Rhian Morgan

I cook in a narrow terraced-house kitchen with one oven and not much counter. I work all day, I get home at six and everyone is hungry by seven. Over the years I have found a handful of dinners that never fail: a bake, a tray, a pan of noodles, a soup from the freezer. None of them takes more than half an hour of real work.

Every Tuesday I film one of them, and I say what I would buy and what I would leave out. What I sell is what I use myself at home: a planner for the week, a pack of sauces, a stack of fillings, and two video courses on cooking in batches and cooking in thirty minutes.