However, Clancy, whose Stonesoup blog and online cooking classes have many followers, has a cheerful, encouraging style of writing and many good, healthy recipes.
She's obviously a vegevore - a lover of vegetables but not vegetarian, and her recipes are inspiringly simple, quick and healthy. They also have many variations and suggestions for making them vegan or carnivore, and substituting ingredients.
What could be simpler and more comforting than a plate of kale or other greens wilted in oil with garlic, served with shaved parmesan and a squeeze of lemon juice. They can be eaten by themselves, or a fried or poached egg added, almonds substituted for the cheese, other cheese or greens used, or served with roast lamb or with finely sliced prosciutto scattered over the top.
To fit the 10-minute limit, she makes full use of canned beans, lentils and chickpeas, sometimes of jars of grilled aubergine or peppers, tinned fish, tofu and, of course, pasta.
Sometimes her dishes are just assembled like vege chilli - cans of tomatoes, lentils and red kidney beans, simmered with chilli powder and Asian ready-fried onions or shallots.
There are stir-fries which are quick to cook, as well as burgers and even some desserts where she deconstructs things like apple crumble (using oaty biscuits and almonds) and bread pudding by soaking cubes of bread in egg, sugar and cream and grilling, or making little tartlet cases from softened digestive biscuits.
I suspect I'll find much inspiration here.
If you are into making them, Dutch food writer Francis van Arkel's book, Macarons (New Holland) will be of interest for the variety of flavours he comes up with.
Not only fruit, spices, chocolate and nuts, but also savoury macarons (without almonds) for appetisers, such as tomato and basil, wakame and trout or spicy squid and mussels.
