BOOK REVIEW
NUTMEG AND CUSTARD By Marcus Wareing By Rebecca Stratton
Weekends: Take your time and spend a leisurely couple of hours in the kitchen fixing a treat. For breakfast how about Homemade Crumpets or Chorizostuffed French Toast with Manchego. For a Sunday lunch with a difference, how about a Poached and Roasted Chicken with Almond and Thyme Crust or Pot-roasted Quail with Lentils and Winter Vegetables. Orient: Beautiful bold pan-Asian flavours with Shredded Chicken Noodle Satay soup for pure comfort, Aromatic Braised and Roasted Whole Duck, Vegetable Gyoza and Vietnamese Fish 74
Cakes with Hot and Sour Dipping Sauce. The Bakery chapter has some lovely recipes – Cheese and Pickle Savoury Muffins, Nutmeg and Custard Yoyos, Spiced Chocolate Cornflake Cookies, Homemade Jaffa Cakes and Chocolate and Blackberry Jammy Dodgers. Puds: Tiramisu Doughnuts, Gingerbread and Butter Pudding and Espresso Mousse with Cinnamon Madeleines. Chocolate and Cointreau Self Saucing Pudding … any of these would be a welcome treat to combat the winter blues. Popcorn: Yes, a whole chapter on popcorn. Not just any popcorn (obviously), these recipes will take cosy movie nights to another level. Think Sweet Spiced, Pesto, Parmesan and Prosciutto, Honey Mustard and Chilli Lemon.
Cibare Magazine
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PICTURE CREDITS: Marcus Wareing
LOVE... to me it’s spending a little extra time in the kitchen preparing something you wouldn’t have every day. Whether that’s for yourself, for a special someone or for your family. Although some of the recipes in this book are quicker than others, none of them are to be rushed.
