Two hundred and forty organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first.

That is the entire editorial rule of this book, and it is a harder rule to keep than it sounds. Written by a Le Cordon Bleu-trained chef who cooks for private households every day, it is built for real weeks rather than for weekends - cook once, eat well for five days.

Starters, salads, vegetables, grains and sides, beef and pork, poultry, fish, and desserts. Organic is the argument the book makes, not a requirement for cooking from it; every recipe works either way.

First published in 2013, and still the way he cooks.