Cook Clever: One Chop, No Waste, All Taste

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She can regularly be found cooking on TV, having been the resident TV chef on ITV’s Garraway’s Good Stuff, alongside Kate Garraway and previously the TV chef on ITV’s Martin and Roman’s Weekend Best, alongside Martin and Roman Kemp. Thanks to clever ingredient choices and recipe development on classic dishes, it is the dream ‘solution’ recipe book that answers almost every ‘problem’ in the everyday home kitchen.

Cook Clever: One Chop, No Waste, All Taste – HarperCollins

Her journey with food continues with each change in her life, now favouring a thoughtful waste-free approach to food, for the whole family, in whatever sense that can take form, time-saving, low-cost and clever cooking. And her latest cookbook brings some of those viral social recipes to life, along with brand-new dishes, all using one 20cm baking tin. This West African-inspired stew and peanut butter cups make peanut butter the well-deserved star of the show, and can be batched up and frozen in portions for future meals – the stew, in particular, will benefit from being frozen, because the flavours become more “lived in” and bold the second time round.

Ramoutar is the author of two previous cookbooks: Caribbean Modern: Recipes from the Rum Islands (Headline Home, 2015) and The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer (HarperCollins, 2020). HarperNonFiction publishing director Katya Shipster acquired world all-language rights from Antony Topping at Greene and Heaton, for publication on 30th March 2023. She is a regular guest on BBC’s “Saturday Kitchen” and has previously hosted the show, as well as being a regular on ITV’s “This Morning”.

Cook Clever: One Chop, No Waste, All Taste a book by Shivi

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For the whipped coconut cream, take the chilled, unshaken tin of coconut milk and scrape off the heavy thick cream, leaving the liquid behind. Add your chosen protein and the veg and cook until the protein is just cooked through, about five minutes or so. She is a regular guest on BBC’s Saturday Kitchen and has previously hosted the show as well as a regular on ITV’s This Morning. Divide between the cupcake holes, pushing the mixture right down into them with the back of a spoon, and making each as level as possible. Chef and TV presenter Shivi Ramoutar’s Cook Clever: One Chop, No Waste, All Taste has been snapped up by HarperCollins.

Cook Clever: One Chop, No Waste, All Taste Kindle Edition

She is a regular guest on BBC's Saturday Kitchen and has previously hosted the show as well as a regular on ITV's This Morning. Use ingenious supermarket-swap shortcuts and simple, low-cost ingredients for everyday feasts in a flash. Heat the oil in a small saucepan over a medium heat and cook the spring onion and garlic purée for a couple minutes, stirring often until aromatic.Ikoyi is undoubtedly one of the UK's most exciting restaurants right now, so it makes complete sense that chef Jeremy Chan brings his food to life on pages, too.

Cook Clever: One Chop, No Waste, All Taste | Eat Your Books Cook Clever: One Chop, No Waste, All Taste | Eat Your Books

Previously, Shivi has been the TV Chef on ITV’s Garraway’s Good Stuff and on Martin and Roman Kemp’s ITV series, Martin and Roman’s Weekend Best. Both recipes are versatile, too – the corn soup is perfect for adding seasonal veg to, while the peaches can be swapped for nectarines or other larger stone fruit. Add the lardons, garlic, thyme and cayenne, stir until the aromas hit you, then add the corn and cook, stirring regularly, for another five minutes. Not just packed full of delicious recipes, it takes readers deep into the BAOverse, revealing the inner workings of the brand, the ideas behind the restaurants and also introducing the concepts of the School of BAO, the Lonely Man, and embracing solitude. Carefully spoon over the melted dark chocolate, then pop the tray into the freezer for two to three hours, until frozen solid.Beat the thick coconut cream with the vanilla extract and icing sugar in a mixer, until thick and whipped (be careful not to overwhip, otherwise it will separate). The Ice Kitchen is absolutely filthy and spattered in my kitchen and is by far and away the most used cookbook in our house, which is why I was desperate to sign up an arguably even cleverer follow-up. Covering some of our favourite cuisines and styles of cooking, they all offer a diverse range of simple and fuss-free dishes - perfect if you're new to cooking different cuisines! One of the internet's favourite chefs, Alison Roman is back with her third cookbook celebrating the simplicity of easy desserts.