Skip to main content

Q: Can you describe a bit of your culinary training? What influences led you to offer up the clean, simple recipes included in this collection?

A: Although I was classically trained in French cuisine, my farm-to-table experience in the kitchens at River Cottage got me really interested in produce-led cooking. For me cooking has always been about great quality—fresh ingredients prepared simply but with a modern twist. This book is a celebration of some of my lighter recipes, which are perfect for the budding healthy cook.

Q: You make a point to note that, though simple and nutritious, the recipes here do not all fall within restrictive categories that have become pop­ular in recent years (gluten-free, dairy-free, and vegetarian, for instance). Can you describe how this approach reflects your overall philosophy about balance in diet?

A: For me eating well isn’t about giving up major food groups in search of some perfect diet. It is more about balancing the indul­gences and the everyday foods in a way that is unrestricting and enjoyable. I don’t like to focus on movable fads and trends because often they can be misleading. Packaged gluten-free foods, for example, are often filled with sugar and processed fats. I want people to see health as a long-term goal, not a short-term fix.

Q:What do you hope this approach offers home cooks?

Scroll to Continue



Positive effects of a good night's sleep on one's health

Lack of sleep is annoying and might lead to a few uncomfortable situations, like counting sheep or drinking more caffeine than usual.


Can Acupuncture Cure Your Pain?

If you’ve never tried acupuncture before, the idea of it might be terrifying.


What is Medicare Advantage

Medical Advantage or MA plan is a health plan provided by a private organization that partners with Medicare to offer healthcare services with their Medicare Parts A and B privileges.

A: Hopefully, this is a relief to many budding cooks. There is nothing more off-putting than recipes that take a long time to make and cost a ton. Life is just too busy, and for so many cooking is not a priority. Cooking from scratch needn’t be hard nor boring. This book accommodates that.

Q: Can you offer some insight into your creative process in developing these recipes? How do you approach building a dish, and when do you know you have a winner?

A: Developing recipes can be unpredictable. I begin with a selection of ingredients I like and take it from there. Sometimes I will end up with a totally different result from what I was expecting. Once I am happy with the dish, I will test it again and, for a second opinion, have one of my team test it, as well. If it gets the thumbs-up, I am happy.

Q: The recipes we have included here are all one-bowl meals—flavorful, nutrient-dense ingredients that come together in one bowl—chosen from quite a few of this kind in the book. Can you describe the draw of offering up this type of one-stop meal prep?

A: It’s great for washing-up dodgers, can easily be doubled up for lunchbox leftovers, and is a real pleasure to eat in the colder months. There is nothing better than a dahl or hot, slow-cooked stew to warm those winter cockles.