The Good Table: Adventures in and Around My Kitchen by Valentine Warner

  • Moussaka

    Moussaka (page 19)

    from The Good Table: Adventures in and Around My Kitchen The Good Table by Valentine Warner

    • Categories: Stews & one-pot meals; Main course; Greek
    • Ingredients: milk; feta cheese; nutmeg; egg yolks; onions; dried oregano; ground cinnamon; garlic; minced lamb; dry white wine; tomato purée; aubergines; potatoes
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Notes about this book

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Notes about Recipes in this book

  • Venison curry

    • joneshayley on April 07, 2019

      I halved the chilli powder and cayenne having found Valentine’s recipes a touch too spicy for me previously. This was resultantly delicious. The venison wasn’t at all overpowered and the coconut added necessary balance to the gamey meat. Twenty minutes start to finish too - so nice and easy for a family meal.

  • Roast duck breast with radishes & broad beans

    • joneshayley on May 26, 2019

      Such a lovely recipe, fully balanced flavours. The duck breast cooked perfectly, skin crisp and fat fully rendered. The salad was punchy and delicious, perfectly dressed (I used half the dressing and shelled the broad beans).

  • Gourd with cheese

    • joneshayley on June 18, 2019

      Rick loves this, though it wasn’t my favourite. Used little variety squash

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  • ISBN 10 1845335406
  • ISBN 13 9781845335403
  • Linked ISBNs
  • Published Sep 05 2011
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

The food you put on your table is at the heart of the house, as a matter of survival and joy. Everything we eat sustains family, friends and self, and The Good Table shows that it is best when sourced and cooked with love and care. Whether making comforting favourites such as Toad in the Hole or Paella, classic dishes such as Beef Suet Pudding or a Brandy Snap with Berries, or recipes from far-flung shores such as Lapland Fish Soup and a Spanish dish of Chorizo in Cider, Valentine's omnivorous curiosity and attention to detail set his recipes apart. In this timely book, Valentine pays homage to the slow cooking of cheaper cuts of beef, pork and lamb, whilst encouraging us to enjoy less widely-used meat such as rabbit and venison. His ingredients are local, mostly inexpensive and easy to find, yet his dishes are often surprising, based on forgotten classics or hailing from distant countries such as Mexico and Morocco. For Valentine, The Good Table starts with good shopping, and he encourages us to not be afraid of buying new ingredients, especially when they are affordable and plentiful. He seeks out sustainable fish, creates luxuries from everyday ingredients such as bread and eggs, and cooks fruit and vegetables when they are in season.

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