The Natural Cook

The Natural Cook

By
Tom Hunt
Contains
170 recipes
Published by
Quadrille Publishing
ISBN
9781849494182
Photographer
Laura Edwards

The Natural Cook is an inspirational collection of recipes for the way we eat now. It puts fresh, flavoursome, vegetable-focused food centre-stage, and features recipes that make use of every ounce of an ingredient. This stems from Tom’s unique cooking ethos, Root-to-Fruit, that celebrates the entire vegetable, wasting nothing. Tom shows you how to cook using the best, most ethically sourced ingredients without it costing the earth.

In this book

  1. Introduction
  2. Eating spring
    1. Read this Chapter
    2. Blanched asparagus with butter and lemon
    3. Risi e bisi
    4. Open lasagne
    5. Char-grilled asparagus
    6. Socca pizza with char-grilled asparagus, olives and ricotta
    7. Raw asparagus ribbons with extra virgin oil and chilli
    8. Asparagus and mackerel sashimi, pickled ginger, orange and soy dressing
    9. Raw asparagus with mozzarella, apricots and a herb dressing
    10. Raw asparagus with soft-boiled eggs, anchovies and sumac
    11. Stewed rhubarb with sultanas, rum and dark sugar
    12. Rhubarb and pork tagine
    13. Rhubarb chutney
    14. Pork and rhubarb puff pie
    15. Poached rhubarb with white wine, orange and cinnamon
    16. Rhubarb compote with granola, blueberries, yogurt and honey
    17. Rhubarb granola crumble
    18. Crème brûlée
    19. Roast rhubarb with vanilla and lemon
    20. Rhubarb and custard Portuguese tarts
    21. Fried new potatoes with paprika
    22. Spanish tortilla
    23. Patatas bravas
    24. Bombay potatoes
    25. Roast new potatoes with rosemary and thyme
    26. Roast new potatoes and mackerel stuffed with chermoula
    27. Bubble and squeak
    28. Mackerel fish cakes
    29. Smashed new potatoes with butter and mint
    30. Homity pie
    31. Raw broccoli with olive oil, honey and coriander
    32. Broccoli, barley, radish, tarragon and quick-preserved lemons
    33. Broccoli salad with rice, nori and ginger
    34. Broccoli tempura
    35. Roast broccoli with lemon zest and olive oil
    36. Roast broccoli with shredded chicken, pine nuts and basil
    37. Blanched broccoli
    38. Pho chay
    39. Char-grilled spring onions
    40. Spring onions with romesco sauce
    41. Raw spring onions with chilli and lime
    42. Trout ceviche with crispy skin and tortilla crisps
    43. Steamed spring onions with ginger
    44. Banh mi of tilapia and spring onions
    45. Raw watercress with vinaigrette
    46. Watercress salad with rare skirt steak and horseradish cream
    47. Steamed watercress
    48. Watercress with mechoui lamb and harissa
    49. Puréed watercress pesto
    50. Puy lentil salad with sun-dried tomatoes, feta and watercress pesto
    51. Raw radishes with salt, lemon and olive oil
    52. Fresh spring salad of radishes and grapefruit
    53. Buttered radishes with caraway
    54. Radish leaf soup with caraway
    55. Pickled radishes
    56. Pickled radish and squid salad
  3. Eating summer
  4. Eating autumn
  5. Eating winter

Recipes in The Natural Cook

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