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James Ramsden is a 27-year-old food writer and broadcaster. He has written about food and cookery for the Guardian, the Times, the FT, delicious, Sainsbury’s Magazine, London Evening Standard and many others, and presents the Lad that Lunches on BBC Radio 1. His supper club, the Secret Larder, is one of the most popular in London and was described by one journalist as “harder to get into than the Ivy.” He has built a reputation for creating exciting, trendy, tasty food without the gaga gourmet, and yet he is also known for his relaxed and sociable presence amongst the guests. He is the author of Small Adventures in Cooking.
If you’re buying in a lunch everyday then not only are you paying over the odds but you also have no control over the ingredients. Why not, as James Ramsden suggests, make your own packed lunch everyday? A bit of forward planning and effort together with ideas culled from his new book will give you a healthy and varied packed lunch – and save you money. Like for Like Reading Good Food 101: Picnics and packed lunches, Sharon Brown Just Bento Cookbook: Everyday Lunches to Go, Makiko Itoh
August 2013 Food & Drink Book of the Month. This book is going to find a ready place on my cookery shelves; I’ve been much taken with James Ramsden’s recipes and his method of cooking. His recipes are broken down by time, showing what can be done, in some cases, days ahead, and then hours ahead and then just before eating. This methodology gives you at least three stages meaning you can have your food preparation ongoing. It is meant for cooks dealing with parties and get togethers, the basic recipes for 6-8 yet these can easily be halved or multiplied and the book really has a wider appeal to anyone wanting a decent supper on the table without slaving over the oven for hours at a time. Some careful reading of the recipes also reveals that many can be frozen half way through the process, further cutting down on cooking time meaning good food on the table in less time that it takes to “ping” a ready meal. Like for Like ReadingOne Step Ahead, Mary BerryPrepped! Gorgeous Food without the Slog – Multi-Tasking Masterpieces for Time-Short Foodies, Vanessa Kimbell
Welcome friends with an aperitif, before serving up a home-cooked feast, without spending precious socialising time in the kitchen. Chef James Ramsden first honed his skill for creating exciting, tasty food without fuss at his popular supper club, The Secret Larder. He now runs two critically acclaimed restaurants, including Observer Food Monthly Awards Best Restaurant 2017 Pidgin and its younger sister, Magpie; and hosts the hit podcast series The Kitchen is on Fire. Here, he shares the secret to preparing meals for guests. The key is simple: make it in advance. With 150 creative and stress-free recipes for easy entertaining, there are a range of fresh, modern ideas from pre-dinner nibbles to mouth-watering mains and cocktails to toast the lot. Chapters include: Small nibbles; Soups; Mains; Vegetables and sides; Puddings; Little sweet things; Drinks; and Menu suggestions 'This is a book you really want. No fifteen-minute magic or culinary sorcery, just practical, staged cooking of the most sumptuous dishes.' Yotam Ottolenghi 'It's fantastic. I want to cook every single thing in it.' India Knight 'Everything you could want from a cookbook: useful, beautiful, delicious.' Dolly Alderton
The cookbook that no desktop gourmet can do without. Homemade lunches needn't be boring or repetitive. Liven things up with these creative recipes, that are also easy on the wallet. From super noodles to nutritious salads, belly-filling sarnies, or snack-time treats, there's a recipe for every situation. James Ramsden, creator of the Secret Larder supper club, co-owner of resturant Pigdin and author of Do-ahead Dinners and Do-ahead Christmas has applied his practical do-ahead ethos and talent for inventive and satisfying flavour combinations to give you the ultimate lunchtime menu.
The festive season is when most of us need a bit of help in the kitchen. So many parties to prepare for, not to mention the big day itself, when family and friends converge for the Christmas feast. This is where James Ramsden's 'do-ahead' approach to cooking comes into its own, allowing the cook to enjoy being with their guests instead of stuck in the kitchen. With practical advice for making delicious and creative festive food well in advance, from party canapes, to Christmas lunch with all the trimmings, even drinks and edible gifts, ideas for scaling up, menu planning and storage. Do-Ahead Christmas is the book that no foodie can do without.
An exciting new voice in food, up-and-coming chef James Ramsden is one of a generation of sophisticated 20- and 30-somethings who, despite being in step with current trends, are hesitant to cook anything more demanding than pasta. James gets this audience out of its culinary rut with recipes that are delicious, enticing, and simple to follow while also being both unexpected and familiar.
An exciting, irrepressible new voice in food, James Ramsden is also one of a generation of sophisticated 20- and 30-somethings, many of whom, despite being bang in step with current trends, are hesitant to cook anything more demanding than pasta. In this, James's first book, the influential food blogger and pop-up supper club host aims to get his peers out of their culinary rut and experimenting with recipes that are delicious, unexpected and simple. Speedy after-work suppers such as Lamb Neck Fillets with Harissa and Chickpea Salad, food for friends like Grilled Aubergine with Tahini and Pomegranate and delicious slow-cooked dishes such as Pork Belly with Cider and Lentils are all fuss-free and achievable for cooks of any ambition. Nothing here is frightening, laborious, or expensive but everything is different enough to introduce some excitement into the kitchen. Because James believes that cooking is most enjoyable when imbued with a sense of adventure and exploration. Not the crossing continents or eating insects kind, but the sort of small change - the use of an unusual spice in a dish, a trip to the butchers for an interesting cut of meat or the conjuring of something remarkable from the contents of the cornershop - that will help hoist your food beyond the everyday. In this book James invites you to join him on his culinary adventure with fast feasts, swanky suppers, lazy lunches and late-night munchies that will make every meal a mini-voyage of discovery.