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Secrets From A Country Kitchen
In her Foreword to this book Mary Berry describes Lucy as her right arm as well as an exceptional cook. Over the years Lucy has worked with Mary she has picked up hundreds of tips shortcuts and ideas. Further as someone who has taught at Marys very popular workshops Lucy knows only too well the sort of help inspiration and guidance people really need. Now she reveals what she has learnt in this delightful collection of mouthwatering recipes tried tested and written with the busy young professional in mind. Using the best and simplest of ingredients country cooking with a contemporary note is the theme. From grilled Colcannon fishcakes with creamy potato and stir-fried cabbage to perfectly cooked asparagus with parmesan shavings Parma ham and black pepper rack of English lamb with mint and
sun-blushed tomato sauce and plum and almond puffs all the recipes can be cooked conventionally or in an Aga. With country roots but an eye firmly on cost and time Lucy Young will inspire a new generation of cooks.
sun-blushed tomato sauce and plum and almond puffs all the recipes can be cooked conventionally or in an Aga. With country roots but an eye firmly on cost and time Lucy Young will inspire a new generation of cooks.
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