Oh Cook!: The cookbook from James May with simple, easy recipes that any idiot can make.

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Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk or water to form a soft, spongey dough. While there are more Grand Tour episodes ahead, May has – alongside his newfound telly cheffing career – just bought "half a pub". He's now the co-landlord The Royal Oak in Swallowcliffe (near his cottage), after its fate appeared to be in peril. "I thought, 'I really like this pub'," he explains, and so helped save it. "I don't want to be in a village where there isn't a pub within walking distance, that would make life utterly pointless." Taking readers on a culinary tour (around his kitchen), James builds upon his cookery skills, recreating dishes from his travels as well as rediscovering some nostalgic childhood favourites along the way. The silent millions of reluctant home chefs have been waiting for decades for Oh Cook! the cookbook that, finally, drives a blunt meat skewer through the burgeoning pseudo-intellectualism of foodie media.’ – James May In advance: Put the oil in a large bowl. Add the ginger, soy sauce, chilli and steak strips. Mix up and leave in the fridge, covered, to marinate for at least 10 minutes. Half a day is even better.

James Oh Cook!: 60 easy recipes that any idiot can make by James

Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the parchment.

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Plus, "if I buy the field, it means nobody can build anything ugly on it", he points out. To his happiness, it comes with a tractor. "I thought I might plough a little bit of it and have a go at growing potatoes or parsnips, something that I imagine would be quite easy – it probably isn't."

James May: Oh Cook review – will this be a culinary car crash? James May: Oh Cook review – will this be a culinary car crash?

Later: Heat your wok/pan until really hot. Remove the meat from the marinade and wipe dry. Reserve the marinade. Add the beef to the wok and stir-fry for five minutes. And like the rest of us, he also ended up doing far too much home cooking. "To the point that I was told by Sarah, my other half, to stop cooking because she was getting annoyed with me."

Now add the peppers, carrot, baby corn, mangetout, bean sprouts and the leftover marinade. Stir-fry for three minutes until everything is cooked but not soggy. If you're coming to Coles by car, why not take advantage of the 2 hours free parking at Sainsbury's Pioneer Square - just follow the signs for Pioneer Square as you drive into Bicester and park in the multi-storey car park above the supermarket. 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. You don't need to shop in Sainsbury's to get the free parking! Where to Find Us

Oh Cook!: 60 Easy Recipes That Any Idiot Can Make by James

Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out into a 22 x 32cm rectangle. From 1st July 2021, VAT will be applicable to those EU countries where VAT is applied to books - this additional charge will be collected by Fed Ex (or the Royal Mail) at the time of delivery. Shipments to the USA & Canada: Chapters include: Brunch, Pasta, Pub Grub, Roasts, Curry Night, Asian Fusion, The Great Outdoors, Spongey Things and Storecupboard Saviours (for when the fridge is empty), which includes recipes for his beloved Spam, as well as hints and tips.James May is here to prove that really anyone can cook. On his journey to becoming a more accomplished home cook, he makes use of his favourite trusted gadgets and ingredients and through some traditional trial and error so that you can avoid all the common pit falls at home.

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Every time we do something, somebody in the eight or 10 assembled people in the room pipes up with, 'Have you thought about doing it like that? Well why don't you do it like this?' I just think, 'Well, why don't you just shut the f*** up?'" It is, he says, "a privilege and it's quite exciting. It possibly informs your palate in some way – but I'm in danger of sounding pretentious and like a foodie." And he is anxious to not sound like one of those.

He says it's "not for accomplished chefs, or celebrity chefs or people who collect recipe books. 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." The healthy eating has not quite translated to him joining the grow-your-own movement – yet. The former Top Gear presenter has a "little hobbity cottage" in the countryside in South Wiltshire, where he has recently embarked upon buying the field next door, "just because I've always quite fancied having a field". He has however, "become very sympathetic to them" as a telly species. "I used to occasionally watch a cooking programme and think, 'Oh Gordon, stop being such a big diva, standing around swearing'. But now I've had a go at doing it, I realised what the problem is," says Bristol-born May, 57. The silent millions of reluctant home chefs have been waiting for decades for Oh Cook! the cookbook that, finally, drives a blunt meat skewer through the burgeoning pseudo-intellectualism of foodie media.' - James May