A Cook’s Book: The Essential Nigel Slater with over 200 recipes

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Rukmini Iyer’s mantra is “minimum effort, maximum return”. The fifth book in her Roasting Tin series, is true to form; the recipes – such as the chocolate salted caramel muffins – are delicious yet unfussy with minimal washing up. Helpfully, at the start of each chapter Iyer sets out a simple template that can be adjusted for the gluten-free, diabetic and vegan. Delicious, and accessible. MT-H What if we told you that you can eat anything you like and lose weight?Well, you probably not believe us, would you? And if you did believe us, you would ask HOW? The recipes specifically designed for today’s busy lifestyles to deliver a great cooked dinner with no fuss at all. Buy it for the tamarind mung beans with turmeric oil; the coconut dream cake people go (coco)nuts for There is something – and this is the point really – that goes hand-in-hand with making something to eat, that transcends putting the finished dish on the table. Cooking is about making yourself something to eat and sharing food with others but is also about the quiet moments of joy to be had along the way. Watching the progress of dinner as you stir onions in a pan, at first crisp, white and pungent – you may have shed a tear – then slowly becoming translucent gold, darkening to bronze, all the time becoming softer, sweeter. Take them too far though, and the sweet onions will turn bitter. And that is where a good recipe comes in and partly the point of what I do; to guide a new cook towards a pleasing dinner and, for those who have been cooking for years, to share a recipe they may not know.

The Food Programme’s Saladino investigates endangered foods, whether that’s hong zui numoi, red rice grown in Sichuan, or murnong, a root foraged by Indigenous Australians. His journalist’s nose for a story lifts the book beyond the academic – the chapter on the middle white pig is a compelling strand of human/animal history that zooms from the neolithic era to 2019’s swine fever outbreak. MT-H While the pasta cooks, warm the remaining tablespoon of oil in a shallow pan, add the reserved raw squid and the prawns and cook for 2 minutes, till lightly browned. Remove immediately.Stir in the cornflour and salt, making sure it is thoroughly combined, then pour the mixture into the lined cake tin. Slide carefully into the oven, place on top of the hot stone or baking sheet and bake for 45 minutes, until the cake has risen a little and its surface is dark brown. The centre may quiver when shaken. A thoroughly good thing. Now turn off the heat and leave the cake to settle for a further 10 minutes. Remove the cake from the oven and leave to cool, then place, still in its tin, in the fridge. With step-by-step guidance and over 75 recipes to help you on your journey, this book will give you everything you need to build a healthier relationship with food. So let's get started: lose weight eating the food you love and give yourself the power to say #itsfine. A small glass of dry marsala, stirred in with a wooden spoon as the juices simmer on the hob, always reminds me of Christmas. White vermouth is less sweet, summery even. Once you have let everything bubble, correct the resulting liquid with salt, fine pepper and perhaps the merest squeeze of lemon. This is a super book that probably doesn’t get the attention it deserves here in the U.S. though it’s widely known in Europe. When it comes to spice Nadiya's family cooking is never complicated and always delicious. Now Nadiya wants to share with you how to use the 8 readily available spices she uses at home daily to cook her most-loved meals. The same spices that her Mum uses and her Nani used before her!

Vegetables are the coming trend in food but they can be immensely improved by the right preparation and cooking. While the lentils cook, peel the potatoes and sweet potatoes, then steam or boil until tender. This is best done separately as they cook at different times. Drain and mash them together with a vegetable masher or food mixer. Add the butter, chopped parsley, and salt and pepper, and set aside. One of France’s greatest chefs, eaters and drinkers in the shape of Fernand Point has 200 recipes and endless silly stories to share in this masterwork.

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So many Americans could get so much pleasure from having their own garden that Marian Morash’s work is essential reading. The rest, as they say, was history and the national palate has remained broad and interesting to this very day. Many modern consumers were never taught to do this and Cara Mangini is ready to be by your side and make everything green! The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating - the flavours and ingredients that run through her heart and soul - and what the future might hold for Caribbean cookery. This book explores who we were, who we are, and where we're going - all through the food we eat and the people we meet along the way. Wash the spinach leaves and put them, still wet, into a pan over a moderate heat. Cover tightly with a lid and let them cook for a minute or two until wilted. Remove the leaves, drain them and squeeze out most of the moisture.