Richard Mabeys sparky offbeat book is about canny & inventive making-do or busking in the kitchen. Whether creating a cassoulet which uses English ingredients making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater he encourages us to be daring & imaginative in our cooking & our approach to food. Although it contains wonderful mouth-watering recipes like broad bean hummus pumpkin soup & fillet-steak hearts this is more than a recipe book
- it is a guide to a whole new way of thinking that embraces scrumping celebrates picnics & revels in saving energy wherever it can whether thats by one-pot feasts or cooling on car radiators. After all if you care about food lifes too short not to stuff a mushroom.