Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > September 2016 > Diana Henry THE ART OF COOKING SIMPLY



“ We are all time-poor. We may be able to wait while meals cook but we don’t have the hours or the energy (at least not midweek) to stand at the kitchen counter doing complicated stuff. I rarely make a casserole during the week (all that browning) and I can’t be bothered to chop much either. But I still want to eat something delicious every night. This isn’t difficult. What we need are ideas - ideas for how to turn the building blocks of meals (chops, fish fillets, chicken thighs, bags of red peppers or rice) into something that lifts your heart as you sit down at the table.

These recipes are from my new book, Simple, which is bigger and better than the one I first wrote (Cook Simple, published in 2007). That book was full of recipes for the kind of food I made after I had my first child. As a keen cook, I was shocked at how little I could manage while carrying a crying baby around (and suffering from sleep deprivation). But I realised that the dishes – and the approach – I came up with at the time weren’t just useful for new mothers.

This new book embraces all the ingredients we’ve taken to in the last decade, and it reflects our increasing love of vegetables and wholegrains too. The recipes also use a wider range of techniques; there are pots of simmering lentils and spiced griddled chicken thighs (to be eaten with relishes or sauces that are easy to knock up) as well as lots of ‘bung-it-in-the-oven’ dishes.

We’re more steeped in food now than we’ve ever been. We lap it up via TV cookery programmes and follow celebrity chefs on our smartphones. This doesn’t mean we are more confident in the kitchen; in fact it seems to make us feel less capable. But we have access to more interesting ingredients than ever before, and a world of culinary cultures to look to for inspiration.

I really believe anyone can cook great food. If you can stick a whole chicken or a trayful of red peppers into the oven, a decent meal isn’t far away. But we need ideas, and that’s what I’ve tried to give. Supper, even on a Wednesday night when you’re on the verge of ordering a takeaway, can be simple and good.“

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - September 2016
If you own the issue, Login to read the full article now.
Single Issue - September 2016
Or 549 points
Annual Digital Subscription
Only $ 3.50 per issue
Or 4199 points
6 Month Digital Subscription
Only $ 3.66 per issue
Or 2199 points

View Issues

About delicious. Magazine

The new September issue of delicious. sees out the summer with healthy recipes from the sunny Med and dishes that keep the holiday feeling going. Diana Henry shares her simple cooking philosophy, Simon Hulstone adapts Michelin-star cooking for the home kitchen and we get the gossip and recipes from the Great British Bake Off stars. Plus, improve your cooking with a bagel masterclass, our sweet pastry guide and all our invaluable tips and advice.