Wild Garlic, Gooseberries and Me: A chef's stories and recipes from the land

Wild Garlic, Gooseberries and Me: A chef's stories and recipes from the land

Denis Cotter

Language: English

Pages: 245


Format: PDF / Kindle (mobi) / ePub

Denis Cotter’s acclaimed collection of superb vegetarian recipes and evocative tales is now available in paperback.

Wild Garlic, Gooseberries and Me cajoles, informs and questions our relationship to the land and the vegetables we eat. We go on a personal journey with Denis as he shares his passion for his favourite foods.

Denis drags us into muddy fields and introduces us to the growers of the best produce imaginable. Through heart-felt and charming text, he informs and amuses. The excitement of a robust blackberry jam becomes a passionate argument for us to go out into the countryside, the dazzling sight of high-trailing borlotti beans ignites a discussion on the future of artisan growing.

Whether creating a restaurant masterpiece or foraging in hedgerows and woods, Denis searches for a new connection between food, people and land … oh, and he also teaches you how to search for mushrooms, wild greens and sloes, how to cook asparagus and take on an artichoke with attitude.

Divided into four themed chapters, 'It's a Green Thing', 'Wild Pickings', 'A Passionate Pursuit' and 'Growing in the Dark', each including information and anecdotes about the vegetables that feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts.

Recipes include:
- Fresh Pasta with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing;
- Courgette Flower, Pea and Chive Risotto;
- Samphire Tempura with Coriander Yoghurt;
- Grilled Portobello Mushrooms with Potato Pancakes and Tarragon Cream;
- Cabbage Timbale of Celeriac and Chestnuts with Porcini and Oyster Mushroom Sauce

Stunning images of the landscape, the food and the finished recipes complete this delightful read and unique recipe book.

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(3 1/2oz) watercress 100ml (3 1/2fl oz) olive oil, plus a little extra to serve 200g(7oz) cooked chickpeas, from dried or canned 2 garlic cloves, crushed 1 tsp ground cumin 1 pinch cayenne pepper 1 tbsp tahini juice of 1 lemon salt Chinese Broccoli with Cashews and Fresh Chillies I like most Chinese broccoli dishes with the stems whole, about 12-15cm (4 1/2– 6in) long. This side dish has enough flavour to be served as a simple main course for two or three, with some rice or

heroic shoppers, European champions of the high-street frenzy. The foods that survived the taboo to any extent were the ones that simply have no comparable replacement in cultivated produce. Blackberries, damsons, elderflowers and wild mushrooms are some that were still valued during the time when we were putting away the past and trying desperately to catch up with the twentieth century. Seen as luxuries, glamorous additions to the routine diet or seasonal treats, these held their status and,

some fried tofu and noodles. Depending on the size of the choi heads, either cut them in half lengthways or cut off the ends and separate the leaves. Heat the olive oil over a high heat in a wok or large frying pan. Add the spring onions, chillies, garlic, ginger, fennel seeds and pak choi. Stir-fry for 2 minutes, then add the soy sauce and stock or water. Bring to the boil, then lower the heat and simmer for 2 minutes. Dress with the sesame oil before serving. Serves 2 as a main dish, 4

chiefly cabbage and potatoes, were clearly something else, not to be confused with the ‘vegetables’. Cauliflower showed up occasionally on our table, and broccoli became a regular visitor shortly after it first arrived in the country. You know, I have often wondered about the phrase ‘meat and two veg’ as a description of traditional dinners. If potato were one of the two, what was the other? ‘Meat and four, five or six veg’ would have been a more accurate description of our meals. Perhaps the

mostly involved enhancing the way the mushrooms grew in the wild – using cut logs instead of fallen trees. It was almost as much a question of herding as actual cultivation. Using the word ‘herding’ is more apt than you might think, given that some producers of shiitake consider them to be more like animals than plants. Now I know this might be weird territory for a vegetarian to be getting into but, remembering the classic guideline often quoted by vegetarians, about not eating anything with a

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