For The Love of Food电子书

Cover

Title Page

Dedication

Contents

Introduction

Breakfast

Vanilla & coconut risotto with spiced mango and pistachio

Lucy’s breakfast sausages with spiced tomato chutney

Scrambled eggs with avocado, rosemary & chilli and grilled sourdough

Portobello & roast tomato florentine

Snow cakes

Brioche french toast with pears & walnuts in gingered maple brandy sauce

Buttermilk pancakes with honey & berries

Spiced polenta almond cake with blood orange & pink grapefruit salad

Macroom oatmeal with whiskey sultanas, honey & cream

Shallot & thyme eggy bread with rocket and spiced pepper compote

Spiced pumpkin maple pancakes with orange cream & walnuts

Grilled asparagus with poached eggs & avocado cherry tomato salsa

Salad

Salad of watercress, quince, glazed pecans & fresh sheep’s cheese with citrus-hazelnut dressing

Spiced sweet potato pancakes with avocado, pumpkin seed, pomegranate & feta salad and herbed yoghurt

Spiced haloumi on a warm Puy lentil, spinach & beetroot salad

Roast aubergine, avocado & chicory salad with honey, chilli & cardamom and a tahini-yoghurt dressing

Braised kai-lan & shiitake with crisped vermicelli and a peanut, ginger & chilli dressing

Strawberry, hazelnut & sheep’s cheese salad with honey & raspberry dressing

Warm chickpea, aubergine & broccoli salad with bulghur, sunflower seeds and a lemon yoghurt dressing

Crisped artichoke fritters with tarragon aioli and a broad bean, roasted onion & new potato salad

Couscous salad with fresh apricots, broccoli, feta and a minted tomato dressing

Salad of rosé-poached rhubarb, baby carrots, rocket and fresh goat’s cheese with hazelnut citrus praline

Fingerling potato, watercress & walnut salad

Sugar snaps with garlic, cherry tomatoes, shallots & basil

Salad of roasted courgette, green beans & puy lentils with coriander, mint & yoghurt dressing

Minted bean salad with cumin crispbread

Toasted millet, sugar snap & avocado salad with ginger, honey & pumpkin seed dressing

Roasted beetroot & squash salad with smoked almonds, capers, spinach and a goat’s cheese dressing

Rice vermicelli & cabbage salad with almond-coconut dressing and coriander-radish salsa

Maple chilli-roasted beetroot with glazed pecans wild rice, bitter greens & orange yoghurt

Roast cauliflower salad with green beans and a peppered walnut & caper dressing

Salad of leeks, hazelnuts, fennel & watercress with a blackcurrant balsamic dressing

Warm salad of roast pumpkin, Brussels sprout tops & borlotti beans with a maple-sesame dressing

Risotto

Leek & cauliflower risotto with chilli walnut crumbs & fried capers

Risotto of cavolo nero with saffron-chilli leeks

Beetroot risotto with lemon-fennel oil, goat’s cheese and broad beans

Watercress, lemon & pine nut risotto with roasted pepper broth

Roast parsnip farrotto with pine nuts & citrus-rosemary butter

Chanterelles in hazelnut tarragon butter on a leek & squash farrotto

Wild garlic & roast cherry tomato risotto with lemon-braised artichokes

Soup

Black bean soup with chocolate & chillies and avocado salsa

Love Soup

Roasted aubergine & pepper soup with honeyed cabbage & leeks and chilli oil

Celeriac soup with walnut & green pepper salsa and goat’s cheese cream

Spiced cabbage & garlic soup with rice noodles and fried tofu

Chard, white bean & potato in chilli, basil & tomato broth

Leek & potato soup with watercress pesto

Roast pumpkin soup with chickpeas, leeks & spiced croutons

Cauliflower & leek soup with hazelnut gougères

Summer squash, borlotti bean & roasted pepper soup with basil chilli oil

Spiced lentil soup stock & two variations

lentil soup with smoked aubergine, chickpeas & lime yoghurt

lentil, potato & kale soup

Mash

Leek & wasabi mash with oyster mushrooms and choi in coconut tamarind sauce

Basil mash with olive & caper peperonata

Roast garlic & fennel mash with lemon-braised chickpeas & aubergine

Wild garlic mash with grilled asparagus & citrus tarragon-dressed Puy lentils

Roast parsnip mash with sage-grilled portobello & caramelised red onion

Smoked mash with tomato & maple-braised Brussels sprouts

New potato crush with courgettes, broad beans & cherry tomatoes

Dilled mash with braised celery in maple & blue cheese broth

All wrapped up

Rice paper parcels of asian greens with lime, chilli & coconut dip

Potato crêpes of asparagus & brie with tarragon butter and warm beetroot & Puy lentil salsa

Corn pancakes of courgettes, pine nuts & roasted onion with warm Sungold tomato & caper salsa

Chard dolmades of quinoa, carrot & currants with saffron cashew butter sauce

Maple-seared king oyster mushrooms on a leek & smoked cheese crêpe with sage cream

Egg roll pancakes of roasted Brussels sprouts & sweet potato with green onion, tamarind & coconut sauce

Braised chard timbale of haloumi, roast tomato & Puy lentils with citrus fennel butter

Aubergine, leek & tofu parcels on sesame cabbage with gingered pumpkin sauce

Pumpkin, courgette & cashew roti with fennel & mango salsa

Socca crêpe of roast squash, caramelised red onion, kale & pine nuts, with tomato coriander salsa & goat’s cheese cream

Aubergine involtini of almonds, capers, currants & sheep’s cheese with cardamom-green chilli pesto

Savoy cabbage terrine of potatoes, leeks, apple & smoked cheese with balsamic beetroot syrup

Roast squash flowers with feta, currants & capers in a tomato, thyme & orange sauce

Bowls

Fresh pasta ribbons in walnut & sheep’s cheese sauce with maple-braised endive

Orecchiette with broad beans & baby courgettes

Spaghettini with cime di rapa, garlic, chillies, orange, feta & breadcrumbs

Linguine in shallot & tarragon pesto with shredded artichokes, aubergine & almonds

Pappardelle with Brussels sprouts, leeks & truffle cream

Pasta with aubergines, honey, dates, pistachio & feta

Rigatoni with green onion, capers, fennel & courgette

Maple-glazed tofu with rice noodles & kai-lan in a miso broth

Grilled ravioli of cavolo nero & almonds in sweet spiced citrus butter

Broad bean & feta mezzaluna in wild garlic butter with roasted asparagus, red onion & hazelnuts

Caraway-roasted roots & millet in maple & apple cider butter with spiced pecan salsa

Samphire in lemon-saffron butter with celeriac & hazelnut ravioli and roast cherry tomatoes

Chestnut & sheep’s cheese ravioli with kale in pumpkin broth

Blue cheese & walnut ravioli with maple-glazed shallots

Squash, okra & chickpea tagine with apricots & cherries

Mussaman curry of new potatoes, cauliflower, chickpeas & green beans with cucumber coriander salsa

Rice noodles & cabbage in gingered honey almond sauce with spring onion omelette & spiced cucumber

Black kale & pumpkin with toasted millet in a tomato, almond & yoghurt sauce

Cauliflower, carrot & leek laksa with rice noodles and spinach-cashew dumplings

Wild rice, haloumi & ginger-braised leeks with sweet pepper, chilli & caper sauce

Black-eyed peas, aubergines, green beans & peppers in chilli, coconut & thyme

Couscous pilaf of sprouting broccoli, aubergine & chickpeas with harissa sauce, chermoula & orange-marinated feta

Oven

Cashew loaf with squash stuffing & chocolate-chilli gravy

Tian of aubergine, caramelised onion, spinach & polenta with feta crust and a fennel-chilli sauce

Cardamom-roasted cauliflower with pistachio & green pepper salsa and leek, tomato & coconut pilaf

Saffron-braised squash with aubergine, pine nut & spinach stuffing and lentil-goat’s cheese sauce

Asparagus & raspberry tartlets with strawberry champagne salsa

Sage & onion farinata with olive, caper & chilli peperonata

Braised artichokes with lemon hazelnut praline, cherry tomato sauce and a chard, potato & Puy lentil cake

Aubergine, spinach & potato gratin with fennel-braised Puy lentils

Portobello mushroom & aduki bean gratin with roast parsnip crust

Potato, squash & leek gratin

Baked pumpkin, leek & coconut curry with green bean salsa

Artichoke, leek & brie tart in walnut pastry

Broccoli, feta & caramelised onion tart

Broad bean-stuffed braised artichoke on beetroot pastry with orange & caper aioli

Swede & leek gratin in maple cream with sage & walnut crust

Sweetness

Olive oil chocolate mousse with salt & chilli sesame praline and cherry salsa

Honey-roasted figs on a yoghurt, cardamom & pistachio tart

Rhubarb & strawberry trifle with prosecco, orange mascarpone & pistachio-lemon praline

Roast pears with ginger steamed pudding & mascarpone ice cream

Lavender set custard with honey & berries

Liquorice ice cream with blood orange juice & pistachio-anise biscotti

Citrus, sultana & maple rice pudding with raspberries

Pear & maple tart tatin with rosemary ice cream

Lavender & summer berry pavlova with passion fruit syrup

Beamish stout ice cream with a whiskey maple chaser

Ouzo-poached greengage plums with pine nut tart & honey-citrus mascarpone cream

Index

Acknowledgements

About the Author

Copyright

About the Publisher