Wonderfully flavoured comfort food that's both easy to prepare and easy to serve is most people's idea of heaven. This exciting collection of recipes includes over 180 just such dishes, from warming casseroles to tender pot-roasts, and from simple and speedy stir-fries to pastry-topped pies.

One-pot and clay-pot cooking are two slightly different techniques. In one-pot cooking, the entire dish is prepared in just one pot or casserole and cooked either on the hob or in the oven. For clay-pot cooking, the dish is always baked in an earthenware container, such as a tagine or chicken brick, but may be started off in a pan on the hob.

The book is divided into ten easy-to-use chapters with recipes for every meal occasion and every course. The first three chapters include a mix of one-pot and clay-pot recipes, which include soups, from classic bouillabaisse to a chilli-flavoured Chinese chicken broth, starters such as clay-baked potato wedges and clay-pot souffles, and simple side dishes, from oven-roasted red onions to lentil dhal.

The main course chapters are divided into two types: stove-top, which are one-pot dishes cooked on the hob, and oven-cooked, which are a mix of clay-pot and one-pot dishes that are cooked in the oven. There are classic stews and casseroles, roasts and pot-roasts, rice and pasta dishes, superb recipes for fish and shellfish, and a whole range of vegetarian dishes from vegetable korma to paella.

To complete this memorable collection, there's a chapter of wonderful desserts with classics such as bread and butter pudding, clay-pot baked plum charlottes, clafoutis and tarte Tatin. With a useful, informative introduction and over 180 simple-to-prepare recipes, this inspirational, yet immensely practical book shows just how easy one-pot and clay-pot cooking can be.