An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients.
This is your chance to win a signed copy of the book and, wait, there’s more…
Pimiento de piqulllo con crema de queso y mojo verde
(Piquillo pepper stuffed with goat’s curd mixed herbs and mojo verde)
These are really quick and colourful: great for summer parties and picnics. Josep, our executive chef, who came up with the combination, uses goat’s curd from La Bauma, but you could substitute cream cheese or cottage cheese.
I need something to quell my avocado-toast habit. That moment when I take an avocado, skin, stone and smash it, stir in a little olive oil, coriander and salt, then slather it on toasted sourdough. Nothing wrong with that, other than the regularity with which it replaces lunch or even dinner.
I need something less soft and green, something with a heart, soul and balls. So today, I toast a thin slice of sourdough over which I pour olive oil, then add ‘nduja, the spreadable, spiced Italian sausage available from supermarkets and Italian grocery shops. Put it back under the grill, I then calm its chilli heat down with a thick slice of soft, chalky white goat’s curd.
In an exciting publishing first, the German edition of A Modern Way to Eat by Anna Jones, published by Mosaik Verlag on 12th October, will be the only book in the world ever to be printed on apple paper: an eco-friendly, sustainable paper made from apple scraps. The paper was produced in the South Tyrol, one of Europe’s largest apple growing areas, using forty tonnes of scraps left over from apple juice production. A paper manufacturer succeeded in producing a completely biodegradable paper from this organic by-product.
A favourite ‘across the road’ recipe, needing only basic ingredients. I cannot count the times I have been grateful for the way British cities have embraced feta cheese and pitta bread. Read more…
‘We serve many variations on this salad throughout the year and we always receive requests for it. Sometimes early in the squash season, the flesh tends to be a little dry. Darren, our tour guide, suggested roasting the squash with oiled sliced onions and it seemed to work. Maybe the onions prevented the squash drying out, or perhaps we just used a little more oil!’
Ingredients | Serves 6 as a side dish
1 butternut squash Read more…