Chapters are identified by a core ingredient, be it meat, fish, grain, cheese or vegetable, but no single ingredient is king; it is the perfect combination that makes the dish.
Following Peter’s ethos that cooking should be fun, creative and fulfilling, you’ll find these recipes infused with delicious originality. Try dishes as diverse and tempting as: Asparagus, almonds, spiced quail eggs and shiitake miso dressing; Puy lentils, quinoa, pomegranate, roast grapes and tomatoes, chilli mint and basil; Chilli-chocolate teriyaki mackerel with samphire, Jersey royals and orange; Confit duck leg, caramelized onions, almonds, porcini, cavolo negro, and blue cheese. There is something here for everyone to enjoy.
Harcover, 272 pages