Learn how to eat good things everyday. This book will get your kitchen sorted and to make the task of cooking less daunting and more enjoyable. From a ‘once a week’ shopping list there’s something to cook every night for eight weeks plus a list of what you need in your store-cupboard is provided and a surprisingly short list of kitchen utensils. By planning our meals in advance we can eat better, tastier food that will give us more enjoyment and doesn’t cost the earth!
 
The book contains over ninety recipes, some of which can be cooked in advance to have as a helper in your freezer. To make it easier to cook food from readily available, seasonal produce, there are four weeks of summer recipes and four weeks of winter recipes.  All recipes are designed for the busy person who wants to eat well, weekday recipes are short and easy to prepare with lots of helpful tips and ideas to vary the dishes for another time.  Each week is balanced between meat, fish and vegetarian recipes which are also suitable for when you have friends around without spending too much time in the kitchen There are recipes on how to create a second meal during the week from leftovers in the fridge without feeling you are using leftovers.  Each week has a simple soup and a dessert if you feel like a treat.  All the recipes are typical of the food served at the acclaimed Good Things Café and Cookery School in West Cork and what Carmel has been feeding her three Children over the years. This is food which is fresh and light, using NO FLOUR and just a little dairy, with a hint of spice here and there to brighten up our good basic ingredients. Some of the dishes use those forgotten cuts of meat that are easier on the pocket but no less flavoursome.
 
The book contains photographs by John Carey (Sunday Times Magazine) – with some of the recipes having step by step photos.  This is a book written by a mother who is also chef. Carmel has fed her family well on a low budget and she shows us that by planning well, as chefs do, or as our parent’s generation did, we can all eat well without spending too much time shopping or in the kitchen. With the help of this book we can learn to enjoy cooking and eating once again, spend less on ingredients and most of all not waste food.
 
Carmel Somers is owner chef of the Good Things Cafe, Durrus, Ireland. Carmel previously worked at Bibendum and at Sally Clarke in London. Good Things Café won a Michelin Bib Gourmand award in 2008 and the Georgina Campbell 2009 award for Best Natural Food Restaurant.
 
Further information about the book is available on http://www.corkuniversitypress.com

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