The Field - - Front Page - By Diana Henry

Mitchell Bea­z­ley, £25

AS the sea­son gets into full swing there is a dis­tinct need for a cook­book to keep things go­ing in the kitchen. With her ef­fort­less style, Diana Henry’s lat­est book sticks firmly to its ti­tle. Sim­ple dishes, brim­ming with bold flavours, are per­fect for those keen to eat well but with lit­tle time or en­ergy left to get creative.

The recipes are di­vided into 12 dis­tinct blocks, in­clud­ing eggs, roasts, fruit pud­dings and more. This struc­ture makes it per­fect for swift de­ci­sion mak­ing and easy plan­ning. Most dishes are reg­u­lar sta­ples with some ear­marked for the week­end, when a lit­tle more time is avail­able.

I have my eye on the leek and feta omelette for a post-hunt­ing sup­per; the In­dian roast leg of lamb is next on the Sun­day-lunch list; and rhubarb and rasp­berry crum­ble cake will make an ap­pear­ance for the hordes. Henry has added an­other musthave to her reper­toire – a book that will keep you cook­ing and eat­ing well, year round.

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