How to Eat Brilliantly Every Day

423 Pages·2017·70.77 MB·English

by  Abel&Cole

Cover
About the Book
Author Biographies
Title Page
Introduction
A Potted History of Abel & Cole
Why Organic?
Our Top Ten Ways to Eat Brilliantly
Store Cupboard Swaps
Seasonal Swaps: Any Veg’ll Do
Spring
Jive Time Carrot Mash & Coriander Pesto
Za’atar Bazaar
Quickle Pickle Carrots, Labneh & Pistou
Carrot & Cabbage Krautchi
Greek Slow Roast Hogget Shoulder
Griddled Cabbage Steaks with Feta & Mint
Ciderrrr Buttered Greens
Perfect Poached Chicken & Wild Garlic Gremolata Broth
Asparagus & Egg-Fried Quinoa
Asparagus Benedict Royale
Crispy Buckwheat with Saffron Yogurt & Asparagus
Magic Miso & Sesame Dressing
Salt & Butter-Cracked Radishes
Spring Up Salmon Caesar
Sweet & Sour Rhubarb Pork with Egg-Fried Rice
Grilled PSB Satay
Korean Kiwi Dressing
Rhuby, Thyme, Lime & Almond Tart
Bananas About Macaroons
Kiwi Sorbet
Golden Milkshake
Smoothie in a Jar’O
Rhuby G&T
Carroty Carrot Cookies
White Choc Passion Puds
Summer
Wonderful One-Pot Summer Spaghetti
Whipped Minted Broad Beans
Popping Summer Bean Energy Salad
Lettuce Tartlettes
Griddled Romaine & Minted Tahini Yogurt Sauce
Chilled-Out Lemon, Lettuce & Avocado Soup
Caesar Royals
Chipped New Potatoes
Green & Gold Potato Salad
Charred French Beans with Peanut & Tahini Dressing
Hake Burgers with Roast Garlic Mayo
THE Sauce
Amour Tatin Tomate
Ginger & Tomato Baked Cod with Lime Courgetti
Summer Bangers with Gremolata
Courgette & Mint Polpette
Sunny Spiced Courgette & Coconut Soup
Griddled Courgettes with Turmeric & Pickled Chilli
Barbecued Watermelon, Feta & Walnut Salad
Nectarine Ice
Feisty Nectarine Relish
Hot Dogs with Beer & Mustard Onions
Cherry & Amaretto Ripple Ice Cream
Fantastic Frozen Strawberries with Warm White Choc & Cardamom
Sauce
Strawberry & Prosecco Jam
Strawberry Cheesecake Yogurt
Mediterranean Aubergine & Herb Salad
Smoky Aubergine & Tahini Chocolate Brownies
Ginger Melon Smoothie
Apricot Bellinis
Watermelon Mojito Lollies
Elderflower & Strawberry Power Pressé
Gooseberry Lemonade
Abel & ’Bena
Autumn
Butter-Roasted Sweetcorn
Fresh Corn Polenta with Peperonata
Pattipan Squash Stuffed with Sweetcorn & Feta
Broccoli Slaw with Red Thai Yogurt & Toasted Cashews
Broccoli Walnut Rarebit
Bacon & Sage Frittata with Warm Cannellini Bean Salad
Pulled Pumpkin
Squash & Tahini Soup with Pomegranate
Roast Cauli & Cashew Biryani
Jolly Roast Cauli
A Game of Tagine
Southern-Fried Cauli
West Country Quiche
Roast Toffee Apples
Hazelnut & Thyme’s Greatest Gratin
Gazza’s Indian Hotpot
Winter Waldorf Soup
Swede & Coconut Daal
Rumbledethumps
Cardamom, Walnut & Pear Chicken
Haunch of Venison with Rosemary & Pear Stuffing
Honeybear Pear Flapjacks
No-Knead Slow Fermentation Bread
Late Summer Tricolore Salad
Plum & Bay Custard Tart
Sugar Plums
Chocolate Cloud Biscuits
Matcha of the Day
Popeye Pears
Pear & Rosemary G&T
Crab Apple Whisky
Winter
Parsnip & Blue Cheese Gratin
Parsnip & Mushroom Pan Pie
Golden Maple & Walnut Parsnips
Flower Power Sprouts with Anchovy Dressing
Dickensian Gammon
Cashew, Turmeric & Date Dressing
Winter Salsa Verde
Kale Pancakes with Tahini Butter
Parsnip & Apple Pancakes
Winter Woodland Dolmades
Celeriac Soup with a Zesty Kick
Celeriac Noodles with Mushroom Pesto
Mutton Mince Pie
Blood Orange Piri Piri Chicken
Preserved Bergamot Lemons
Honeyed Orange & Polenta Pancakes
Bombay Beetroot Salad
Baked Golden Beetroot Risotto with Roasted Garlic Cream
Oak-Smoked Leeks
Ginger Sesame Leek Rice
Majestic Spiced Kale & Pomegranate
Jewelled Chocolate Torte
Butterscotch & Parsnip Pud
Coconut Sugar Caramel Blood Oranges
Red Velvet Truffles
Spiced Gingerbread Truffles
Juiced Rubies
Spiced Ale Flip
School of Veg
Mash
Slaw
Smoke
Broth
Kraut
Rice
Whip
Griddle
Pickle
Dry
Acknowledgements
Copyright

VEGETARIAN VEGAN PREP TIME COOKING TIME SERVINGS HOW MANY FRUIT OR VEG
PORTIONS
About the Book
It all starts with the very best ingredients, getting back down to earth,
and having fun with food.
Embrace the seasons with our shiny new book. Learn how to swap veg
and fruit as you please, sneak extra portions into every meal, and
master easy techniques to inspire you to transform any veg you have to
hand.
With over 140 seasonal, surprising and fantastically simple recipes,
cooking and eating brilliantly has never been easier.
Author Biographies
Rachel de Thample is the author of Less Meat, More Veg and Five. She has
worked in the kitchens of Marco Pierre White, Heston Blumenthal and
Peter Gordon and currently teaches the preserve courses at River
Cottage HQ on the Dorset/Devon border. Rachel was Head of Fantastic
Food for Abel & Cole for nearly 10 years. She lives in Crystal Palace,
London, where she has helped set up numerous local food initiatives.
Jassy Davis is a food writer with a deep love for fresh, honest, natural
foods. She trained at Ballymaloe in Ireland, a cookery school built on an
organic farm. She recreated that experience at an inner city farm in
London, setting up a café. She is the co-author of The Contented Calf
Cookbook, We Love Kale and We Love Quinoa. She has written for
publications including lovefood.com and Huffington Post; and is the lead
recipe and product developer for Abel & Cole.
Sorrel Scott Blackmore is a food writer and experienced cook.
Vegetables have always been at the root of her work within the food
industry. Highlights include curating and cooking vegetarian feasts at
the Garden Museum, catering for her own garden-inspired wedding, and
collaborating with a number of renowned chefs. Sorrel was instrumental
in the running of Sarah Raven’s cookery school and cooked for intimate
events and festivals at Perch Hill and Sissinghurst. She worked closely
on Sarah’s latest book Good Good Food. Sorrel currently works as a recipe
developer and food stylist for Abel & Cole.
Gary Congress is an Australian-born photographer who loves to shoot
anything to do with food. He had his first camera at the age of nine,
which is about the same time he cooked his first bowl of spaghetti ‘with
ketchup’. He’s been the in-house photographer at Abel & Cole for the past
10 years, and involved in their two previous cookbooks, The Abel & Cole
Veg Box Companion and The Abel & Cole Cookbook and worked on many
other food editorials and projects over the years. He lives in London
with his wife, Lou, and their children, Sukie and Dexter.