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If on the other hand your have a more balanced diet or are purely a vegetarian then this book will engage and re-ignite your love of cooking. It is too easy to slip into the rut of cooking the same things day in day out and this book will help you out of tat and make you fall in love again.

My personal favourite recipe of the book is the ‘Black Bean Enchiladas’ (page 189 hardback edition).

This is an old favourite of mine and is perfect for those times when you arrive back at home on a Sunday evening and you want something delicious quickly. Apart from the Rosemary everything else should just be in the cupboard, and since Rosemary is about the hardiest herb around, you really have no excuses.

• 1 x Tin of chopped tomatoes (it’s worth spending a few pence more and getting a good make like Napolinia)
• 4 x Cloves of garlic (crushed)
• 1 X Tin of Anchovies in olive oil
• 1 X Handful of Rosemary - chopped very finely
• Pasta for 2 (this works well with spaghetti or penne)
• Black pepper
• Cheese (e.g. parmesan) to taste

Serves 2

Boil water for the pasta. In the meantime slowly melt the anchovies in their own oil in a good heavy saucepan where they won’t burn, add the garlic and rosemary and cook gently. Next add the tomatoes and whilst the pasta cooks, simmer the sauce to a nice thick consistency. Add pepper and cheese to taste.

Purists always suggest fresh anchovies - but not many of us are privileged enough to have regular access to these and the point of this meal is that it is quick and the ingredients will always be to hand.