I work as a food stylist, so I'm on my feet in a kitchen all day. When I get home, I want a fresh, tasty dinner, but without having to stand up and stir by a hot stove. Friends with young children say the same - with a baby on one hip and a toddler zooming around, there’s little time to stand and stir even one pan on the hob, let alone two or three.
That was how the idea for my first cookbook, ‘The Roasting Tin’, came about – low hassle traybake cooking that lets the oven do the work. Five minutes chopping, chuck everything in a roasting tin, then go and crash on the sofa or help the kids with the homework - no more standing up, and something delicious to eat with minimum input from you.
In my new book, ‘The Green Roasting Tin’, vegan and vegetarian one-tin dinners, the whole book is arranged by speed, with the chapters arranged into ‘Quick – under 30 minutes’, ‘Medium – under 45 minutes’ and ‘Slow – one hour plus’, so you can pick a dish depending on how much time you have.
With bold, punchy flavours and accessible ingredients, my books are all about high-return, low-effort dinners because that's the way I like to cook at home - minimum fuss, maximum flavour.
Portrait by David Loftus