Why I Made the Book Lie Flat (And Other Small Things That Matter)
When I was putting the book together, I kept coming back to small, practical details, the kind you only notice once they're missing.
Like the binding.
I wanted it to lie flat on the worktop, properly flat, not curling shut the moment you let go, because I was fed up of holding a book open with one hand while stirring with the other.
Or the ingredients.
Every recipe uses things you can actually get at a normal supermarket. Nothing that sends you on a special trip, nothing that sits in the cupboard unused after one recipe.
The recipes themselves are built around a simple structure.
Protein, fibre and an awareness of calories, not as strict rules, but as a baseline that makes meals more satisfying and easier to plan around. Every recipe still had to pass one test first though: would I actually want to eat it? A "healthy" book that reads like a diet plan usually ends up back on the shelf.
There are over 50 single-serve recipes inside, full-colour photography throughout, and it's designed to sit on your worktop and genuinely get used, not just looked at.
If that sounds like the kind of book you'd actually reach for, it might be worth a closer look.
A little more from Jemima’s Table
Recipes, ideas and Finding Balance news, sent occasionally.