The book is broken down into:
- Tossed (tomato and pomegranate salad; raw beetroot and herb salad; crunchy root vegetables…)
- Steamed (miso vegetables and rice, with black sesame dressing; lemon and curry leaf rice …)
- Blanched (seaweed, ginger and carrot salad; soba noodles with quick-pickled mushrooms…)
- Simmered (tagliatelle with walnuts and lemon; fregola and artichoke pilaff…)
- Braised (fennel with capers and olives; mushrooms, garlic and shallots with lemon ricotta…)
- Grilled (butternut tataki and udon noodle salad; courgette baba ganoush, marrow with tomato and feta…)
- Roasted (squash with cardamon and nigella seeds; honey roasted carrots with tahini yoghurt…)
- Fried (polenta crisps with avocado and yoghurt; seared girlies with black glutinous rice…)
- Mashed (crushed puy lentils with tahini and cumin; cannelloni bean puree with pickled mushrooms and pita croutons…)
- Cracked (membrillo and stilton quiche; corn and spring onion pancakes; spicy scrambled eggs…)
- Baked (stuffed peppers with fondant swede and goat’s cheese; winter saffron gratin; baked artichoke and pearled spelt salad…)
- Sweetened (baked rhubarb with sweet labneh; quince poached in pomegranate juice; fig and goat’s cheese tart…)
A great book, one which is staying in my kitchen, and not being shelved in the library – I can think of no nicer way to eat my 5-a-day…
You can buy it here:
