Here at Nourish we’re all about wellbeing through food and drink – irresistible dishes with a serious good-for-you factor. If you want to eat and drink delicious things that set you up for the day, suit any special diets, keep you healthy and make the most of what you can afford, we’ve got some great ideas to share with you.
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PACKED 38 THE REALLY QUITE GOOD BRITISH COOKBOOK 40 I LOVE MY BARBECUE 44 TOO GOOD TO WASTE 46
9781848993150 192pp Flexi Cover 200 x 145mm Full colour throughout £12.99/$19.95 February 2017 Quick & easy cooking Available in eBook: 9781848993334
PACKED
Lunch Hacks to Squeeze More Nutrients into Your Day Becky Alexander and Michelle Lake You might also like:
9781848992771 In the Mood for Healthy Food
The workday packed lunch – so often a repetitive and disappointing affair – is easier than you think to get right; it just requires a little forward planning. Contemporary and seasonal recipes are supported by sound nutrition to bring you this guide on a lunch-to-go to suit your mood and the weather outside. While food writer Becky Alexander shows you how to knock up simple and satisfying bites – from vibrant Up-Beet Soup to satisfying Good Mood Cookies – nutritionist Michelle Lake will explain how that lunch is doing you good. Becky Alexander is a food writer and cookery book editor who is intimately familiar with the early morning commute and the problems of eating healthily on the go. Michelle Lake is a registered Nutritional Therapist who runs her own busy practice: Mission Nutrition.
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This crimson soup looks and tastes amazing. Even if you think you are not a fan of beetroot/beet, give it a go; it’s delicious combined with lemon and spices. Instead of using fresh, you could use vacuum-packed pre-cooked beetroot/beets to save time. Cook the soup for just 5 minutes before blending. Take a small pot of plain yogurt with you to work, and stir a spoonful into the soup when you are ready to eat. Finish the pot mid-afternoon with some fruit or nuts.
UP-BEET SOUP 1 tbsp rapeseed/canola oil
1 tsp ground coriander
1 large red onion, chopped
1 tsp dried chilli/hot pepper flakes
2 tsp frozen chopped garlic or 2 garlic cloves, chopped
500g/1lb 2oz beetroot/beet, roughly chopped
3 celery stalks, sliced
2 tbsp ground almonds
1 tsp ground cumin
juice of 1 lemon
• Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and celery, and cook for 5 minutes or until softened. • Add the cumin, coriander and chilli, then add the beetroot/beet and pour in 1.50l/ 52fl oz/6½ cups water. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the beetroot is just tender.
y P A C KE D
WITH . . .
Beetroot/beet is crammed with iron, calcium, folate, betaine, B vitamins and antioxidants, which combine to make it a great detoxifier. A shorter cooking time means you’ll get the most from all these nutrients.
• Transfer the mixture to a blender or food processor and whizz until smooth. Add the ground almonds and whizz again.
sea salt and freshly ground black pepper plain yogurt, to serve
MAKES
4 LUNCHES
Add the lemon juice and season with salt and plenty of pepper.
• Divide the soup among four freezerproof containers and freeze for up to 3 months any that you don’t want to eat soon. Defrost overnight in the fridge. Reheat a portion before you go to work and transfer to a vacuum food flask – or reheat it at work. Pack the yogurt to take with you.
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)
TIME TO EAT Reheat at work, if necessary, and add a swirl of yogurt before eating.
- TIP +
Ground almonds are packed with protein, and just a little adds a lovely richness to soups, stews and curries.
FILLING FLASKS
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Can’t resist a crunchy, salty snack? Keep a tub of these in your bag for a nutrition boost. Kale isn’t to everyone’s taste, but prepared this way it’s irresistible. The recipe uses cavolo nero (black kale). It’s more robust than curly kale and won’t burn as easily. The secret is to dry out the kale rather than cooking it so that it retains its goodness and doesn’t burn (so don’t be tempted to turn up the heat).
—
a nd L i m e ka L e c r i s p s ta ma r i — 150g/5½oz cavolo nero, stalks removed 2 tsp extra virgin olive oil a good squeeze of lime juice 2 tsp tamari or light soy sauce a pinch of sea salt
ma k e s
5 s nac ks
• Preheat the oven to 80°C/176°F/gas ¼. Dry the washed cavolo nero well using a clean cloth or kitchen paper, then cut it into crisp-size pieces. Put in a large bowl. • Massage the oil into the cavolo nero using your hands so that it is well coated. Add the lime juice and tamari, and mix again with your hands to distribute the flavourings evenly. • Layer thinly over 2 large baking sheets and put in the oven for 45 minutes until nicely crisp. Check regularly to ensure that it doesn’t burn. • Turn off the oven and leave the crisps inside to cool. Once cool, sprinkle with salt and transfer to an airtight container. Store for up to 1 week in a cool, dark place. To take to work, put a couple of handfuls in a small container – avoid bags, as the crisps might crumble.
2 ma k e a c h an g e 3
Experiment with your own flavours – apple cider vinegar, celery salt, chilli flakes and paprika work well.
y pa ck e d
with . . .
Kale truly deserves its time in the spotlight. Packed with a host of nutrients including vitamin C, beta-carotene, iron, calcium and vitamin K, it helps to boost energy and the immune system and keep bones strong and healthy.
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snacks and bites
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9781848993280 432pp HB 260mm x 200mm 250 original images £25.00/$34.95 March 2017 Cooking
THE REALLY QUITE GOOD BRITISH COOKBOOK
The Food We Love from 100 of our Best Chefs, Cooks, Bakers and Local Heroes Edited by William Sitwell; cover art by Sir Peter Blake What do you cook for the people you love? Asked this question,100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook. While Nigella Lawson divulges how to bake her Chocolate Guinness Cake, Rick Stein fries up Shrimp and Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more.
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NIGELLA LAWSON
FOOD WRITER & TV BROADCASTER This cake is magnificent in its damp blackness. I can’t say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang, which I happen to love. The best way of describing it is to say that it’s like gingerbread without the spices. There is enough sugar – a certain understatement here – to counter any potential bitterness of the Guinness, and although I’ve eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream-cheese frosting to echo the pale head that sits on top of a glass of stout. It’s unconventional to add cream, but it makes it frothier and lighter, which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced; in fact, it tastes gorgeous plain.
London
CHOCOLATE GUINNESS CAKE Recipe by NIGELLA LAWSON, food writer & TV broadcaster, London, England SERVINGS: 12 | PREP TIME: 15 MINS | COOK TIME: 1 HOUR | SKILL LEVEL: 1 (EASY) INGREDIENTS
METHOD
For the cake 250 ml Guinness 250 g unsalted butter 75 g cocoa 400 g caster sugar 1 x 150 ml pot sour cream 2 eggs 1 tbsp real vanilla extract 275 g plain flour 2½ tsp bicarbonate of soda
Pre-heat the oven to 180°C, and butter and line a 23 cm springform tin.
For the topping 300 g cream cheese (I use Philadelphia) 150 g icing sugar 125 ml double or whipping cream
Pour the Guinness into a large, wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitzing to remove lumps before adding the cheese. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
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WILLIAM SITWELL Editor
William Sitwell is an award-winning editor, broadcaster and writer. Editor of Waitrose Food magazine, he is a frequent guest and presenter on TV and radio – he’s best known as a critic on the BBC show MasterChef – and also contributes regularly on the subject of food to various magazines and newspapers. His weekly show, Biting Talk, on Soho Radio features the biggest names and new talent from the food/drink world.
SIR PETER BLAKE Cover Artist
Sir Peter Blake graduated from the Royal College of Art in 1956. A founder of the Pop Art movement, his first solo show was held in the Portal Gallery in 1962, and since the early 1970s his work has regularly been exhibited in one-man shows and retrospectives around the world. In 1981 he was elected a member of the Royal Academy and in 1994 he was appointed the third Associate Artist of the National Gallery. He was knighted in 2002.
THE TRUSSELL TRUST Charitable Partner
The Trussell Trust will receive a portion of the proceeds from The Really Quite Good British Cookbook to support their effort towards providing emergency food and support for people in crisis. The target is to raise over GBP 150,000 from sales of the book. The Trussell Trust partners with churches and communities to open foodbanks nationwide. To date they have launched 420 foodbanks and their goal is to have a foodbank in every town. www.trusselltrust.com 42
MARY CASE BEEKEEPER
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Limerstone, Isle of Wight
RISOTTO CON PISELLI, LIMONE E RICOTTA PEA, RICOTTA & LEMON ZEST RISOTTO Recipe by RUTH ROGERS, The River Café, London SERVINGS: 6 | PREP TIME: 20 MINS | COOK TIME: 30 MINS | SKILL LEVEL: 1 (EASY) INGREDIENTS
METHOD
1½ litres chicken stock Maldon salt and freshly ground black pepper 3 kg fresh young peas (podded weight 1½ kg) 2 tbsp fresh mint leaves 3 cloves garlic, peeled, 2 chopped 200 g unsalted butter 500 g spring onions, roughly chopped 400 g Carnaroli or Arborio rice 2 tbsp torn fresh basil leaves 150 ml dry vermouth 250 g fresh ricotta cheese, lightly beaten finely grated zest of 2 washed lemons 50 g Parmesan, freshly grated
Heat the chicken stock to boiling and check for seasoning. Bring a medium saucepan of water to the boil, and add ½ tablespoon salt, the peas, half the mint and the whole garlic clove. Simmer for 3–4 minutes or until the peas are al dente. Drain, keeping back 150 ml of the water. Return the peas, mint and garlic clove to this water and put aside. Melt 150 grams of the butter in a large, thick-bottomed saucepan, add the spring onion and soften. Add the chopped garlic, then the rice, stirring for about 2–3 minutes to coat each grain. Add a ladle of hot stock and stir, adding another when the rice has absorbed the first. Continue stirring and adding stock for 10 minutes or until the rice is not quite al dente. Add half the peas, keeping back the cooked garlic and mint and their liquor. Mash together the remainder of the peas, mint and garlic with the liquor in a food processor, then add to the risotto and stir. Stir in the basil. Add the vermouth, about 2 tablespoons of the ricotta, and the remaining butter. Cook briefly to wilt the basil and melt the butter. Test for doneness: the rice should be al dente. Serve with the remaining ricotta over each portion, sprinkled with lemon zest, salt, pepper and Parmesan.
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9781848993198 176pp PB 243mm x 189mm Full colour throughout £12.99/$19.95 April 2017 Cooking Available in eBook: 9781848993204
I LOVE MY BARBECUE You might also like:
More Than 100 of the Most Delicious and Healthy Recipes For the Grill Hilaire Walden
9781848990371 I Love My Slow Cooker
I Love My Barbecue is the perfect resource for anyone looking to brush up on their grilling technique as well as expand their recipe repertoire. Focusing on fresh ingredients and ingenious ideas from a wide range of cuisines, there is a dish to suit everyone and every occasion. More than 100 delicious and diverse recipes include new takes on traditional dishes, such as Indonesian Pork Burgers and Chicken, Mango and Mint Kebabs, as well as the more exotic like Salmon with Spiced Tea Marinade. Vegetable and vegetarian dishes will wow even the most sceptical carnivore, and there are recipes for vegans as well, giving you options for every dietary preference. Hilaire Walden has a range of food and cooking experience spanning over 45 years. She has published more than 45 cookbooks and has written for many national newspapers, women’s lifestyle and cooking magazines. She also lectures extensively and works as a consultant to food companies.
9781848997646 I Love Soup
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SICILIAN RED MULLET
SWORDFISH WITH THYME & ANISE
463
463
P R EPAR ATI ON TI ME 15 minutes C OOKI N G TI ME 12–14 minutes
PREPA RATION TIM E 10 m inute s, plus 1–2
S ER V ES 4
hours m arinating COOK ING TIM E 6 minutes
4 red mullet, 350g/12oz each, cleaned
SERVES 4
olive oil, for brushing 1 tsp fennel seeds
4 swordfish steaks, about 200g/7oz each
½ tsp cumin seeds 1 tsp dried oregano
MARINADE
½ tsp black peppercorns
2 tsp fennel seeds
1 lemon, quartered and thinly sliced
3 tbsp Pernod
12 fresh bay leaves
2 tbsp olive oil
sea salt
2 tsp fresh thyme leaves 1 tsp chilli/hot pepper flakes
Using a sharp knife, cut three deep slashes on each side of all the fish. Brush them with olive oil. Using a pestle and mortar, crush the fennel, cumin
4 sun-dried tomato halves, finely chopped sea salt
and oregano with the peppercorns.
Lay the swordfish in a shallow non-metallic dish.
Rub into the fish, making sure the mixture goes
Make the marinade by heating a small, heavy
into the slashes. Push a lemon slice and bay leaf
frying pan. Add the fennel seeds and heat until
into each slash. Brush the fish again with oil and
they begin to darken. Crush lightly, then mix with
sprinkle with sea salt.
the remaining ingredients.
Cook in an oiled fish basket or on an oiled grill
Pour the marinade over the fish, turn the steaks to
rack for 6–7 minutes on each side until cooked
coat them evenly, then cover and leave in a cool
through, turning once.
place for 1–2 hours, turning once or twice. Lift the fish from the marinade and cook on an oiled grill rack for 3 minutes or so on each side so they are still slightly pink in the centre.
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FISH & SHELLFISH
CARAMEL ORANGES
63q P R EPAR ATI ON TI ME 15 minutes COOKI N G TI ME 12–14 minutes
4 large oranges melted unsalted butter, for brushing 1–2 tbsp brown sugar 2 tbsp Orange Nassau, Cointreau, Grand Marnier or other orange liqueur vanilla ice cream, to serve
SERVES 4
Working over a bowl to catch any juice, carefully cut away all the orange skin and white pith. Reserve some of the skin. Cut across each orange to make six slices. Remove the pith from the peel, then cut the peel into very fine shreds. Blanch these in boiling water for 2–3 minutes. Drain and dry. Cut four double-thickness squares of foil that are large enough to wrap loosely around an orange. Butter the centre of each square thoroughly with unsalted butter. Divide the slices among well-buttered foil. Fold up the sides of the foil. Divide the orange juice from the bowl, the sugar and liqueur among the oranges, then twist the edges of the foil firmly together to make roomy but tightly sealed parcels. Cook the parcels of oranges on the side of the barbecue for about 10 minutes. Carefully transfer the cooked parcels to serving plates and open up the foil. Add a scoop of vanilla ice cream.
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DESSERTS
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9781848993167 176pp HB 220mm x 170mm 4-colour throughout £14.99/$21.95 May 2017 Cooking Available in eBook: 9781848993365
TOO GOOD TO WASTE How to Eat Everything Victoria Glass You might also like:
Make the most of your groceries with minimum waste. Uninspiring pumpkin? While Pumpkin Maple Cheesecake uses the flesh, Pumpkin Skin Chutney and Pumpkin Seed Energy Balls will help you use the whole vegetable. Stale bread is transformed into Treacle Tart with Brown Bread Ice cream; Strawberry tops are brewed to a delicious tea; leftover chicken fat can make the crispiest roast potatoes; and vegetable peelings make perfect crisps. Supported by tips and tricks to help you get the most out of every item in your shopping trolley, this is a playful guide to making feasts without waste.
9781848992658 The Part-Time Vegetarian
Victoria Glass is a London based cook, recipe developer and food writer. She is an author, a contributor of recipes to greatbritishchefs. com, and has cooked her way through the alphabet – from artichokes to za’atar zebra – on her blog, Alphabet Soup. She founded Victoria’s Cake Boutique in 2008, creating celebration cakes for celebrity clients, and has just completed a stint as food writer in residence at The Roald Dahl Museum & Story Centre.
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