Everyday Strength ~ Book Review

Everyday Strength ~ Recipes & Wellbeing Tips for Cancer Patients

By Sam Mannering & Karen McMillan

Health and Wellness books are extremely popular right now, with people realising that what we put into our bodies as fuel matters. This book fits into that category, but is specifically written for people facing cancer. The authors write from personal experience with a wealth of expertise. Sam, being a food writer and columnist at Sunday Star Times and contributor to Cuisine and House and Garden magazines; while Karen has published a dozen books both fiction and non-fiction on a range of topics including cancer, WWII memoirs, and historical novels. Karen has also been a hospice volunteer, and Sam a hospice ambassador.

Many cancer lifestyles advocate for vegetarian, vegan, organic, or raw diets. Things which are often complete upheavals of one’s former lifestyle. And although these things may be suitable for some, for others it’s an unrealistic and daunting idea. Everyday Strength however is a book about ‘making every day better’, using simple strategies, tips and recipes for people throughout the various stages and cancer treatments. It doesn’t advocate a cure, and how could it, every case is unique. Instead, what it does offer is practical solutions for common problems.

Food in life is a source of pleasure for many people, it’s how we socialise and how we often ‘treat’ ourselves, a nice meal out, a slab of cake, or an expensive cut of steak. However when managing cancer, battling a myriad of symptoms, one’s appetite and taste buds can be affected.

Therefore the chapters in this book are arranged around the symptoms that cancer treatment brings, and provides tips, insights and recipes to combat them. Exhaustion, Lack of Appetite & Weight Loss, Nausea, Common Side Effects of Hormone Therapy, Dealing with Pain & Discomfort, Hair Care, Skin & Nails are among the chapter titles. Accompanying recipes are designed to tempt the tastebuds while providing necessary nutrition. The Pork Chops with Apple Sage and Sweet Wine for example, is designed to contain Vitamins B6 & B12, magnesium, potassium and zinc as well as protein. While the Carrot Cake recipe is made for flavour with the added benefit of fibre, vitamins and minerals.

What’s great about this book, is that it’s real food - that everyone can enjoy, it’s practical, and most of all it’s realistic. If you or someone you know are currently facing ‘The Big C’ then this is definitely a book worth exploring.

If you’re interested in hearing more from the authors and their personal stories then you can see them in person at the Going West Festival this Sunday 10th September www.goingwestfest.co.nz  

Angelo's Wild Kitchen - Book Review

Angelo’s Wild Kitchen - Family Favourite Recipes

By Angelo Georgalli

I was very excited to get my hands on this pre-release copy of Angelo’s Wild Kitchen, his second book following The Game Chef. He’s a household name in our family, thanks to his show also titled The Game Chef on Maori Television. Here he shares his love of hunting (often with bow and arrow) and gathering, with his passion for wholesome family cooking.

His mother is Italian, and father Croatian, so his recipes have a very European flair running through them. Expect to see mouth watering pastas, pizzas, breads, and homemade sauces, all prepared with local New Zealand produce, much of which he has grown or foraged himself. There’s even a few recipes at the back of the book which feature his children and their inherited love of food. Teenager Luca’s Roast Tomato Soup made with his own home grown tomatoes, and Oscar, who loves fishing, has a Brown Trout recipe .

Angelo has been in NZ for over 20 years currently resides in the picturesque Cardrona Valley, so as well as the stunning food photography, you’ll find breathtaking imagery our native backyard. The inside cover of the book even has topographical maps of Lakes Hawea and Wanaka, and the Cardrona ranges.

Even though the title is ‘Wild’ Kitchen, don’t be put off. Pretty much every single recipe in this book I could source the ingredients for and could easily make myself. The ‘wild’ more refers to the fact that ingredients can be sourced locally (and for free, hunting, fishing, growing, if you’re that way inclined). He even has a page of tips and tricks for ‘How to bring the wild into any home’. There is still enough to keep the wild food lovers happy too, with a few venison and hare recipes, a rabbit pie, and a North African Goat Hotpot, amongst the more traditional beef, chicken, cured meats, vegetarian, and variety of seafood recipes. The seafood recipes alone make this book worthwhile: crayfish caesar and sandwiches, calamari fettuccine, Greek fish stew, and Greek stuffed calamari, trout, salmon, BBQed fish, seafood chowder and 3 different seafood pizzas. AKA seafood heaven!  

One thing I really love about this book is the variety. The chapters cover everything: Breakfast, Butters - so popular right now! & Bases, All Things Saucy, Grazing - my favourite way to eat, Seafood delicacies, Pizza Pasta Pizazz, Wild Asian Fusion - nope, it’s not all European, Give Me Greens (Salad and Veges), Meat, Sweet Things, For The Kids - dedicated to his children’s recipes, not kid food. In fact, one criticism would be, what has he got left? It seems he’s put everything into this cookbook, and I wonder, or hope that he’s got more up his sleeve for another one. There’s so much crammed in that the pizza recipe, like the steamed buns, provides the recipe for the dough, then a range of different filling and topping recipes. Meaning that if you go to the effort of mastering the dough making, you’re not just a one trick pony!

It needs to be noted as well, that this book is truly for everyone. I’ve mentioned the variety of recipes above, but it’s also suitable for all those people with dietary restrictions too. Featuring Dairy Free, Gluten Free, Nut Free and Vegetarian recipes throughout the chapters.

You can expect to find copies of Angelo’s Wild Kitchen on shelves from the 1st of September and if you can get in quick, I’d highly recommend this book as a great gift for upcoming Father’s Day, or a Christmas gift for any budding foodie, hunter, or horticulturist. The recipes are simple classic fare with his own twists. The first recipe I tried was his Pork Belly, Mushroom & Sage Orecchiette which is his version of Fettuccine Carbonara: Indulgent, yet simple and delicious. Next up, I plan to make his Napoletana Sauce, which then features in other recipes throughout the book.

Book Review: Superfoods for Kids by Rena Patten

Kids eating quinoa, chia seeds and refined sugar free treats, yeah right, you might be thinking... and was my initial reaction, but on flipping through this beautifully photographed cookbook I was (salivating) and thinking, yes, kids would eat this. 
The author, Rena Patten, defines superfoods as any food that is naturally grown and fresh - food that has not had preservatives or artificial enhancers added. Kind of makes sense doesn't it? To feed our kids 'superfood', a.k.a. real food. Rena has done just that over the years, these recipes have been tried and tested by both her children and grandchildren, meaning this collection of recipes is "Child approved". 

At Miss 5's birthday party over the weekend, there were several friends who were dairy, gluten or who had refined sugar free requirements. If your child doesn't have dietary requirements, but the thought of preparing food for others who do terrifies you, this book makes it easy... and delicious. Plus most of the recipes are simple and entertaining enough to encourage kids in the kitchen. Personally I started cooking at the age of eight. It was mainly to get out of the household chores that my siblings were enduring, instead I was making them all lunch. What my chore escapism did, was provide me with essential skills and a passion for making delicious and nutritious food, which if you ask me, is one of the best skills you can give a child. 

Chapters in this book include all the usuals: Breakfast, School Lunches, Dinners, Special Treats and even Superfood for Babies. As for the recipes there is a variety of what you'd call 'normal' family friendly meals, which have all been jazzed up in some way or another to make them healthier or gluten free. 

The Spaghetti Bolognaise (recipe below) for example, is similar to my own recipe, loaded with heaps of veggies snuck into the sauce: kale, zucchini and carrot, in addition to the usual onion, garlic and tomato. Meanwhile the Baked Chicken Nuggets (let's be honest, who doesn't enjoy a cheeky chicken nugget from time to time) are instead coated with quinoa flakes, sesame seeds and paprika seasoning. It recommends serving them with homemade tomato dipping sauce, sweetened with maple syrup, instead of sugar. 

The School Lunches and Sweet Treats chapters were however my favourites. Imagine lunch boxes filled with Turkey and Quinoa "Lollipops" a.k.a. meatballs on iceblock sticks; Savoury Kale and Feta Muffins, Rice Paper Rolls and Apricot Cashew and Coconut Power Balls. While the Sweet Treats range from Creamy Coconut and Mango Pudding, Sticky Date Pudding, Maple Syrup, Coconut, Quinoa Cookies and Blueberry Almond Friands. 

Spaghetti Bolognaise (serves 6): 

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 750 (24 oz) lean minced beef 
• 4 - 6 large stalks Cavolo Nero kale (or silverbeet would work well) 
• 3 cloves garlic, finely chopped 
• 3 tablespoons tomato paste 
• 1 tablespoon dried oregano 
• 1 large courgette (zucchini), coarsely grated
• 1 large carrot peeled and coarsely grated
• 750 ml (24 fl oz) tomato passata sauce (tomato puree is a good alternative) 
• 625 ml (20 fl oz) hot water
• pinch of salt 
• 180 g (6 oz) spaghetti 
• Parmesan cheese, grated (optional) 

Method

1. Heat the oil in a large saucepan and saute onion on medium-high heat until golden. 
2. Add the minced beef and continue cooking on medium-high heat until browned all over. Break up any lumps as you go. 
3. In the meantime, thoroughly wash the kale. Remove the thick stalk, chop the leaves very finely and set aside. 
4. Once the meat has browned, stir in the garlic and cook for about 1 minute until fragrant. Add the tomato paste and oregano and cook 1 - 2 minutes. 
5. Stir in the courgette, carrot and kale, mix well then pour in the passata and the water and season with a little salt if you wish. 
6. Bring to the boil, reduce the heat. Simmer on a low heat covered for about 45 minutes until the sauce has reduced and thickened. 
7. In the meantime, bring a large saucepan of salted water to the boil. Add the spaghetti and stir occasionally to stop the strands sticking together. Cook the pasta following packet directions until al dente. 
8. Divide spaghetti into bowls and spoon over bolognaise sauce and sprinkle with Parmesan if using. 

Rena says: This is a family favourite. I usually make double or triple the quantity and freeze it in small amounts ready for the unexpected visit of my little people who never seem to tire of eating spaghetti with this sauce. My daughters used to give this to their babies from about 10 months old. The sauce will keep in the refrigerator for about 4 - 5 days. 

Blueberry and Chia Sorbet Icy Poles (makes 10 - 12):

• 500 grams (16 oz) fresh or frozen blueberries
• 75 grams coconut sugar
• 500 ml coconut water
• juice of 1 lemon 
• 2 tablespoons chia seeds

Method 

1. Place blueberries, sugar and water into a saucepan and bring to the boil. Reduce the heat to low and simmer covered for about 5 - 7 minutes until the sugar has dissolved. Cool completely. 
2. Place the blueberries and their syrup into a blender or food processor with the lemon juice and puree until smooth. If you like your sorbet to have some texture, pulse or blend for a short time only. 
3. Stir in the chia seeds and leave to stand for about 10 minutes stirring the mixture with a fork 2 - 3 times during that time. 
4. Pour into individual icy pole moulds with wooden sticks and freeze until set, or if you would like a sorbet, transfer the mixture to an ice-cream maker and prepare as per the manufacturer's instructions. 

Rena says: Depending on how tart the blueberries are, you may need to adjust the amount of sweetener used. Blueberries contain a very high amount of antioxidants. They can be substituted for cherries or mixed berries if you prefer. 

COOK.NOURISH.GLOW with Amelia Freer

Amelia Freer is a registered dietician and this new cookbook COOK. NOURISH. GLOW. is full of delicious meals, snacks, baking, and breakfasts that you can cook, that will make you feel nourished, and with any luck leave you with a glow. 

We've all heard of the clean eating, paleo, gluten free, dairy free, sugar free, chia filled food trends that have been gracing food blogs, pinterest and social media news feeds. If the mention of paleo and chia makes your eyes roll, then fear not. Though this book might tick those boxes (so you can still impress and feed your friends with various preferences), however the main focus is on healthy, home prepared food. All of which is grounded with nutritional scientific evidence, but don't worry - you're spared the lecture. Amelia's philosophy with food is that anyone can learn how to create nourishing food in minutes with fresh ingredients. Naturally, the recipes are generally low in sugars, low carb, and low in gluten and dairy. They are however full of protein (both plant and animal based), healthy fats, and flavour. If you're looking to recreate your love of food, or learn more about healthy cooking then this is an ideal kitchen accompaniment. 

"We have been stripped of our confidence when it comes to food. We no longer trust our instincts.... I want to encourage people to just give it a try. Set aside some time to invest in cooking and caring for yourself" Amelia Freer

Chapters include It's all about taste, Friendly fats, The naughty chapter, Entertaining, Happy Tummy, Everyday food, and On the go; so there's something to feed every occasion. 

One of the first recipe's I tried from this book were the Spiced Seeds

Simply toast the following ingredients independently in a large dry frying pan over a high heat. Then mix together and store in an airtight jar. I've been sprinkling them over salads meat, with hummus, they're superbly versatile.
Toast 100g pumpkin seeds, 30g each of sunflower and sesame seeds, 10g each of fennel and cumin seeds. Mix together with 1/2 tsp sea salt, 1 tbsp olive oil, sprinkle of smoked paprika and a dash of cayenne pepper. 

They've been brilliant sprinkled into slaw, with hummus, over scrambled eggs, or to zest up a sandwich or salad. 

Next I tried the Chickpea and Aubergine Salad (pictured above). It made a delicious al fresco dinner for one sunny midweek meal. Amelia explains that the combination is an excellent source of fibre, protein and iron. 

Ingredients (serves 4 as a side, 2 as a meal): 

• 1/2 small red onion, finely sliced
• 1 large aubergine (eggplant), cut in half lengthways and sliced into half moons
• a good lug of extra virgin olive oil
• juice and zest of 1 lemon
• 2 x 400g cans of chickpeas, drained and rinsed
• 2 large fresh tomatoes, cubed
• 1 bunch of fresh parsley, chopped
• 2 tsp of garlic infused olive oil
• 1 tsp cayenne pepper
• flaked almonds to serve 

Cover the onion with water and set aside for 30 minutes - this reduces the harshness of taste of raw onion. 

Prepare the aubergine, spread the half-moons onto a baking tray and brush them with olive oil. Place under a hot grill for 5 minutes. Remove from the oven and brush again with a mixture of olive oil and the half the lemon juice - you can make it quite wet, the aubergine will absorb the liquid. Place back under the grill until the edges are slightly blackened and the flesh is soft. Set aside in a large bowl. 

On the same baking tray spread out the chickpeas and grill 5 - 10 minutes till they are golden. Add them to the aubergine. 

Dice the tomatoes into small cubes and add them to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne, remaining lemon juice, zest, salt and pepper and mix well.

Serve warm, with a sprinkling of flaked almonds. 

The next things I'll be making from this book are the: 

Baked chicken meatballs with almond sauce (p.292), and the 

Pork belly with pumpkin and gingered kale (p.277). 

and for breakfast a Peanut butter and jam smoothie (p.178), with some Coconut pancakes (p.220).  

The best of Alison Holst

If you're a kiwi and you haven't heard of Alison Holst, you must have been living under a rock. She's been gracing our screens since 1965 as a television chef, and has sold over four and a half million cookbooks. And, if that doesn't ring a bell, you may have heard of her bulk whole foods brand "Alison's Choice" which launched at Pak'n'Save supermarkets nationwide in 2010. 

This book, The best of Alison Holst is an absolutely necessary companion for every kitchen. It's filled with over 1000 recipes, kitchen tips and years of wisdom, making it a household essential. Reading this book made me feel like I was getting tips from my own grandmother, as there's literally a chapter for everything. Starters, soup, eggs, all the various meats, legumes, grains, potatoes, salads, pies, sauces, desserts, bread, baking and confectionary. Included is a range of tried and tested microwave recipes, perfect for those who are short on time, or have limited use of a kitchen. 

The chapters I liked the best were the ones on meat. The fish chapter has tips on filleting, whole fish recipes and a range of shellfish dishes. The variety of chicken dishes has enough to please the fussiest of eaters. The pork chapter includes roast, crackling, BBQ pork bones, spareribs, ham and bacon recipes. While the chapter on lamb includes pictured step-by-step instructions on how to bone a lamb leg, forequarter, rack, short loins, or chops; all with the complimenting recipes. It would be a shame not to mention the recipes including offal of sweetbreads, tongues, liver, and kidneys for those who are game - personally, I'm a fan, it's all about how it's cooked and I can't wait to try these recipes. The beef chapter also includes descriptions of the best ways to cook the different cuts of beef and the chapter on mince and sausage has some meatloaf and hamburger nostalgic classics.  

Though Alison is a New Zealand household name, her cookbook isn't just kiwi fare. It's filled with a variety of cuisines which she has adapted over the years: Spanish empanadas, Middle Eastern Casserole, German chicken, and some delicious Asian twists. 

Rest assured it's not all meat dishes. The egg and cheese chapter, legumes and tofu,  plus the rice and grains chapter is filled with family friendly vegetarian recipes. 
As I said earlier, this book is an absolute essential for every household. 

Fill the tins with Simon and Alison Holst

Last year I gave up junk food. Yes. Truely. 
However, I should really define what I mean by 'junk food'. 
To me junk food is all that processed packaged, often individual serving size wrapped junk. The stuff where you read the ingredients and don't know what half of it is or what the numbers mean, yes, that JUNK. Emulsifiers, acidity regulators, 'natural' flavour (what does that even mean?!?), humectant, stabiliser 223, colour 110... yes, it's in some of our favourite supermarket aisle treats. Don't get me wrong I'm no saint, the convenience of muesli bars and packeted treats are pretty neat... 
... However home baked treats are hard to beat. Home baked goodness, where you know exactly what went into them. Where they are full of actual whole ingredients, sugar, butter, flour. Where you don't add numbers, chemicals, stabilisers, or anything from the world of food-science flavouring. Where you can eat real, home-made food, that all have that secret ingredient of love and effort. Yes, you can taste it, and yes, it is good. 

Sunday baking has become a bit of a ritual lately, and Simon and Alison Holst's The Complete Home Baking Collection is a great resource for keeping those tins full. 

It has all the classic treats that Grandma used to make, plus some awesome twists, plus there are whole chapters dedicated to baking fresh bread, festive treats, and gluten free baking. 

Gingernuts were the first thing I saw when I first opened this book, late one weeknight eve. The drive to make them was overwhelming, so I whipped up a batch right there and then (that's how easy they were) and took them in for staff morning tea the next day. Check the recipe below. 

Another time saver recipe I whipped up this weekend was the Mix-in-a-minute Dark Chocolate Cake, which I filled with raspberries, whipped cream, and smothered in a dark chocolate ganache. Literally mixed in a minute, thanks to the food processor method. 

This is also great way to get kids into the kitchen, building their awareness of how food is produced and helping fill their own lunch boxes. 

But what about the sugar, the fat, the healthiness you ask? What about it?? My grandmother had a great saying, "everything in moderation, including moderation itself" so go on, make that cake, and eat it too. 

Mix-in-a-minute Dark Chocolate Cake (pp.48)
Ingredients (makes a 30 x 20cm cake):

• 1 1/2 cups sugar
• 3/4 cup cocoa
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1/4 cup + 2 tbsp canola or other oil
• 1 1/2 cups water 
• 2 large eggs
• 1 1/2 tsp vanilla essence 
• 2 cups of plain flour

Method

1. Preheat the oven to 180 (170 fanbake), with the baking rack just below the middle. Line a 30 x 20cm baking pan or small roasting pan with baking paper and coat with non-stick spray. I used a 22cm round cake pan, so it took 50 minutes to bake in total. 
2. Put sugar, cocoa, salt and baking soda in a food processor, and pulse to mix. Add oil, water, eggs and vanilla essence to the dry mixture and process for about 20 seconds to combine well. Add flour and pulse briefly about 5 times again until smooth. Pour the fairly thin mixture into the prepared baking pan. 
3. Bake for about 25 minutes, until a skewer inserted into the centre of the cake comes out clean. Cook cake in pan on a rack, then turn out or cut straight from the pan. 
4. Ice as desired (there's a dozen icing recipes to choose from in the book) or top pieces with whipped cream and fruit or berries. 

Gingernuts 
Ingredients (for 80 small biscuits):

• 100g butter
• 1 rounded household tbsp golden syrup
• 1 cup sugar
• 1 - 2 tsp ground ginger
• 1 tsp vanilla essence
• 1 large egg
• 1 3/4 cups plain flour
• 1 tsp baking soda

Method

1. Preheat the oven to 180 (170 fanbake). Line baking trays with baking paper. 
2. Melt the butter in a medium-sized pot, or microwave safe bowl. Remove from heat when melted. Dip an ordinary tablespoon into hot water, then measure the syrup with it. Add the syrup, sugar, ginger (use more for a stronger flavour) and vanilla essence. Add the egg, then mix well with a stirrer or wooden spoon. 
3. Sift in the flour and baking soda. then mix everything together again. 
4. Stand pot or bowl in cold water to cool the biscuit mixture so it is firmer. With wet hands, roll teaspoonfuls of biscuit mixture into small balls. Put these on the prepared baking trays, leaving room to spread. Bake one tray at a time, for about 10 minutes, until golden brown. While biscuits are still warm, lift them onto a cooling rack. When cold, store in an airtight container. 

Note: if biscuits don't spread, you have used too much flour. If they spread too far, you have not used enough. 

Coastal Kitchen

The latest Coastal Kitchen book from NZ renowned food and travel photographer Ian Batchelor Fresh and Creative New Zealand Cuisine, is a stunning journey of sights and tastes of New Zealand's coastline.  


Ian has a great eye for capturing some of the great sights and moods of New Zealand life, from beaches to boatyards, lighthouses and sunsets this book is worth reading for the photography alone. However, partnering with some of the best chefs around the country from local cafe's and restaurants means that this book is also packed with five star recipes  for us to try, or just admire, from home. 



The journey begins in Northland and travels south through Auckland, the Hauraki Gulf, Coromandel, Bay of Plenty, Taranaki, East Coast, Hawkes Bay, Wellington, Nelson, Marlborough, Kaikoura, West Coast, Canterbury, Otago and finally Southland featuring some of the best eateries along the way: Peppers from the Carrington Resort (where I honeymooned several years ago), Soul Bar in Auckland's viaduct whose head chef is Gareth Stewart - judge on My Kitchen Rules NZ, Hot Waves Cafe in Hot Water Beach Coromandel, Taranaki's Okurukuru Winery, Provedore in Napier, Clearview Estate in the popular wedding destination of Te Awanga Hawkes Bay, Cafe Encounter in Kaikoura, the infamous Fleurs Place of Moeraki, even reaching as far south as Church Hill Restaurant and Oyster Bar in Stewart Island. 

This book is perfect for kiwi's and friends abroad as a real showcase of the beauty of New Zealand's scenery and stellar cuisine. Recipe's though exquisite are still easy to prepare, mainly. Not like some restaurant cook books which require ten times more time to prepare than to enjoy, these recipes are simple but elegant enough to impress anyone, and really does have something for everyone. 

Simply Nigella

When I think of Nigella I always think of decadent chocolate desserts and midnight snacks straight from the refrigerator. Not too mention those silky black robes she would somehow manage to keep clean as she cooked... Early last year however, the media had a field day with tearing her apart, so it's great to see something positive coming out again. With the release of her new book titled SIMPLY NIGELLA: FEEL GOOD FOOD Nigella is proving herself to be an extremely talented and attainable cook. Best of all, it's out on shelves just in time for Christmas. 

Feel good food is just that loaded with recipes to make you feel good, but in two ways. Feel good comfort and indulgent recipes, as well as some really healthy feel good food. 
This fusion of rich meaty stews, fresh vibrant salads, comforting pasta rice and noodle dishes, breakfast beginnings, if finished with only a small, but delightful, section of sweet treats. 

One of the things I love the most about this book is, as per the title, is the simplicity of most of the recipes. Using simple ingredients, plus a few spices and sauces which can easily be found at the local asian supermarket or international section at the supermarket. Though there is no real theme to the recipes, dabbling with Moroccan, Thai, Indian, Greek, Italian, even her take on the kiwi ANZAC, the book flows with her own themes of seven unique chapters. 

Chapters include: 

• QUICK & CALM - easy light meals & salads, featuring an abundance of seafood 
• BOWLFOOD - perfect for weeknight comfort food couch meals: pasta, noodles, rice
• DINE - simple yet elegant large dishes to share with friends, & meat, lots of meat
• BREATHE - all about the slow-cooking, slow, tender, feel good food
• SIDES - some creative takes on getting in your 5+ a day, including sauces & pickles
• SWEET - baking, bundt cakes, tarts, cookies, no-churn ice creams and more
• BEGINNINGS - start your day & fuel your snacks with compotes, loaves, bars, muffins, muesli, french toast, and pancakes Nigella style. 

Though most of these sound like classic recipes, she includes a lot of really elegant twists along the way, but if the recipes alone weren't enough to tempt you, just reading her introduction to each recipe is enough. You can hear her posh sultry accent oozing out of the pages as she describes the origin and the making of each dish, so you really do feel as though Nigella is in your kitchen with you. This book would make a great Christmas gift for anyone who loves cooking, and loves being creative in the kitchen, but is a little like me, and is a bit of a lazy cook. 

I've got a few meat dishes already flagged, ready to cook sometime soon: Oven-cooked chicken shawarma, Thai turkey meatballs, Indian spiced cod, Asian-flavoured short ribs & Beef chilli with bourbon, beer and black beans. Not to mention the veggies: Roast radishes, Sweet and sour slaw, Criss-cross potatoes & Quick-pickled beetroot with nigella seeds. 

This week however, I made her Old Rag Pie, a Greek dish traditionally known as Patsavouropita, she describes it as a greek cheesecake, merging sweet and salty, for what was called in my house, "bloody delicious". Basically crumple filo, drizzle butter, crumble feta cheese, thyme leaves, repeat, pour egg and milk mixture, bake, drizzle with honey and devour. If your a fan of cheeseboards, or sweet fruit pastes with cheese, then this is sure to impress.