Holiday cooking can now be fun, simple and enjoyable for all travellers
When taking a break, whether in Britain or abroad, meals can be a holiday highlight. But for those who opt for their own cooking in holiday homes, cottages or villas, deciding what to serve guests with different tastes can prove stressful - especially where a mix of fussy adults, hungry kids and teenagers is involved.
Designed to make cooking for friends and family enjoyable, sociable, affordable and fun, the book features recipes intended for four to six people, which can easily be doubled or tripled to cater for larger groups.
Although the book focuses on simple, relaxed food rather than fine dining, it also contains some formal recipes for those special holiday evenings together.
The book features three main holiday destination sections - 'British Seaside', 'Mediterranean' and 'Mountains & Countryside' - and includes sub-sections covering cakes, baking, marinades and breakfast ideas.
With its tempting and simple recipes, it would have renewed my inspiration when I flagged and given me moral support
The recipes are grouped according to where they are most likely to be cooked, with regard to climate and the availability of fresh ingredients.
In her foreword to the book, Prue Leith CBE says: "The hallmark of a good cook is relaxed confidence. No one knows this better than Blues Agency which, for over 30 years, has supplied all manner of holiday cooks - from top chefs for the rich and famous to more modest cooks making hearty casseroles for hungry skiers.
"With all-time favourites from the Blues band of cooks, as well as contributions from well-known cooks such as Josceline Dimbleby and Sally Clarke, the recipes in this book are easily achievable, satisfying to cook, and truly delicious to eat."
Award-winning food writer Josceline Dimbleby, a contributor to the book, says: "For over 20 years, our holidays were spent beside the River Dart in Devon, close to the sea. As the house was always full of children and adults of all ages I had to produce a large amount of food for picnics and riotous evening meals every day.
"Although I had ideas of my own, it would have been good to have this inspiring book beside me. With its tempting and simple recipes, it would have renewed my inspiration when I flagged and given me moral support," she says.
And contributor Sally Clarke says: "Go hand in hand with these recipes to the local market - wherever you are - and be inspired!"
With 34 years' experience of supplying experienced cooks to major corporations, private individuals, royal households and large families, Blues Agency asked its cooks - past and present - to share their no-nonsense recipes.
These have been carried from job to job, enabling the cooks to cater for small or large numbers in holiday homes world-wide, with minimal fuss. All recipes have been fully tested and many are accompanied by photographs from stylish food photographer Michelle Moradi.
Sarah Willes, director and founder of Blues Agency, says: "The idea for 'The Relaxed Holiday Cook' sprang from our conversations with people who were going on holiday.
"They were worried about the amount of endless planning, shopping and frantic preparation involved in having a meal together. At this point,
we realised that we could help with a book that enables holiday makers to enjoy stress free meals together," she added.
Sarah Willes continues: "We advise holiday cooks to delegate jobs to the whole group. Ask the kids to pod beans and peel potatoes, involve the adults in boning the fish and chopping the meat, open a bottle of wine and enjoy the communal experience of cooking together."
'The Relaxed Holiday Cook' is the third book from Blues Agency, which has previously released 'Secret Kitchens' and 'The Survival Guide to Eating'. As with 'Secret Kitchens', a percentage of the profit from every sale will go towards the 'Blues in Schools' scheme, which provides cookery classes for children with emotional, behavioural and special educational needs.
The funds will help this scheme to continue in UK schools and be linked with the national curriculum, as well as helping to keep the schools’ kitchen well-equipped.
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Shabana Adam