Faster food
As a chef turned food writer and recipe developer, my life revolves around food. I adore cooking but, like most people, I don’t have tons of spare time, so my everyday food is quick and easy, using readily available ingredients and simple techniques.
In the years I spent working as a chef, and now as a mother of two, I’ve learned little tricks to make cooking simpler through planning ahead, utilising leftovers and mastering basic recipes. It was with this in mind that the idea for this book, Every Day, began.
As a young chef, I carried a couple of notebooks with me containing handwritten ‘basic’ recipes to which I’d refer daily. In my role at a local café, it was the morning shift’s job to make a big batch of sweet muffins every day. We didn’t use different muffin recipes each time; instead, we used the same base recipe, adding whatever seasonal or frozen fruit we happened to have on hand. This is how chefs have always cooked, but I’ve noticed it’s not something home cooks always know how to do. I want to help change that, to empower you to be bold. If you only have rosemary and peaches but the
