Chris Horridge's approach to cooking is, latterly, nutrition focused, with an emphasis on fresh flavours along with carefully considered textures and colours.

This collection is full of accessible recipes and, while the odd Crème brûlée might make an appearance (he's only human, after all), they are for the most part vibrant, healthy dishes. His easy Scallop recipe is served with a vivid pea purée and impressive cumin foam, or for a wonderful vegetarian dish try his simple Potage of vegetables with duck egg and fresh herbs.