Every recipe with the exact measures, so it comes out right the first time.
🔊 Tap the video — Susie tells you what this is in two minutes. Sound on. 🔊
Susie, at her own hob, telling you straight what's in the book.
No parcel, no waiting in for the postman, no account to set up. You pay, and the book's in your hands.
Through Stripe — the same secure checkout the big shops use. I never see your card details, and there's no subscription to cancel later.
On the very next screen, about half a minute after you pay. Download it straight to your phone, tablet or computer — whatever's to hand in the kitchen.
The same link lands in your email, so you can open it again any night you're cooking. Lose your place and it's right there.
Nothing ships, and there's no account to make.
Nobody ever adds up what "I don't know what to make" really costs. So here's an ordinary month, reckoned the way it actually goes.
Your numbers won't be mine. The point stands all the same: one skipped takeaway pays for the book.
Real pages from the real book — the same thing that opens on your phone while you're stood at the hob. The type's set big on purpose.
Eleven chapters and 110 recipes. Every one with the exact measures, numbered steps, the reason under each step, and an honest "if it went wrong" so a bad pot gets saved, not binned.
Instant PDF, on your phone about half a minute after you pay. Nothing ships.
🔒 Secure checkout by Stripe · one payment, no subscription
I fed a family properly on not much for years, and I never once measured a thing — you don't, do you, you just know. Trouble is, that knowing used to pass from nan to grandchild, and somewhere along the way it stopped getting passed on.
So I sat down and measured it. Every recipe, written the way I'd tell you if you were stood next to me at the hob — plain, a bit bossy, with the why under every step. I ruined a good few before I worked some of this out. That's in here too, so you don't have to.
I'll not sell you chef's tricks. I'll teach you the way a nan teaches. That's the whole of it.
No, love, and I want you knowing that before you spend a penny. It's a PDF — a file you open on your phone, tablet or computer the minute you've paid. Nothing comes through the letterbox. You can print any page you fancy at home.
It's written for somebody stood in the kitchen with no one to ask. Exact measures, numbered steps, and under every step the reason it's done that way — because once you know why, you stop needing the recipe. And after every one there's an honest "if it went wrong," so a bad pot gets saved instead of binned.
No. It's proper everyday cooking — the stuff that's already in your cupboard or down the corner shop. Where something's harder to find, there's an honest swap, and I'll tell you straight when a dish is better left for another day.
No. One payment, the once. No membership, no monthly anything, no free trial that turns into a bill. I couldn't charge you again if I wanted to.
You don't need to be, duck. You press one button and the book opens like a photo opens — no account, no password. If it won't open, write to me at nansusie11@gmail.com and I'll walk you through it myself, or give your money back.
Your link lives in your email, so that's the thing to hang onto. Lose it and you put the email you bought with into the download page, and it comes straight back.
Write to me at nansusie11@gmail.com within seven days and I'll give your money back — and you keep the book. I'd rather that than have you feel done out of it.
Write to me here and I answer. Every message comes straight to me.
Send my questionOr write straight to Susie at nansusie11@gmail.com.
