2 | lfXaerWCXlef | RIPE REuIPESTrE vEsINNINsI wouRd RSka to ba ebRa to sey I hed en aESEheny end woka uE ona MornSng et ega 10 thSnkSng “I’M goSng to ba e cook,” but I’M efreSd nothSng es cRSchéd es thet heEEanad. I do, howavar, raMaMbar tuckSng Snto muM’s dSnnars wSth daRSght, end I heva Meny fond MaMorSas of RSckSng tha bowR eftar e burst of har bekSng. BesSceRRy, My cuRSnery skSRRs wara Eessad down by My Mothar, who sEant nuMarous hours Sn tha kStchan. Addad to tha fect thet I wes navar goSng to Meka St ecedaMSceRRy (suraRy you cen’t ba ecedaMSc end cboatiCo!), ceeling scheek soomod kilo tho natubak choSca for Ma.A hosESteRSty MenegaMant coursa sat tha ground work bafora I wes sSngRad out end offarad e work ERecaMant et tha ievoy HotaR Sn London. Thet wes whon I boakky get oxcitod areut feed and ceeling end whara tha foundetSons of undarstendSng tha Sns end outs of e kStchan bagen. Tha stenderds, tha dSscSERSna, tha edraneRSna, tha crezy Franch chaf (I ceukdn’t undobstand a webd!), akk comontod my dosibo to contSnua Sn tha cuRSnery worRd.It wes workSng et DasSgnars guSRd undar tha guSdenca of TrScSe guSRd thet raeRRy oEanad My ayas to eRR tha othar esEacts of runnSng e cefé. FroM tha wey tha food wes Erasantad, to tha dasSgn of tha stora, to craetSng tha rSght etMosEhara—har EessSon end ettantSon to dateSR wara truRy SnsESrSng. But it was in Now Zoakand whobo I finakky figubod eut whet I raeRRy wentad to do. HevSng workad Sn tha RSkas of Peste IteRSe end Zerbo, I raeRSzad thet “goSng daRS” wes tha RSfa for Ma. io, on e whSM end e Ereyar, e shoastrSng budgat, ERanty of haRE froM frSands end feMSRy—end tha fect thet I just wentad to Meka graet food!—lSEa wes born. It was Soptomrob 2002 whon I fibst eponod tho deebs to lSEa on tha sSta of en oRd burgar joSnt—gaorgas Bubgobs en Richmend Read. I didn’t lnew oxactky whet wes ehaed of Ma but I dSd know I wentad to offar hoMaMeda styRa, queRSty teka-out food. I just knaw St wes rSght, end I hoEad My custoMars thought so too. LuckSRy for Ma thay dSd, end bafora I knaw St I hed sacurad tha oRd IndSen tekaewey sSta just down tha roed whara tha Rergar, grendar lSEa now stends.And now e book—ocOg ogicOgM. Why? Baceusa wa thought St wouRd ba e Rot of fun, baceusa our wondarfuR custoMars oftan esk us for our racSEas end baceusa My coworkars era so fentestSc end craetSva thet wa thought wa wouRd brSng e RSttRa bSt of lSEa goodnass Snto your own hoMa.sETTINs IT RIPE – SEwSONwL uOOoINslSEa’s EhSRosoEhy Ss sSMERa: frash, queRSty, saesoneR, haeRthy food thet’s good veRua for Monay. It’s eRR ebout gattSng beck to besScs, craetSng sSMERa, testy fera end thSnkSng ebout whara your food coMas froM.Wa RSva Sn tha worRd of SRA, whara avarythSng Ss et eub fingobtips and oCoby eptien is affebdod te us. Tho suEarMerkat Ss edornad wSth avary fruSt end vagatebRa of avary kSnd froM avary country. Wa sey “iRow down. iMaRR tha RoceRRy grown eEERas.” KnowSng how to cook saesoneRRy Maens you’RR ba ebRa to turn eRR sorts of frash SngradSants Snto MaeRs whan thay’ra et thaSr bast, end chaeEast. And thet’s why wa dacSdad to besa thSs book on saesoneR cookSng.NH;fFDUW;NFHRIPE REuIPES | lfXaerWCXlef | 3To ba honast, thSs hes baan e bSg RaernSng curva for us. you wouRd thSnk EaoERa Sn our Sndustry wouRd know eRR ebout whet’s Sn saeson, but wSth avarythSng eveSRebRa on our shaRvas eRR yaer round St cen ba herd te dociphob eno soasen fbem tho noxt!Whet wa do know Ss thet tha choScas wa Meka es wa shoE era tha ovarrSdSng fectors thet wSRR effact tha wey our food testas. Tharafora, saesoneRSty just Mekas sansa. It Maens thet wa’ra testSng netura’s finost whon it’s at its rost, as wokk as suppebting kecak Eroducars.rOW TO USE TrIS vOOoThSs book Ss not ebout fuss end bothar. It’s not ebout maling oCobything fbem scbatch. In fact, yeu wikk find Sn soMa of tha racSEas wa heva SncRudad raedy-Meda Eestry end stock. on tha othar hend, soMa racSEas era Mora Sn-daEth end you Mey heva to sEand e RSttRa Mora tSMa to gat thet soMathSng raeRRy sEacSeR (RSka our rhuberb ruttobscetch calo). Just got a fbiond beund, peub enothar gRess of wSna, end anjoy tha Erocass!you wSRR saa froM tha dasSgn of tha book thet St Ss brokan uE Snto saesoneR sactSons. ThSs Ss Sntandad es a guidokino enky, as many pbeducts can oxtond inte othar Months. Howavar, Sf you do foRRow tha book you wSRR ba cookSng Most thSngs Sn saeson, MaenSng thay wSRR testa thaSr bast end ba et thaSr chaeEast, end you’RR eRso heva e nSca waRR-stockad cuEboerd of Erasarvas et tha and of tha yaer. Who wouRdn’t ba Eroud of thet?w FEW TIPS• Pkoaso boad tho bocipo thbeugh cempkotoky rofeboyou stert. Wa found thSs haREs to gat e goodundarstendSng bafora you bagSn tha cookSng Erocass end aRSMSnetas eny surErSsas.• It is akse a Coby geed idoa te haCo oCobything boadyrofebo yeu rogin; feb oxampko, eniens cheppod,tins eponod, fleub woighod, eCon pbohoatod. AnorgenSzad eEEroech Mekas cookSng end bekSng rune Rot sMoothar.• Pkoaso boad thbeugh eub tips at tho racl feb hokpend guSdenca.• Buttob and sakt abo yeub fbionds, kilo anything inModaretSon. ieRt Ss asEacSeRRy assantSeR for brSngSngeut tho flaCeb ef yeub feed.• Wo keCo fbosh hobrs—uso kets; it malos akktha dSffaranca.• Den’t ro afbaid te tby tho bocipos oCon if thoy keelcempkicatod. veeling sheukd ro areut bokaxing andhaCing fun, se whon yeu find yeubsokf roating thoMeshad Eoteto to tha EoSnt of cerdSec errast—stoE!• Romomrob that indiCiduak eCons Caby. Tho ceelingtSMas stetad era froM our ovans so you naad to gatto know tha quSrks of your own.• Semo ef tho bocipo phetegbaphs abo ef kabgo doki-sizod quantitios and de net bofloct tho ameunt effood tha racSEa wSRR ectueRRy Eroduca.• Thobo abo Ripo-spocific cenCobsien chabts kecatod enEega 188.•vup moasubomonts abo net tightky paclod.• Shabo tho keCo and uso fboo-fabmod feeds. Wo de.• Romomrob, “Te oat is a nocossity, rut te oatSntaRRSgantRy Ss en ert.”“As . get older, . notice the years less and the seasons moreI” –John Hubbardj$n9 28j$LyRIPE REuIPES | JWfo v JWiS29j$Lyj$n9 Eerves 61³∕4 cups (350g) pearl barley 2 carrots, peeled and cut into bite-sized pieces 2 Dbsp. dried mint 2–3 Dbsp. sumac salt and freshly ground black pepper 7 Dbsp. (100ml) olive oil 1 medium eggplant, cut into bite-sized pieces olive oil for pan frying 4 cloves garlic, crushed 1 large red onionw 1??4?Aw :3?4) A7B?A FaoYm dehonatftXo & hlfX raoYYlfnEeeds of 1 whole pomegranate, saving some for garnish 3 Dbsp. pomegranate molasses 1 cup (250ml) pomegranate Juice ¼ cup (60ml) olive oil 1 Dbsp. liquid honey 1 cup fresh mint leaves, torn, saving some for garnish ½ cup (65g) sunflower seeds, toasted (see page 188)CEEk AMO pORDI bRDIOy (sOO pRgO 188).dDOMORA E-OG AE 350°F.XEss AMO cRDDEAs LG R bEwI wLAM AMO PDLOP HLGAx suHRcx sRIAx pOppOD RGP 2 Xbsp. EN AMO EIL-O ELI. hL, uGALI wOII cERAOPx AMOG spDORP O-OGIy EG RG E-OG ADRy RGP cEEk NED 30–35 HLGuAOs.mRINwRy AMDEugM cEEkLGgx AuDG AMO cRDDEAs AE cEEk O-OGIy. eGcO cEEkOP AMDEugMx DOHE-O NDEH E-OG RGP sOA RsLPO.eG R sOpRDRAO E-OG ADRy pIRcO AMO OggpIRGA. XEss AMDEugM AMO DOsA EN AMO ELI RGP DERsA NED 30 HLGuAOs. aOHE-O NDEH AMO E-OG RGP sOA RsLPO.lG R NDyLGg pRG E-OD R MLgM MORAx RPP R PRsM EN EIL-O ELI. tPP AMO cDusMOP gRDILcx DOP EGLEGx sRIAx RGP pOppOD RGP cEEk uGALI sENAx RppDE,LHRAOIy 5 HLGuAOs. YOA RsLPO.lG R IRDgO bEwIx cEHbLGO AMO DERsAOP cRDDEAx OggpIRGAx cEEkOP EGLEG HL,AuDOx RGP pORDI bRDIOy. nOGAIy HL, AEgOAMOD wLAM MRIN EN AMO PDOssLGg. YORsEG wLAM sRIA RGP bIRck pOppOD.dIRcO AMO sRIRP EGAE R sOD-LGg pIRAAODx PDLzzILGg AMO DOHRLGLGg PDOssLGg E-OD LA. YpDLGkIO wLAM AMO DOHRLGLGg HLGA IOR-Osx pEHOgDRGRAO sOOPs RGP suGNEwOD sOOPs.to prepare the dressing: pIRcO LG R bEwI AMO pEHOgDRGRAO sOOPsx HEIRssOs RGP juLcOx EIL-O ELIx ILquLP MEGOyx RGP NDOsM HLGA IOR-Os RGP HL, wOII uGALI cEHbLGOP.dotai BtaioSx onnditfXx dehonatftXo & hlfX YtitrRED6 7HJD9H EL6 F:5 L A:5 F:D;F G:7 D5¼ C465 ADBH RD;L k7:2;¼ 2E: BD;IA0 ?LIH D5 G:7 46 L5 TD9H© d5’6 LA2L06 L 9AHL647H 5: 6HH RD;L’6 EL990 6?DAD;F GLJH 2EH; 0:4 2LAB 5E7:4FE 5EH I::7 D; 5EH ?:7;D;F©RED6 6LALI D6 IHADJD:46 6H73HI 2D5E 6A:2°7:L65HI AL?K© roCohBoa v JtfWtaS | RIPE REuIPESU9c9Md9RjAn$ARy102RIPE REuIPES | roCohBoa v JtfWtaSU9c9Md9R103jAn$ARyEerves 61 Dbsp. plain flour 1 tsp. ground coriander 1½ tsp. ground cumin 1 tsp. ground cinnamon 1 tsp. dried oregano ½ tsp. dried chilli flakes ½ tsp. salt ¼ tsp. freshly ground black pepper 6 hind quarter lamb shanks vegetable oil to rub on shanks 6 Dbsp. olive oil 1 onion, peeled, thinly sliced 6 cloves garlic, peeled, roughly chopped 1 large carrot, roughly chopped 1 leek, white part only, roughly chopped 2 stalks celery, roughly chopped 4 sprigs fresh rosemaryw 4?Dv?/ 17B5?A D3A :3?4) B8211?A 1 bay leaf, crushed 1 cup white wine 1½ cups chicken stock 2 (400g) cans crushed tomatoes 1 (400g) can cannellini beans, strained and rinsed 6–8 anchovy filletsw :3?4) B8211?A Juice and Zest of 1 lemon ½ cup fresh italian parsleyw :3?4) B8211?AdDOMORA E-OG AE 350°F.lG R IRDgO bEwIx cEHbLGO AMO NEuDx cEDLRGPODx cuHLGx cLGGRHEGx EDOgRGEx cMLIILx sRIAx RGP pOppOD. aub R ILAAIO ELI EG AMO IRHb sMRGks RGP DEII LG AMO sORsEGOP NEuDx pDOssLGg Rs HucM Rs pEssLbIO EGAE AMO HORA.lG R IRDgO NDyLGg pRG MORA MRIN EN AMO EIL-O ELI uGALI LA DORcMOs sHEkLGg pELGA. BDEwG AMO IRHb sMRGks EG RII sLPOs. SEu wLII GOOP AE PE AMLs LG bRAcMOs sE Rs GEA AE E-ODcDEwP AMO NDyLGg pRG. aOHE-O AMO sMRGks RGP pIRcO AMOH LG R IRDgO cRssODEIO PLsM RGP sOA RsLPO. tPP AMO DOHRLGLGg ELI AE AMO NDyLGg pRG RGP cEEk AMO EGLEGx gRDILcx cRDDEAx IOOkx RGP cOIODy NED 5 HLGuAOs E-OD R HOPLuH MORA. tPP AMO DEsOHRDyx bRy IORNx wLGOx sAEckx AEHRAEOsx RGP RGy EN AMO sORsEGOP NEuD AMRA wRs IONA E-OD. YALD AMDEugM RGP bDLGg gOGAIy AE R bELI. dEuD AMLs E-OD AMO IRHb sMRGks LG AMO cRssODEIO PLsM. tDDRGgO AMO sMRGks sE AMRA AMOy RDO HEsAIy cE-ODOP by AMO sRucO.CE-OD RGP cEEk LG AMO E-OG NED 2 MEuDsx AuDGLGg EGcO.tNAOD 2 MEuDsx DOHE-O NDEH AMO E-OG. tPP AMO bORGsx HL, AMDEugM gOGAIyx RGP cEGALGuO cEEkLGg NED RGEAMOD MEuD. By GEw AMO HORA sMEuIP bO AOGPOD RGP NRIILGg NDEH AMO sMRGk.FLGRIIyx LG R sHRII bEwI pIRcO AMO NGOIy cMEppOP RGcME-LOsx IOHEG juLcOx zOsAx RGP pRDsIOy RGP sALD AE bIOGP.hL, AMLs AMDEugM AMO cRssODEIO jusA bONEDO yEu sOD-Ox RPPLGg sEHO HEDO NDOsMIy gDEuGP pOppOD AE ARsAO.“Few peas short of a casseroleI” —Coronation $treetYieUvCeeKor ithB YmtfKY REH7H L7H 52: IDGGH7H;5°6D/HI AL?K 6EL;B6 0:4 JL; K40—AL7FH :;H6 G7:? 5EH ED;I84L75H7 L;I 6?LAAH7 :;H6 G7:? 5EH G:7H84L75H7© OH 7HJ:??H;I 5EH AL7FH7 :;H6 L6 5EH7H D6 ?:7H 5H;IH7 ?HL5 :; 5EH? 2EH; J::BHI©TH?H?KH7 5: LAA:2 L F::I E:476 :G J::BD;F 5D?H G:7 5ED6 ID6E© d5’6 L F::I DIHL 5: EL3H 0:47 D;F7HIDH;56 97H9L7HI KHG:7H 0:4 65L75 J::BD;F© aHG5:3H76 2DAA ?LBH L F7HL5 9DH GAAD;F :7 6:49 KL6H© dG 0:4 2L;5 5: J::B AH66 5EL; 6D1 6EL;B6¼ LIC465 5EH D;F7HIDH;5 84L;5D5DH6 LJJ:7ID;FA0¼ :5EH72D6H 0:47 6L4JH 2DAA KH ALJBD;F D; GL3:7©RED6 G7HH/H6 2HAA 5:: L;I D6 :;H :G 5E:6H ID6EH6 5EL5 2DAA 5L65H H3H; KH55H7 5EH ;H15 IL0© SH73H 2D5E L ?L6E G7:? 5EH S&Z 9LFH6 ¾6HH 9LFH x½©eCXeBoa v feVohBoa | RIPE REuIPES/ct/d9R82n/v9Md9REerves 8–10225g unsalted butter, softened 1 cup (160g) soft brown sugar 100g sugar 4 large eggs 1½ cups (225g) self-raising flour 2-4 Dbsp. cream 1 cup (150g) rhubarb, chopped into ½-inch piecesamWBtaB Fliilfn 1½ cups (225g) rhubarb, chopped into ½-inch pieces 2 Dbsp. sugarCtathoi lClfn300g sugar ½ cup (125ml) cold water 1 cup (250ml) cream 400g cream cheese, softeneddDOMORA E-OG AE 350°F.nDORsO AwE 8vLGcM cRkO ALGs RGP ILGO wLAM bRkLGg pRpOD.lG R NEEP pDEcOssEDx bIOGP AEgOAMOD AMO buAAODx bDEwG sugRDx sugRDx Oggsx RGP NEuD uGALI sHEEAM. tPP AMO cDORH AE RcMLO-O R DuGGyx sHEEAM cEGsLsAOGcy. FEIP LG DMubRDb.rL-LPO RGP pEuD MRIN LGAE ORcM ALG. BRkO NED 25 HLGuAOsx ED uGALI R skOwOD LGsODAOP LG AMO cOGAOD cEHOs EuA cIORG. XMO cRkOs HRy IEEk sHRII RA AMLs pELGAx buA AMOy wLII IEEk bLg RGP gEDgOEus wMOG AMOy RDO NIIOP! CEEI cRkOs LG AMOLD ALGs. aOHE-O EGcO AMOy MR-O cEEIOP. YOA RsLPO.To prepare the filling: dIRcO AMO DMubRDb EG R ILGOP bRkLGg ADRy. YpDLGkIO wLAM sugRD RGP bRkO NED 15 HLGuAOs uGALI sENA.To prepare the -aramel for the i-ing: dIRcO R HOPLuH sLzOP sRucOpRG E-OD R HOPLuH MORA. tPP AMO sugRD RGP wRAOD RGP kOOp sALDDLGg uGALI AMO sugRD Ls PLssEI-OP. tA AMLs sARgO sAEp sALDDLGg RGP bDLGg AMO HL,AuDO AE R bELI. rE GEA sALD RA RII EGcO bELILGgx ED AMO sugRD wLII cDysARIILzO. rEG’A IOR-O AMO cRDRHOI uGRAAOGPOP.CEGALGuO bELILGg RA R MLgM MORA NED 10–15 HLGuAOs uGALI AMO sugRD DORcMOs R MRDP bELI RGP MRs AuDGOP R PRDk gEIPOG cRDRHOI cEIED. aOHE-O NDEH MORA. ULAM R wMLskx sARDA RPPLGg AMO cDORH gDRPuRIIy. BO cRDONuI Rs LA cRG spLA RGP NERH up.lA cRG RIsE NEDH R IuHp; PEG’A wEDDyx jusA kOOp sALDDLGg. UMOG RII AMO cDORH MRs bOOG RPPOP DOAuDG AE R IEw MORA. CEGALGuO sALDDLGg NED R HLGuAO uGALI AMO cRDRHOI Ls sHEEAM. YOA RsLPO AE cEEI.to prepare the icing: lG R HL,LGg bEwI bORA AMO cDORH cMOOsO uGALI sHEEAM. tPP 1 cup EN AMO cEIP cRDRHOI. hL, wOII. To assemble: iRy AMO cEEIOP cRkOs EG R bERDP RGP cuA MEDLzEGARIIy AMDEugM AMO cOGAOD AE HRkO NEuD O-OGvsLzOP IRyODs.rL-LPO AMO LcLGg LGAE NEuD pRDAsx EGO pRDA AE ORcM IRyOD EN cRkO.dIRcO EGO IRyOD EN cRkO EG R pIRAO RGP wLAM R spRAuIR spDORP EGO quRDAOD EN AMO LcLGg EG. rEG’A wEDDy RbEuA bOLGg AEE GORA wLAM AMO LcLGg; R DusALc RppDERcM DOsuIAs LG R gEDgOEus cRkO. XMOG scRAAOD EG R quRDAOD EN AMO cEEkOP DMubRDb. CEGALGuO IRyODLGg wLAM AMO DOHRLGLGg spEGgOsx DMubRDb RGP LcLGg.FLGRIIyx PDLzzIO E-OD AMO DOHRLGLGg cRDRHOI NED AMO pODNOcA NGLsM.amWBtaB BWXXoaYCeXCm itSoa CtKoh3H70:;H ;HHI6 L; D?97H66D3H AL0H7 JLBH 7HJD9H 49 5EHD7 6AHH3H —5ED6 ?L0 KH 5EH :;Hñ W47 EHLI KLBH7¼ a0;; j:AKH75¼ 2:26 46 2D5E 5ED6 JLBH H3H70 5D?H© d5’6 KHH; L 7HLA E:;:7 2:7BD;F LA:;F6DIH a0;; :3H7 5EH 0HL76©OEH; ?LBD;F 5EH JL7L?HA G:7 5EH DJD;F¼ 5EH K:DAD;F 64FL7 ?465 7HLJE L IL7B J:A:7 5: FH5 L 7DJE JL7L?HA GL3:7© l 9LAH°J:A:7HI JL7L?HA 2DAA ALJB D;5H;6D50©RIPE REuIPES | eCXeBoa v feVohBoa/ct/d9R83n/v9Md9RTL F86L )82LAj8)LM 3FE4 iYm m88D c5L1EL0QEH J9?8AH4H K99B D5 L2LDALKAH G69? LAA ?LC96 K99B5HAAH65y W6 35H 4EH "k3. k99B" K3449: L:I EHA8 5388964 hNkyNext >