Let's Eat: Recipes from my kitchen notebook

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The combination of all these things serves to make this a much more engaging recipe book than most, despite the fact that not every recipe is accompanied by a photograph (although most are).

Parker Bowles's new book , transports you into his home with classic, comforting family recipes that he prepares in his own kitchen and for his own family, including such dishes as a classic melted egg and cheese sandwich and the more exotic Griddled Lamb with Cucumber Raita. Tom Parker Bowles has eaten some of the best food in the world…Some of the 140 recipes in this book are inspired by food cooked for him by friends and family, including his mother, some by more formal dinners, some by his travels.The From far-flung shores chapter includes dishes inspired by Tom’s travels, such as ceviche, or Lime marinated prawns with avocado and there's a chapter on Cooking for children too. The dinners he puts together for his young family at home are as carefully thought-out and executed as anything he makes for company. I doubled the onions and mushrooms and was generous with the hot sauce and mustard, in keeping with my "more = better" stew rule.

a bit blonde, a bit of a nerd, an occasional hysteric and the most unsporty person on the planet (I was the one round the back of the bike sheds having a fag during PE) and, apart from a small group of my very close and adored friends, am rather unsociable (I like my own company – possibly a throwback from hours spent fielding in the sea during childhood beach cricket games: ‘go deep!Some of the 140 recipes in this book are inspired by food cooked for him by friends and family, some by more formal dinners, some by his travels.

the Away from Home chapter includes dishes inspired by tom's travels, such as Ceviche, or Lime Marinated Prawns with Avocado. Despite the fact that I don’t eat meat (and Tom has some amazing meat based dishes here – from grouse to oxtail) I found plenty that I intend to try out for myself: ‘Lemon Risotto’, ‘Hot Buttered Crab’, ‘Trifle’, ‘Shrimp Broth’ etc. Took me 16 minutes in all (lowered temp after first 6 minutes), but seared to perfection thanks to my Thermapen. He's as over the moon for simple food€”a perfectly melting bacon, egg and cheese sandwich, or a rich tomato soup€”as he is for the exotic, the fiery hot, and the elegant.

They come from all corners of the world, including his childhood kitchen, garnered from his travels, noted down on scraps of paper, deciphered later at home and written up into ‘a battered old leather recipe book, dark blue and stained with fat, ketchup and chilli sauce. Hearty fish goujons, lime-marinated prawns and roast chicken did the rounds all night (why doesn't all party food taste like it came from your mother's kitchen?