Hemsley - Eat Happy

AFTER SPENDING A decade working in the food industry, the recipes that I and my family and friends come back to, time and time again, are those that are tasty, easy to cook, nourishing and thrifty. Eating well is for everyone and for every day. It can suit any budget and use ingredients from the corner shop down the road or foraged from the leftovers in your fridge or freezer. It can be straightforward to make, ready on the table in 30 minutes and, most importantly, it really can be delicious.

In Eat Happy I want to bring the joy back to home cooking and show you how satisfying, affordable and quick food can be. These are fast, foolproof and fuss-free recipes that everyone will love and can tuck into any day of the week simple dishes with big flavours using inexpensive, easy-to-get ingredients. No chef skills are required here; every recipe uses basic cooking techniques, with as few steps as possible and minimal washing-up, so that takeaways or ready meals never feel like the easier option.

One of the best tips my Mum taught me was how to respect food by not wasting it. She also taught me how to conjure up a meal out of very little and how to turn leftovers into meals that are actually delicious and you look forward to eating. This is always at the heart of my cooking. Im happy to spend a bit of extra money on a few good-quality ingredients, such as well-sourced meat and dairy, but really, Im a frugal shopper. I base my meals on foods stocked in my cupboard and freezer, along with fresh seasonal vegetables. Im also a big fan of leftovers and wont ever waste food.

These recipes reflect this zero waste approach. Instead of throwing away broccoli and herb stalks, they are incorporated into the dish and I give tips throughout the book for saving food to use later or for making tweaks to suit your needs. While most of the recipes serve four, they can easily be adapted for just one or two. And even if you cook the full amount, leftovers can be frozen or stored in the fridge to enjoy later in the week, so you cook less and enjoy more.

If youre cooking for the family, youll notice lots of classic dishes that have been given a healthy twist but are full of familiar flavours that kids and grown-ups will both adore. A number of recipes take their cue from takeaways and ready meals. Well-loved favourites like pad Thai, burgers, pizza and curries are given a makeover by using whole food ingredients, with a few tricks here and there to keep them simple and yet tasting authentic. Youll find them more delicious, cheaper and quicker to make than it takes to order food in.

With these recipes, I also hope to inspire you to make the most of what you have in the fridge or freezer, rather than feeling obliged to pop out for a particular ingredient because you dont have it. In every recipe, I suggest different options for making the dish and ways to transform leftovers into a new meal to eat in or a delicious packed lunch to take out. With a bit of forward planning, you shouldnt need to go shopping more than once a week and youll save money and time in the process.

The recipes in this book are not just about eating whats good for your body, theyre also about enjoying and appreciating the food you put in your mouth. I hope youll feel encouraged to have a go at combining nourishing ingredients in inventive and delicious ways, so that every day you can eat well and eat happy!

The recipes here can all be cooked in 30 minutes and not only are they quick and enjoyable to make, but they use no more than two pans or baking trays. These recipes have been tested by my nearest and dearest, of all ages, abilities and patience levels, along with the harshest of critics, my godchildren, who now love to get involved and cook and this, in turn, has made them more adventurous with trying new green veg. I still cant train them to wash up, however, so its a good thing that most of these recipes use only one pan!

Nifty cooking tips are included in the following pages and in the recipes to show you how to be more time efficient by using kitchen shortcuts and tricks; how to cook less by doubling up recipes and freezing and reusing leftovers; how to save money by reducing waste; and how to keep your kitchen well stocked to make life easier. (See for more.)

I try to suggest ingredients that you can get locally or find in your fridge, freezer and cupboards. Throughout the recipes, I give ideas for adjusting them to suit different tastes and needs, along with variations and substitutions for swapping seasonal vegetables and other ingredients to keep things varied, exciting and cheaper.

Double up and freeze. This is my number one tip for making life easier. Almost all of the recipes can be doubled and the second portion turned into another meal or a packed lunch.

If you start a recipe and realise you havent got everything, read the introduction and any Use It Up/Tips/Time Savers at the end of the recipe for suggestions and substitutions, or see for simple swaps.

Be inspired by the season. Use vegetables and herbs depending on whats on offer at your local shop or farmers market, buy fish depending on whats the catch of the day, or make a delicious dinner based on whats in your fridge right now.

I pack vegetables into recipes, but add more if you like, and enjoy a variety.

Most recipes are complete meals, but elements can be mixed and matched with recipes in other chapters. In the recipes and chapter openers Ive indicated what dishes will go with other ones in the book, but be bold and play around!

These recipes will take about 30 minutes based on using a preheated oven and with ingredients and equipment being ready to go. The timings are only approximate as we each cook at a different speed, ovens vary and distractions happen. Whatever the timing specified in a recipe, it is important to always check that meat and fish are cooked through.

Make sure your leftovers are heated right through leave a lid on the pan when reheating recipes like soup, porridge or stews to save time and not lose too much liquid or flavour. Dont boil but simmer on a low heat for as long as it takes for the dish to get hot all the way through.

I try to buy organic as much as possible, especially for animal products (meat, fish, eggs and dairy produce). Look for foods labelled organic, grass fed and wild (or sustainable when it comes to fish) and if produce is unlabelled, dont be shy to ask questions of your suppliers. For fruit and veg where you eat the skin, or for produce with a large surface area, try to buy organic, particularly berries, apples, stone fruits, tomatoes and peppers, courgettes, salad leaves, leafy greens and fresh herbs. Organic coffee and cocoa beans are also worth seeking out as they are two of the most heavily sprayed crops.