'Some people eat to live, others live to eat'. Without hesitation my family and friends would put me into the latter category - before you have eaten one meal you are thinking about the next! But that's how it has always been since, from a very young age, I first experimented with ingredients and became passionate about creating new flavours and putting them into recipes. Shortage of time and energy has not meant that I have sacrificed flavours and presentation, these are always in the forefront of my mind when developing a new recipe. I have however, drawn on the increasing number, and improved quality of the prepared ingredients available in the shops and supermarkets. I have taken advantage of all the help I can get to enable me to control, as much as possible, what I eat, and to put together a healthy home cooked meal in minutes. As many people will already know my recipes are based on healthy eating, using as often as possible, fresh seasonal foods preferably grown in this country. In this book, I have gone even further down this road and you will find old favourites such as shepherds pie, steak and kidney pie, stew and dumplings, baked fruit alaska, banana custard and many others, all quickly prepared in my unique lazy cook fashion. I acknowledge current changes in lifestyle resulting in more people living alone, and the increasing problems of obesity and dieting. I have touched briefly upon each of these subjects, as well as cooking for toddlers and children. The more simple it is the more nourishing it is . Sharing a meal with family and friends remains one of my greatest pleasures, but again these have been pruned to absolute simplicity. The meal begins with the main course, no starter, they are reserved for smart luncheon or dinner parties which rarely happen nowadays. Just one cooked pudding is offered and a selection of fresh fruit. The cheese board is limited to a good Stilton and Cheddar. We all sit around the dining table, or in the garden in summer, with pre-supper drinks and nibbles (usually bought), then I invite our guests to set the table while I put the finishing touches to the meal. It works well, everybody is relaxed and enjoys their contribution to the meal and I am only too happy to have another chore taken away - that is the privilege of The Lazy Cook . Guidelines...examples of - (extracts taken from The Lazy Cook's Favourite Food ) Drinks Parties - Savouries to be passed around with drinks should be mouthsized, plentiful and varying in flavour. Towards the end of the party offer a small selection of sweetmeats. These can be in the form of mini biscuits or pastries and chocolates (bought or homemade). Include also seedless grapes or small orange segments. Offer cocktail sticks where appropriate, I put these in egg cups. Do not overcrowd ingredients on to too small a plate. Supper and Dinner Parties - when planning these think of the meal as a whole. Include a variety of colours, textures and flavours. Avoid repeating any particular ingredient in more than one course, eg if mushrooms form part of the starter, to not include them in the main course. Keep it simple too many flavours will confuse the palate. Avoid using untested/untried recipes Large parties - Do as much advanced preparation as possible including getting extra china, cutlery and serving dishes out of cupboards. Remember to buy serviettes, or check that linen napkins are in a pristine condition if these are to be used. Set table/s. Menu - you want to look relaxed and good when your guests arrive so keep the food simple. Avoid recipes which will cause stress by needing too much last minute preparation, garnish or decoration - remember the most simple presentation is often the most eye-catching. Drinks - has your partner remembered to get this, and hire extra glasses! Washing-up - pay for it to be done. Guidelines applicable to soup making - Make in advance and when cold store, covered, in a refrigerator or cold larder - use within 4