Still, he never misses an opportunity to remind readers that using the best ingredients is a matter of moral gravity. A recipe for kippers with smashed new potatoes begins, "Kippers are an honorable part of the proud fish-smoking tradition we have in the UK. If you choose properly smoked ones without dyes or artificial flavorings, I think you'll find this a wonderfully satisfying dish." And so it is: a smoky, parsley-flecked hash brightened with a last-minute squeeze of lemon juice. It's that sort of grace note that makes these recipes so appealing. Simple lentil soup becomes genuinely exciting with the addition of toasted caraway seeds and minted yogurt, while a lunch box (there's a chapter on these) assembled from leftover roast beef and lentils is pulled together with a gutsy mustard dressing. Fearnley-Whittingstall is, at heart, a philosopher, and these new recipes make a case for approaching daily cooking with intention—or, as he puts it, finding "things to savor and share that don't just fill us up, but make us feel good."