I'm looking forward to trying recipes from this book. All make best use of a simple range of equipment and thought has gone into how to cook them (grill in a foil packet rather than switch on the oven, for example, to save money on fuel) and what to do with leftover ingredients.

Although written in the 1980s, it is completely relevant to today's foodies, touching on (now) very fashionable topics such as local food and meat-free days. ( )

A real classic, great for anyone cooking for one or two on a regular basis. Not all the recipes scale up well, so use caution if you have extra people. Most can be cooked easily in a bedsit. ( )