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

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Fast food doesn't have to be unhealthy. The Slimming Foodie in Minutes has a choice of over 100 low-calorie recipes, all of which can be prepped or cooked in 30 minutes or less. The rest, as they say, was history and the national palate has remained broad and interesting to this very day.

It’s an illustrated idiot’s guide that absolutely explains every last thing you need to know in simple, easy to understand steps.

Christmas Gifts

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 We’re not sure it’s the number one best ever but it’s entertaining and the recipes are both simple and elegant. Some will argue that this is too much a text for the professional chef to be included on our list; we argue that those people are dead wrong. If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision. The Pepperpot Diaries is Andi Oliver's long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavours from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavours of Caribbean cooking to your table.

Place the apricots on the pastry, four or five halves to each tart, steering clear of the rim. Slide the baking sheet on top of the hot baking sheet in the oven and bake for 10-12 minutes, till the pastry is puffed and golden. 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. 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.

Hobbies

So many Americans could get so much pleasure from having their own garden that Marian Morash’s work is essential reading. Scott has had quite a year, cooking for world leaders at the G7 summit – Boris, Biden and co had roast turbot – opening an acclaimed new restaurant in Watergate Bay and publishing her first cookbook. Enthralled by Cornish landscape and its produce – there’s a section on beach cooking – Scott leads you through the seasons, her emphasis on ingredients over frippery lending itself to the home cook. GG 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.

Vegetables are the coming trend in food but they can be immensely improved by the right preparation and cooking. We asked the same question. After both struggling with our weght and the effects of crash dieting, we knew there had to be a better way to shed the pounds. That's how we developed the #itsfine plan. With a unique approach to portion control and by debunking the many myths around fad diets, it aims to help you free yourself from unhealthy obsessions with dieting and show how you can achieve food freedom whilst sustaining a healthy lifestyle and weight-loss goals.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? Warm the apricot jam in a small saucepan. Remove the tarts from the oven and brush the jam over them, covering both fruit and pastry. Return to the oven for 3-4 minutes till the edges have browned and the glaze is just starting to caramelise. Let the tarts settle for 10 minutes before eating. In 2020, most of us finally turned to that “one shelf in the pantry”, the one full of overlooked ingredients, and tried to make a meal. The shelves of Yotam Ottolenghi and his test kitchen team, led by Noor Murad, may have been better equipped than most, but in this guide to making the most of what you have, it’s inspiration that shines, rather than reliance on fancy ingredients. HO From beautiful breakfasts, midday lunches and staple recipes you won't live without again, to tips for the perfect saucepan of rice, your favourite middle of the table curries, vegetables, side dishes and sweets, you'll be confident in cooking extraordinary family food, filled to the brim with easy-to-achieve flavour.

We have skirted around the idea of solid Tex-Mex and gone with a very authentic and solid introduction to the cuisine of our good neighbours to the south. Whether you're a newbie or an air fryer fanatic, enjoy these 75 delicious, inexpensive, healthy dishes guaranteed to save you time, energy, and money! In this wonderful book she brings to life the most important meal of the day – breakfast and makes it thoroughly delicious and exciting. Peel and roughly chop the onions, then cook them in the oil in a deep pan over a moderate heat for 15 minutes, stirring from time to time. I can be a bit of a dunce sometimes and whenever there’s something I struggle with in the kitchen and usually turn to La Technique.Break the eggs into a small bowl, add the extra yolk and beat lightly with a fork to combine the yolks and whites. Introduce the eggs to the cream cheese, beating at slow speed, then pour in the double and soured creams. Push the mixture down the sides of the bowl with a rubber spatula and briefly continue mixing. At this point it may look too liquid but worry not. Cook the lentils in deep boiling water for 20 minutes, until they are just tender, then drain. Try not to let them fall apart. Stir them into the tomato mixture. Along with amazing meals to make any time of the year, The Witch’s Cookbook features “Witch Tips” that offer additional spells and blessings for your home and hearth. From breakfast to dessert and everything in between, The Witch’s Cookbook is sure to be your cooking companion for every solstice, full moon, and magical day of the year!