If you need to rediscover the pleasures of weekend cooking this collection will suit your every mood. Whether it is a magical dinner, something quick and simple, afternoon tea, or a traditional all-the-trimmings Sunday roast, Tamasin's recipes and menus can be confidently executed by any cook. This book caters for all eventualities. 'What shines through is Day-Lewis's earthy brand of food, which is allowed to speak for itself: real roast chicken with giblet gravy; blueberry genoise cake; an alluring pale red Bloody Mary made with fresh tomatoes from the garden and horseradish root; scrambled eggs; baked apple creme brulee.' Bee Wilson in New Statesman

About the Author

For the last five years Tamasin Day-Lewis has written an avidly followed column for Saturday's Daily Telegraph. She is also a regular contributor to American Vogue, Vanity Fair and Country Homes & Interiors. She has directed many television documentaries.

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