START WHENEVER YOU LIKE

One tray, two coasts

Harissa chicken thighs with chickpeas, peppers and lemon

The tray that fills the house with the smell of supper. Chickpeas crisp under the chicken and the lemon wedges soften until you can eat them.

Miso and ginger salmon with sweet potato and tenderstem

The other coast on the same tin. Miso catches at the edges of the fish while the sweet potato roasts underneath.

Greek tray bake with feta, courgette, tomatoes and butter beans

Everything in together, no turning, and the tomatoes make their own sauce. The one to cook first.
Five one-tray suppers from two coasts, for anyone who is short on confidence or time. The taster for The Mediterranean Way, East and West.

One tin, the oven does the work, and the flavour comes from a spoon of something that tastes of the Mediterranean or of somewhere further east. This short course teaches the tray bake from the beginning: how hot, how much space, what goes in first and what goes in last, and what the food on the tray is doing for you. Then five new recipes. Harissa chicken with chickpeas and lemon. Miso and ginger salmon with sweet potato. A Greek tray bake with feta and butter beans. Five-spice tofu with pak choi. Baked cod with new potatoes and olives.

A lesson on reading the labels of the jars you buy for them, so you know where the salt and sugar really are. Salt in teaspoons, never grams. A Make it yours line on every recipe. Two pages to print and the five recipes as a PDF.

This is the taster for The Mediterranean Way, East and West. None of the five recipes here appears in the full course, and buying this one takes its price off the full course if you go on to it.

One method, five suppers, two coasts

Learn heat, space and timing once and cook from either side of the world without a recipe. Start here is free to read before you buy.

The tray

One method taught properly: how hot, how much space, what goes in first and what goes in last. Then five recipes, one to a page, and a planner to pick one for this week.

Reading the label

The jars that carry the salt in these recipes, and how to read the back of any pack in the time it takes to stand in the aisle.

The printables

Your oven and your tin, a Cook one thing planner, the label slides and all five recipes with photographs as a PDF to keep.

Where next

The full course has five more parts and twenty-five more recipes, none repeated here. Buying this taster takes its price off the full course.
Meet your instructor
Kim Close is a nutritionist, lecturer and food writer based in Northern Ireland. With a background in psychology and culinary nutrition, she has spent over a decade teaching how food influences mood, cognition and long-term health.

She is Head of Cognition at the Food for the Brain Foundation and the founder of Whole Health 360, where she combines evidence-based nutrition with practical cookery and behaviour-change science. She holds a BSc in Psychology (1st class) and qualifications in Behaviour Change, Health Coaching and Nutritional Therapy, and is a fully qualified higher level lecturer. Kim is currently studying and carrying out research for a PhD in Lifestyle Medicine.
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