Ready steady cook

A COUPLE of years ago I came across a little cookbook written by UK food writer Fiona Beckett called Beyond Baked Beans.

It’s a little gem, with a ton of useful advice for novice cooks and students who were just about to embark on the challenge of feeding themselves for the first time. It has lots of yummy, simple recipes, exciting enough to steer anyone interested in real food away from pot noodles.

Now there’s a sequel, Beyond Baked Beans Green: Real Veggie Food for students. Like its forerunner, this is an unpatronising cookbook that treats students as adults, taking account of the fact that many have travelled and eaten widely.