Put spring on your menu
Brighter weather brings with it a desire to eat differently – hearty soups, stews and casseroles giving way to something fresher and lighter. Stuck in a cooking rut and unable to see beyond my slow cooker and Le Creuset casserole pots, I found inspiration in an unexpected place recently.
Writing with her sister Jasmine as Hemsley + Hemsley, Melissa Hemsley fell fair and square into the “clean eating” category. But, for 2018, the duo have diverged. Jasmine published a cook book at the start of the year inspired by her explorations of Ayurveda, and Melissa followed with Eat Happy: 30- Minute Feelgood Food ( published by Ebury Press, ¤ 23).
Tasty, easy, nourishing and thrifty were the criteria for recipe inclusion in this book, she writes. The salads drew me in – particularly a recipe for hot- smoked trout with beetroot and fennel salad and a Scandi- style dressing – but it was the “bowl food” chapter that I’ve been returning to, for colourful, Spanish chickpea and almond stew; lime and avocado gazpacho; ginger miso sunshine soup, and courgette “risotto” ( made with quinoa), with a pesto swirl.