What’s for dinner tonight? Gazpacho, 10-minute roast fish with tamari veg, followed by banana ice cream? You might not get the weather for it (in which case see sweetcorn soup and rhubarb sponge pud) but time and effort will be no problem.
Simple Food by the Times cook, Jill Dupleix, is encouraging for the rookie cook while offering new ideas (including lots of veggie options) for those who are experienced but short of time. Few dishes take more than 10 to 20 minutes to prepare and the same again to cook (unless you hit on the baking section, with its half-hour fruit-cake muffins and “anytime shortbread”).
Dupleix believes in letting the blender, the marinade and the fridge do a lot of the work. Rocket science no; orechiette with rocket yes. We have five copies of this tasty illustrated volume (published by Quadrille at pound;19.99) for busy Friday readers. Write your name and address on a postcard and send it to arrive before June 7 to: Simple Food offer, Tracey Thomas, Friday magazine, Admiral House, 66-68 East Smithfield, London E1W 1BX.*
