One pan dishes are the answer to every busy cook’s prayers. They can make midweek cooking an absolute breeze and there is something so satisfying about cooking something all in one pan. One pot dishes were made for weeknights. There’s nothing more depressing than finishing cooking and then having to spend longer clearing everything up than you did actually cooking. Or eating for that matter!

A midweek recipe is a different kind of thing to a weekend recipe and that’s why they are so often distinguished between in cookbooks but also in the way we merely think about recipes. At the weekends you may have more time to potter and languish over cooking, relishing in the actual cooking process and taking your time and enjoying the gentleness. I don’t know about you but that is not what I’m looking for on a Tuesday evening when time and energy are limited.

I love this way of cooking fish - I think a lot of people can be intimidated by fish but this is such an easy method and dare I say, foolproof? I don’t know why so many people are afraid of cooking fish, it’s one of the easiest things to cook and one of the quickest too. So don’t be afraid! And if you don’t cook a lot of fish, I’ve got lots of tips and easy dishes you can make where you won’t go wrong.

The first time I had this combination, I do remember thinking it’s a slightly odd idea to serve what is essentially a mayonnaise on top of soup, so if you are thinking that…I get it! But it’s how Bouillabaisse is traditionally served and it’s a seriously good combo that makes complete sense as soon as you taste it. The aioli adds a gorgeous punch which really brings the whole dish to life. IT’S SO GOOD.

Aioli isn’t tricky - nor is making your own mayonnaise but it’s perfectly fine not to want to do those things on a weeknight. So we are cheating. Or not so much cheating but taking a shortcut and I love a shortcut. This stuff is so good you’ll be slathering the extras onto sandwiches, cold roast chicken and just about anything you can think of.