Cooking every night of the week is a demanding old business, not least in the midst of a pandemic. What to have for dinner is one of the few things still in our control, and even that has become a chore in its relentless everydayness.
Trained chef, recipe writer and food stylist Rosie Reynolds is hoping to zhuzh things up for us though, with new cookbook, The Shortcut Cook.
It's "all about using shortcuts and creative solutions to get the best food - whipped up quickly, in the best way possible - for your family", she writes. Corners will be cut, but in ways designed to maximise flavour and minimise stress, which couldn't be more timely.