The BIG Metric Ninja Foodi Cookbook: Over 100 recipes using European measurements

Product Information

The ingredients have all been checked against online supermarkets such as Asda and Tesco, all proved to be available. You can get more local news and other story updates straight to your inbox by subscribing to our newsletters here. It’s at this point that the shared docs and photos start making their way back and forth from my house to hers through cyberspace.

It’s a dish of simple, affordable ingredients: Aromatics, cabbage, cavolo nero (black kale), cannellini beans, and a few herbs. Cut out biscuits using a gingerbread person cutter, no bigger than 10cm tall, and transfer to the baking trays.

It was Eliza who inspired me to try the vintage feast idea in the first place, so I don’t know why I’ve waited so long. No, these are 100% British-style recipes, written by a Brit especially for the British and Irish markets. This was good, although not as good as the blanquette I normally make; it lacked the all-important kick of a smidgin of curry powder. Then arrange on a greased baking sheet and bake in a hot oven for about 15 minutes, turning once, until both sides are nicely browned. I think the dishes I chose for this meal are fairly representative, if short on the Middle-Eastern element.

Simply flick through to ‘F’ and discover that while anise seeds are your ideal swap, dill seeds will work in a pinch to offer a slightly milder flavour, or caraway seeds, if you’re happy to forgo some sweetness. The recipes in the contents and even the index, give out clearly, what options and food types are available to go straight to the page. It had tasted dire when I first made it, really sharp and alcoholic, but a night in the fridge seemed to tone it down a bit. Dishoom’s debut cookbook is a great example, a comprehensive exploration of their menu and the extensive work behind seemingly simple dishes. It is a reminder of the regional traditions Britain seems to have lost; many recipes here are truly rooted in a place and its local ingredients, and Jane Grigson makes you want to cook them.I also fondly remember Madam Rigot’s Burgundian Potatoes, a dish of potatoes slowly simmered in milk until it was thick and creamy. Pre-war cookery books,” she says, “must not be thought obsolete: their recipes, even when modified, offer incomparably better results than the frightening suggestions devised to suit the times by the misplaced ingenuity of the Ministry of Food. Let them get deep brown, almost black, then flip onto the other cut side, and continue cooking until tender.