Cooking: Simply and Well, for One or Many

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Ingredients: allspice berries; whole cloves; coriander seeds; fresh ginger; mustard seeds; white wine vinegar; caster sugar; damsons Ongoing Covid restrictions, reduced air and freight capacity, high volumes and winter weather conditions are all impacting transportation and local delivery across the globe. A beautifully written instant classic that is every bit as exuberant and delicious as the man himself!’ – Nigella Lawson Ingredients: artichokes; green beans; runner beans; samphire; monk's beard; spring onions; flat-leaf parsley; green olives; spinach; watercress; lemons; squid; salted capers Cooking is the much anticipated first cook book from Jeremy Lee, celebrated head chef at London's Quo Vadis. Capturing all of Jeremy's favourite recipes and kitchen techniques, this title will cover everything from elevenses biscuits to warm salads and one pot dishes, at the same time giving advice on the best equipment for a home cook. Featuring beloved Scots recipes from his childhood, along with timeless tips and anecdotes, Cooking will be a charmingly unusual classic food book.

Ingredients: boneless pork leg; shallots; Roscoff onions; garlic; thyme sprigs; summer savory; Treviso; radicchio tardivo; sage Ingredients: allspice berries; whole cloves; coriander seeds; fresh ginger; mustard seeds; white wine vinegar; gooseberries; caster sugarFood A-Z is the much anticipated first cook book from Jeremy Lee, celebrated head chef at London's Quo Vadis. Capturing all of Jeremy's favourite recipes and kitchen techniques, Food A-Z will cover everything from elevenses biscuits to warm salads and one pot dishes, at the same time giving advice on the best equipment for a home cook. Featuring beloved Scots recipes from his childhood, along with timeless tips and anecdotes, Food A-Z will be a charmingly unusual classic food book. Jeremy Lee joined Sam & Eddie Hart at Quo Vadis in Soho in early 2012, becoming Chef Proprietor. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge. Ingredients: unsalted butter; caster sugar; dark muscovado sugar; eggs; plain flour; ground cinnamon; hazelnuts; golden caster sugar; egg whites Ingredients: unsalted butter; caster sugar; vanilla pods; eggs; egg yolks; plain flour; ground fennel; oranges; fennel seeds Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci

Ingredients: smoked trout; beetroots; cooked barley; spring onions; flat-leaf parsley; grated horseradish; extra virgin olive oilOnline recipe here https://www.theguardian.com/food/2022/aug/21/sardines-toast-pork-chop-apple-tarts-recipes-jeremy-lee-quo-vadis - this was very nice, but I am not sure the extra effort was nicer than classic canned sardines on buttered toast. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. Ingredients: unsalted butter; caster sugar; vanilla pods; egg yolks; maple syrup; plain flour; walnuts Ingredients: unsalted butter; caster sugar; breadcrumbs; plain flour; ground blanched almonds; oranges

A beautifully written instant classic that is every bit as exuberant and delicious as the man himself!’ Nigella LawsonI love a cookbook that teaches me new techniques. Simple ones, preferably. I found just this in the chapter on chard. Coincidentally, I had returned home earlier in the day with a glorious bunch of rainbow chard. I usually cook it like spinach and was surprised to find that Lee had done so too until being put right by an Italian friend who told him that ‘chard is best when cooked to look good and ancient’. I pondered on that sentence for a while, wondering what it meant. Then I tried it. It felt counterintuitive, cooking the leaves beyond the wilted stage. I was concerned they may taste like old tea leaves after simmering for 20 minutes, but I put my trust in Lee. I need not have worried. A short while later I had a pan full of well-cooked chard which was silky with a light bitter flavour and yet a touch of sweetness too. I set about preparing Lee’s chard, caper and lemon salad. Here, the cooked chard is combined with the peel of a boiled lemon, capers, cider vinegar and extra virgin olive oil. A gorgeous salad – greens, with a pop of citrus and another of salty caper. Well balanced and healthy too. You can find the recipe below. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.