Her first book is released today – A Year In My Kitchen (Amazon.co.uk £15) which, according to the Times, will be carb free. She hardly uses any in her cooking but it is not for health reason more for ‘lightness’ in her cooking. “My cooking is about layers, building them up like the notes of a scale.”
Her ‘tool box’ of ingredients include lemon zest, infused oils, agrodolce (sweet/sour/salty contrasts), roasted spice mixes and sourdough breadcrumbs.
“The recipes in the book are an absolute treasure trove of dishes especially created to make the most of ingredients at their seasonal best. Try a refreshing springtime Panade of Broad Beans with Pancetta, Mint and Ricotta; a summertime treat of Tea-Smoked Wild Salmon with Chilli Sauce; a warming Sweet Potato and Ginger soup in autumn; and a Spicy Italian Sausage with Rosemary, Chilli, Red Wine and Polenta to cheer you through the dark winter days. Simple, clean and clear flavours are the prevailing characteristics and the food sings in the mouth as well as visually on the plate. Her enthusiasm for great-tasting food is conveyed on every page, providing a constant source of inspiration.”