It's quarter to five o'clock somewhere

John Barrass is a practical and inventive cook who shows us how to use whatever is in the cupboard or growing in the garden to produce a fabulous hearty meal at short notice. He spent 20 years travelling the world with the RAF and RCAF and his love of travel to this day is only matched by his love of cooking. It’s Quarter to Five O’clock Somewhere contains recipes inspired by his time in Cyprus, Singapore, Italy, Mexico, Spain and the United States. This selection of world food recipes includes simple side dishes as well as more complex but easy to follow classics like Paella, Mexican pot roast, Dahl pancakes and Chicken Satay ̶ recipes for a feast in the best traditions of family gatherings in Italy and Greece. He’s happy to substitute ingredients if he doesn’t have them to hand or use readymade pastes if he can’t make something better from the ingredients to hand. This is a collection of unpretentious uncomplicated recipes inspired by a lifetime of travel and overindulgence.