This fantastic new book, by bestselling author Lindsey Bareham takes the worry and work out of entertaining with a sensational collection of dinners for six that can all be cooked in under an hour - and without breaking the bank. We no longer have to be daunted by thinking up a three-course dinner menu, nor have the occasion dominated by the stress of having to spend all evening in the kitchen making sure that all the food is ready to serve at the right time. "Dinner in a Dash" contains 50 different menus, each consisting of three delicious, seasonally balanced courses, as well as a shopping list to minimise time spent in the supermarket and a work plan to take you through all the preparation and cooking necessary to have everything finished within the 60 minute timeframe. There are menus to suit all tastes and appetites including highlights such as Warm Lentil Salad with Spinach and Poached Egg, followed by Tuna with Cherry Tomato Gaucamole, with a dessert of Chocolate Crepes with Rum Butter Sauce; or Mushrooms a la Grecque, followed by Lemon Chicken with Potatoes and Spinach and finishing with Roast Pears with Marsala and Cinnamon.
In addition, each of the 150 recipes is given in full at the back of the book so the reader can use the individual dishes independently and in different combinations.
Lindsey Bareham made her name as a restaurant critic and food writer for Time Out magazine. She is perhaps best known, however, for the daily recipe column in the Evening Standard that she wrote for eight years. Now, as a freelance food writer and broadcaster, she writes the weekly 'Cheats Dinner Party' column in the Sunday Telegraph's Stella magazine and contributes a monthly recipe column to Saga. Lindsey has written eleven popular cookery books including In Praise of the Potato, A Celebration of Soup, The Big Red Book of Tomatoes, Just One Pot and most recently The Fish Store. In collaboration with Simon Hopkinson she produced Roast Chicken and Other Stories, which has been voted the most useful cookery book ever by chefs and food writers.