Classic cookery writing from the award-winning food writer and author of bestselling autobiography, ‘Toast’.

Classic cookery writing from the award-winning food writer and author of bestselling autobiography, ‘Toast’.

‘The food in “The Kitchen Diaries” is simply what I eat at home. The stuff I make for myself, for friends and family, for Sunday lunch and for snacks. These are meals I make when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I’m feeling energetic, lazy, hungry or late. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.’

‘Much of it is what you might call fast food, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.’

‘Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day.’