Asparagus...

Adding a few flourishes to the classic pairing of asparagus and grated egg turns it into more of a salad. A nice light meal on its own, this dish can also kick off or be part of a larger affair.

Read More

Mushrooms On Toast

Whether for breakfast, lunch, or a late-night snack, this open-faced sandwich is a real melting pot of flavors, one of those dishes with a good meaty feeling to it but little actual meat. All kinds of mushrooms work; if it’s springtime and you can get your hands on porcinis or chanterelles, they’re really the cream of the crop. But readily available options like oysters, shiitakes, portobellos, and creminis will do just fine. When you get mushrooms home from the store, keep them in the refrigerator between paper towels or in a brown paper bag. Most mushrooms that you buy are cultivated, not picked wild, so you don’t even need to wash them before use. If there’s any visible dirt, wipe it off with a damp towel. You really want to avoid submerging them in water, as mushrooms are like sponges and will soak up any liquid you put them in.

Read More

Mug Cakes: The...

How to avoid an awful mess when making your mug cake.

Read More

call us:
44(0)20 7692 7215

email:
general.enquiries@kylebooks.com