Thanks as always for all of your support, for reading my recipes, leaving comments, telling me how much they’ve helped you and recommending my recipes to your friends.

Ranging from simple starters and quick suppers, to weekend lunches and more elaborate meals, all the dishes are contemporary and fresh and aim to keep ingredients to a minimum. Demanding minimal fuss, delivering maximum results and requiring next to no washing up, they have the power to completely transform the way we cook. Jane is known and loved for her original recipes which are always reassuringly foolproof and deceptively straightforward.As I have written before, pizza is a religion in this house, and our weekly Pizza Night on Saturday is sacrosanct. When I was home in lockdown and we were cooking in a different way, it pulled focus on the importance of food, on the importance of producers, on the importance of, I guess, the supply chain. To make a long sad story short, I put the heat on too hot and I managed to burn even more of the beans. Some may think there might not be much difference between the two, but they could not be more wrong.

All meat-free and full of flavour, they are perfect for busy midweek evenings when you don’t have the time or energy to spend hours in the kitchen. I think we have become quite disconnected with where our food comes from and I think there have been steps made back in a positive direction in recent years. But in the name of science I thought I should give a new recipe a try, because you never know, right? There was a lot leftover, but it went in the trash, which is saying something, because I love leftovers for lunch the next day. Kirstin: Norman describes how the senior sous chef at Brutto lived in Bologna for 3 years and “insists that you can’t do justice to this recipe in under 6 hours”.After a year of cooking for ourselves more than ever before, even our favorite recipes had become a bit boring.

Jamie says, “ ONE is honestly the most accessible cookbook I’ve ever written and I’ve loved writing and testing it. Friends or neighbours, sometimes us for dinner, sometimes it goes into the freezer for another day, the team shooting the book photos eat what they can for lunch, and if it really didn’t go well; Archie the dog. From pot-roast chicken and seafood risotto to Boston baked beans and pulled pork sandwiches, The Pressure Cooker Cookbook is all about adapting conventional, family-friendly recipes for the pressure cooker. I think, first of all, the food landscape has completely changed since I first started writing my cookbooks 10 years ago or so. Like all good things, this one took more time than I thought it would, because you bake the tomato sauce in the oven for about 30 minutes, but it was worth the wait.Thankfully, Michelle knew better than to forget to do so, but who knows if any beginner home cooks may end up having bay leaf mishaps because of this missing step. We especially appreciated her relaxed approach to cooking, creating recipes that, as she notes, “leave the cook ample time to visit with dinner guests. This “cookbook for men” was written for people of any gender, meant to eliminate the barriers to cooking and show everyone it can be easy.