Easy and Delicious Feasting All Year Round

One Pot Wonders

Not got the ingredients, time or energy for a gourmet meal? Rustle up a mouth-watering one pot wonder to feed the whole family 
 
'100 simple and nutritious recipes for meals packed with flavour without standing at the kitchen sink for hours afterwards' Aldo Zilli, Sunday Express 
 
Whip up soul-soothing comfort food without the pain of endless washing up with One Pot Wonders. With simple ingredients and step-by-step guidance, you can create wholesome, satisfying and time-saving dishes in just - that's right - one pot! 
 
Stand-out recipes include: 
· Lindsey's OVEN BAKED MEATBALLS with sweet potato and roasted shallots 
· Refreshing GRILLED HALLOUMI SALAD with avocado and lime 
· Creamy SRI LANKAN CHICKEN CURRY with sweet potato and spinach 
· ARTICHOKE LINGUINI with green olives and parmesan 
· Tasty SALMON CONFIT, BROWN SHRIMP and samphire noodles 
· Warming GOOSEBERRY AND ELDERFLOWER almond crumble 
 
With dishes to suit every appetite, this collection is divided into the following chapters: 
· Fry-ups 
· Salads 
· Bakes 
· Big Soups 
· Stews 
· Curries 
· Pasta 
· Noodles 
· Rice 
· Puddings 
 
One Pot Wonders brings together big flavours from all around the world in delicious, simple and satisfying recipes that everyone will love - especially your washing up bowl.

A collection of 100 simple and nutritious recipes for meals packed with flavour without standing at the kitchen sink for hours afterwards

If you read one cookbook this month make it this one. This collection of 100 simple recipes will take the complication out of mid-week meals and help you to make healthier choices that are still packed with flavour.

Lindsey Bareham is one of the UK's most talented cookery writers. Her daily after-work recipe column for the Evening Standard ran for 8 years and she currently writes the much-loved 'Dinner Tonight' column for The Times. 
 
The author of 13 cookery books, including In Praise of the Potato, A Celebration of Soup, The Big Red Book of Tomatoes, The Fish Store and The Trifle Bowl and Other Tales, Lindsey also co-wrote The Prawn Cocktail Yearswith Simon Hopkinson, and helped him write Roast Chicken and Other Stories, voted the Most Useful Cookery Book Ever by chefs and food writers.

If you're getting bored with your new year diet and even more bored with the washing up, Lindsey Bareham brings you recipes for 100 warming, nutritious and, in some cases, diet-conscious one-pot dinners. Perfect comfort food for curling up and enjoying on your own or feasting with family and friends. Dishes to suit every occasion. Lindsey's delicious recipes include her oven-baked meatballs with sweet potato and roasted shallots, Saffron chicken with apricots and cardamom, asparagus, potato, pea and quinoa salad. And there are puddings too, from lychees, melon and stem ginger fruit salad to a comforting Malva pudding. Her recipes feature big flavours from all around the world but, more importantly, they are incredibly easy to make - anyone can cook them. Chapters include: Bakes, Big soups, Stews, Curries, Pasta, Salads and Puddings.

The Trifle Bowl and Other Tales

An enticing new collection of recipes from acclaimed food writer and Times columnist Lindsey Bareham

I want to cook every single recipe in this book! 
 
I own every one of Lindsey Bareham's books. There isn't a recipe in The Trifle Bowl that I don't want to make right now; but just as much, this is a book to read as well as cook from. And actually, I love it so much that along with my books, I gave it to my daughter to provide comfort, pleasure and instruction when she went off to university and her first independent kitchen in the autumn.

Lindsey Bareham is one of those writers - like Elizabeth David or Jane Grigson before her - whose books have the power to change the way people cook and eat.

A great read as well as a really useful cookery book.

Lindsey Bareham is a star. Her recipes brighten up each day for the  desperate domestic cook. Her idea of good food is my idea of good food -  easy on the skills, easy on the eye and tremendously tasty.

Not only a collection of great recipes but also a unique glimpse into a terrific cook's kitchen.

The kind of book that you want to curl up with on the sofa in front of the fire . . . full of comfort and cheer. Like the celebrated writing of Elizabeth David and Jane Grigson, Bareham's books will give you great enjoyment in reading as well as providing encouragement to take one of her lovingly concocted recipes and adapting it for your own use. Just as delightful as Roast Chicken and Other Stories.

Enchanting . . . full of quick, easy and accessible recipes with an added twist.

Lindsey Bareham started to cook seriously when she was asked to edit the restaurant section of Time Out and has built a reputation for recipes that always work, taste good and are easy to achieve, even by the most inexperienced cook. She wrote a daily after-work recipe for the Evening Standard for eight years and currently writes the much-loved Dinner Tonight column for The Times. She is the author of twelve cookery books including In Praise of the Potato, A Celebration of Soup, Dinner in a Dash and The Fish Store. She wrote The Prawn Cocktail Years with Simon Hopkinson and helped him write Roast Chicken and Other Stories, which has been voted The Most Useful Cookery Book Ever by chefs and food writers.

One cook, her kitchen and a lifetime of recipes. 
 
A cookery book like no other, The Trifle Bowl and Other Tales is a dip into Lindsey Bareham's kitchen, introducing us to more of her tempting, easy-to-follow seasonal recipes, this time organized by the well-loved and well-used pots, pans, gadgets and utensils she uses to cook them. Roast Tomato Risotto with Saffron and Honey in a sauté pan, Cod, Anchovy and Spinach Boulangère made using a mandoline, Vietnamese Chicken Patties with Mint Salad and Roast Peanuts in a quaint burger press, and Raspberry Jelly Trifle in her grandmother’s trifle bowl. This unique approach to ordering recipes also looks at the objects themselves – their history, design evolution and why they're good at what they do – and their power to evoke memories of meals past. It is not just a book to cook from, Lindsey's fine writing makes it a pleasure to read from too.

Roast Chicken and Other Stories

Now available in paperbook format, Roast Chicken and Other Stories is the winner of the prestigious Andre Simon Food Book of the Year award 1994, Glenfiddich award 1995 and the Waitrose Food Illustrated award in 2005

A brilliant book: straightforward, readable and full of good things

Retro, yet somehow timeless, it is a delightful, engaging read

Clear, unpretentious vision...Hopkinson is the best

Brilliant, easy to use, always entertaining

If you love to cook, this will become a sauce-splattered favourite - and it contains the recipes for the finest, simplest chocolate tart known to man.

Simon Hopkinson is a genius...an instinctive gift for knowing what goes with what and what works

A tasty read for wannabe wizards in the kitchen

Simon Hopkinson has an amazing ability to write recipes for the home cook that are accessible, practical and exciting

Born in Bury, Lancashire, Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing. As well as Roast Chicken and Other Stories and Second Helpings of Roast Chicken his books include Gammon &amp; Spinach (1998) and The Prawn Cocktail Years (1999) and he also writes a column in the Independent. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.

‘There’s not a recipe here I don’t want to eat immediately.’ - Nigella Lawson 
 
Roast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

Lindsey Bareham

Simon Hopkinson

While Lindsey Bareham was helping Simon Hopkinson put together his best-selling book, Roast Chicken and Other Stories, the two of them began to reminisce about hotel and restaurant dishes they had grown up with and always loved; those Cinderellas of the kitchen that we abandoned in our quest for the wilder shores of gastronomy. Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. 
 
The Prawn Cocktail Years sets out to rehabilitate the food we once loved and found exciting. In so doing, the authors take us on a cook's tour of the legendary post-war hotels and gentlemen's clubs with their Mulligatawny and Shepherd's Pie, to the bistros of Swinging London where Paté Maison and sizzling Escargots excited the braver palate. Then there were the first Italian trattorias where Saltimbocca and Oranges in Caramel were the order of the day and the 'Continental' restaurants with their exotic offerings of Beef Stroganoff, Chicken Kiev and Rhum Baba. Recipes for all these old favourites have been brought back to life as well as those classics that were once described as the Great British Meal - Prawn Cocktail, Steak Garni with Chips and Black Forest Gateau. Cooked as they should be, this much derided and often ridiculed dinner is still something very special indeed. The prawn cocktail years are staging a comeback . . .

The Prawn Cocktail Years

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