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| john torode my kind of food: My Kind of Food John Torode, 2015-09-10 My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John's words: 'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!' BRUNCH TO LUNCH The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors. FOR THE FAMILY Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites. IN A RUSH I cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty. STORES AND LEFTOVERS Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious. ALL OUTSIDE Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking. AND TO FINISH I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them. |
| john torode my kind of food: John Torode's Sydney to Seoul John Torode, 2018-05-31 John Torode is the masterchef of Australia and the Far East - his knowledge and passion will excite and inspire anyone who loves a Thai curry, Malaysian noodle dish or Aussie brunch. If you are a fan of John's food and travel programmes for the Good Food Channel, you will love John's combination of fantastic flavours and straightforward home cooking in this book. John's food is uncomplicated, quick and easy, but always full of flavour, fun and perfect for family feasts or social gatherings. In this new book, John creates fresh Aussie breakfast dishes, delicious bowls of noodles and rice, Asian curries as well as barbecues influenced by both Sydney beaches and Japanese grills. Not forgetting his own trademark fusion of flavours that bring together the best of both worlds. If you love this part of the world, let the King of Australasia take you on a gastronomic tour! Chapters include: Storecupboard Breakfast & Brunch Street Food Salads Wondrous Wok Curries & Soups Noodles & Rice BBQ & Grills Fermented, Raw & Cured |
| john torode my kind of food: In the Mood for Food Jo Pratt, 2007 |
| john torode my kind of food: John Torode's Beef John Torode, 2010 Cooking. |
| john torode my kind of food: Kitchen Hero Donal Skehan, 2011-04-28 Fresh, young and full of enthusiasm Donal Skehan is a real cooking talent. His passion for simple delicious and healthy home cooking will inspire novices and more experienced cooks alike to get in the kitchen. |
| john torode my kind of food: Recipes from My Mother for My Daughter Lisa Faulkner, 2013 When Lisa Faulkner won Celebrity MasterChef it was the culmination of an emotional journey that began with her mother's death from cancer when Lisa was 16. Lisa's clearest memories of her mum are of her cooking delicious meals for the family, and in recreating her recipes in this book Lisa is not just keeping her mother's memory alive - she is also able to pass on to her own daughter, Billie, the love of cookery she inherited from her mum. With evocative photographs and over 100 easy-to-follow recipes, you too can tempt family and friends with fabulous home cooking all year round. With anecdotal snippets from Lisa's life as well as invaluable personal tips, the recipes include dishes suitable for entertaining - My MasterChef Fish Stew, Pan-fried Scallops with Chestnut Soup and Summer Berry Mille Feuille with Vanilla Cream - alongside failsafe family fare: The Best Fish Pie, The Perfect Roast, Nanna's Bread and Mummy's Christmas Cake. |
| john torode my kind of food: Torode's Thai Trek John Torode, 1999 With recipes and numerous colour photographs Torode''s Thai Trek is a practical guide to cooking Thai food. Torode explains all there is to know about the ingredients in Thai food, how to prepare them, where to get them and what equipment to use.' |
| john torode my kind of food: From Mother to Mother Lisa Faulkner, 2017-03-09 The cookbook every mother has been waiting for: a down-to-earth collection of recipes for families to enjoy every day of the week, and to share from mother to mother. Filled with 100 delicious, quick and easy dishes, Lisa Faulkner’s latest book celebrates the joy of cooking and sharing recipes between family and friends. 'I believe that many of us cook and create by being given nuggets of inspiration. We take recipes and cook from them, and then we tweak them and add things and cook them again. That to me is the joy of cooking: sharing a love of food, a memory of why something tasted so good.' Lisa Faulkner Like most mums, Lisa Faulkner is always thinking of recipes for her family which are tasty and nourishing. Talking to other mothers and swapping recipes has been the greatest source of inspiration for her, so she invited those of her friends who are mothers to share their secrets in her brand new cookbook, From Mother to Mother. Lisa asked them what they liked to cook; what their family fallbacks are; their comfort dishes; and the meals they make for their families when time is short. This is a stunning collection of family recipes inspired by the women who know exactly what to put on the table when there are hungry mouths to feed, occasions to celebrate or when you simply want to create a delicious meal for your family to enjoy any day of the week. Containing Poultry, Meat, Fish, Veggie and Sweet recipes such as: Chicken, Pea and Pancetta Bake Cheat's Crispy Duck and Pancakes Ham Hock Carbonara Spicy Baked Eggs Hazelnut, Cherry and Amaretto Meringue Cake Pineapple Upside-down Pud Coconut Polenta Cake with Honey Syrup and Berries |
| john torode my kind of food: MasterChef at Home Emma Callery, 2011-01-20 Become a MasterChef in your own kitchen Impress your friends and family with MasterChef at Home, the fantastic follow-up to The MasterChef Cookbook. With over 200 recipes from the three 2010 series, as well as nine complete menus from the winners, and top tips on how to present your food, for a real show-stopping feast. MasterChef is an incredibly popular BBC1 show with over 7.8 million viewers tuning in for the finale in 2010. All the techniques for preparation, cooking and presentation are demonstrated in step-by-steps. To make MasterChef at Home a true companion to the series, judges John Torode and Michel Roux offer handy hints, and MasterTips throughout to demonstrate the best flavour combinations and how to make the most of unusual ingredients. MasterChef at Home is the perfect addition to the kitchen of any budding MasterChef. |
| john torode my kind of food: The Dairy Book of Home Cookery Sonia Allison, Milk Marketing Board (Surrey, England), 1992 While keeping many of its original recipes, the new edition of this popular cookbook has many new basic ones arising from changes in the range of available foods, cooking methods and eating habits. Instructions for microwaving many of these recipes are included. |
| john torode my kind of food: John Torode's Chicken and Other Birds John Torode, 2009 Restaurateur and fowl expert John Torode delves into and demystifies the world of feathered foodstuffs, not only presenting every which way to treat the humble chicken, but also revealing the secrets to cooking the whole variety of edible birds. |
| john torode my kind of food: Fress Emma Spitzer, 2017-03-01 **FREE SAMPLER** Fress (Yiddish): 'to eat copiously and without restraint' Catch a glimpse of the wonderful Fress, from Masterchef finalist Emma Spitzer, before it publishes in April. Emma's style of cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without spending hours in the kitchen. Her melting pot of inspiration embraces Poland and Russia, Jewish recipes learned from her mother, travels in Israel, Egypt, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law. Her recipes are packed with punchy flavours and delicous spices. Big on flavour and spice, this is happy, sociable food to feed the soul. |
| john torode my kind of food: The Flexible Vegetarian: Flexitarian recipes to cook with or without meat and fish Jo Pratt, 2017-09-26 Whether you’re an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you’ll find this very flexible book filled with delicious and practical recipes for every lifestyle. The Flexible Vegetarian’s beautiful and tasty dishes offer two solutions: they can be served as completely vegetarian meals, or with the addition of a simple meat, chicken or fish recipe, making them suitable for meat-free days and meat-eaters alike. Recipes cover international flavours, from spiced poke to peashoot and asparagus gnudi, and they are all simple, quick, packed with protein and well-balanced. As well as easy meat and fish additions and hacks for each vegetarian recipe, The Flexible Vegetarian shows you how to ace a handful of classic recipes, from the perfect roast chicken, to the perfectly cooked fish fillet. Chapters include: Brunch, Broths, Small Plates, Large Plates, and Dips & Bits. |
| john torode my kind of food: In the Mood for Healthy Food Jo Pratt, 2015-07-21 Full of mouth-watering yet simple dishes, Jo Pratt has created a stunning collection of nutritious recipes for anyone looking to eat well. Start the day with Ginger Berry Muffins or Raspberry Yogurt Pots, enjoy a light meal of Poached Chicken Broth with Spring Greens or a more substantial Beetroot Gnocchi with Walnut & Watercress Pesto then treat yourself to a guilt-free Dairy-Free Vanilla & Blueberry Cheesecake or Chocolate Pumpkin Brownies. Brilliant ingredients are given centre stage in this book, with features on nuts, sprouting beans & seeds, quinoa, kale and chia seeds, exploring why they are so good, where to find them, and how to use them. With fresh, inspiring photography and design, this is the perfect companion for the everyday cook who wants to eat and live deliciously well. |
| john torode my kind of food: MasterChef Green Adam O'Shepherd, 2021-05-06 As cooks, whether that be in a professional or home kitchen, there is one goal that many of us are trying to achieve right now: to cook more sustainably, to waste less and to have a lighter footprint on our environment. To cook greener. A big step in achieving this is for us all to make the step towards a more vegetable-led diet, and this book is packed with a comprehensive selection of vegetarian recipes, including a large number which are suitable for vegans. Accessible and simple, yet utterly delicious, the 100 recipes within these pages will delight home cooks and embody the MasterChef philosophy of 'ordinary people cooking extraordinary food'. Whether it's a quick and simple dinner using whatever you might have at hand or a weekend feast to show off your MasterChef skills, there is something for even the hungriest of carnivores in these pages. With contributions from 10 MasterChef champions from around the world, recipes include: Smashed broad bean and peas on sourdough with goat's cheese, dukkah and mint Puy lentil salad with charred tenderstem broccoli and miso dressing Aubergine schnitzel with fennel, chilli and yoghurt coleslaw Mushroom and lentil lasagne ... and many more. Each and every recipe will be complemented with a stunning photograph, and a beautiful, fresh book design will ensure this is something that everyone, from meat-lovers to vegans, want to have on their shelves. |
| john torode my kind of food: The Flexible Pescatarian Jo Pratt, 2019-03-12 'A delicious collection of versatile, quick and simple pescatarian inspired dishes, for all to enjoy!' Gordon Ramsay 'Wow, this is such a wonderful book, just open the cover and let Jo take you through some really inspiring recipes and ideas and show you just how simple cooking great seafood can be.' Mitch Tonks Whether you’re looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you’ll find something for you in this book filled with delicious and practical recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes. From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac ‘n’ cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills. |
| john torode my kind of food: The Blue Ducks Darren Robertson, Mark LaBrooy, 2013-09-01 Darren Roberston and Mark LaBrooy are the faces of a new, grassroots approach to cooking: delicious food based on an ethos of community, sustainability and growing-it-local. Professional chefs, mad surfers, keen gardeners and foragers, Darren and Mark live by this philosophy in everything they do; when cooking in their café, Three Blue Ducks, and in their garden, which is home to a rambling vegetable patch and four very happy chickens. In their first book, Mark and Darren share more than 80 of their most enticing recipes, using eggs direct from their 'Chook Mahal', honey from the bees on their roof, local meat and seafood, and loads of herbs and veggies grown in the garden. Enjoy mouth-watering Sticky Pork Ribs, Barbecued Calamari, Spiced Chicken in a Brown Paper Bag, Home-Toasted Muesli, Salted Caramel Banana Muffins... and meltingly good Char-grilled Peaches with Vanilla & Rosemary Ice Cream. This is a cookbook full of fresh ingredients and dishes bursting with flavour; a tribute to our breathtaking coastal landscape; and an inspiring reminder of the joys of connecting with the land, whether it be growing your own veggies, keeping chickens or making more ethical food choices. The Blue Ducks will have you cooking up the most delicious and seasonal delights, and looking at the food we eat in a completely new way. This is a specially formatted fixed layout ebook that retains the look and feel of the print book. |
| john torode my kind of food: Combating Corruption, Encouraging Ethics William L. Richter, Frances Burke, 2007 Ethical foundations : virtue, consequence, principle -- Responsibility and accountability -- Twenty-first century challenges : global dimensions/changing boundaries -- Understanding fraud, waste, and corrupt practices -- Graft, bribery, and conflict of interest -- Lying, cheating, and deception -- Privacy, secrecy, and confidentiality -- Abuse of authority and administrative evil--Establishing expectations, providing guidelines, and building trust -- Transparency, whistle blowing, and dissent -- Compliance, oversight, and sanctions -- Leadership and individual responsibility : encouraging ethics. |
| john torode my kind of food: Everyday Graces Karen Santorum, 2003-04-01 The National Bestseller, Featuring a Brand-New Introduction by Karen Santorum As a mother, Karen Santorum grew frustrated by her inability to find a book of manners that instructed through engaging stories and poems rather than by dull lists of dos and don'ts. She set out to solve the problem. The result is this wonderfully rich and instructive anthology. A national bestseller, Everyday Graces has become a beloved feature in homes, schools, churches, and libraries across America. It speaks to the fact that manners are seldom discussed anymore—and are practiced even less. Good manners are a prerequisite for the growth of moral character; they are the habits of conduct by which we express in the most ordinary circumstances our fundamental respect for others, whether parents, friends, colleagues, or strangers. Under such headings as Honor Your Mother and Father, Please, Thank You, and Other Kind Words, Be Considerate at the Table, Good Sportsmanship, and Respecting Our Country, Everyday Graces gathers stories and poems that will develop and enrich the moral imagination. This marvelous anthology features classic selections from such well-known authors as Hans Christian Andersen, Beatrix Potter, Mark Twain, Frances Hodgson Burnett, C. S. Lewis, Max Lucado, and Arnold Lobel, as well as forgotten gems that deserve a new hearing. Find out why Everyday Graces has struck a chord with tens of thousands of families. Both inviting and informative, this book helps instill good manners in our children—and takes a stand against the decline in civility and the coarsening of our common life. |
| john torode my kind of food: The Good Food Cook Book Good Food Guides, 2011-11-30 In this authoritative cookbook from Britain's favourite cookery magazine, you will discover over 650 recipes divided by ingredient and occasion to help you find the perfect recipe with ease. But this is more than just a recipe collection - this book also includes Good Food's expert knowledge of ingredients and cooking hints and tips, to make it an invaluable source of inspiration and advice. This is an essential reference guide, including easy-to-follow instructions on topics such as how to cook different cuts of meat, knife skills and how to entertain without stress. There are also step-by-step masterclasses in techniques such as preparing squid, making fresh ravioli from scratch and making bread and pastry. With hundreds of recipes for everyday meals as well as weekend feasts, for when you have a little more time to spend in the kitchen, sections focused on making special occasions stress-free, a whole chapter on Christmas cooking and a chapter dedicated to feeding crowds all with step-by-step methods, nutritional breakdowns and full-colour photography, The Good Food Cook Book is the perfect gift and a book to treasure and return to, year after year. |
| john torode my kind of food: MasterChef Cookery Course Penguin Books Ltd, 2013 Teaches you what you need to become a MasterChef from the very basics of cooking right up to planning more ambitious menus. This book helps you learn how to add special MasterChef touch and giving you the confidence to put your own personal spin on your cooking. It has what you need to go from zero to hero in the kitchen. |
| john torode my kind of food: The Knackered Mother's Wine Club Helen Mcginn, 2013-02-14 This ... guide to wine is the perfect accopmpaniment to a knackered mother's frantic life. ... The advice pairs well with a ... schedule of work, kids and grown-up time. On offer are reliable recommendations for Sunday roasts, wines to impress, sparkling wine for children's parties (because adults need something fizzy too) and post-bedtime decompresssion, as well as tips on what to offload on the school raffle.--Back cover. |
| john torode my kind of food: A Girl Called Jack Jack Monroe, 2014-02-27 100 simple, budge and basic-ingredient recipes from the bestselling and award-winning food writer and anti-poverty campaigner behind TIN CAN COOK 'A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget' Sunday Times ______ Learn how to utilise cupboard staples and fresh ingredients in this accessible collection of low-budget, delicious family recipes. When Jack found themselves with a shopping budget of just £10 a week to feed themselves and their young son, they addressed the situation with immense resourcefulness and creativity by embracing their local supermarket's 'basics' range. They created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap, including: · Vegetable Masala Curry for 30p a portion · Jam Sponge reminiscent of school days for 23p a portion · Onion Pasta with Parsley and Red Wine - an easy way to get some veg in you · Carrot, Cumin and Kidney Bean Soup - tasty protein-packed goodness In A Girl Called Jack, learn how to save money on your weekly shop whilst being less wasteful and creating inexpensive, tasty food. ______ Praise for Jack Monroe: 'Jack's recipes have come like a breath of fresh air in the cookery world' NIGEL SLATER 'A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget' Sunday Times 'A plain-speaking, practical austerity cooking guide - healthy, tasty and varied' Guardian 'A powerful new voice in British food' Observer 'Packed with inexpensive, delicious ideas to feed a family for less' Woman and Home |
| john torode my kind of food: Life on a Plate Gregg Wallace, 2012-10-25 The star presenter of BBC's MASTERCHEF tells his story for the first time. Gregg Wallace, star presenter of BBC's MASTERCHEF, restaurateur and expert on all things pudding, shares his story for the first time. After leaving school at 14, he started his career as a greengrocer at the New Covent Garden market and went on to create his multi-million pound fruit and veg business a decade later. A star slot on BBC VEG TALK,and an award-winning television programme followed and, in 2005, the chance to front MASTERCHEF, a show that has drawn in over 4.5 million viewers and produced some of the nation's best up-and-coming chefs. He has since opened two restaurants, Wallace & Co and Gregg's Table, penned numerous cookery books, and has written for the national and trade press. In this, his first memoir, Gregg tells how his early passion for food growing up in Peckham, south London, led to a world of Michelin star restaurants, celebrity chefs and a mission to save Britain's produce - and in an extraordinary turn with more than a few life-changing hurdles - brought him back to his roots. |
| john torode my kind of food: The Language of Food Annabel Abbs, 2023-03-02 'Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud' Bridget Collins Two women Ten years A recipe for success Eliza Acton, despite never having boiled an egg, became one of the world's most successful food writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, joyful and truly inspiring. The award-winning author of The Joyce Girl seamlessly intertwines recipes and meticulously researched history, serving up the most thought-provoking and page-turning historical novel you'll read this year. Explore the enduring struggle for women's freedom, the exhilarating power of friendship, and the creative joy of cooking, through the life of Eliza Acton - finally out of the archives and into the public eye. England, 1835. Eliza Acton dreams of becoming a poet, but when she takes her new manuscript to a publisher, she's told that 'poetry is not the business of a lady'. Instead, he demands a cookery book. Eliza is hesitant but when her bankrupt father is forced to flee the country, she has no choice but to comply. Although she has never cooked before, she is determined to learn and to bring her skills as a poet to the craft of recipe writing. She hires young, impoverished Ann Kirby as her assistant and, before long, the two women develop a radical friendship crossing the divides of age and class. Together, Eliza and Ann break the mould of traditional cookbooks, changing the course of food writing forever. But in the process of doing so, their friendship is pushed to its very limits. |
| john torode my kind of food: Sambal Shiok Mandy Yin, 2021-10-13 A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things. Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin's mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes - such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice - can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy's evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home. |
| john torode my kind of food: 30 Minute Mowgli Nisha Katona, 2021-11-09 Get spice-packed, punchy, and fresh Indian-inspired dishes that take you from couch to curry in 30 minutes or less! The TV chef, restaurateur, and Mowgli Street Food author shows you how to cook speedy, easy, and flavorful Indian recipes—right in your own home. This is the food Nisha Katona cooks at home: bold and delicious Mowgli-style recipes that you can get on the table in 30 minutes or less. Just like at her Mowgli restaurants, the focus is on food that’s big in flavor but also light, healthy, and made from accessible ingredients—often just using what’s already in your cupboard or fridge. For super usability, the chapters are themed around ingredients: Poultry, Meat, Fish, Vegetables, Desserts, and Ma, Look Away! (for Nisha’s favorite pasta dishes). Tantalize your tastebuds with: • Quick Angry Tandoori • Yoghurt Coriander Turkey • Gingerbread Lamb Steaks • Keema Toasties • Bengali Fish Curry • Indian Fish Finger Sandwiches • Back of the Fridge Curry • Million Dollar Green Dahl All the recipes are meals that range from light lunches to substantial dinners; all you need to do is accompany them with one of the simple sides suggested in the introduction—like rice, noodles, potatoes, or a chapati wrap. This is the food that real people want: tasty and nutritious meals you can whip up without fuss. |
| john torode my kind of food: New Statesman , 2002 |
| john torode my kind of food: In the Mood for Entertaining Jo Pratt, 2009 |
| john torode my kind of food: Relax - It's Only Food John Torode, Sheila Keating, 2000 |
| john torode my kind of food: The Little Viet Kitchen Thuy Diem Pham, 2019-04-02 Dynamic and engaging, The Little Viet Kitchen brings a taste of Vietnamese cuisine to your home. |
| john torode my kind of food: My Kind of Food *Signed* Recipes I Love to Cook at Home John Torode, 2015-09-10 |
| john torode my kind of food: My Family Kitchen Sophie Thompson, 2015-09-03 The debut cookbook from Britain's Celebrity Masterchef 2014 Winner, and revered actress of stage and screen, Sophie Thompson. |
| john torode my kind of food: Eat Happy: 30-Minute Feelgood Food Melissa Hemsley, 2018-01-25 I adore Melissa and her food. This is carefree, quick cooking with a sense of fun, and just happens to be good for you. ANNA JONES I'm a huge fan and love how Melissa champions the message that good healthy food needn't be complicated, scary or time consuming. This beautiful new book is packed with dreamy recipes. FEARNE COTTON Don't think I've ever met anyone with such a passion, love and joy for food. She's amazing GIOVANNA FLETCHER Delicious quick and easy meals with a Hemsley twist. Bestselling home cook and co-author of The Art of Eating Well and Good + Simple, Melissa Hemsley of Hemsley + Hemsley, presents flavourful and veg-packed dishes. Featuring supermarket ingredients, simple methods, and tips and tricks to make no-fuss great food, Eat Happy is designed to see you through the whole week - tempting breakfasts to family dinners and lunches, as well as party food, snacks, baking, desserts, drinks, and simple, healthier versions of takeaway favourites. Comfort and indulgence are at the heart of Melissa healthy food, with plenty of ideas for everyday meals, batch cooking, cutting down on kitchen waste, and dishes that can be enjoyed for supper and leftovers for a packed lunch. Amongst the 120 brand-new recipes are, Breaded Chicken Katsu Curry, Sesame Salmon with Miso Veg Traybake, Roast Carrots with Pomegranate Molasses and Pistachios, Coconut Chocolate Clusters and Ginger Fruit Loaf. These are delicious alternatives and satisfying treats that encourage even the most time-poor cook to take pleasure in healthy fast food that puts taste first. |
| john torode my kind of food: Same Same But Different Poh Ling Yeow, 2015-02 Come on a new journey with Poh Ling Yeow. The 100 brand new recipes in the book are organised in pairs that share a common process, ingredient or texture - so a bite sized spice could be Kunyit (turmeric) Fried Chicken or a Curry Puff, and a yummy curry could be Prawn and Pineapple Curry or a Beef Rendang. Full of mouth-watering recipes and as stylish as its author, this cookbook will inspire you to go in new culinary directions with familiar ingredients. |
| john torode my kind of food: My Bangladesh Kitchen Saira Hamilton, 2018 A beautiful culinary adventure from the Masterchef cook, exploring her heritage of Bangledeshi food. |
| john torode my kind of food: Recipes from My Mother for My Daughter Lisa Faulkner, 2012-03 When Lisa Faulkner won Celebrity MasterChefit was the culmination of an emotional journey that began with her mother's death from cancer when Lisa was 16. Lisa's clearest memories of her mum are of her cooking delicious meals for the family, and in recreating her recipes in this book Lisa is not just keeping her mother's memory alive - she is also able to pass on to her own daughter, Billie, the love of cookery she inherited from her mum. With evocative photographs and easy-to-follow recipes, you too can tempt family and friends with fabulous home cooking all year round. With anecdotal snippets from Lisa's life as well as invaluable personal tips, the recipes include dishes suitable for entertaining - My MasterChef Fish Stew, Pan Fried Scallops with Pea and Mint, Lemon Mascarpone Tart and Pistachio Biscottii - alongside failsafe family fare: The Best Fish Pie, The Perfect Roast, Nanna's Bread and Mummy's Christmas Cake. |
| john torode my kind of food: Botanical Paul Wilson, 2007-08-01 Botanical is a dazzling collection of more than 100 recipes by award-winning chef Paul Wilson from the iconic Botanical restaurant. |
| john torode my kind of food: Great British Food Revival Blanche Vaughan, 2011-07-01 Featuring Britain's most delicious but threatened ingredients THE GREAT BRITISH FOOD REVIVAL celebrates local produce in classic recipes written by Britain's favourite cooks Britain is home to the tastiest fruits and vegetables, fish, meat, and honeys in the world but many of our original species and breeds are under threat by foreign invaders. British food needs us! From West Country apples, rare breed bacon, Baldwin blackcurrants and Scottish heather honey, THE GREAT BRITISH FOOD REVIVAL is the nation's definitive collection of British recipes. Combining traditional ingredients with modern flair, these dishes provide every reason why we should be eating and cooking local produce from the British Isles. With big flavours and simple ingredients, the food is the star. And to celebrate with true cooking magic the Hairy Bikers, Clarissa Dickson-Wright, James Martin and many other top chefs take the reader on a gastronomic journey and rediscover the jewels of our great food heritage. |
| john torode my kind of food: Share Nisha Parmar, 2024-03-07 ‘Nisha’s food is so exciting and clever and takes me on an unexpected journey every time. Her creations at dinner parties are truly memorable – we end up talking about her dishes and craving them time after time!’ – Joe Wicks ‘Nisha has this magical touch for making incredible food people really want to eat and really love to share. Thanks for inspiring us and sharing all your secret stress-free tricks to make it effortless, flavourful and fun, especially when we’re throwing together a last-minute dinner party and the clock is ticking!’ – Melissa Hemsley Nisha Parmar knows how to cook for a discerning crowd. Having shone on MasterChef and now as a private chef to celebrities, she has the experience and insight to guide you through creating a successful feast without the fuss. Influenced by her travels in Asia, Nisha’s recipes are bursting with flavour – from zingy and fragrant to warming and comforting – and often with an unexpected twist. With menu ideas and over 100 recipes, including Chilli Paneer Dumplings, Mombasa Prawn Masala and Pina Colada Tarte Tatin, these are stunning, nutritious recipes that have been simplified for the home cook. People love to have their friends and family over, but it can feel overwhelming – so Nisha includes tips and tricks on how to plan a menu and tablescaping so you can create beautiful meals to remember. Share celebrates food that brings us together, whether it’s for a special event or an impromptu Friday night dinner with friends. Learn to do it with ease, so you can enjoy the occasion as much as your guests! |
John 1 NIV - The Word Became Flesh - In the - Bible Gateway
John the Baptist Denies Being the Messiah. 19 Now this was John’s testimony when the Jewish leaders in Jerusalem sent priests and Levites to ask him who he was. 20 He did not fail to …
John 1 KJV - In the beginning was the Word, and the - Bible Gateway
26 John answered them, saying, I baptize with water: but there standeth one among you, whom ye know not; 27 He it is, who coming after me is preferred before me, whose shoe's latchet I …
John 1 NLT - Prologue: Christ, the Eternal Word - In - Bible Gateway
6 God sent a man, John the Baptist, 7 to tell about the light so that everyone might believe because of his testimony. 8 John himself was not the light; he was simply a witness to tell …
John 1 NKJV - The Eternal Word - In the beginning was - Bible …
John’s Witness: The True Light. 6 There was a man sent from God, whose name was John. 7 This man came for a witness, to bear witness of the Light, that all through him might believe. 8 …
John 6 NIV - Jesus Feeds the Five Thousand - Some - Bible Gateway
Jesus Feeds the Five Thousand - Some time after this, Jesus crossed to the far shore of the Sea of Galilee (that is, the Sea of Tiberias), and a great crowd of people followed him because they …
John 11 NIV - The Death of Lazarus - Now a man named - Bible …
The Death of Lazarus - Now a man named Lazarus was sick. He was from Bethany, the village of Mary and her sister Martha. (This Mary, whose brother Lazarus now lay sick, was the same …
John 5 NIV - The Healing at the Pool - Some time - Bible Gateway
John 5:4 Some manuscripts include here, wholly or in part, paralyzed—and they waited for the moving of the waters. 4 From time to time an angel of the Lord would come down and stir up …
John 16 NIV - “All this I have told you so that you - Bible Gateway
“All this I have told you so that you will not fall away. They will put you out of the synagogue; in fact, the time is coming when anyone who kills you will think they are offering a service to God. …
JOhn 19 NIV - Jesus Sentenced to Be Crucified - Bible Gateway
Jesus Sentenced to Be Crucified - Then Pilate took Jesus and had him flogged. The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe …
John 8 NIV - but Jesus went to the Mount of Olives. - Bible Gateway
John 8:28 The Greek for lifted up also means exalted. John 8:38 Or presence. Therefore do what you have heard from the Father. John 8:39 Some early manuscripts “If you are Abraham’s …
John 1 NIV - The Word Became Flesh - In the - Bible Gateway
John the Baptist Denies Being the Messiah. 19 Now this was John’s testimony when the Jewish leaders in Jerusalem sent priests and Levites to ask him who he was. 20 He did not fail to …
John 1 KJV - In the beginning was the Word, and the - Bible Gateway
26 John answered them, saying, I baptize with water: but there standeth one among you, whom ye know not; 27 He it is, who coming after me is preferred before me, whose shoe's latchet I …
John 1 NLT - Prologue: Christ, the Eternal Word - In - Bible Gateway
6 God sent a man, John the Baptist, 7 to tell about the light so that everyone might believe because of his testimony. 8 John himself was not the light; he was simply a witness to tell …
John 1 NKJV - The Eternal Word - In the beginning was - Bible …
John’s Witness: The True Light. 6 There was a man sent from God, whose name was John. 7 This man came for a witness, to bear witness of the Light, that all through him might believe. 8 …
John 6 NIV - Jesus Feeds the Five Thousand - Some - Bible Gateway
Jesus Feeds the Five Thousand - Some time after this, Jesus crossed to the far shore of the Sea of Galilee (that is, the Sea of Tiberias), and a great crowd of people followed him because they …
John 11 NIV - The Death of Lazarus - Now a man named - Bible …
The Death of Lazarus - Now a man named Lazarus was sick. He was from Bethany, the village of Mary and her sister Martha. (This Mary, whose brother Lazarus now lay sick, was the same …
John 5 NIV - The Healing at the Pool - Some time - Bible Gateway
John 5:4 Some manuscripts include here, wholly or in part, paralyzed—and they waited for the moving of the waters. 4 From time to time an angel of the Lord would come down and stir up …
John 16 NIV - “All this I have told you so that you - Bible Gateway
“All this I have told you so that you will not fall away. They will put you out of the synagogue; in fact, the time is coming when anyone who kills you will think they are offering a service to God. …
JOhn 19 NIV - Jesus Sentenced to Be Crucified - Bible Gateway
Jesus Sentenced to Be Crucified - Then Pilate took Jesus and had him flogged. The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe …
John 8 NIV - but Jesus went to the Mount of Olives. - Bible Gateway
John 8:28 The Greek for lifted up also means exalted. John 8:38 Or presence. Therefore do what you have heard from the Father. John 8:39 Some early manuscripts “If you are Abraham’s …
