Author profile: Jo Pratt

Jo Pratt is a prolific cookbook author, and five of her cookbooks are now available to ckbk members: The Flexible Vegetarian, The Flexible Family Cookbook, In the Mood for Entertaining, In the Mood for Healthy Food and Madhouse Cookbook. For our latest author profile we spoke to Jo on a range of topics including her favourite cheeses, top kitchen hacks and Valentine’s Day ideas, and the indulgent Gary Rhodes recipe that she keeps going back to…

Q. Your Flexible… series of books, including The Flexible Vegetarian and The Flexible Family Cookbook, have been very successful. What do you mean by a “flexible” approach to cooking?

As I often say when describing the books, “flexible” isn’t about whether you can do a yoga pose while stirring a risotto; “flexible” is all about making recipes work for you. It’s not about following rigid rules, exact ingredients, or measurements—it’s about being able to swap ingredients based on your dietary needs, lifestyle choices, what you’ve got on hand, what’s in season, or simply what you’re in the mood for.

The first book in the Flexible series, The Flexible Vegetarian, was all about showing readers how to adapt recipes, whether you want to include meat or fish, or make a few adjustments for someone who feels their meal isn’t complete without it. The Flexible Pescatarian followed, focusing on flexibility with fish and seafood. Then came The Flexible Family Cookbook, where I offer recipes that cater to the whole family, from fussy eaters and vegetarians to vegans and those with dietary requirements. No need to cook separate meals—this book shows you how to tweak one recipe to suit everyone.

And finally, The Flexible Baker brings the same adaptable approach, focusing on making your baking work for dairy-free, gluten-free, vegan, or nut-free diets.

The beauty of all these recipes, no matter how flexible, is that they never compromise on flavour. You can adapt them to suit your needs without feeling restricted.

Q. You teach cooking classes at the Divertimenti cooking school. How does your experience as a culinary educator feed into your cookbooks? 

My experience as a cookery teacher has had such a big influence on how I write my cookbooks. Over the years, I’ve seen so many home cooks struggle with the same challenges—whether it’s finding time to cook, understanding techniques, or simply feeling confident in the kitchen. That’s why when I write my recipes, I focus on making them as approachable and stress-free as possible.

I know first-hand how important it is to have clear, easy-to-follow instructions that help people feel in control, not overwhelmed. In my recipes, I like to include tips, tricks, and kitchen hacks. These little insights help save time and boost flavour, but most importantly, they build confidence.

As a teacher, I’ve learned that the key to success in the kitchen is making cooking feel accessible to everyone, no matter their skill level. I want my books to reflect that same no-fuss, practical approach I use in my classes, so people can enjoy the process and feel good about what they’ve made. Cooking doesn’t have to be complicated - it should be fun, creative, and something you can do with ease, and that’s exactly what I aim to convey in my cookbooks.

Q. What are some key skills which every home cook could benefit from mastering? 

Knife skills are one of the most popular classes at the cookery school, and for good reason—once you feel confident with a knife, prep becomes so much easier. With efficient prep, cooking feels effortless, and once the cooking is done, you can sit back and enjoy your meal without the stress!

Another essential skill in the kitchen, especially when following a recipe, is to read it from start to finish before you begin. This simple step helps you avoid any surprises partway through and allows you to plan your timings properly. There’s nothing worse than realising you’ve missed a crucial step or ingredient when it’s too late to fix it. So many people skip this step, but trust me, taking just a few minutes to read ahead makes the entire process run far more smoothly.

Q. You run a ‘Simple Supper Hacks’ cookery class. What’s an example of a good hack?

Some might call it a ‘cheat,’ but for me, a ‘hack’ is simply being practical with the time you have. A great example is using a pouch of cooked brown rice—it’s a fantastic hack. It’s healthy, versatile, and ready to use straight from the pouch or heated up in no time.

Cooking brown rice from scratch can take a while, which we don’t always have. Since it’s healthier than white rice, I love using it for quick meals like a one-pan Salmon and Vegetable Biryani or Miso Cod with Fried Rice . It’s such a simple way to save time without compromising on nutrition or flavour!

Q. You also co-founded Chiswick Cheese Market, London’s only dedicated cheese market. What are some of your favourite artisan cheeses? Do you have any favourite recipes involving cheese?

I absolutely adore Stilton cheese, especially from Colston Bassett, though I’ve also discovered Stichelton at the market, which is equally delicious. Another favourite of mine is Baron Bigod, a British Brie-style cheese, particularly the one with truffle—it’s amazing!

After a dinner party, I often find myself with odds and ends of cheese. My go-to solution is to make a Cheese, Onion, and Potato Pie using whatever cheese I have leftover - it’s the ultimate comfort food.

On the sweeter side, I’m a huge fan of baked cheesecake. If you’re ever at the Cheese Market, I highly recommend picking up the Basque Cheesecake from La Maritxu - it’s perfect for a ‘ready-made’ dinner party dessert if you’re pushed for time. [Or, of course, you can make your own Basque Cheesecake—there are several recipes on ckbk for this cult classic.]

Q. Is there an ingredient you are personally crazy about (perhaps one which is under-appreciated or not widely-enough known)? 

I absolutely love using dried porcini mushrooms. Funnily enough I’m not a huge fan of mushrooms in general, but the addition of soaked porcini mushrooms—and often their soaking liquor—brings such a boost of flavour, umami, and depth to dishes, adding that extra oomph!

For example, you can add them to something as simple as an omelette or mac ’n’ cheese elevates them into a more refined dish. Added to a beef casserole, incorporating the soaking liquor brings richness and depth, while in fish dishes, like Tray-Baked Brill and Puy Lentils with Salsa Verde, they add a wonderful meatiness to the recipe.

Thinking about it now, in reference to the previous question, I’d say dried porcini mushrooms definitely belong in the category of kitchen hacks—they’re a quick and easy way to enhance flavours in so many dishes!

Q. Your book In The Mood for Entertaining includes plenty of tips to reduce stress. With Valentine’s Day coming up, any suggestions for laying on a romantic dîner à deux at home?

My approach is all about keeping things simple, so you can spend more time enjoying the evening together and less time stressing or making a mess in the kitchen.

For starters, go for something fun and shareable, like a simple seafood platter. Or, if you want to impress, try my Seared Tuna Carpaccio with Wasabi Dressing—it can be prepared ahead, making it stress-free when it’s time to serve.

For the main course, a slow-cooked dish like Redcurrant Venison Bourguignon is ideal. It can be prepped well in advance and left to gently warm through, allowing you to focus on your company instead of juggling pots and pans (plus the recipe serves 6, so you’ll have plenty of leftovers for another day). That said, cooking together can also be a lovely way to chat and unwind. One of my favourite romantic dishes for this is Scallop and Pancetta Linguine with Lemon and Garlic Butter—a perfect balance of simplicity and indulgence.

No Valentine’s Day is complete without dessert! Choose something indulgent yet simple, preferably prepared ahead of time. For chocolate lovers, a Rich Chocolate and Orange Mousse is always a hit. If you’re in the mood for something zesty, Lime and Passion Fruit Cheesecakes with Coconut Crumbs are a fresh and fruity way to end the meal!

Q. In the Mood for Healthy Food sets out ways to avoid getting stuck in a culinary rut, with the idea that widening and diversifying what we cook has health benefits too. Can you give some examples?

I wanted to create a book full of inspirational, well-balanced, and delicious recipes that satisfy your cravings while being good for you. These recipes are healthy and nutritious, without eliminating or depriving you of flavour. We are fortunate to have access to an incredible variety of ingredients, and with a few simple swaps, some of your favourite dishes can easily be given a healthy twist.

For example, Beef and Quinoa Meatballs: by reducing the amount of beef and replacing it with quinoa, you lower the saturated fat content while boosting overall nutrition, without compromising on flavour. Or Strawberries and Vanilla Cream: the light and fluffy cream is made from cashew nuts, providing healthier fats and added nutrition. Another example is Banana and Date Breakfast Muffins, which are not only high in fibre thanks to wholemeal flour but also naturally sweetened by fruit, without the need for refined sugar.

Q. At the start of your career you worked closely with much-missed British chef Gary Rhodes, whose books are also on ckbk. What are your memories of working with Gary, and which of his dishes do you go back to?

Gary was such an inspirational culinary legend—a true professional with a determined and passionate love for modern British food. My years working with him taught me so much and shaped the path of my own career. I gained invaluable insight into how and why flavours are combined in recipes, the techniques that bring out the best in food, and the importance of teamwork.

He was a perfectionist through and through, everything had to be just right. That work ethic was the key to his incredible success. My favourite dishes of his were his extraordinary twists on British desserts, particularly his Egg Custard Tart, made with an almost ridiculous number of egg yolks and plenty of nutmeg. It truly was heaven on a plate. I don’t make it often, but when I do, it’s always worth the effort.

Jo’s books on ckbk

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