We're always happy to answer any questions or queries you might have, please get in touch using one of the methods below.

I do like sweet things but I don’t like sugar in my savory dishes but I might like a couple of the recipes for dinner/dessert. I had this book out from the library for a long, long time, but I didn’t spend any more time reading it than I usually do with cookbooks and I didn’t make anything from it. Their Lockdown loaf worked so well and was very quick and easy, tried this a couple of times and made beautiful soft bread that was great for sandwiches even on day 4. Several years ago (pre-pandemic) I’d been to the UK for business, and gotten hooked on the Tesco (major grocery chain over there) lunch combo (sandwich, chips, and drink) with a specific sandwich: the Ploughman’s lunch. I wasn’t sure how much new content there would be, but there was some surprisingly good stuff in here.Some great Asian inspired recipes (lemon tofu, Vietnamese noodles), and some comfort classics we’ve enjoyed through autumn and now into Winter (Spanish stew, Indian style Shepherd’s pie, 5 beans and grains Chilli).

On the one hand, I can appreciate that cooking seasonally has it’s benefits, some to do with cost, but plant-based yogurt or butter, a surprising amount of frozen puff pastry, fresh herbs, and a lot of spices, including make-your-own curry pastes, that’s not necessarily budget friendly unless you’re really committed to using up all of the berbere spice blend or pepitas. Packed with money-saving hacks and batch cooking tips and tricks, you'll be a total pro at thrifty cooking in no time. They do give some good cost saving tips such as eating seasonal produce and using up what produce is on hand, which is also one good way to avoid food waste, and of course things such as cooking from scratch and batch cooking. Ebooks fulfilled through Glose cannot be printed, downloaded as PDF, or read in other digital readers (like Kindle or Nook). I find many cookbooks have insanely long ingredient lists packed with obscure and expensive items, so I often stick to my old favourites or Google specific ideas.I also gave that book 4 stars and, if I’m remembering correctly, I think I liked that one better than this one. Why not toast the buns on the stovetop as opposed to wasting the energy getting the broiler up to temp?