The New English Table: Over 200 Recipes that Will Not Cost the Earth by Rose Prince

  • Gammon and lentil broth

    from The New English Table: Over 200 Recipes that Will Not Cost the Earth The New English Table by Rose Prince

    • Categories: Soups; English
    • Ingredients: gammon hocks; onions; carrots; celery; fennel seeds; coriander seeds; thyme; bay leaves; green lentils; parsley
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Notes about Recipes in this book

  • Baked haddock soup

    • Thermomixit on January 05, 2019

      The combination of potatoes, smoked haddock and prawns in a 'soup'-like consistency sauce, works so well. Quick and easy to do as well, but very impressive. I've served this many times for lunch and dinner, or in smaller ramekins as a starter for a dinner party.

  • Creamy haddock cakes

    • saladdays on December 15, 2013

      A very good recipe using leftovers - the fish cakes do not taste as though they have been made from scraps from the fridge. Recipe recommends putting them in the fridge to set before cooking, I put them in the freezer for 30 minutes and they were very easy to cook without falling apart.

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  • ISBN 10 0007250940
  • ISBN 13 9780007250943
  • Published Mar 04 2010
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

Rose explores affordable and easy good food with the 200 completely delectable and original recipes in this inspiring new book. She unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress, and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which for the occasional feast. She shows how to make the most of costly ingredients--traditional breeds, organic produce, and handmade foods--recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta.

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