Recipes

Lidgate’s The Meat Cookbook shares the same guidance given to their clients for years. It contains a selection of wonderful recipes for roasts, grilled meat, stews, meat pies and more, along with serving suggestions and step-by-step illustrations.

The slight variations in cuts between the UK and the US is not an obstacle when enjoying Lidgate’s recipes or the usefulness of this beautiful book.

When making burgers for a barbecue, it’s best not to use very lean mince as a decent fat content helps them to stick together. If lean mince is all you’ve got, though, add an egg to bind the mixture more firmly. Burgers made with good-quality mince can be left quite plain, but sometimes it’s nice to add extras. Around the corner from Lidgate’s, we’ve got some excellent Italian delis that give us inspiration for simple and tasty additions, 

Barbecues are all about fragrant flavours that work well with smoke and chargrilled food. Rosemary is a natural partner for lamb, and its resinous quality makes it even better for robust outdoor dishes. Use the needles in a marinade, and the woody stalks as skewers. 
We tend to use shoulder steaks for these kebabs, or new season neck fillet when the meat is still reasonably tender (up to midsummer in southern Britain, but late summer or early autumn in northern parts and Scotland, where lambs are born later). Leg can also be used 
if you want to ensure the meat is really tender.

Cioppino Tomato Base:
1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped

itsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...

By Julian Metcalfe and Blanche Vaughn, Mitchell Beazley 2015, photos Temin Jones

About the authors:

Julian Metcalfe is the co-founder of global success Pret A Manger, and is dedicated to creating affordable, healthy food.

Blanche Vaughan is a food writer and chef. She has worked at several popular restaurants, has written for the Guardian and has co-published four other books.

Serves 2
33 calories
1.9g saturated fat

2 boneless, skinless chicken breasts, about 200–250g (7–9oz) each
1 tbsp teriyaki sauce
1 tbsp groundnut oil

For the vegetables:
1 red pepper, cored, deseeded 
and sliced
1 carrot, sliced

Serves 4
69 calories
1.5g saturated fat

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Book Name: Itsu

Serves 2
3 calories
1.3g saturated fat

1 tbsp groundnut oil
1 shallot, diced
10g (¼oz) peeled fresh root ginger, sliced

This is a dressing to make all 
manner of Asian-style salads 
sing with flavour.

Serves 2
7 calories
0.4g saturated fat

4 tbsp lime juice
2 tbsp fish sauce
1–2 hot red chillies, chopped
1 tbsp agave syrup
1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
1 tbsp rapeseed oil

1. Put all the ingredients into 
a bowl and mix together well.

Chris writes: ‘What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don’t necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavors and textures and, at the same time, make it appeal to the eye. Be generous; make it unpredictable; this is what I do. My book will teach the reader to do this too.’

photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.

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Book Name: : Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton

Chef Bio: "With a very small restaurant, and a loyal local clientele,having good staff is as important as serving good food, and I have been incredibly lucky. Emily has been with us since very early-on. Not only is she excellent at front of house, she bakes as well, and this is her recipe. In fact, in the beginning, she would bake this one for the cake table."

First published in Great Britain in 2015 by Mitchell Beazley.

MEAT
"I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and
some balsamic for tang. A very successful encounter."

SERVES 4 TO 6
2. lb to 3 lb 2 oz rindlesss pork loin
1/2 cup honey
1/2 cup soft dark brown sugar
2 3/4 oz amchur powder (dried mango powder)

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Book Name: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton

Chef Bio: "I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and some balsamic for tang. A very successful encounter."