My mother is a huge Nigel Slater fan. So much so, that if I don’t give this book a glowing review and top marks, I’m bound to hear about it. In Mum’s kitchen, Nigel’s Word is The Gospel, and woe betide anyone who disagrees with Him. (This includes my father, who’s more of a Mark fan.) So when I mentioned a recipe I’d made from The 30-Minute Cook, I was surprised by her reaction. “What?” she practically shrieked, “I haven’t seen that book, are you sure you have the name right?” Not to worry though- she ran out and bought it before the week was up.

It’s not that crazy, though; Nigel Slater is known his witty prose, unpretentious cooking style and recipes that really work, so collecting his books isn’t exactly a foolhardy exercise. My copy of The 30-Minute Cook actually belongs to my boyfriend, but as I’m the head chef around here, I get to enjoy it most often. The premise is simple: delicious meals that can be made in a maximum of 30 minutes- perfect weeknight fare.

Visually, The 30-Minute Cook  is lovely- a modestly sized paperback with an illustrated cover. Inside, there are a few sections of full-colour photos, but for the most part it’s straightforward text. Ingredients are simply listed and instructions, while in a paragraphical rather than numbered style, are clear and easy to follow. Truly, you wouldn’t want Nigel to write in numbered steps; part of his appeal is his wonderful writing and dry sense of humour. For example, his views on serving Asian-style noodle dishes:

If you are unfettered by tradition then use Italian fettucine or spaghetti. No one will notice. No one will care. Unless they are purists, in which case you would do well to serve the proper thing. Otherwise they will only talk about you afterwards. (pg. 107)

Divided into nine chapters, the book covers Vegetables, Salads, Pasta and Noodles, Fish, Shellfish, Chicken, Game and Other Good Things, Lamb, Pork and Other Meats, Grains, Beans and Lentils and Snacks, Cheese and Puddings. The sections are generally well-balanced, and contain a nice mix of British, European and Asian influenced recipes. Happily for me, the meat in this book generally stays where it belongs, and Nigel seems able (for the most part) to fight the urge to throw bacon, pancetta and chorizo into any old dish. 

I’ve been cooking from The 30-Minute Cook  for almost two years now, so trust me when I say there are some real recipe gems here. Back in my meat-eating days I was partial to the delicious Sausages Braised in White Wine (pg. 196) and the Coconut and Coriander Chicken (pg. 152). Nigel’s Leek, Tarragon and Mushroom Risotto (pg. 212) is the best (and simplest) recipe for mushroom risotto I’ve found, and Red Lentils with Turmeric and Mustard Seeds (pg. 232) is so good that I’m sitting here wondering why on earth I haven’t made it in months.

There are a few places where The 30-Minute Cook could go a bit further. While I like most of the recipes, it isn’t exactly exhaustive, particularly where the Puddings chapter is concerned. It’s admittedly quite sparse, but there’s a reason for this; Nigel has another book, Real Fast Puddings, which along with its companion Real Fast Food delves further into the speedy food genre. I know that I should be concerned that more wasn’t covered here, but truthfully, I just want the other books.

Some people might also like The 30-Minute Cook to have a few more photos, and while I like visuals in a cookbook, I don’t mind that much. The recipes are so simple, with such descriptive titles, that you don’t really need photos to picture the outcome.

What The 30-Minute Cook does, it does well. There are some wonderful recipes here, and yes, they’re all quick and easy to prepare. It could do more in some areas, but I still think this is a wonderful book to have around, especially for anyone looking for a little inspiration in the weeknight meal department.