Cooking outside the box - Abel & Cole
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Far from a large dose of propaganda on Abel & Cole's fruit and vegetable box scheme - this is in fact a genuine cook book.
Company founder, Keith Abel, brings the reader simple seasonal recipes, alongside his thoughts on the importance of ethical eating, local producers and food miles. So expect more than simply a cook book to use, this is a cook book to read.
Abel spends time highlighting how many people today have no idea of what's in season - and why would they when supermarkets sell produce like "new season" lamb all year round? And although there's nothing criminal about buying green beans grown under street lights and flown in from Kenya, they'll probably just taste nicer if they've been grown down the road.
But fear not, his tone is far from sanctimonious. Instead of asking you to be puritanical about eating seasonally, he just encourages an awareness, which will also help you to know when produce tastes its most flavoursome.
The recipes are divided into the four seasons, with each chapter featuring recipes that use seasonal produce. Spring includes Wok-fried Sirloin with Purple Sprouting Broccoli; Summer, Berry Soup; Autumn, Gardener's Chicken with Pumpkin and Walnuts; Winter, Bang-in-the-Oven Balsamic Roasted Winter Veg. Each section is illustrated with stunning photography that captures perfectly the flavours of the season.
Not only will you take away delicious, unfussy recipes from this book, you'll also learn what's in season when. And in the midst of all this information, Abel will also provide you with a good laugh, with almost every page including an amusing anecdote. When divulging the background of his company, Keith Abel, admits that even he once didn't know what an organic potato was: "Of course potatoes were organic, I thought, they're vegetables".
An additional bonus with this beautiful, intelligent book is that it really doesn't plug the company. But after reading about all the different uses of long forgotten kohlrabi and kale, you might just want to give those box people a call.
Company founder, Keith Abel, brings the reader simple seasonal recipes, alongside his thoughts on the importance of ethical eating, local producers and food miles. So expect more than simply a cook book to use, this is a cook book to read.
Abel spends time highlighting how many people today have no idea of what's in season - and why would they when supermarkets sell produce like "new season" lamb all year round? And although there's nothing criminal about buying green beans grown under street lights and flown in from Kenya, they'll probably just taste nicer if they've been grown down the road.
But fear not, his tone is far from sanctimonious. Instead of asking you to be puritanical about eating seasonally, he just encourages an awareness, which will also help you to know when produce tastes its most flavoursome.
The recipes are divided into the four seasons, with each chapter featuring recipes that use seasonal produce. Spring includes Wok-fried Sirloin with Purple Sprouting Broccoli; Summer, Berry Soup; Autumn, Gardener's Chicken with Pumpkin and Walnuts; Winter, Bang-in-the-Oven Balsamic Roasted Winter Veg. Each section is illustrated with stunning photography that captures perfectly the flavours of the season.
Not only will you take away delicious, unfussy recipes from this book, you'll also learn what's in season when. And in the midst of all this information, Abel will also provide you with a good laugh, with almost every page including an amusing anecdote. When divulging the background of his company, Keith Abel, admits that even he once didn't know what an organic potato was: "Of course potatoes were organic, I thought, they're vegetables".
An additional bonus with this beautiful, intelligent book is that it really doesn't plug the company. But after reading about all the different uses of long forgotten kohlrabi and kale, you might just want to give those box people a call.
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