The popular British chef and food writer wanted to cut through the "noise" of the information overload available to us all today and provide reliable, achievable, fun, delicious recipes that people can work into their busy lives.
"You’ll be able to thrive as a cook, and hopefully you’ll be happier, healthier and save a bit of money too."
A great believer that anyone can learn to cook, he has organised the cookbook into "five modern-day gears of cooking" that will "work hard for you".
So there are mid-week meals, weekend wins, trusty traybakes, cupboard love and perfect puds all of which can be adapted to a range of needs.
"I’ve done all the hard work when it comes to ensuring that they’re both nutritious and delicious, so you can feed yourself and your loved ones without worry."
Included are his seven no-cook pasta sauces to enable people to get dinner on the table in 15 minutes and his eight cool ways with salmon.
"Once you embrace the no-cook sauce vibe, I’m positive it will become part of your pasta repertoire."
Oliver has also included some quick tips on his favourite pantry staples - olive oil, red wine vinegar, salt and pepper - and equipment such as frying pans and casserole dishes, roasting trays, a sharp knife and a blender or food processor.
Upside-down noodle rice bowl
Contrasting simple noodles, rice and veges with oozy spiced eggs and tangy Sichuan chilli oil is a real joy.
Serves 2
Total time 18 min
1 nest of vermicelli rice noodles (50g)
Sesame oil
1 x 320g packet of mixed stir-fry veges
Olive oil
30g unsalted cashew nuts
2 Tbsp low-salt soy sauce
1 x 250g packet of cooked brown rice
2 limes
2 free-range eggs
Curry powder
Sichuan chilli oil
½ a bunch of coriander (15g)
Method
Rehydrate the noodles in a deep 16cm serving bowl according to the packet instructions, then drain, return to the bowl, and toss in a little sesame oil.
Tip the stir-fry veges into a very hot large non-stick frying pan with a little olive oil and the cashews and fry for 4 minutes, or until just tender, tossing regularly.
Season to perfection with the soy, then pile the veges into the bowl on top of the noodles.
Crumble the rice into the same pan, squeezing over the juice of 1 lime. Once hot, layer on top of the veges and press down with a fish slice to compact.
Quickly wipe out the pan and place back on a medium heat. Drizzle in 2 Tbsps of olive oil, crack in the eggs and season with a pinch of sea salt and black pepper, then dust with curry powder. Cook to your liking, spooning over the hot oil as they cook.
Turn out the bowl (like a sandcastle!), top with the spiced fried eggs, spoon over Sichuan chilli oil to taste, and pick over the coriander leaves. Squeeze over the remaining lime juice and serve.
Epic sticky toffee pudding
One of my favourite childhood desserts made in a tray for ultimate ease - it always brings a smile.
Serves 16
Total time 46 min
2 Earl Grey tea bags
200g medjool dates
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
½ a nutmeg
350g unsalted butter, plus extra for greasing
350g golden caster sugar
350g dark muscovado sugar
350g self-raising flour
4 large free-range eggs
50ml whisky
300ml single cream
Method
Preheat the oven to 160°C. Steep the tea bags in 175ml of boiling water, destone and add the dates, then stir in the bicarb and leave for 10 minutes.
Remove the tea bags, then blitz the mixture in a food processor. Add the cinnamon and ginger, grate in the nutmeg, add 175g of the butter and 175g of each sugar, all the flour and the eggs, then blitz again until smooth.
Grease a 20cm x 30cm baking dish with butter, pour in the pudding mixture, then bake for 35 minutes, or until an inserted skewer comes out clean.
To make the caramel sauce, put the remaining butter and sugars into a small pan, along with the whisky. Simmer for 5 minutes on a medium heat, until you get a shiny, spoonable consistency, whisking occasionally, then remove from the heat and stir in the cream.
As soon as the pudding is out of the oven, pour over half the caramel sauce, serving the rest on the side, for drizzling over. Delicious rippled with tinned custard (like you see in the picture), or with whipped cream or ice cream.
EASY SWAP
To make this alcohol-free, simply swap the whisky for orange juice, or leave it out.
Easiest cornbread
This chuck-it-all-in method, where you can bake and serve in the pan, means less fuss but big flavour.
Serves 12+
Total time 41 min
1 x 325g tin of sweetcorn
1 x 215g jar of sliced jalapenos
1 x 300g tub of cottage cheese
100ml semi-skimmed milk
300g cornmeal
300g self-raising flour
4 large free-range eggs
1 bunch of spring onions
100g Cheddar cheese
Olive oil
Method
Preheat the oven to 200°C. Tip the sweetcorn and jalapenos (with the juice from both) into a large bowl with the cottage cheese, milk, cornmeal, flour and baking powder, then crack in the eggs.
Trim, finely slice and add the spring onions, chop and add most of the Cheddar, along with 6 tablespoons of olive oil, then season well with sea salt and black pepper and give it all a good mix together.
Transfer the mixture into a 30cm non-stick ovenproof frying pan, spread it out evenly and smooth the top, crumble over the remaining Cheddar, drizzle with a little more oil, then bake for 30 minutes, or until risen and golden.
Enjoy it warm, fresh from the oven, or cool, wrap and store in the fridge for up to 3 days, ready for future meals.
