Joy May - NOSH Quick & Easy: another refreshingly simple approach to cooking from the May family

Contents Our QUICK & EASY Philosophy This book sums up our whole approach to cooking, in that it should be straightforward and down to earth. We found that people loved our approach in Nosh for Students, our cookbook aimed at university students. In fact, many mums and grans, when buying one for others, told us that they bought one for themselves as well. This got us thinking, what is it about that book that appealed to so many different people? We believe that it is the no-fuss cooking that people like. This is summed up in the way we measure ingredients with a simple mug, rather than weighing scales and measuring jugs. We have always looked for ways to make recipes clear and easy to follow.

Our approach doesnt require lots of kitchen gadgets and doesnt leave your kitchen looking as though you have been visited by a bull in a bad mood! We realise that the cooking process includes the clear up at the end and so we try to keep the pots, pans and utensils to a minimum. In fact, we have rejected recipes for this book purely on how many pans they used. One of the main challenges of quick cooking has nothing to do with how fast you can dice an onion, or the speed with which you can skip around the kitchen whilst balancing multiple pans on the hob. Its all about quick flavour. Normally, the longer you cook things the more opportunity flavours have to develop. So does quick cooking mean flavourless meals? Certainly not.

Quick cooking means we just have to use ingredients that are packed with flavour from the off and using cooking methods that seal in flavour very quickly. For us, QUICK & EASY means either quick prep and in the oven, or quick prep and on the table, always using easy to follow, hassle-free recipes. Weapons of choice for QUICK & EASY cooking I am not going to give you an exhaustive list of every kitchen utensil you might possibly need. Instead, I am just going to suggest a few things that help when trying to cook QUICK & EASY food. I am not one for lots of gadgets in the kitchen; they take up space and end up gathering dust. 2 non-stick frying pans A frying pan is a super-quick way of getting instant heat and flavour into food.

There are a number of occasions when, to speed things up, it is good to have two frying pans working alongside each another. Food processor If you have one, USE IT. Keep it on the surface, as it makes big jobs small. Mug Simplicity itself. Used for simple measurements where speed is paramount and exactness isnt necessary. Re-usable, silicon baking sheets Stop things sticking during oven-roasting and much quicker to wash up afterwards.

I have a few of them, cut to size to fit the baking tins and trays which I use the most. It saves getting out the greaseproof paper and cutting it to size, just for that one meal. A knife sharpener We always recommend a good, sharp knife, but there is no point having a nice knife if you dont sharpen it. A cheap knife, kept sharp, is better than a brilliant knife, left to go dull. QUICK & EASY Flavours In a QUICK & EASY book, we have talked about the need to use ingredients that are packed with instant, fresh flavour. Here are some ideas on achieving this.

Freshly ground salt and black pepper If you have a big tub of table salt in your cooking cupboard, use it for gritting your outside path this winter, or relegate it right away to your cleaning cupboard for soaking up red wine spills on carpets. It is, by no means, the best thing for cooking. Freshly ground sea salt and freshly ground black pepper are a world apart from their pre-ground cousins. Oil There are all sorts of oils for all sorts of purposes, but these three oils should get you on your way to great tasting food, fast. Extra virgin olive oil - we use it in our dressings and its packed with flavour. Virgin olive oil - slightly lighter in colour than extra virgin olive oil and is perfect for using in cooking, as it handles higher temperatures better.

Toasted sesame oil - is great in oriental dishes and has a lovely, delicate taste. Herbs I have used a lot of fresh herbs in these recipes. Dried herbs are OK in slow cook food as they have time to soak, but in quick cooking, freshness is really important. The cheapest way to get them is to have pots growing on the windowsill in your kitchen. I buy them from the supermarket and, if I remember to water them, they will keep for a few weeks and keep on growing. In the summer, I grow them outside, but using plants from a garden centre which have been accustomed to the outdoors.

I have not, as yet, been successful with basil outside; I still keep that herb inside in the summer. Most frequently used herbs: basil coriander parsley rosemary Fresh chillies Fresh chillies are a great way to get some instant heat in a dish, with a much fresher taste than using a teaspoon of chilli powder. I use the fat, red chillies as the tiny ones tend to be very hot. I always take the seeds out. If you have small children, dont cut the chillies too finely; that way you can just pick them out from the kids plates. Add chillies towards the end of the cooking time as, the longer they are cooked, the hotter they become.

Lemons and Limes Lemons and Limes should become part of your staple, weekly shop. They keep well in the fridge and are great to be able to make a salad dressing at a moments notice, or to freshen-up dishes with a simple squeeze before serving. Both sharp and sweet at the same time, they add heaps of flavour, fast. Honey I love using honey, as you will notice. It is great in dressings, along with lime or lemon, but I also like to use it on fried chicken, fish and meats. It is often added at the last minute, so as not to get burned.

Honey is much healthier than processed sugar and gives an immediate, rounded flavour. Tomatoes I have used fresh tomatoes in many recipes where you may think it would be easier just to open a tin of chopped tomatoes. However, in many cases, it is really worth the time to chop 6 tomatoes roughly to give a wonderful, fresh taste. Also, there is no need to add the teaspoon of sugar, which can be necessary when using tinned tomatoes. So, there is my simple list of flavour-boosting ingredients. Enjoy.