SUPPER USED TO MEAN A LIGHT SNACK SUCH AS WELSH RAREBIT BEFORE ONE RETIRED FOR THE NIGHT. THAT IS NOT THE CASE NOWADAYS. SUPPER FOR MOST IS THE MAIN MEAL OF THE DAY.

This Midweek Suppers chapter is all about everyday food – literally. Here is a selection of meals that you can eat all week long. The ground rules for this chapter were simple: the food had to be tasty, easy to prepare, have mass appeal and not cost too much money.

Most people work all day, so the thought of coming home and starting an intricate recipe would put most of us off even opening the book. One hint I can give is to take a look at what you intend to cook before you actually start preparing it. Most recipes will have a couple of things that you can chop, mix or combine the night before, or even before you leave for work in the morning.

All in all, our supper recipes should not leave you feeling as if you have just served a state banquet at the Guildhall, so relax and give them a go.

Don’t be tempted to stray from the path that is Economy Gastronomy by sneaking off to the supermarket and buying a ready meal. You will only be cheating yourself!