In the past, my cookbook shelf has been guilty of the ultimate home cooking sin: being purely inspirational and decorative.

Thankfully, Firth and Theasby have avoided this by creating clear, easy-to-follow instructions which result in near-perfect results on the first go.Whether you’re living completely meat-free, or just looking to introduce more plant-based meals into your week, this is the money-saving cookbook for you. of kitchen paper• Add the onion halves to the pan, cut-sides down• Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over 1 tablespoon of the balsamic vinegar• Turn down the heat, cover the pan and cook for 15 minutes• Finely grate the Cheddar. There are a few standouts though, like there’s a do-able looking recipe for injera (an Ethiopian flatbread) but not a lot of recipes for accompaniments, an intriguing mushroom bulgogi bai filling (bao recipe included) and a chicken sandwich recipe that looks good, but I do wish they explained the process a bit more.

These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. There is a short nutrition section in the back that will likely be helpful for readers/cooks who don’t know much about vegan eating. They may be used by those companies to build a profile of your interests and show you relevant adverts on other sites. Number one Sunday Times bestselling authors Henry and Ian know how to make outrageously tasty, super satisfying food without breaking the bank.The pre-loved books are carefully cleaned and maintained offering a wide variety of general and specialist titles from children's to adults. Their Lockdown loaf worked so well and was very quick and easy, tried this a couple of times and made beautiful soft bread that was great for sandwiches even on day 4. Some great Asian inspired recipes (lemon tofu, Vietnamese noodles), and some comfort classics we’ve enjoyed through autumn and now into Winter (Spanish stew, Indian style Shepherd’s pie, 5 beans and grains Chilli). cover the onions (they will overlap in the middle) • Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan• Prick the pastry all over with a fork and brush the top with the reserved sage butter• Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up.