Idle hands can make good food

THERE is no shame in being lazy in the kitchen.

It’s not surprising that a man nicknamed the ‘Lazy Chef’ would hold such a view, but Simon Lamont’s philosophy — “simplify and enjoy” — is designed to get maximum results with minimum effort.

He’ll tell you to cut as many corners as you can: go ahead and use glaze from a squeezy bottle, use Greek yoghurt as a sauce, flake tinned sardines over pasta, or utilise the versatile wonder that is a bag of frozen peas.