Cookbook authors reach for a few phrases that suck me in every time. If someone says, "I've tried it many other ways, but THIS way is the best! I can't veganise it!" - - I tend to believe them.

Today we celebrate a brilliant book that won a Guild Award in the UK - Ruby Tandoh's 'Cook As You Are'.

The book Simon edited which previously won the same award is Mark Diacono's 'A Taste of the Unexpected'.

Ruby Tandoh's Gnocchi Recipe:

1 packet of store-bought gnocchi

butter

capers

chili crisp oil

tons of finely grated parmesan

Cook the gnocchi according to the packet instructions, remembering to reserve a few tablespoons of the cooking water.

Meanwhile, melt the butter in a medium-large frypan. When it's molten, add the capers. Add in the chilli crisp oil to loosen, then add in the cooked gnocchi and pasta water. Serve on a bed of baby spinach (optional, this is my recommendation!) with a ton of grated cheese.

Hosted on Acast. See acast.com/privacy for more information.