|  Saving time in the kitchen is something a lot of us wish for. This week, our contributing cook Elizabeth Hewson has the solution with her easy-does-it rice bowls. As Elizabeth writes about her recipes this week, "They aren’t just recipes – they’re foundations for whatever your day (or your appetite) calls for. They ask for little but deliver plenty." Try two options, both of which will satisfy even your fussiest eaters. Victorian chef Annie Smithers needs no introduction to our readers who always love her thoughtful, flavoursome dishes. This week, Annie presents a brilliant lamb dish that uses that underrated cut, forequarter chops. The recipe has plenty of vegetables and goodness thrown in for good measure. Happy eating.
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