A celebration of home cooking by the chef at one of London's top British restaurants. Some things are better cooked in restaurants: that's why people go to them. But the converse is equally true. There are plenty of dishes that no restaurant does properly. Distinguished chef and food writer Rowley Leigh places these dishes at the heart of his first book. Home cooking is celebrated for its simplicity, seasonality and the delights of eating at home and cooking for friends. This encompasses the art of making good gravy, sauteing potatoes and grilling sea bass, as well as digressions into Euro food, Australian cricket and the strangeness of rhubarb, amongst others. Menus are based on events such as Boxing Day lunch, Hallowe'en Night and a May birthday lunch for a fishetarian aunt.