Full disclosure, I worked on this title when it came out last year, but God, it is good. I haven’t cooked from it in ages, but decided that this week will be a Kitchen Revolution week. The premise of the cook book is that you plan what you will eat for the week and create meals that feed in to each other. So, for example, last night I cooked a roast shoulder of lamb with lentils and glazed carrots and that will feed in to two more meals – lentil salad with lamb and baked summer vegetables with pancetta.
As I had leftover lamb and lentils for lunch today, I decided to cook one of the other recipes this week, tagliatelle with cucumber and hot smoked salmon. Ed, who I work with, is always raving about this recipe and although his looked good when he brought it in to the canteen for lunch, I really don’t like cucumbers so have never really given it a chance. But I decided to give it a try anyway since he is so keen on it.
Wow it was good. Wow. The cucumber takes on a totally different flavour – lemony and buttery and delicious. I have some leftovers for lunch tomorrow and I can’t wait. The lamb was delicious too – really melt in the mouth soft and the gravy was absolutely fantastic. I should have taken pictures really, but I started cooking it later than anticipated so by the time it was ready (9:30!) my stomach was starting to eat itself and in the end it all got gobbled up too quickly!
Anyway. If you haven’t got the book yet and you are a fan of meal planning and preventing food waste, get a copy. It really is a fab read. Or check out the website (which I worked on) where you can get each week’s recipes for free.