Maximum Flavour, Minimum Effort!

Some of you may have recently embarked on 40 days of Lent: you’ve given up your favourite treat, your worst habit, or maybe you’ve decided to ‘take up’ rather than ‘give up’. Either way, I’m sure that for most of us, Lent involves food or drink in some way.

So, if you’re giving up on snacking, that is no excuse to give up on flavour! And if you’re ‘taking up’, steal some tips from H. Alexander Talbot and Aki Kamozawa’s Maximum Flavour . This is the ultimate guide to cooking high impact, big-flavour food. And the focus is on what you can do as a home cook.

With a maxim that runs along the lines of: “we’re only interested in the tricks and techniques that help deliver maximum flavour!” when preparing their food, here is a maximum impact recipe we think will be essential in the coming 40 days!

And from the author’s themselves: “The sirloin cap steak is a triangular piece of meat that lies right above the top sirloin. It is an increasingly popular cut because it is relatively tender, flavourful and economical. We employ a Japanese technique of crosshatching the steak to help keep the muscle fibres from contracting and toughening up the meat during the cooking process while still leaving it as one large piece for searing. Flipping the meat regularly as you sear it promotes rapid, even cooking of the meat. A salad of grapefruit, papaya and watercress creates a sweet, peppery side for the beef.”

Thai Beef Salad:

BEEF

1 sirloin cap steak or coulotte steak (500 grams)

1 garlic clove, thinly sliced

½ fresh jalapeño, thinly sliced

10 grams pickled ginger

2 tablespoons / 30 grams sweet vermouth

2 tablespoons / 33 grams tamari

1 tablespoon / 14 grams fish sauce

¼ teaspoon / 1.5 grams fine sea salt

Rice bran oil or peanut oil, for frying

Leaves from 1 bunch coriander

SALAD

2 grapefruits

5 teaspoons / 15 grams palm sugar, grated on a box grater, or packed dark brown sugar

1 tablespoon / 14 grams rice vinegar

2 teaspoons / 10 grams fish sauce

½  teaspoon / 3 grams fine sea salt

1 unripe papaya

1 bunch watercress, chopped into bite-size pieces

 

SERVES 4 AS A LIGHT MAIN COURSE

PREPARE THE BEEF: Put the beef on a cutting board and remove any silver skin or large pieces of external fat. Cut a crosshatch grid into the top of the meat, cutting about 13 mm deep and leaving about 13 mm between the lines. Flip the meat over and repeat on the bottom, being careful not to cut all the way through the meat.

In a small bowl, combine the garlic, jalapeño, pickled ginger, sweet vermouth, tamari and fish sauce. Put the meat into a large zip-top bag and add the marinade. Squeeze out the excess air and seal the bag. Turn the bag over a few times so that the meat is evenly coated. Refrigerate the meat in its bag on a baking dish or large plate for at least 24 hours and preferably 48, flipping the meat over twice a day, to allow the flavours to be absorbed.

MAKE THE SALAD: The day you are planning to cook the meat, grate the zest from the grapefruits. Transfer the zest to a small container, cover and reserve in the refrigerator. Use a knife to cut the top and bottom off each grapefruit, exposing the inner segments. Stand the grapefruit up on a cutting board and pare off the skin, slicing it away from the top to the bottom, following the curve of the fruit. Once all of the pith has been removed, hold the grapefruit over a small bowl and use a paring knife to cut between the membranes and free the segments, letting them drop into the bowl. Squeeze the remaining membranes over the segments, catching the juice in the bowl. Remove the grapefruit segments from the bowl, cut them into thirds, transfer to another bowl and set aside separately.

Add the palm sugar, rice vinegar, fish sauce, grapefruit zest and salt to the bowl of grapefruit juice. Stir to dissolve the salt and sugar. Return the grapefruit segments to the bowl. Peel the papaya and cut it in half lengthwise, then remove the seeds. Use a mandoline to thinly slice the fruit. Add the papaya to the grapefruit vinaigrette and stir to blend with the grapefruit segments. Cover the salad and reserve at room temperature.

Heat a large cast-iron skillet over medium–high heat. Remove the beef from the marinade and remove any garlic or jalapeño slices that may be stuck to it. Season the meat with the salt. Add 6 mm of oil to the bottom of the hot pan and when the oil shimmers, slide the meat into the pan. Turn the heat down to medium. Cook the meat for 30 seconds and gently flip it. Cook for 30 seconds on the second side and flip the meat again. Repeat this process until the meat has cooked for a total of 6 minutes.

While the meat is cooking, put half of the coriander leaves on a platter large enough to hold the meat.  When the meat has finished cooking, transfer it from the pan onto the bed of coriander leaves. Cover the top of the meat with the remaining coriander leaves and then invert a large platter over the meat to hold in heat while it rests. Let the meat rest for at least 5 minutes; the heat will release the oils in the herbs and they will permeate the meat while it rests.

Remove the top plate and transfer the meat, still covered in coriander leaves, to a cutting board. Carve the meat into slices, cutting against the grain. Put the meat on a serving platter and add any juices and leftover coriander from the cutting board or the resting plate. Add the watercress to the marinated fruit salad and mix gently to combine. Taste and add a pinch of salt if needed. Arrange the salad over the meat and serve immediately.

"There is no love sincerer than the love of food" - George Bernard Shaw

How many references do we see relating to love and food? “If music be the food of love…”; “a way to a man’s heart is through is stomach”; “you should find someone to eat with before you find something to eat.” How many pivotal moments are there in films where the flicker of a romantic flame ignites over the dining table? Lady and the Tramp tenderly nibbling on a spaghetti strand, Sally ‘educating’ Harry over a pastrami and rye in Katz’s Deli, Thurman making eyes at Travolta over a $5 Shake. It’s obvious, love revolves around food!

So whether you believe food and love are synonymous in a blossoming relationship, if you are refusing to sell-in to the extortion trap of a Valentine’s menu, or are choosing to throw an anti V-Day feast with friends, then we should take note of Harriet Van Horne who so eloquently said “Cooking is like love, it should be entered into with abandon or not at all”, and spend this Friday throwing ourselves into the creation of delicious, edible delights that will make life seem well and truly rosey. Especially so with these enchanting and indulgent Raspberry Rose and Chocolate Cupcakes…

Raspberry, Rose & Chocolate Cupcakes

From trEATs by April Carter

Pretty pastel colours are a popular way to decorate cupcakes, but I also love tinting buttercream this beautifully bold deep pink to complement the raspberry and rose flavours. You can buy special cupcake boxes that fit six, twelve or even single cupcakes to package these in – seek out brown or black boxes and cupcake cases for a modern look.

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Makes 12

For the chocolate cakes

50 g (2 oz) cocoa powder

1 ½ teaspoons vanilla extract

125ml (4 fl oz) boiling water

110 g (3 ¾ oz) unsalted butter

100 g (3 ½ oz/ 2/5 cup) caster (superfine) sugar

100 g (3 ½ oz/ ½ cup) dark brown soft sugar

2 large (US – extra large) eggs

175 g (6 oz/1 2⁄5 cup) plain (all-purpose) flour

2 teaspoons baking powder

½ teaspoon salt

60 ml (2 fl oz) milk

For the raspberry filling

4 tablespoons raspberry jam

For the rose buttercream

125 g (4 oz) unsalted butter

250 g (9 oz/2 cups) icing (confectioner’s) sugar

2 teaspoons milk

3 drops of rose extract

claret or pink gel food colouring

To make the cakes, preheat the oven to 170°C (340°F/gas mark 3). Line a 12-hole cupcake tin with cupcake cases. Mix the cocoa powder, vanilla extract and boiling water in a small bowl until combined, then set aside to cool.

Using a food processor with the beater attachment, beat the butter and sugars in a bowl for 3–4 minutes, or until the mixture is pale and creamy. Add the eggs to the butter mixture, one at a time, and beat well after each addition.

Into a clean bowl sift the the flour, baking powder and salt and stir to combine. Add to the butter mixture, along with the milk and the cocoa mixture, and use the food processor to beat it all together. Scrape down the sides of the bowl to make sure that all of the ingredients are well incorporated, then divide the mixture between the cupcake cases until each one is two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into one of the cakes comes out clean. 

Remove the cakes from the cupcake tin and set aside to cool.

To make the buttercream, place all of the ingredients into a bowl and use a food processor to beat them together for 4–5 minutes, or until pale and creamy.

Once the cakes have cooled, cut a small, cone-shaped, 2 cm (¾ in) deep piece from the top of each cake. Fill each hole with a teaspoon of jam and top with the cut-out piece. Then, pipe the rose buttercream onto the top of each cake using a large star tip. To pipe a rose design, start piping from the centre of each cake and spiral outwards. 

Cover and store in the fridge for up to 3 days. Any leftover buttercream can be stored in an airtight container in the fridge for up to 2 weeks.

Grains - Lunch recipe

Quinoa, Black Lentil, Pumpkin & Spinach Salad

Taken from Grains by Molly Brown

Serves 6 as a side dish

Preparation: 15 minutes

Cooking: 30 minutes

This is one of the prettiest dishes in the book – the colours are stunning.

 

FROM THE GROCER

50 g (1 ¾ oz) sultanas (golden raisins)

salt and freshly ground black pepper

2 tablespoons olive oil

200 g (7 oz) black lentils, rinsed and drained

200 g (7 oz/1 cup) quinoa

1 tablespoon white wine vinegar

2 teaspoons honey

80 ml (2½ fl oz/ 1/3 cup) rapeseed oil

¼ teaspoon garam masala

½ teaspoon korma curry powder

60 ml (2 fl oz/¼ cup) pouring (single/light) cream

FROM THE GREENGROCER

500 g (1 lb 2 oz) peeled and seeded pumpkin (winter squash)

35 g (1 ¼ oz/3/4 cup) baby English spinach leaves

Preheat the oven to 180°C (350°F). Cover the sultanas with boiling water and leave to plump up for 20 minutes or so, then drain well. Meanwhile, cut the pumpkin into chunks and put into a roasting tin. Season with salt and pepper and drizzle with the olive oil. Roast for 20–30 minutes, or until completely tender.

Put the lentils in a saucepan and cover with water. Bring to the boil and cook for 15–30 minutes, or until tender but not falling apart. Drain and rinse. Cook the quinoa in boiling water for 15 minutes then drain.

To make the dressing, mix the vinegar with the honey, rapeseed oil, garam masala, curry powder, salt and pepper and cream. Stir in the drained sultanas. Toss the lentils and quinoa together and gently stir through the spinach, pumpkin and dressing. Serve immediately.

A week of grains

This week we’re celebrating grains. Whole grains, pulses, seeds, cereals and legumes. A food stuff which has long suffered an image problem but is actually a delicious and exciting food discovery, rather than a bland health food for those who prioritise nutrition over flavour.

As Molly Brown knows, and explains in her book Grains: 150 recipes for every appetitea plateful of plain boiled beans is not going to excite anyone’s taste buds. But treat grains as they were made to be treated, as cultures across the globe have for years in their traditional cuisines, and you have recipes at your fingertips for food which is delicious and incredibly good for you. (The health benefits of many grains are outstanding.)

So for this reason we are having a week of grains, sharing recipes from Grains and delving into the possibilities of the world of pulses, seeds and more. Stay tuned for an exclusive recipe for breakfast, lunch, dinner and a sweet treat, as well as inside information from Molly Brown on specific grains. Be prepared to discover the joy of grains!

The Complete Asian Cookbook Series

Back in 1976, Charmaine Solomon released a pretty chunky collection of 800 recipes from across fifteen Asian nations. Immediately heralded as a classic, the influential and iconic The Complete Asian Cookbook became the go-to book in kitchens across the world for delicious and diverse Asian food. For the first time the book has been divided into geographical regions in a beautifully crafted series, with the first three of the series being published here in the UK this February (today in fact!): India & Pakistan; Indonesia, Malyasia & Singapore and Japan & Korea.

Here we’ve shared one of our favourite recipes from Japan & KoreaGuchulpan. Guchulpan is usually served as a prelude to a meal or to accompany drinks. Small pancakes are piled in the centre of a tray, around which are a selection of finely shredded omelettes, stir-fried shredded beef and various vegetables for filling them. The ingredients are picked up with chopsticks and put in the centre of a pancake, which is rolled around the filling, dipped in a special sauce and eaten.

Guchulpan

Nine varieties

Serves 12 as an appetiser, 6 as a main dish

Pancakes

225 g (8 oz/1 ½ cups) plain (all-purpose) flour

¼ teaspoon salt

2 eggs, lightly beaten

250 ml (8 ½ fl oz/1 cup) milk

vegetable oil for frying

pine nuts and parsley sprigs (optional) to garnish

Fillings

10 dried shiitake mushrooms

vegetable oil or sesame oil for frying

soy sauce to taste

sugar for sprinkling

3 eggs, separated

250 g (9 oz) beef fillet

3 carrots, cut into thin strips

12 spring onions (scallions), cut into thin strips

1 large daikon (white radish), peeled and cut into thin strips

250 g (9 oz) zucchini (courgettes), cut into thin strips

Dipping Sauce

190 ml (6 ½ fl oz/ ¾ cup) soy sauce

1 tablespoon mild vinegar

1 tablespoon toasted, crushed sesame seeds

2 tablespoons fi nely chopped spring onion (scallion)

To make the pancakes, sift the flour and salt into a bowl and make a well in the centre. In a separate bowl, mix together the egg, milk and 250 ml (8 ½ fl oz/1 cup) water. Add to the flour and stir rapidly with a wooden spoon to combine, beating until smooth. Set aside while preparing the fillings.

To make the fillings, soak the mushrooms in hot water for 20–30 minutes. Drain, reserving 125 ml (4 fl oz/ ½ cup) of the soaking liquid, then cut off and discard the stems and thinly slice the caps.

Heat a little oil in a wok or large heavy-based frying pan over high heat. Add the mushroom, soy sauce, freshly ground black pepper, the reserved soaking liquid and a sprinkling of sugar. Cover the pan and simmer for 15–20 minutes, or until the mushroom is tender and all the liquid has been absorbed. Set aside.

Beat the egg yolks and egg whites in separate bowls. Heat a little oil in the clean wok and separately fry the yolks and whites to make large, flat omelettes – do not allow to brown. Allow to cool, then slice into very fine strips.

Partially freeze the beef then slice it very thinly. Continue to slice into shreds. Heat a little oil in the clean wok over high heat and stir-fry the beef, adding soy sauce and pepper, to taste – the beef should be well done and any liquid absorbed.

In separate batches, add a little oil to the wok and stir-fry the carrot, spring onion, daikon and zucchini, seasoning with salt and pepper to taste. The aim is to keep the natural colour of the vegetables so cook for only a short time and do not allow anything to brown. Arrange all the filling ingredients in separate piles around the edge of a plate or in a compartmented tray, leaving the centre for the pancakes. Set aside.

To cook the pancakes, heat a little vegetable oil in a wok or large heavy-based frying pan over medium–low heat. Pour in a ladleful of the batter, sufficient to make a fairly thin pancake and cook until set. Turn and cook the other side, then remove to a large chopping board. When all the pancakes have been made, use a round pastry cutter with a 7.5 cm (3 in) diameter to make small circles. Pile the pancakes into the centre of the tray or dish and garnish with a few pine nuts and parsley sprigs, if desired.

To make the dipping sauce, combine all the ingredients and divide between individual sauce bowls to serve.

La Torta Della Nonna Garreffa

It’s the middle of January, it’s cold and (mostly) rainy, and the festivities of Christmas and the New Year seem a distant memory. Most of us have given up on the health kick already (apparently January 9th is the day we typically fail on our resolutions - seriously guys, where is the nation’s willpower?!). So with this in mind, and green juices and salads tossed aside, today we want dessert. Chocolate. And pastry.

And where can we find this? In Italian Food Safari, by Maeve O’Meara and Guy Grossi, (new paperback edition released on February 10th). Here the pair share a delicious recipe for Grandma’s Tart (La Torta Della Nonna Garreffa), a wonderful, simple tart with layers of vanilla and chocolate custard. To be devoured.

La Torta Della Nonna Garreffa

Ingredients

SHORTCRUST PASTRY

250g (9 oz / 1 2/3 cup) self-raising flour

125g (4 1/2 oz) butter, softened

125g (4 1/2 oz) sugar

1 egg

grated zest of 1 lemon

VANILLA CUSTARD

11/2 tablespoons custard powder (instant vanilla pudding mix)

1 1/2 tablespoons sugar

350ml (12 fl oz) milk

1 egg yolk

CHOCOLATE CUSTARD

1 1/2 tablespoons custard powder  (instant vanilla pudding mix)

1 1/2 tablespoons sugar

11/2 tablespoons unsweetened cocoa powder

350ml (12 fl oz) milk

1 egg yolk

To make the pastry, put the flour and butter in a bowl and rub with your fingers until the mixture resembles breadcrumbs. Add the sugar, egg and lemon zest and form into a dough. Refrigerate for 30 minutes.

Butter a deep 20 cm (8 in) flan or tart tin. Roll out the dough and lay it into the tin.

Preheat the oven to 180°C (350°F). To make the vanilla custard, place the custard powder and sugar in a saucepan and blend with some of the milk until smooth. Stir in the remaining milk and egg yolk and cook over low heat, stirring, until thickened.

Repeat the process to make the chocolate custard, adding the cocoa with the custard powder and sugar.

Pour the vanilla custard into the pastry base. Top with the chocolate custard. Bake in the oven for approximately 30 minutes, until the pastry is golden. Leave to cool before cutting and serving.

Serves 10

Friday Treats - tarts and bruschetta

So this week we are going savoury for our afternoon treats with some delicious tarts and bruschetta from Grow Harvest Cook, by Meredith Kirton and Mandy Sinclair. These simple but flavoursome recipes are perfect for an afternoon snack, and fresh from the oven they make a comforting and warming treat to share with friends. You won’t be having just one of these bite-sized goodies…

Fig and Blue Cheese Tarts

Ingredients

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

100 g (3½ oz) soft blue cheese, at room temperature

6 small figs, halved lengthways

thyme sprigs to serve

Makes 12

Preheat oven to 220°C (430°F) or 200°C (400°F) for a fan-forced oven. Line a large baking tray with baking paper.

Cut six 7.5 cm (3 in) rounds from each sheet of pastry. Place on the prepared tray. Score each round 1 cm (ó in) from the edge. Prick the centre with a fork. Brush with the egg and bake for 10 minutes, until puffed and lightly golden.

Remove from the oven and press the centre of each pastry round down with your fingers or the back of a spoon. Spoon a little blue cheese into the centre of each tart shell. Top with a fig half, cut side up, and a little more cheese. Bake for 10 minutes. Serve topped with a sprig of thyme.

 

Mushroom and Feta Bruschetta

Ingredients

4 field mushrooms

2 tablespoons olive oil

25 g (1 oz) feta

salt and pepper to taste

Basil oil

50 g (1¾ oz/1 cup) firmly packed basil leaves

¼ cup vegetable oil

4 slices Italian white bread, lightly toasted

Serves 4

Preheat the oven to 180°C (350°F) or 160°C (320°F) for a fan-forced oven. Line a baking tray with baking paper. Lay the mushrooms on the tray and drizzle with the olive oil. Bake for 5 minutes. Crumble over the feta and season well. Bake for another 5 minutes, until the mushrooms are tender.

Meanwhile, make the basil oil. Place the basil and vegetable oil in a small food processor. Process until smooth.

Spread the basil oil over each bread slice. Top with a mushroom and serve with extra basil oil for drizzling.

Tip

You could use Swiss brown or button mushrooms in this recipe. Leave whole or chop and cook as per above.

Bone Ash Sky by Katerina Cosgrove - Book Trailer!

Bone Ash Sky (out July) is the story of an American journalist who goes home to unravel three generations of war and genocide, love and renewal, in Armenia, Beirut and modern-day Lebanon. When Anoush Pakradounian steps off a boat and feels Levantine heat on her cheek, she thinks she knows where she’s going: she thinks she knows who’s right and who’s wrong. Yet nothing about her family’s past is black and white. 

In 1915 one million Armenians were marched into Syria by Turks and killed in the first genocide of the twentieth century. In 1982 Beirut came under Israeli siege for three months and 18,000 civilians died, while another 30,000 were wounded. Anoush’s quest for answers is interwoven with the memory of ruined cities and vanished empires: Lake Van before the genocide, Beirut in civil war, Ottoman villas and desecrated churches, Palestinian refugee camps and torture chambers turned into nightclubs. Her search to find out the truth about her father, her grandparents, and her own place in the story spans four generations and massive upheavals in the Middle East.

The perfect recipe for St George’s Day

Celebrate England’s day next Tuesday by baking some traditional English scones.

Try the recipe below from our new book Margaret Fulton’s Encyclopedia of Food and Cookery. If you want to flex your culinary muscles have a go at one of her variations.

A Crusted Orange Scone or a Cheese Topped Scone Loaf is surely the perfect way to celebrate the slaying of a dragon!

SCONES

The fragrance of freshly baked scones promises a treat that is never out of style. These most popular of quick breads can be mixed and baked in 15 minutes to enjoy with tea or coffee, or to provide hot savoury snacks or even the basis of a casual meal. Hot scones with cream and a good berry jam make that delight known the world over as Devonshire Tea. The original West England version uses clotted cream, but whipped cream does very well.

SCONES
450 g (1 lb/3 cups) self-raising flour
1 teaspoon salt
60 g (2 oz) butter
310 ml (10 1/2 fl oz/1 1/4 cups) milk or buttermilk
Sift flour and salt into

Sift flour and salt into a bowl. Rub in butter. Add nearly all the milk at once and mix in quickly with a knife. Add remaining milk only if necessary to mix to a soft dough. Turn onto a floured board and knead by turning and pressing with heel of hand 3 or 4 times. Pat out to a round 2 cm (¾ in) thick and cut into 4 cm (1½ in) rounds with a floured pastry cutter. Place scones close together on a lightly greased baking tray. Brush tops with a little milk and bake in the top of a preheated very hot oven (230°C/450°F) for 10–15 minutes or until well risen and golden. For soft scones, wrap in a dish towel as soon as they come from oven. For crusty scones, do not wrap; cool on a wire rack. Serve warm with butter or with jam and cream.

Makes 12.

VARIATIONS


FRUIT SCONES: Follow recipe for Scones, but stir in 1 tablespoon sugar and 60 g (2 oz/½ cup) sultanas (golden raisins) or other dried fruit after
rubbing in butter. A little grated orange or lemon zest, or mixed spice, may also be added.

CHEESE SCONES: Follow recipe for Scones, but stir in 40 g (1½ oz/¹⁄³ cup) grated well-flavoured cheese, ¼ teaspoon dry mustard and a good grinding of black pepper or a pinch of cayenne after rubbing in butter. Bake scones in a preheated hot oven (220°C/425°F) for about 10 minutes.

CHEESE-TOPPED SCONE LOAF: Prepare dough as for Cheese Scones, place on a lightly greased baking sheet, and shape into a round or rectangular loaf 2.5 cm (1 in) thick. Mix together 45 g (1½ oz) softened butter, a pinch of salt, 60 g (2 oz/½ cup) grated cheese, and a pinch of cayenne, dry mustard and nutmeg. Spread mixture over loaf. Sprinkle with a little paprika and bake in a preheated hot oven (220°C/425°F) for 12–18 minutes. Cool on a wire rack. Serve cut in slices and buttered.

HERB SCONES: Follow recipe for Scones, but add 1 tablespoon chopped mixed fresh herbs, or 1 teaspoon dried herbs with 1 tablespoon chopped parsley, 2 teaspoons finely chopped shallot and 1 teaspoon sugar after rubbing in butter. Serve with morning coffee or as a savoury alternative at tea time.


CRUSTED ORANGE SCONES: Follow recipe for Scones, but add 1 tablespoon sugar after rubbing in butter, and use 60 ml (2 fl oz/¼ cup) orange juice
and 190 ml (6½ fl oz/¾ cup) milk for the liquid. Press a piece of loaf sugar dipped in orange juice
on top of each scone before baking.


SPICED FRUIT PINWHEELS: Prepare dough as for Scones. Roll out to a rectangle 5 mm (¼ in) thick, brush with melted butter and sprinkle with sugar and cinnamon. Sprinkle with mixed dried fruit, roll up and cut into 2 cm (¾ in) thick slices. Place, cut sides up, in a greased, shallow baking tin and bake in a preheated hot oven (220°C/425°F) for 10–12 minutes or until browned.

The Green Kitchen - out now! We celebrate with a beautiful book trailer

The first book from the writers of the stunning Green Kitchen Stories blog is out now! With 100 delicious and healthy vegetarian recipes for every day and beautiful photography, this is one book you’ll want to get your hands on, fast.

Here is a short video from David Frenkiel and Luise Vindahl to celebrate the launch of their book, featuring a lazy Sunday morning in their Stockholm home and a few of their favourite breakfast recipes from the book. (Directed and shot by Albin Holmqvist and styled by Belen Vazquez Amaro).

The Green Kitchen Cookbook from Green Kitchen Stories on Vimeo.

Happy New Year (and Happy Health Kick!)

Happy New Year from all of us here at the Hardie Grant office! We hope you had a great Christmas and that Santa brought you all those books you asked for!

With the start of a new year, it seems like everyone, from your neighbour to your Granny, enthusiastically embarks on a health kick to shed those extra few pounds that creep on over the festive season. If you, like the rest of the western world, feel like you may have indulged in one (or four) mince pies too many, then we have the answer for you – some healthy and nutritious recipes from Heidi Swanson’s Super Natural Every Day. Drastic detoxes and juice fasts are so 2012 - instead, nourish your body with Heidi’s wholesome recipes, which include energy-boosting wholegrains and in season fruit and vegetables, jazzed up with some delicious flavour combinations. These simple recipes from the queen of vegetarian eating will delight meat-eaters and non meat-eaters alike (who needs more meat after all that turkey anyway?!) and help us over-indulgers give our digestive systems a bit of a TLC in the new year.

You can buy Super Natural Every Day here.


Christmas Gift Guide: Perfect Presents from the Hardie Grant Bookshelves

For design lovers:

A Living Space by Kit Kemp (£30.00 Hardback)

Acclaimed interior designer and owner of Firmdale Hotels, Kit Kemp, showcases her signature style in this stunning interiors book. Known for her stylish, witty and distinctly English interiors, Kit provides snippets of styling advice alongside beautiful photographs of her design masterpieces.

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Bowerbird by Sibella Court (£26.99 Hardback)

Best-selling author and stylist Sibella Court reveals her very personal approach to collecting and collections. Perfect for any compulsive collectors who like to decorate their home with interesting finds from far and wide - Sibella shows you how to create inspirationally styled interiors with your favourite finds.

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Have You Eaten? by Billy Law
Published October 2012 


Great Pub Food by Rachael Lane
Published November 2012 in the UK 


The French Dog by Rachael McKenna
Published September 2012 in the UK