Dinner without the drama.
The Lazy Cook’s Bible is your friendly weeknight co-pilot, built for real British kitchens, metric measures and fan ovens. Think traybakes that baste themselves, dump-and-bake pastas that make their own sauce, 15-minute bowls that taste like you tried, and slow-cooker Sundays that simmer while you do absolutely nothing.

Inside you’ll find 100 long-form, no-nonsense recipes with clear timings, swaps and freezer notes, plus cheeky filler pages that teach you the lazy arts: Trust the Tray, Flavour Bombs, and When to Cheat (and when not to). Every recipe includes allergens, UK-friendly substitutes, diet notes and pairing ideas, so you can cook fast and cook smart.

Chapters include:
• Five-Ingredient Fix • No-Chop Wonders • One-Pan & Traybakes • Dump, Bake & Walk Away • 10-Minute Lunches & Speedy Bowls • Freezer Heroes • Slow-Cooker Lazy Sundays • Pressure Cooker Express • Breakfast-for-Dinner • Sweet Speed

Whether you’re feeding fussy kids, knackered adults, or just yourself plus the remote, this book keeps the washing-up low and the flavour high. Real-world ingredients, practical kit, minimal faff — and dinner that appears like magic.

Cook less. Eat better. That’s the gospel according to The Lazy Cook’s Bible .
This book celebrates that everyday enchantment. British Pastry Bakes gathers one hundred recipes—sweet, savoury, traditional, modern, humble, and celebratory—to capture the breadth of Britain’s baking heritage in a practical, approachable way. Everything here is written with the UK home cook in mind: grams and millilitres, fan-oven temperatures in Celsius, supermarket-friendly ingredients, and clear long-form methods designed to guide without overwhelming. Each recipe also includes allergen notes, sensible swaps, dietary guidance, origins and little baking facts, wine or beer pairings where appropriate, and freezer suitability, so you can bake confidently whether you’re feeding one, a family, or a whole village fête.

You’ll find classics such as Bakewell tart, Eccles cakes, Scotch pies, apple turnovers, and cheese straws, alongside refreshed favourites—maple pecan plaits made easier, savoury hand pies inspired by regional flavours, and custard tarts brightened with citrus or spice. There are pastries for breakfast, for elevenses, for tea tables, for picnics on breezy cliffs, for hurried weeknights, and for celebrations that call for something flaky, golden, and reliably impressive.

My aim throughout this book is simple: to make pastry feel friendly. Whether you’re a seasoned baker who can judge butter temperature with a fingertip or someone who has always felt a little intimidated by laminating dough, these recipes are written to meet you where you are. Good pastry is patient, forgiving, and rewarding. With a little time and a cold worktop, you can coax extraordinary results from the most ordinary ingredients.

So roll up your sleeves, dust the flour across your counter, and let’s explore Britain’s pastry traditions together—from the crumbliest shortcrust to the loftiest puff. May your layers be light, your fillings generous, and your kitchen forever smelling of something warm and wonderful from the oven.