Cooking: Simply and Well, for One or Many

Product Information

The 24 chapters feature different subjects such as asparagus, garlic, walnuts, soups, fish or chocolate, each with a handful of recipes.

The company required for almond tart, mostly inspired by my dad, it must be said, is a jug of custard, warm or chilled, Jersey cream, whipped cream and ice cream.I grew up eating soup almost every day of the year and I know no lovelier bowl of goodness to come home to. The three men who ran the hotel took Lee under their wing and sent him to Boodles in London to continue his apprenticeship. What I do know from experience, is that Lee’s new book, Cooking simply and well, for one or many (4 th Estate), is a wonderful tome to settle into as the nights draw in. Ensuring the beetroots are of a similar size and shape and regardless of which method of cooking chosen, beetroots take roughly the same time to cook. So, when I came back from holiday, and discovered I’d got my Highers, everyone went, “Wow”, and I went, “Well, a bit of faith would go a long way.

Served with cream, ice-cream and custard, this is very good in those last days of winter when a treat is often much needed. God knows that this kind of thing is standing on the shoulders of the great and the many,” he says, gesturing to the shelves on all walls of his home. Here, the cooked chard is combined with the peel of a boiled lemon, capers, cider vinegar and extra virgin olive oil. This refreshing book might just make anyone who’s sceptical about eating vegan food re-think plant-based cooking. I won’t deny that it was a lot of work here as Lee encourages putting the blended soup through a sieve.Tumble the salad leaves onto a handsome dish, lay on the beetroot, then cut the eggs in half and place them among the beetroot. Mervis really understands and appreciates British food, and his perspective is thought-provoking – enticing readers to enjoy all its delicious quirks and nuances. She focuses mainly on food and travel but with a lifelong love of the arts – especially visual arts, theatre and literature – she enjoys writing reviews for London Unattached. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance.

There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée. Since the first Hoppers launched in Soho in 2015, it’s helped to put Sri Lankan cooking on the radar of London’s fashionable restaurant-goers. Meanwhile in London, Rowley Leigh, Simon Hopkinson, Stephen Bull and Alistair Little also followed this style of preparing fresh local food in simple domestic recipes that often date back to Hannah Glasse and Eliza Acton.

I think it’s worth noting that it is a long time since I bought almonds already ground, preferring by far the resulting coarse crumb from grinding whole almonds myself. In Moro Easy, flavours stay true to the cooking of southern Spain, the Levant and Turkey, which now defines the Clarks’ cooking, but accessibility is key. Lightly oil and season the skin side of the sardines, then lay them in the onion pan, skin side down, and cook undisturbed for 3-4 minutes, until the flesh turns pale.

Philip Stone, media manager at Nielsen BookData, says: “Overall, sales of cookbooks in the UK in 2022 are down six per cent versus pre-pandemic levels [compared with 2019, year-to-date]. The driving force behind Home Food is the sense of connection – to family, friends, community ­– that cooking can bring in times of hardship, and it thoroughly deserves a place on every cook’s shelf.

The word “mezcla” means “mix” or “blend” in Spanish, and it’s a term that aptly describes the author’s background and cooking style. The recipe states 3 ‘soup spoons’ which I think is designed to covey the character of the book, but I find affected and not that useful. This cookbook, written by the restaurant’s co-founder and creative director, gives home cooks the tools and recipes to take cooking matters into their own hands by trying Sri Lankan dishes at home.