Pour boiling water halfway up the roasting tin, just to the base of the pudding, and cook in the oven for 30–35 minutes. They help us to know which pages are the most and least popular and see how visitors move around the site. Whether you're looking for some textbooks for university, the latest biography or a travel guide - you'll find what you need in our categories. While there are more Grand Tour episodes ahead, May has - alongside his newfound telly cheffing career - just bought "half a pub". But even if you haven’t watched the show and you’re just someone who hasn’t cooked much and wants to get to grips with the basics, this is the perfect place to start.

Macaroni cheese with sausages…" And he's still partial to Spam, although rarely, and admits it is "a bit of a schtick" that's become part of his brand. It's very easy to do, get fat and drunk because you're stuck in the house – I tried to avoid doing that," he adds. Twist the ends of the parchment like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. During the episodes May is assisted at times by home economist Nikki Morgan, who is kept in a cupboard until her assistance is required. The remaining gimmick, of having home economist and proper cook Nikki Morgan being kept in a cupboard, brought out to help him with tricky bits, leans hard towards the latter.May is best known as co-presenter of the motoring programme Top Gear alongside Jeremy Clarkson and Richard Hammond. Meat-free patties that taste like the real thing were popularised by Impossible Foods and even the fast-food versions are tasty. It’s perhaps not all that surprising that James May has gone down the cooking route, given that May founded FoodTribe, a spin-off from DriveTribe, with his The Grand Tour co-stars Jeremy Clarkson and Richard Hammond.

If, like James May, the sight of the kitchen strikes fear into your very heart and you can't identify a spatula from a fish slice - t . My daughters helped me make four servings, but I worked on the “hard part” of frying the cornflakes coated Spam strips. Gathering recipes and expert advice from celebrity chefs along the way, James discovers just what it takes to put together a cracking cookbook - from recipe testing, to photography and everything in between!Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. It possibly informs your palate in some way - but I'm in danger of sounding pretentious and like a foodie. We had not much food and we came across a bothy in the frozen wilderness that hadn’t been used for decades. Five years ago people were saying 'oh, we can't have another cooking show, that's been exhausted' but it turns out it hasn't, because even I can do one.

This is a book designed to be propped up on the worktop and used like a Haynes Manual for beginners, and once you've made the stuff in this book, you should give it to Oxfam and move on. It is a reassuring prospect given the Grand Tour presenter's latest venture into the world of home economics. Adoro James May dai tempi di Top Gear e lo apprezzo ancora di più quando si occupa di cose che non sono automobili, perché ha un approccio sempre molto concreto e "umano". He adds: "I've always argued - and I argue in the book - that cooking isn't engineering so exact weights and measures aren't that critical.

Lucy Mangan for The Guardian gave the series three out of five stars, saying it was "occasionally charming – and mostly slightly dismal".

The programme features May attempting to cook a variety of different dishes, with each episode focusing on a particular cuisine or meal.

If, like James May, the sight of the kitchen strikes fear into your very heart and you can't identify a spatula from a fish slice - this is the book for you. Come down the travelators, exit Sainsbury's, turn right and follow the pedestrianised walkway to Crown Walk and turn right - and Coles will be right in front of you. I do have a secret fondness that goes back to when we used to make Spam and beans when I was a teenager," he remembers.