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Spirit and Spice

July 28, 2019 By Rachel Leave a Comment

Spirit and Spice

Amongst my vast collection of cookery books are several by the very talented Scottish author Ghillie Basan.

Spirit and Spice

The books occupy prime position in my kitchen and rarely a week passes without me dipping into them for recipe ideas. The books are a perfect reference for recipes and advice on North African, Turkish and Middle Eastern food. But most of all I love the stories of Ghillie’s family life, work and travels and woven through them all is a sense of her spirit, courage and adventure.

The story continues on home ground and the setting for Ghillie’s latest book Spirit and Spice is her beautiful remote Scottish home and this hugely enjoyable book combines her love of global flavours with the whiskies and natural larder of Scotland.

Spirit and Spice

Readers are taken on a culinary journey around the world and back again – to Ghillie’s home in the Highlands of Scotland.

Spirit and Spice

The author of more than 40 cookbooks, Ghillie’s journey into food and spices began in a very different part of the world. She grew up in Africa and has travelled extensively throughout Turkey, the Middle East and Southeast Asia, researching the links between culinary cultures forged by trade routes, colonisation and migration.

Childhood for Ghillie was one big safari. In the wide open spaces of East Africa with wild animals for company, she camped, cooked and learned about spices. Learning from locals in remote villages, she ground coconuts and pineapples on a stone in Kerala, stuffed pounded pork, ginger and spices into the hollows of bamboo stems in Saigon and picked argan nuts out of goat droppings to be pressed for oil in the Sous Valley.

On returning to Scotland, Ghillie moved to a deserted croft in the wind-battered hills of the Cairngorms. The primitive and harsh living conditions felt completely natural and it was here she brought up her two children.

Despite some very challenging times she grew vegetables, foraged for fungi and berries and cooked wild rabbits from the glen, while using the flavours, spices and techniques picked up on her travels to shine a new light on Scottish produce.

Spirit and Spice is an outstanding book with expert insights on pickling, preserving, smoking and outdoor cooking and features beautifully presented recipes detailing Ghillie’s fascinating life story and painting an inspirational, heartfelt picture of her family life in one of Scotland’s wildest and most beautiful corners.

Taking inspiration from the notes of spice lingering in the air from nearby distilleries, she has become an expert in identifying which whiskies enhance the flavours and spices of her recipes and in Spirit & Spice she explains how to pair the perfect dram to a dish.

Spirit and Spice

Recipes include “Body-warming, Midge-busting Dhal”, a spicy, nourishing lentil-based dish, perfect for camping in Scotland; “Whisky and Spice Cured Venison Fillet with Juniper Berries and Wild Thyme” and “Fresh Fish on Sticks Over the Fire”, which Ghillie makes in her garden using fresh trout from Rothiemurchus Estate.

Over 6 chapters whisky and food are brought together in the most delicious ways.

  • Flavour and Spice – how to concentrate and enhance flavour in spice mixes, preserves, pickles and flavoured spirits
  • Breakfast in the Bush – inspirational ideas for cooking outside whether you’re camping in the glen or hiking through the mountains
  • Wild Food & Foraging – making the most of Scotland’s natural larder
  • Feeding Family & Friends – family favourites to savour and share
  • Sweet Contentment, Sugar and Spice – treats from all over the world, from Ghillie’s kitchen to yours
  • Spirit and Spice – a user’s guide to pairing food with whisky
  • Spirit and Spice

Ghillie talks candidly about how 2 years ago she almost her home – the very heart of this book – as she had given up everything to look after her mother who has dementia. To buy a bit of breathing space with the bank she sold her jewellery and other valuable items and then sat on the deck with a dram to draw inspiration from the view – a view that has always reminded her of Africa but on this occasion the realised  that she was in the heart of whisky country and had never done anything with the spirit, apart from drink it!  As hospitality costs nothing and is at the root of everything she have ever done, a link up with Chivas saw her opening the doors of her home to welcome international groups to experience food and whisky in a remote smugglers’ glen. By breaking down the flavours in whisky and building them up again in the food, working with flavours from different culinary cultures, the foundation for Spirit & Spice was set and Ghillie was finally on a path to save her home.

With photography throughout the book by Christina Riley and Ghillie’s son, Zeki Basan, Spirit & Spice was published in hardback by Kitchen Press on 14th May 2019 and is available nationwide, priced at £25.

Filed Under: Books, Reviews

Sri Lanka: The Cookbook – Review

October 19, 2017 By Rachel Leave a Comment

 Sri Lanka: The Cookbook

The say love conquers all and in Sri Lanka: The Cookbook, husband and wife duo, Prakash Sivanathan and Niranjala Ellawalla’s love for the food of their homeland shines. This is their first book and it brings together feather-light hoppers, fiery sambols, subtly spiced curries, pickles, chutneys and unique ‘vada’ (fried snacks).

Sri Lanka: The Cookbook

For 8 years the couple ran the award winning Sri Lankan restaurant, Elephant Walk in Hampstead, North London and have gone on to set up a new food company – Coconut Kitchens. The popular cookery teachers now offer corporate cooking events, home cookery lessons and other events, including hosting regular workshops and supper clubs

The book contains beautiful images from their own travels and the vibrant recipes celebrate not only the islands ingredients but also it’s history, it’s culture and it’s people. Uniquely, the recipes in the book combine the authors Tamil and Sinhalese cultures to give an insight into Sri Lanka’s culinary heritage.  Each recipe has its own characteristic; there’s influences from the southern and eastern states of India, but there’s also traces of idiosyncratic traces of the foods and countries that have colonised the island.

Sinhalese tend to use more spices such as cardamom, clove and black pepper and many follow the principle that ‘food is medicine; medicine is food’.

In contrast, the Tamils tend to use more chilli and say there are 6 tastes; sweet, sour, bitter, spicy, salty and astringent, and every meal should be a harmonious balance of all.

A useful glossary outlines some of the unusual ingredients used in the recipes and all are readily available in Asian stores or specialist Sri Lankan suppliers. Each recipe has a colour key, denoting whether it’s Sinhalese or Tamil.

With 100 recipes, the book has an excellent mix of breakfasts, vegetarian, fish and shellfish. The cow is a sacred animal in Hinduism so beef doesn’t widely feature but there are excellent recipes for chicken, lamb, mutton, wide boar and pork.

“My wife and I have lived in London for many years, but I was born a Tamilin the Jaffna peninsula in the north of Sri Lanka, and Niranjala is a Sinhalese from the south. Between us we have a deep understanding and love of the unique styles of cooking that together makes up our island’s cuisine. We hope this provides a record of Sri Lankan history and diversity for generations to come.”

-Prakash K Sivanathan

Sri Lanka: The Cookbook

Drilled prawns – ‘This is a bar food originally served in drinking clubs during the era of the British Raj, and it has found its way into the homes and hearts of Sri Lankan’s. As a nation we’re also fond of devilling g squid, cuttlefish, pork, potato…you name it.”

Achchura - Date and shallot pickle. In Sri Lanka many vegetables are turned into zingy pickles, from the carrot to the exotic ambarella sour plum. Here, the sweet, soft dates are a beautiful match for the sharp shallots, creating a spicy side dish that will enliven even the simplest platefuls.

Achchura – Date and shallot pickle. “In Sri Lanka many vegetables are turned into zingy pickles, from the carrot to the exotic ambarella sour plum. Here, the sweet, soft dates are a beautiful match for the sharp shallots, creating a spicy side dish that will enliven even the simplest platefuls.”

The book is a welcome addition to the range of South East Asian cook books that have been published recently and will appeal to cooks and chefs looking for something different when cooking with spices.

Sri Lanka : The Cookbook is published by Frances Lincoln. Price £20. Images by Kim Lightbody.

Disclaimer Francis Lincoln provided the copy of the book for this review. All opinions expressed are my own.

 

Filed Under: Books, Products

Gamba – A Seafood Cookbook – Review

January 25, 2017 By Rachel Leave a Comment

Gamba – A Seafood Cookbook.

Cook books from Scottish chefs are currently somewhat of a rarity  – only a handful have been released in the past few years. The latest being an impressive book – Gamba – ‘A Seafood Cookbook’ by Derek Marshall, Chef Patron of Glasgow’s top seafood restaurant, Gamba.

Gamba Cookbook

Gamba Cookbook

The award winning, two AA rosette restaurant has remained popular with diners since it opened in 1998 and the new book reflects Derek’s passion for cooking with sustainable Scottish seafood.

Gamba Seafood Restaurant

The recipes capture the Gamba ethos – ‘Using fresh, well sourced fish and seafood makes it easy to create a wonderful meal, ‘and the book represents the best of Gamba with the recipes showcasing dishes featuring fish and seafood that are perfect for simple suppers as well as special occasions.

It’s a book for anyone interested in cooking seafood and it’s one you’ll reach for time and time again. “All the recipes are essentially quite simple because my philosophy in the kitchen has always been to let the ingredients do the talking,” explains Derek. “Many can be found on our menus in Gamba while others are brand new and yet to be featured,” Each recipe calls for fresh, seasonal ingredients and Is easy to make at home in your own kitchen.”

Recipes

In addition to chapters on starters and mains, the book offers hints and tips on how to get the best out of great ingredients as well as providing foolproof methods for preparing essential recipe components such as stock and salad dressing.

The recipes for Gamba’s famous Fish Soup – known as ‘Foup is featured along with one of Derek’s long time favourites, Whole Lemon Sole Meunière a classic Gamba dish that has graced the menu since the day he restaurant opened.

Gamba Cookbook

Gamba’s famous fish soup – Foup

 

Gamba Cookbook

Whole Lemon Sole Meuniere

Tempting and mouthwatering starters include

Gamba Cookbook

Sardine Pate, Sundried Tomato, lemon and Tartare

 

Gamba Cookbook

Tartare of Seabass, Goats Cheese,Sesame, Chives, Red Pepper & Caviar

 

Gamba Cookbook

Lobster, Smoked Salmon & Mango Salad, Smoked Caviar

Gamba is all about sustainability and recipes for main dishes include widely available seafood favourites including halibut, monkfish, hake, cod and john dory.

Gamba Cookbook

Roast Shetland Cod, Lobster, Asparagus, Bitter Orange & Thyme.

 

Gamba Cookbook

King Prawn & Scallop Kebabs, Crispy Seaweed, Spiced Garlic & Lemon Dressing

Of course no cook book would be complete without a chapter on stunning desserts,  and the Gamba Cookbook excels with favourites like, Gamba’s Bitter Chocolate Tart and Liquorice Creme Brûlée. And cooks who like to cook with a glass of something to hand will be impressed with the the recipes for a selection of Gamba’s Signature Cocktails.

Gamba Cookbook

Liquorice Creme Brulee

“It’s been a labour of love collating all the recipes for this book,” says Derek. “Customers often ask us for advice on cooking fish and seafood, and ‘Gamba – A Seafood Cookbook’ shows them that cooking our delicious recipes at home isn’t complicated if you choose your ingredients well and cook them simply. Scotland has some of the best produce in the world and I hope my new cookbook goes some way to showcasing the fruits of the sea.”

And a final word from Derek, “A simple twist on a traditional recipe can turn something good into something great.”

‘Gamba – A Seafood Cookbook’, priced at £25, is Derek Marshall’s second cookbook. Copies are available now directly from the restaurant.

Thanks to Derek Marshall for providing the copy of ‘Gamba – A Seafood Cookbook for Review.

Image Credits
Mark K Seater, Simple Photography, Glasgow.
www.simplephotography.co.uk

Filed Under: Books, Reviews

James Martin – Plates Mates and Automobiles

February 23, 2016 By Rachel Leave a Comment

James Martin

James Martin stepped out of the kitchen last night and onto the stage for the opening of his first live tour. The 35 date countrywide tour, Plates, Mates and Automobiles kicked off at Glasgow Royal Concert Hall and the ever popular celebrity chef was on top form. The fans were out in force and an enthusiastic crowd of around 2000 gave him a huge welcome.

James Martin

TV show’s and books

It’s been 20 years since the young, fresh faced, bandanna wearing chef first graced our TV screens on Ready Steady Cook. Since then he has become a firm favourite with viewers and has gone on to present a number of highly successful shows including Saturday Kitchen, James Martin Home Comforts and Operation Hospital Food. He’s also the author of 15 best-selling and award winning cookbook.

If there were first night nerves they didn’t show and despite a few technical hitches the popular and down to earth Martin charmed the audience for over 2 hours in the cooking, talking and speed extravaganza.

A comical introduction on the big screen by comedian Johnny Vegas gave the crowd a flavour of what to expect; the expectation of more than just cooking was in the title, Plates, Mates and Automobiles brought three of the chef’s loves to life.

Sharing top billing in the mate stakes was his right hand man and sous chef, Chris Start. Between them it was a great double act with Start’s almost silent approach being highly entertaining. Martin spoke warmly of their long term friendship and as mates go it was clear that this was a good mate. As cooking demonstrations go it was well orchestrated between the two chefs, and, as the show got underway the pair comfortably maintained the upbeat routine with plenty of rousing cheers from the crowd. Nine recipes cooked up in two hours with plenty of added humour but interspersed with tales from his childhood and life as a young chef.

He was on form when it came to the food and hygiene police. The bane of his life apparently, a reference to the complaints he regularly receives on Saturday kitchen for not washing his hands. A witty and unhygienic on stage rebellion got the thumbs up from the audience.

Cooking and mates aside, cars, mainly fast cars are his other love and a quick spin on the video screen gave an insight into his world of Ferrari’s, Formula One racing cars and Mercedes. It was a peek into his expensive indulgences; the trappings of a successful career, but he also acknowledged the public and the viewers who have supported his career, particularly those who buy his books and cookware. The author of 15 best-selling and award winning cookbook, James also endorses several kitchen products including the James Martin saucepans and knives with Stellar Cookware.

Every show needs a good finale and Martin stepped out of his comfort zone to confirm that he was indeed a man of many talents. The audience had been promised a night of surprises and with pots and pans aside he ended the show on a musical note. James Martin as you’ve never seen him before. Guitar in hand, supported by another mate, his guitar teacher of several weeks. There was a song and although singing is obviously not his strong point, the audience loved his musical performance and even gave him a standing ovation. Very entertaining although after the musical finale giving up the day job will surely not be an option.

It was definitely a night of fun, the banter with the crowd was excellent and for a first live tour opening night, James Martin definitely served up success on a plate.

 

James Martin – Plates, Mates and Automobiles runs until 23rd March 2016.

 

Disclaimer. I reviewed James Martin, Plates, Mates and Automobiles on behalf of Stellar Cookware. Tickets for the show were provided. All opinions expressed are my own.

 

Filed Under: Books, Products, Restaurants, Reviews

La Mia Cucina, recipes from Italy’s favourite celebrity chef, Fabio Campoli

April 28, 2015 By Rachel Leave a Comment

 

It’s a nice change to find a cookery book with a collection of recipes that sets it apart from the others and a new book, La Mia Cucina, from Scottish Italian restaurant group, Tony Macaroni, does just that. With recipes designed by Italy’s most renowned top chef and epicurean, Fabio Campoli, the book includes 100 authentic recipes, along with helpful expert hints and tips. Buying a copy has the added bonus of helping one of Scotland’s top fundraising charities, Radio Clyde’s Cash for Kids. The proceeds from the first 5,000 books sold are being donated to this year’s appeal.

La Mia Cucina - 100 recipes from Italy's favourite celebrity chef

La Mia Cucina – 100 recipes from Italy’s favourite celebrity chef

Written with the home cook in mind, there are classic dishes for every occasion. There’s an authenticity about these recipes, a feeling of what might be served up in a traditional restaurant in Italy. You can experience a genuine taste of Italy without going to Italy. Chef Fabio Campoli’s journey through life has been shaped by his love of  food and he shares that love through the recipes in this book.

Divided into 6 sections, chose from starters, super sandwiches, starters, pasta, meat, fish & more, desserts, and find a collection of  basic recipes at the end of the book.  Basic’s  include all you need to make the Italian favourites, stocks, sauces, gnocchi, risotto, pasta and a selection of pastries. All of these link back to recipes in the various chapters.

Starters include black olive crackers with ham, sardines in onion batter with sweet and sour pine nuts and raisins.

The pasta recipes include spaghetti with marinated anchovies & fennel with breadcrumbs and olives, gnocchi with sausage, rocket sauce & crispy breadcrumbs and bucatini with pecorino, prawns and asparagus.

A mouthwatering range of meat recipes includes a delicious braised pork with fennel and prosecco. And if desserts are your thing, you wont be disappointed. Temptation includes, Chocolive pot pie, hazelnut cream on crispy waffles and delicious dark chocolate and hazelnut cake.

A few words from Fabio,  ‘ Gastronomic desire’ follows two connected but seperate paths, namely that of research and innovation that merge with that of history and tradition. I love to bring ancient dishes back to life, ad I am always looking for ways to excite people through a dish and it’s history. Gastronomic desires aside – but which I want to mention because they unite each one of us – there are those desires related to the nostalgia of a dish, the flavours of which is alive within us because it is linked to people, places, and adventures that have made a deep impression on our lives. It is exactly in this evocation of the hidden desires within my dinner guests that I find the inspiration to revive emotions in the kitchen that in reality never left’.

One copy to giveaway. Win a copy of La Mia Cucina – either follow A Wee Pinch of Sugar blog or RT and follow on Twitter @weepinchofsugar

 

Thanks to Tony Macaroni and Fabio Campoli for providing a copy of La Mia Cucina.

Filed Under: Books, Food News, Reviews

Do Sourdough. Slow Bread for Busy Lives

September 24, 2014 By Rachel Leave a Comment

Do Sourdough —Slow Bread for Busy Lives by Andrew Whitley.

Do Sourdough. Slow Bread For Busy Lives

 

Making sourdough bread needs only flour, water, salt and a little time. But what if time is the one thing you don’t have. Do Sourdough – Slow Bread for Busy Lives is baker Andrew Whitley’s second book on bread making. A baker for over 30 years, Andrew’s expertise was recognised in 2011 with a  BBC Food and Farming Special Judges’ Award for ‘changing the way we think about bread’.

pic by Jonathen Cherry

pic by Jonathan Cherry

Dispel Myths

Do Sourdough has two purposes, to dispel the myths that make sourdough seem complicated and intimidating; and to show how slow fermentation, with all it’s benefits, is both easy to manage and ideally suited to today’s busy lifestyles. As a bread maker, and having  read many books on the subject, I can tell you that ‘Do Sourdough’ does exactly what it says, it dispels those myths. All those who thought they don’t have time to make bread, let alone sourdough are in for a real treat.

This is a book that talks to you, works with you, makes sourdough understandable and achievable, regardless of your lifestyle. Experienced bread makers and novices alike will find this book extremely helpful. Following a brief introductory explanation to dispel the myths around sourdough, there is some useful and enlightening information about industrialised bread making in the UK. Did you know that in this country there is no legal definition for sourdough?  Andrew explains the process behind the ‘pseudoughs’ the ‘sourdoughs’ that appear in many in-store bakeries.

Clear Instructions

In the first chapter, there’s clear instructions to take the bread maker through the three stages of sourdough; the starter, production sourdough and final dough. There are recipes for both Rye and wheat starters with good advice on ‘starter housekeeping, general advice for handling starters of all kinds. Rye starters are a favourite and apparently the one you would take to your desert Island.The next two stages, making the production sourdough and the final dough are again, explained clearly,  and there’s a good checklist to ensure your loaf is baked. As the author says, “success with sourdough has a lot to do with what you are looking for, and at”.

It’s a clear and reassuring way to learn the different processes and there is some very useful advice throughout the book. ‘Be patient’, and interestingly, “there’s no right or wrong way of kneading”. Handy to know and it’s tips like these that will leave you feeling more confident by the end of chapter 2. The detailed recipes for different sourdough breads are uncomplicated and easy to follow and there’s also a recipe for an overnight, no-knead sourdough. Extremely useful if you find yourself short of starter anytime. The troubleshooting section with some FAQs is very helpful and will answer most questions, particularly those about problems with starters.

Master the basics and the chapter on ‘Freestyle baking’ will confidently take you to a new level. “Once you’ve got the hang of it, baking with sourdough is tremendously liberating. That starter in your fridge is a powerhouse of possibilities. Sourdough ciabatta, soft rolls, pizza, crispbreads and crumpets, almost very kind of bread can be made with sourdough. Sweet sourdough is covered and there’s a heavenly recipe for a ginger and ginger sourdough bannock.

This book is undoubtedly an invaluable reference for bread makers and those who long to make sourdough, but have been put off by the so called time consuming complicated process.

As the Do Sourdough title suggests, it’s about slow bread for busy lives and the final chapter has suggested schedules to help bakers slot the vital fermentation time into periods that will fit with various lifestyles. ” The sourdough process requires many hours, but not of your time”.

 BreadMattersClass15

DoBookCo £8.99 ISBN:978-1-907974-11-3

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Filed Under: Books, Food News, Reviews

Carina Contini’s Kitchen Garden Cookbook

August 6, 2014 By Rachel Leave a Comment

My book review for the July issue of Scottish Home and Country Magazine. 

Carina Contini’s Kitchen Garden Cookbook By Carina Contini

Published by Frances Lincoln – £25

ISBN 978-0-71123460-4

 

Carina Contini's book is a collection of over 100 seasonal recipes that bring together Carina's Italian family heritage and her Scottish roots.

Carina Contini’s Kitchen Garden Cookbook is a collection of over 100 seasonal recipes that bring together Carina’s Italian family heritage and her Scottish roots.

Some people are just born to cook, the passion for food evident in their daily life. Cara Contini is one of those people.

In her new book, Carina Contini’s Kitchen Garden Cookbook:   A Year of Italian Scots Recipes Carina tells the story of that inherited love of food, the connection to simple seasonal food, along with her personal recollections of growing up in an Italian Scottish family.

After arriving in Scotland in 1919, Carina’s grandparents opened an ice cream shop in Port Seton which developed into a thriving café, restaurant and catering business. Fast forward almost 100 years and the mantle has now been taken up by Carina and husband Victor at their two award winning Edinburgh restaurants, Contini Restaurant and the Scottish café at the National Gallery of Scotland.

At the family home on the outskirts of Edinburgh Carina and Victor established an outstanding kitchen garden that grows an abundance of seasonal produce. The garden now supplies the seasonal fruit and vegetables to both of their Edinburgh restaurants.

Each monthly chapter celebrates the best of Scotland’s seasonal produce, with a selection of simply cooked recipes. Arbroath smokies, black pudding, venison, beef and lamb, are added to the kitchen garden fruit and vegetables to create a collection of mouthwatering recipes.

The recipes include many old favourites such as Isle of Mull macaroni cheese with cauliflower, leek and potato soup with leek and barley bon bons and kitchen garden cottage pie. To celebrate Scotland’s wonderful soft fruit season, there are recipes for fennel, raspberry and cucumber salad, kitchen garden summer pudding and burnt cream with blackcurrant compôte.

Carina is a great champion of Scottish produce and was recently named Scotland 2014 food ambassador. She is also the first female chef to be appointed to the Slow Food Chef Alliance. RG

 

Filed Under: Books, Reviews

Three Sisters Bake, Delectable Recipes for Everyday.

May 18, 2014 By Rachel Leave a Comment

 

My review of Three Sisters Bake, Published in May issue of Scottish Home and Country.

image

Three Sisters Bake: Delectable Recipes for Everyday
by Gillian, Nichola and Linsey Reith
published by Hardie Grant
£20
ISBN: 978-1-74270676-4

It’s refreshing to see a new cookbook that’s Scottish and not written by celebrity chefs. The Three Sisters Bake: Delectable Recipes for Every Day, featuring beautiful bright food, is the icing on the cake for Renfrewshire sisters, Gillian, Nichola and Lindsay Reith. The book follows the success of their casual café dining and craft boutique, Three Sisters Bake, situated in the small and historic village of Quarriers, in Bridge of Weir.

Gillian says their approach to food is simple: “Delighting the senses, cooking delicious things that look as good as they taste to enjoy with friends and family”. With a granny owning a sweet shop, their mum a home economics teacher, and the girls’ experience of cooking and tasting their way around the world, the sisters are now following their culinary dream. Three Sisters Bake: Delectable Recipes for Every Day is so much more than just another baking book, with its eclectic range of hearty classics, along with modern and quirky recipes. The youthful, energetic and fresh feel of the book, with warm, lively stories behind the food will appeal to all levels of home cooks. There’s the occasional wee Scottish twist, with recipes for lazy brunches, including the traditional Tattie Scone Stack, made with the famous Stornoway Black Pudding. Heartier classics for dinners include Chicken and Ham Hock Pie along with a Swanky Mac and Cheese. There are appealing sharing platters and lighter lunches of colourful soups and salads such as Barley and Blueberry Salad and Lentil and Apricot Soup.
The girls’ love of colour is evident in the beautifully styled photographs. Eye catching dishes like Salmon Sandwich with Beetroot and Walnut Pâté and Tomato, Rocket and Feta Soup, show the recipes at their best. Scenic shots of the Scottish countryside, picnics on the beach, vintage crockery and fresh flowers, all add to the appeal of the book. RG

 

 

 

Filed Under: -Uncategorized-, Books, Reviews

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