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A collection of over 250 diverse dishes that are healthy, tasty and quick and easy to make. Also gives handy hints, tips and advice throughout as well as lists of what the fridge, freezer and larder should (ideally) contain.

Katie Rogers trained at Leiths School of Food & Wine and Cordon Bleu Cooker School. She then joined Antonio Carluccio as his sous chef for his new shop, Carluccio's in Covent Garden, before setting up her own catering company. She has also worked as Food Editor for both M&S and Good Housekeeping magazines, and is now Food Director at Prima.

Introduction; Chapter 1: The Basics; Chapter 2: Storecupboard Suppers; Chapter 3: Easy Entertaining; Chapter 4: Low-fat Food; Chapter 5: Rice, Noodles and Pasta; Chapter 6: Meat and Poultry; Chapter 7: Fish and Seafood; Chapter 8: Vegetarian; Chapter 9: Sweet Tooth; Chapter 10: Portable Feasts; Chapter 11: Busy Parents, Healthy Children; Index; Acknowledgements