The Natural Cook: Eating the Seasons from Root to Fruit by Tom Hunt

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  • Baked apricots with vanilla

    • RachLFinn on July 15, 2018

      Recipe asks for 150g of sugar for 500g of apricots... this was far far too much in my view. I went for 70g of sugar, and there was still plenty of deliciously sweet sticky syrup.

  • Apricot frangipane

    • RachLFinn on July 15, 2018

      Looks impressive for very little effort and washing up (I confess to using shop bought puff pastry). The frangipane was very mild - the almond flavour didn't come through strongly (great for me - I hate marzipan); the gooey toffee dominates in a nice way. Allow time for this to cool - definitely better warm rather than hot. Recipe says 12 portions... 6 of us polished this off very easily in one go. *Ahem* NB: Used soft dark brown sugar in place of rapadura (i hadn't heard of rapadura before today). Definitely use less sugar for the baked apricots (I used 70g vs the recipe asking for 150g... I think this was still perhaps too much). Fold the edges of the pastry to form a lip around the fruit & the filling - like a galette - the frangipane becomes runny in the heat of the oven before it sets. This needed 45 minutes (an extra 15) in my fan oven.

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  • ISBN 10 1849494185
  • ISBN 13 9781849494182
  • Linked ISBNs
  • Published Jun 19 2014
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

The Natural Cook is an inspirational book for the way we eat now. It puts fresh, flavoursome, veg-focused food centre-stage, and features recipes that make use of every ounce of an ingredient. Each of the 26 seasonal 'hero' ingredients featured is represented first by three simple cooking techniques that teach you how to make a delicious simple dish. These techniques are then followed by three world-inspired recipes, which make use of the prepared ingredients as well as drawing in other seasonal fruit and vegetables. At the end of each recipe, the 'Cook's Notes' give clear tips and ideas for turning uneaten extras into other delicious meals, ensuring that absolutely nothing is wasted. To give examples: a simple roast pumpkin with sage can be transformed into a salad with chickpeas and kale, a risotto with sage and crispy bacon or an aromatic pumpkin pie with cardamom and maple syrup, while the seeds can be toasted and made into a tasty snack. Rhubarb can be stewed with sultanas, roasted with vanilla or poached with white wine, and then added to a tagine, baked into custard tarts or layered with granola and yoghurt in a breakfast pot. So head to the market and pick the freshest, ripest veg off the shelf, or look in your fridge for that fennel or bunch of radishes you bought, knowing that there's an inspiring recipe (or ten) waiting for you.

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