuisines, so the recipes use ingredients which come from all over the globe but are available in major supermarkets. This is quite a change from the 1990s, when I came to live in Britain; then, visits were needed to Selfridge's or specialist food shops for today's 'ordinary' ingredients like tahini paste.The recipes are for people who have little familiarity with cooking, yet like good, tasty home-cooked food. If you have neither the time nor the inclination to spend too long in the kitchen, then, after the quick prep and while the food is cooking, enjoy a glass...or two...of wine instead!
