Jamie says...
Buy heavy shopping online and get it delivered to save time, then pick up fresh stuff as and when you need it. We also have a history of boiling the crap out of an army of vegetables so they end up looking dry and steaming and opaque and miserable. Get a pan with steamers above it then rack up all your veg above them to steam.

Jamie's 15-Minute Meals, £26, from the allaboutyou bookshop

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Ken Hom says...
Mothers often thank me for showing them how to cook vegetables in a way that their children will eat. You get colourful cereals to make them appealing, so why not do the same to veg? Children in this country hate vegetables because they are boiled to death and are dreadful looking, so you can't blame them. It has to smell good - everything is about desire. If you stir-fry vegetables they become crunchy and sweet and they look colourful.

Exploring China: a culinary adventure by Ken Hom, £25 from the allaboutyou bookshop

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Gizzi Erskine says...
Preparedness makes everything much easier. Be organised by making batches of things - such as a good sauce that can be used for bolognese and chilli. And use up leftover chicken in batches of risotto.

My Kitchen Table: 100 Foolproof Suppers,     by Gizzi Erskin, £7.49, from the allaboutyou bookshop

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Gregg Wallace says...
If you cook a lot your cooking will improve. Don't take short cuts and don't expect it to work straightaway. It's like learning an instrument. You don't expect to be wonderful trumpet-player overnight.

Click here to preorder Gregg's new book - Life on a Plate, £18.99. Out 25th October 2012.

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

John Torode
Learn to cook four very good dishes - if  you can cook a good stew, you can turn it into a pie or a soup. Learn how to make a good roast dinner or fry a steak. And learn how to bake a decent cake: cook the same one every time - it doesn't matter if it's fruit, vanilla or chocolate - and it will taste great. You don't have to be very clever. My grandmother cooked great chicken. She did it exactly the same every time and I can still remember how good it was.

To find John's cookbooks visit Johntorode.com

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Mary Berry says...
Make sure you cook food the family will enjoy, keep it simple and try and get the family eating all together at the table as often as possible.

Mary Berry's Complete Cookbook, £25 from the allaboutyou bookshop

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Jean-Christophe Novelli says...
The things that take the longest, do those first or in advance, if you can. If you fancy a pie, make it at the weekend, chill it, then serve it a day later. It’s similar to when you’re doing a long distance run, think of it in stages and run it bit by bit. Also try not to do too much, using too many ingredients. Keep it simple and use spices to add flavour.

For more information on his cookbooks and cookery courses, visit jeanchristophenovelli.com

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Gok Wan says...
Try something new at least once a week. Write the recipes you love to cook in a notepad, so you can create your own repertoire. At the weekend, why not host your own ‘Come Dine with Me’ with friends to swap tips, learn something new, and have a great time. Food should be fun so enjoy it!

Gok cooks Chinese, £14, from the allaboutyou bookshop

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Anjum Anand says...
I think the most important thing in stress-free cooking is organisation and knowing what you are going to make in advance. Writing a list of  meals (especially for weekdays) and making sure you have what you need is all one needs.

Anjum's Indian Vegetarian Feast, £13.99, from the allaboutyou bookshop

Photo: Emma Lee

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder

Heston Blumenthal says...
Buy local produce. And there are certain ingredients that we just should buy British. Buying onions from South Africa is just wrong. Our asparagus, rhubarb, strawberries, raspberries and seafood are marvellous.

Heston Blumenthal at Home, £30, from the allaboutyou bookshop

Look here too...
Yotam Ottolenghi's beautiful brunch
Nadia Sawalha's spicy pork schnizel
Try our recipe finder