I am a qualified home economist, author, and food consultant with over 25 years of experience creating recipes that you can completely trust.
My introduction to recipe writing began early. At the age of nine, I started compiling my very first recipe book, spending weekends and holidays developing recipes and painstakingly writing out every version (my mother seemed to have no fear of leaving a young child cooking happily – and alone).
That early curiosity turned into a lifelong passion for breaking down cooking into clear, achievable steps. Growing up with natural curiosity – and a few culinary disasters – gave me a proper insight into what makes a recipe work, long before I began my formal professional training.
At the heart of my work is a commitment to creating reliable, foolproof culinary content designed specifically for real people cooking in real homes. I use easy-to-find ingredients and write my methods with total clarity, ensuring even the most inexperienced cook will get great results.
Taking the guesswork out
What really drives my work is knowing that when a consumer picks up one of my recipes, it will work for them every single time. Real life is highly unpredictable; home cooks have busy schedules, distracted moments, and appliances that don’t always behave. That is where decades of hands-on experience counts. Because I understand how people actually cook at home, I write clear, straightforward methods that take the guesswork out of a recipe and help anyone feel completely confident in the kitchen,
Bestselling cookbooks
Over my career, I have written several bestselling cookbooks that have sold millions of copies worldwide, all built on this promise of trusted results. My titles include the Without the Calories series, Freeze, and PING!, which focuses on creative, budget-friendly microwave cooking. I am also known for ghost-writing countless books for high profile authors and for my close collaboration with Dr Michael Mosley and Dr Clare Bailey, co-authoring cookbooks for The Fast 800 series, as well as working alongside Professor Tim Spector for The Healthy Gut Handbook.
In the UK media
Beyond book publishing, my recipe writing and food expertise span the UK media landscape. I have written for nearly all the major UK magazines and had my work featured in all the national newspapers. I write regularly for BBC Food, BBC Good Food, and Olive Magazine, and frequently share kitchen tips and prep-ahead advice on radio or live on ITV’s This Morning. I’m also and expert guest on BBC TV and radio.
Behind the scenes on TV
My work behind the scenes for television and video shoots is a natural extension of this practical food experience. Production companies, brands, and networks regularly call on me to consult on projects or step in as a culinary producer, ensuring their screen content is backed by solid, working food knowledge. I have worked on a wide variety of popular series for all the major UK broadcasters, with credits including shows like BBC Two’s Ready Steady Cook and What to Eat Now, alongside Channel 4 series like You are What You Eat.
Because I understand how to manage the practical side of a busy production, I am brought in to manage behind-the-scenes teams, orchestrate continuous cooking steps, coach celebrity presenters, and help crews capture food accurately.
My focus is always on making sure the food looks fantastic while remaining entirely realistic and accessible, whether I’m consulting on a new video series, managing the logistics for a multi-platform campaign, or presenting on camera myself.
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