Page 1

e m i t o N to k o o b k Coo


es lo By Jam

12 Shopping List Week 1

Chargrilled marinated vegetables Goats Cheese Toastie Prawn & Snow Pea Sprout Salad with Chilli Sauce Steak baguette with somerset cheddar Salami Pizza

29 Shopping List Week 3

Sausages with Fresh Tomato Sauce Zucchini & Tomato Pizza Pizza with smoked pancetta, mozzarella, fresh chilli and tomatoes Thai Beef Salad Ciabatta sandwich of grilled vegetables with pesto and mozzarella

41 Shopping List Week 4

Fig, Apple & Gorgonzola Salad Cool Mexican bean wraps Pumpkin with Tofu salad Caesar salad with sun-dried tomato bread Pea and lettuce soup

60 Glossary 62 Index


Prosciutto & Yarg Cornish Cheese Ciabatta Boiled Egg with Spices Carrot, Orange & Ginger Salad Green Chilli Chicken Ham Salad with Peach & Pecan

18 Shopping List Week 2

Shopping list Week



Introduction In a society where we are constantly rushing around it is easy to dismiss a meal, The No-Time-To- Cookbook is a fantastic new series of cookbooks on how to prepare your own lunch or dinner with minimal effort. Whether you fancy a salad of seared tuna or a refreshing summer soup you will be inspired to make your own. Choose from more than 30 superb recipes from various highly acclaimed chefs, each containing invaluable tips on how to plan ahead, including a shopping list for each week! All of the recipes are created with individual flare and packed with helpful hints and expert advise. The book is divided into 4 weeks and set out in a clear easy-to-follow way, with detailed descriptions and photographs illustrating brilliant short cuts, and other culinary hot tips. On The No-Time-To- Cookbook encourages you to buy local produce specific to the time of year, therefore eating in season and helping our carbon footprint and of course our health.


3 courgettes 2 yellow peppers 1 red pepper 1 aubergine 2 garlic bulbs 2 red onions 2 red chilies 1/4 pound frisee 1 cos lettuce handful of mint




3 lemons 2 oranges 3 eating apples 1 mango

1/2 pound Yarg cornish cheese 1/4 pound parmesan salted butter coleslaw

Extra virgin olive oil tin chopped tomatoes balsamic vinegar pine nuts

Bakery ciabatta white bloomer



prosciutto 4 chicken thighs

Fish 6 Atlantic king prawns 12 anchovy fillets

shopping list week 1

Boiled Egg with Spice

Boiled Egg

with Spices by Hugh Fernley hittingstall

1.Combine the salt, tumeric, sesame seeds, cumin and sumac in 1 tablespoon sea salt 1/2 teaspoon ground tumeric 1 tablespoon toasted sesame seeds 1 teaspoon ground cumin 1 teaspon sumac 4 organic eggs at room temperature a handful of baby spinach leaves 4 pieces pide 2 teaspoons butter

a small bowl and set to one side.

2.Bring a saucepan to water to boil and add the eggs. Boil the eggs for 5 minutes, then lift them out of the water and leave to cool. When they are cool enough tohandle, peel the eggs.

3.Divide the spinach leaves among the four pieces of breadand top with the warm peeled eggs. Roughly chop the eggs, dab with butter and sprinkle with seasoned salt.

4.This can be easily prepared at work if you have a kitchen area, or partly prepared at home and finished at work. Makes enough for two lunches.

"I love cooking but sometimes a simple combination ofingredients can make the most satisfying lunch." No time to cook 12

No time to cook 13

Prawn & snow Pea sprout with chilli sauce

Prawn and Snow Pea sprout salad with chilli sauce by Jamie Oliver

2 whole coriander stems 1 garlic clove sea salt 1 small red chilli 3 tablespoons palm sugar 2 tablespoons fish sauce 3 tablespoons lime juice 40 g (1 1/2 oz) snow pea (mangetout) sprouts, trimmed of stalks 1 spring onion (scallion), finely sliced on the diagonal 1 red capsicum (pepper), julienned 1 short cucumber, diced 8 raw king prawns, peeled and deveined

1.Remove the stems and roots from the coriander and wash. Dry

with paper towel. Set the leaves aside. Using a mortar and pestle pound the garlic and coriander stems and roots with a sprinkle of sea salt until roughly mashed, then add the chilli and grind to a fine paste. Spoon into a small bowl and add the palm sugar, fish sauce and lime juice. Stir until the sugar has dissolved, then set to one side.

2.Arrange the snow pea sprouts, spring onions, capsicum and cucumber on plates or between two lunch boxes.

3.Heat a non-stick frying pan over a medium to high heat and

sear the prawns on both sides until pink and curled. Remove and divide the prawns among the plates. Drizzle with the dressing and scatter with coriander leaves.

4.This is probably better as a simple dinner rather than lunch

as its best eaten on the same day. Unless of course you wake up super early. Makes enough for two meals.

“Lots of people are scared off by the idea of cooking prawns,but really they couldn’t be simpler and they look fabulous to boot!” No time to cook 18

No time to cook 19

No time to cookbook final  

Cook book design