Whether the jamie oliver meals can be actually be turned out in 30 mins or not a fairly spurious criticism, and the angle of the book is to create meals (as in 2 – 3 courses) rather than dishes in 30 mins, and its that juggling of having a few things on the go at once that extends the time it takes if you try them, unrehearsed, for the first time. The reality is you’ll probably just cook individual dishes from the meals on most occasions and non of them on their own is arduous to do.So if you put aside the clock watching then what matters if whether the meals are enjoyable to cook and eat, and in general his recipes are. I also appreciate them not relying on ingredients that only urban middle class aesthetes can buy from a charming deli. Generally there are key ingredients that recur through out each of his books, so once you’ve shopped for one dish you’ve got a lot of what you’ll need to try another. His magazines are pretty handy too if you don’t want to splash out too much cash on a book
Nigel Slater did a 30 minute cook book a few years back – much simpler stuff – usually all in one pot, many take 5 to 10 minutes. Its a good book for learning to cook yourself rather than to habitually follow recipes with scales and timers, its a good book to reach for if you’ve got stuff in the fridge and can’t decide what to do with it. His books are much, much better than his dreadful tv programmes