The cookbook
My First Ever Cookbook
Sixty recipes built around cooking once and eating twice: a long Sunday lunch, and what it becomes on Tuesday. Every one was tested four times in the same ordinary kitchen as everything on this site — one oven that runs hot, one good pan, no assistants.
- FormatHardback, sewn binding
- Extent240 pages, 60 recipes
- PhotographyMarta Oliveira
- PublishedOctober 2026
Posted within two working days. Thirty-day returns, no questions.
What is inside it
One
Long Sundays
Eight roasts, braises and bakes that want the oven for three hours and your attention for twenty minutes.
Two
What It Becomes
The Tuesday half. Every Sunday recipe has two or three of these, and they take under half an hour.
Three
Bread and the Rest
Focaccia, flatbreads, a loaf that fits a domestic oven, and the pastry that holds everything together.
Four
Cooking for One
Because half the letters I get are from people cooking alone and tired of scaling recipes down badly.
What readers say
I cooked the Sunday lamb and then the Tuesday orzo from the leftovers, and it was the first time a cookbook has told me what to do with the rest of it.
Hannah R.Bristol
The measurements are in grams and the timings are honest. Two things I did not expect to care about this much.
Deniz A.Rotterdam
I have given four copies away. My mother rang to say the focaccia worked, which has never happened before.
Ciara M.Cork
Kitchen essentials
The pan I reach for
A 26cm cast-iron skillet, seasoned once and never washed with soap. Everything starts here.
The heavy pot
For anything that wants three hours and no attention. Mine is fifteen years old and chipped.
A board big enough
Most boards are too small. This one holds a whole chicken and the vegetables beside it.
A fine rasp grater
Zest, garlic, parmesan, nutmeg. The one tool that makes food taste like a restaurant.
Everything here is something we cook with. Posted within two working days, thirty-day returns.
Frequently asked
Can I use a different oven temperature?
Every recipe is written for a fan oven. Add 20°C if yours is conventional, and start checking five minutes early either way.
Can I make this ahead?
Where it is possible, the Notes under each recipe say exactly how far ahead and what changes.
What if I cannot find an ingredient?
Substitutions live in the Notes. If a recipe genuinely will not work without something, it says so before the ingredients list.
Do you take recipe requests?
Yes. Reply to the Friday email or use the contact form — requests that arrive more than once tend to get made.
Can I share these recipes?
Please link to them rather than reproducing the method. A photo and a link is always welcome.
New recipes, most Fridays
One recipe, no sponsored filler. Unsubscribe whenever you like.
