I get to eat a lot of fancy food in this job. I’m not saying that I don’t like sophisticated fusions of international cuisine. It can be fun. My favourite meal of the week, though, is cheese and biscuits, eaten on a Sunday evening with some olives. It is simple, but eminently satisfying, and I look forward to it all week. There are a number of base elements that particular meal contains, and the limited combination of prominent flavours makes me very happy. There’s no ‘hint’ of anything, or ‘un soupçon’, just straightforward flavours that work well together. Simple is, I believe, much more sustainable than complex. It is less tiring, and it is something that can be returned to over and over without boredom. In gastronomy, as well as in photography, simple isn’t hard to do, except for the temptation and compulsion to do something beyond. But in fact simple is almost always best. In his new book, Arc and Line, Charlie Waite emphasises the power of simplicity over the complex compositions and multi-layering that many photographers labour to perform. Pictures can be about an edge, a curve, a colour or a combination of shapes. And aren’t they so much better for it? Take part in this weeks poll What is the more important part of a picture to you? by clicking on the link.