Six weeks and not one takeaway. That has never been true in this house before.
I cook for one. Making a big soup on Sunday and eating from it to Wednesday has ended the waste.
I stopped standing at the fridge at six o'clock trying to decide. That alone was worth it.
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No — this one is digital. The download information is sent straight to your email after checkout, so you can read it on your computer, tablet or phone within minutes. If you prefer paper, it is formatted to print beautifully at home.
Not at all. Ordinary methods in an ordinary kitchen. I ask only one thing before you start: read the whole recipe through first. It takes two minutes and saves a great deal of confusion once the heat is on.
No. I built these around what sits on the shelves of a normal grocery store, and I have written the substitutions into the recipes wherever you might want one.
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★★★★★ "I had got into the habit of not really cooking — something from a packet, or whatever was quick. What changed is that these are genuinely quick. Three weeks in I have cooked eleven of them and my husband has not once asked what was wrong with dinner. We have not ordered a takeaway since the first week."
— Marilyn H., age 74, Virginia, US
★★★★★ "I cook for one since my husband passed and most of what I made went to waste, which made me not want to bother at all. Every recipe here prints how long it keeps in the fridge. I make the Greek lemon chicken soup on a Sunday and eat properly until Wednesday. I am eating better than I have in two years."
— Jeanette M., age 67, Texas, US
★★★★★ "I am 72 and I have been overcooking fish my whole adult life. One paragraph in the kitchen notes at the back fixed it, and I have made the cod four times since. The Korean ground beef bowl has become the thing my grandsons ask for."
— Ronald B., age 72, Sydney, Australia
HOW THIS REACHES YOU
This is a digital book. The moment your order is complete, the download information is sent straight to your email, so you can read it on your computer, tablet or phone — there is nothing to wait for and nothing to ship.
You will normally receive two emails: your order confirmation, then the download itself. If the second one does not appear, please look in your spam or promotions folder, as that is usually where it hides.
WHAT'S INSIDE
Seven chapters of the food I actually cook: fourteen breakfasts and brunches, thirteen appetizers and snacks, fourteen soups and salads, fifteen chicken and poultry dishes, fifteen seafood and beef, twelve vegetarian dishes and sides, and thirteen hearty comfort dishes for when the evenings draw in.
Not one of these is a dessert. This is the ordinary, nourishing food that goes on the table on a Tuesday — Greek lemon chicken soup, shakshuka, sheet pan fajita chicken, roasted cauliflower with tahini, a no-yeast seeded loaf.
HOW I HAVE WRITTEN THEM
Every recipe lists the total time, the number of servings, and how long it keeps in the fridge. Measurements are standard US cups and spoons with metric weights alongside. Read the whole recipe through before you begin — it takes two minutes and saves a great deal of confusion once the heat is on.
WHAT YOU WILL NEED
A non-stick pan, a large baking tray, a blender or food processor, an oven-safe skillet, a sharp knife and sturdy board, measuring cups and spoons, and an immersion blender for the soups. That is all I use, and that is all you will need. Nothing fancy, nothing expensive.
AND SEVEN THINGS I WISH I HAD BEEN TOLD
The book closes with my own kitchen notes — how to tell when fish is properly cooked, how to keep chicken juicy, how to stop a soup going watery, and four more besides.
MY PROMISE TO YOU (30 DAY GUARANTEE)
Your satisfaction means everything to me. I did not write this to sell you something — I wrote it because it changed my own home, and I wanted it in yours.
So here is what I will tell you plainly: try it for 30 days. If you are not happy with it for any reason at all, write to me and I will make it right — a full refund, or another solution that works for you. I have no interest in keeping money for something that did not help you.
Six weeks, no takeaway. The sheet-pan chicken is faster than the delivery would have been.
Every recipe tells you how long it keeps, so I finally cook the right amount.
Fifty years of getting it wrong, fixed by one paragraph. I make the baked lemon cod most weeks now.
WHAT YOU CAN MAKE
From the Soups & Salads chapter — soft white beans, greens and good olive oil, simmered until the whole pot tastes as though it took far longer than it did.
Crisp, colourful and filling enough to be supper on its own. One of fifteen soups and salads, and the one people go back to.
From Vegetarian & Sides. Spinach, a few store-cupboard things and a hot pan — simple enough for a weekday, good enough for company.
WHAT YOU GET
Real, everyday meals made from real food, in a real kitchen — not dessert recipes, just the honest cooking I still do every day.
Breakfast and brunch, appetizers and snacks, soups and salads, chicken and poultry, seafood and beef, vegetarian dishes and sides, and hearty comfort cooking.
A non-stick pan, a large tray, a blender, an oven-safe skillet, a sharp knife and measuring cups. That is all I use, and all you will need.
Every single recipe prints all three, so you can plan a week without guessing — and cook for two without waste.
Seven things I wish someone had told me years ago: how to tell when fish is done, how to keep chicken juicy, how to stop a soup going watery.
QUESTIONS
After checkout, the download information is sent to your email so you can access it on your computer, tablet or phone. If you do not see it, please check your spam or promotions folder — that is usually where it hides.
No. Two of the seven chapters — Chicken & Poultry, and Seafood & Beef — are meat and fish by default. There are ten fully plant-based recipes, among them Air Fryer Chickpeas, Quinoa Tabbouleh, Roasted Vegetable Soup and the Viral Spinach Wraps. Every recipe lists its ingredients clearly so you can see before you cook.
Not overall — roughly a third use bread, pasta, tortillas or barley. Where I bake, I lean on oat flour, which I make simply by blending rolled oats.
Not at all. A non-stick pan, a large baking tray, a blender or food processor, an oven-safe skillet, a sharp knife and measuring cups. Nothing fancy and nothing expensive.
No, this one is savoury, everyday cooking. If it is desserts you are after, my Guilt-Free Treats collection is the book for that.
Yes — it is formatted to print at home if you would rather have it on paper.
Yes — your copy is yours to keep, and it can be opened on your phone, tablet or computer whenever you like.
Your satisfaction means everything to me. If you are not happy with your purchase for any reason, please contact me within 30 days and I will make it right — a full refund, or another solution that works for you.
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