With caterers under pressure to keep costs down, we caught up with the acclaimed Sunday Times bestselling author Amy Sheppard to hear about her latest book Speedy 10 and her route to savvy cookery stardom.
What are your first memories of food?
I grew up in Cornwall after moving from Essex as an 8-year-old. . My brother was a vegetarian so we lived off budget-friendly veggie dinners but mum also always made a pudding from scratch every night. They’re fond memories and they definitely shaped my own cookery. My mum was the first person who inspired me to cook.
Did you help out in the kitchen growing up?
Yes, my mum taught me a lot of the basics and many of those dishes I still cook now. I think that’s where my love of comfort food comes from. The first recipe that I learned how to cook was a cauliflower cheese so every Sunday that was my job.
How did it become a career?
When I became a stay-at-home mum, it meant our family income was hit so I had to think like my mum and work extra hard to create nutritious tasty meals on a budget. I started to write them down and share them with other mums, friends and neighbours. At this stage I didn’t have social media or anything like that but I decided to put an e-book together as they were all the rage at the time. As I was (and still am) a big Aldi shopper, I called it the ‘Aldi Lovers’ Guide to Cooking’. After speaking to some journalists about the book and setting up a social media account, one day I woke up to my phone pinging constantly with new followers. My book had gone to number 1 in the Amazon book charts. I got my first proper publishing deal a year after that for a Savvy Shoppers Cookbook and I have now published a further three books.
What is it about your job you love?
I love the creativity – devising new twists or ideas for dishes. I’m also passionate about making the recipes accessible for all – whatever the budget, time allowance or a person’s cookery experience.
Tell us about your new book?
Following on from my last book Easy 10, Speedy 10, it is similar in that it concentrates on 10 core ingredients that most people will have in their cupboard or fridge. We’re all guilty of using certain ingredients the same way, so the book is filled with lots of recipes to help people mix things up but in a matter of minutes. In Speedy 10, all of the recipes can be made in less than 30 minutes but there are plenty of 15 and 20-minute dishes too, and that includes prep time as well.
Who are your food heroes?
Outside of my mum, it would be Jamie Oliver. When I first left home, Jamie Oliver was just kicking off his career with the Naked Chef so I followed him from the beginning.
Did you always eat well?
No. When I was at university, I lived off Pot Noodles and sliced white bread. In my early 20s, I decided I should eat a bit more like a grown-up and that’s where Jamie Oliver’s shows inspired me.
Do you still love your work?
I do. I still love what I do. I love posting. I love creating recipes and seeing the feedback. If I come up with a new idea, I still get really excited.
What are your long-term goals?
If I could carry on creating and publishing cookbooks, I would be incredibly happy. Like I said, my brother was vegetarian from a really young age, so we all ate vegetarian because it was easier. I’m still not a massive meat eater so I would love to do a vegetarian cookbook.
Have you worked in hospitality?
Yes, I worked in restaurants and bars from the age of 14 to fund me through my teens and university studies. It teaches you so much and builds confidence. I worked in a lot of pubs that served real comfort food so my love for it grew. I also picked up a lot of the techniques like how to chop onions or how to defrost prawns properly. You also have to learn quickly in hospitality so it teaches you to think on your feet. I remember while at university I was working for an agency and was asked to go to an event in Bristol. When I arrived off the train, they asked if I knew silver service. I said yes and had to learn fast on-the-job.
What’s the best advice you were given?
Be authentic – don’t ever try and pretend to be something else. That works for food and life.
What do you consider your career highlight?
I think Easy 10 becoming a Sunday Times bestseller takes some beating. I never imagined that would happen in my wildest dreams.
What was the last restaurant you ate at?
I ate at a pub called Polgooth Inn in London Apprentice in Cornwall. Utterly amazing.
What’s your favourite pub?
We’re really lucky because our village pub – The Long Rock – has just reopened. It’s really lovely and run as a community project.
Do you have a drink of choice?
Pint of lager.
Do you have any guilty pleasures?
I still love noodles and love white sliced bread and butter to dip and mop up.
Can you share a signature dish for the winter months?
There is a recipe for a winter chicken lasagne in Speedy 10, which is great for the colder months. You can use leftover chicken and it’s so simple to make.
Inside Speedy 10 you’ll discover:
- 100 quick and affordable dinner recipes ready in 30 minutes or less
- Easy ingredient swaps and time-saving cooking tips
- Vegetarian, gluten-free and air fryer adaptations for many recipes
- Inspiration for busy weeknights and relaxed weekend favourites
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