A recipe we tested for chicken with pineapple and ’nduja successfully married ingredients from Calabria and the tropics in a dead-simple traybake that was so delectable we made the dish twice. We loved Dalston's Oren restaurant when we visited, so we can't wait to get stuck into this book which celebrates the chef patron's city of inspiration, Tel Aviv. From Spaghettini alla carrattiera using breadcrumbs through to rum baba's with Amalfi lemon syrup, it all sounds very enticing.

Nistisima by Georgina Hayden | Cookbook Corner | Nigella Lawson

The breadth and quality of cookbooks published in 2022 was impressive, even if cookbook sales have tailed off somewhat since Covid. It's hard to believe that Quo Vadis chef Jeremy hasn't graced us with a cookbook before now, but this was certainly worth waiting for. She has appeared on Radio 4's Woman's Hour, and regularly appears on Channel 4's Sunday Brunch and BBC1's Saturday Kitchen. In 2022, cookbook sales were down somewhat since the height of the pandemic, but sales remain buoyant and there is a multitude of books for every level of cook. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.His first book focused on meat, but chef and restaurateur Josh Katz has gone fully plant-based for his follow-up cookbook.

Nistisima, The secret to delicious Mediterranean vegan food Nistisima, The secret to delicious Mediterranean vegan food

Those of you who read it will have seen my column for the last 9 months, and I feel like it has gone from strength to strength. And if you use a grill pan, or a barbecue, you’ll get a delicious, sweet-charred flavour that is complemented so well with the earthy nuttiness of dukkah. A must-have for every plant-focused cookbook shelf, Nistisima is an exciting approach to modern, environmentally equitable vegan cooking influenced by a celebrated tradition. It features 16 recipes, all of which have featured on the menu at the Garden Museum Cafe and that champion top-drawer suppliers like Swaledale, Flying Fish and Natoora.Crush the garlic, in its skin, with the side of your knife and place in a small pan with four tablespoons of olive oil.

Nistisima: The Secret to Delicious Mediterranean Vegan Food

So I reached out to priests, monks, religious friends, peers… The stories and messages I have received have been so inspiring. I will probably take this out of the library again in the summer as there's several recipes that will be good for using seasonal vegetables. We were on the lookout for books that will be absolute keepers – the ones you’ll still be using a decade from now. Lay out a sheet of filo, longest side nearest to you, and brush with oil, then top with another sheet.He’s worked with Simon Hopkinson and the late, great Alastair Little, and he wrote a food column for a national broadsheet for years. The dishes in chapters “Easy toasts”, “Easy dairy” and “Easy one-pots” give rewarding results to the time-poor. I want people who are not Orthodox to read Nistisima,” says Hayden, who grew up above her paternal grandparents’ restaurant in north London and whose grandmother still fasts. I’ve earmarked too many recipes to list here, but let me just mention Koulouri (Cypriot Village Bread); Eliopites (Olive, Mint and Coriander Buns); Braised Fennel with Saffron; Batata Harra (Chilli-Dressed Potatoes); Kolokithopita (Pumpkin and Raisin Pie with Harissa); Spanakorizo (Sweet and Smoky Spinach, Tomato and Lemon Rice); Milopita (Apple, Brown Sugar and Cinnamon Cake); Pistachio and Cardamom Halva; and Shiamishi (Fried Orange Blossom Custard Pies). Dishes span Eastern Europe, Central Asia, Italy, India, Cyprus and beyond (her recipe for dark greens with nettles and yoghurt was simple but stunning).