One Pot Cooking is the answer for anyone who hates having to spend more time preparing and washing up than actually cooking and enjoying the food. The book is separated into different courses, and different groups of food, with sections on starters, soups, fish, meat, vegetables and of course, desserts. Each recipe gives details of how many people it serves, the preparation and cooking time, and helpful nutritional information on calorie content, and how much fat, carbohydrates and salt is in each serving. The dishes are cooked in a varying selection of pots, so that you can now use your wok, roasting tin or casserole dish to create a different dish every day, but joyfully never have to use them all at the same time. From tagine of chicken with preserved lemon to fresh blueberry and raspberry jelly with mint cream, there is a recipe and a pot for every occasion; and with impressive recipes like braised monkfish with haricots, pearl onions and red wine sauce only taking ten minutes to prepare, there is no longer an excuse for those less enthusiastic cooks out there! Whether you are cooking for one or twenty, this flexible, fun and no frills cookery book will be your saving grace for cooking simple, good food.