Delicious, fuss-free recipes are her forte – but just because she’s a professional chef, doesn’t mean Lorraine Pascale cooks all the time. She tells Gemma Dunn about letting the domestic halo slip

SIMPLICITY is key for Lorraine Pascale. "It's the way I live and the way I eat," explains the chef, discussing the essence behind her latest book, Eating Well Made Easy. "There's no faff – just chop it up and throw it in."

It's this understated approach to delivering uncomplicated, nutritious food that has seen the model-turned-TV-cook take the culinary world by storm; and when I turn up to play sous chef at her home in south-west London, the proof is in the pudding.

Looking far younger than her 43 years, a glowing Pascale's off-screen demeanour is as fuss-free as her recipes. Dressed in jogging bottoms and a casual T-shirt, she looks every inch the (admittedly quite glamorous) homebody – the only visible sign of her celeb status being a pair of studio lights in her kitchen, which she reveals are used to self-shoot her YouTube cooking channel.

"I've started doing it regularly; I'm full-time now and I'm focused," she says of her move into the vlogger sphere. "I only do two one-minute videos a week because I film and edit them myself."

Model, baker, chef, mechanic (yes, really), fostering activist and now director/producer, Pascale is a one-woman band ("I am the team"), and she's marching to the beat of her own drum.

Her latest venture is all about providing fast, easy and affordable recipes for the busy mum/girlfriend/student etc, who wants to uphold a nutritious diet.

"I'm so passionate about it. Writing healthy recipes comes really easily to me," explains Pascale, who reveals she pulled the book together in less than three months by using her familiar, classic plates and giving them a healthier twist.

Split across sections that include lazy brunches, weekday dinners and movie nights, the decadent book is designed to work for all budgets – and the best thing about it? You won't have to trek to mystical heights to retrieve rare ingredients you may never use again.

"I wanted to include recipes that are easy to follow. Most of the ingredients listed you can get from Tesco, Sainsbury's – local shops. That's what I was aiming for."

And one person she is hoping will make use of the book is her 19-year-old daughter Ella, who left for university this September.

"She's just interested in carbs at the moment," says her mum, laughing. "I felt really guilty dropping her off when she's sat there eating a bowl of – overcooked – pasta. I might make some food up and take it down to her..."

If you fancy having a cooking day, here is a recipe from Pascale's new book to try at home...

Huevos rancheros with jalapenos and garlic

(Serves 2)

2 soft corn tortillas

2tbsp olive oil

4 ripe tomatoes cut into cubes

3 spring onions, finely chopped

2 green jalapeno chillies or 1/2 regular green or red chilli, deseeded for less heat if preferred, finely chopped

1 garlic clove, finely chopped

Good pinch of ground cumin

Leaves from 1/2 bunch of fresh coriander, roughly chopped

4 free-range eggs

Sea salt and freshly ground black pepper

Preheat the oven to 200C/fan 180C/gas mark 6.

Wrap the tortillas in a piece of tin foil, sit on a baking sheet and put them in the oven for about 10 minutes or until they are heated through.

Meanwhile, heat one tablespoon of oil in a large non-stick frying pan over a medium-high heat. Add the tomato, spring onion, chilli, garlic, cumin and a little salt and pepper, and cook them for about five minutes, or until the tomato begins to break down.

Stir in half of the coriander, remove from the heat and keep warm.

Rinse out and dry the pan and put it back on a low-medium heat. Add the remaining tablespoon of oil and once nice and hot, crack in the eggs, spaced apart. Cook them gently for about three to four minutes, until the whites are cooked but the yolks still a little bit runny. Remove the pan from the heat.

Remove the tortillas from the oven and place one on each serving plate. Divide the salsa mix between them, spreading it out with the back of the spoon. Slide two eggs on top of each one, sprinkle with the remaining coriander and serve.

  • Eating Well Made Easy by Lorraine Pascale (HarperCollins, £20)