During some fairly crucial moments of AHK late last year I had a lot going on. The usual, really; busy-busy and we all feel like that, no doubt, for much of the time. With each issue of An Honest Kitchen I have learned something that changes my cooking ever-so-slightly. What I got this time was simple but powerful: if dinner is already half-cooked, great meals become infinitely easier to make. Infinitely. You’re also far more likely to, you know, make them. Brilliant, no?
Time-saving, money-saving, sanity-saving cooking is my new crusade.
I am particularly proud of the photographs in this issue – words you’ll rarely read me write (though my new year’s resolve involves a lot more of that sort of thinking) – because they were made, largely, on the hop. A Very Honest kitchen indeed.
The Clever Cook is what Kathryn and I have been working toward since 2009. It will be our last issue and it feels, to me at least, like the happy sum of all our ideas in one neat package. It’s on sale now, people.