Like many celebrity chefs before him, Anthony Worrall Thompson is on a mission to show the nation how easy it is to cook.

In his latest cookery book, Antony Makes It Easy, he wants to prove that producing home-cooked food is just as simple as heating up a pre-packaged meal.

He describes the recipes as: “real food, food that for the most part doesn’t come out of any packets in ready-assembled, part-cooked ingredients.”

Here’s one of the recipes. Twice Baked Potatoes is simple to make, but with the potatoes requiring an hour plus in the oven it’s not a quick meal to make.

Twice-baked potatoes 4 large baking potatoes, scrubbed 1 tsp salt 1/2 tsp ground white pepper 175g/6oz unsalted butter, softened 1/4 tsp grated nutmeg 3 large egg yolks 75ml/21/2fl oz double cream 1 tbsp snipped chives 1. Preheat the oven to 200C/400F/Gas 6. Bake the potatoes on a rack over a roasting tray for about one to one-and-a-half hours until the skins are crisp and the flesh is soft. Remove from the oven.

2. When the potatoes are cool enough to handle, cut a lid off the top of each potato (about one-third of the potato). Scoop out all the flesh from the body and lid, leaving the crisp shells intact. You can discard the lid.

3. Mash the potato until smooth, then fold in the salt, white pepper, butter and nutmeg and combine well. Fold in the egg yolks, cream and chives.

4. Spoon the potato mixture back into the potato shells, fluff up the tops and return to the oven for 20-25 minutes.