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Ainsley Harriott is nothing short of a cookery legend; a pioneer in quick and easy home cooking, he has hosted some of the UK's most popular culinary series. His love of food and people, together with his natural curiosity and accessible recipes, make him the quintessential travelling gastronome and the perfect person to go back to his roots and explore the Caribbean. Ainsley is best known for his BBC cooking shows Can't Cook, Won't Cook and Ready Steady Cook.
Like the spectacular islands it’s inspired by – from the wildly majestic nature island of Dominica, to the spice island of Grenada and beyond - this inspirational, easy-to-follow Caribbean cookbook exudes zesty vitality. This tantalising cookbook features all eighty recipes from Ainsley Harriott’s recent small screen culinary quest around Jamaica, Trinidad and Tobago, Grenada, Barbados, St Lucia, Dominica and Antigua, each of them accompanied by mouth-watering food photography, and inspiring images of the islands’ stunning landscapes. With sections covering light bites, veggie and vegan dishes, fish, meat, and desserts, the recipes include Caribbean classics like Jamaican patties, jerk chicken, Johnny cakes, ackee and saltfish, curried goat, and rice and peas, alongside lesser-known island specialties, among them Dominica’s calypso chicken and Tobago’s curried crab. There are plenty of luscious drink recipes too, from how to concoct the perfect rum punch, to my personal favourite - a spicy sorrel cocktail. The fresh flavours make most of the recipes perfect for summer, but I know I’ll also reach for this book on dark winter days when rays of revitalising culinary sunshine are much needed, plus the heartier recipes are ideal for colder climes (e.g. the one-pot peanut butter chicken stew and pork medallions with rum, cream and nutmeg sauce). In a matter of days I’ve discovered lots of recipes I’ll use over and over again, and I’m looking forward to feasting through the whole book.
Join national treasure Ainsley Harriott on his culinary journey through the Mediterranean discovering the very best recipes to cook back home. Ainsley's Mediterranean Cookbook includes all the recipes from his major 10-part ITV1 series. Journeying through Spain, Sardinia, Morocco, Corsica, Cyprus and Jordan, Ainsley shows how easy and enjoyable it can be to make fresh, healthy, delicious meals. From simple salads and dips to everyday favourites like pasta and risottos, satisfying meats, flavoursome vegetarian mains and light fish dishes, Ainsleys's recipes are perfect for a relaxed gathering of family and friends or hassle-free midweek meal. Recipes include: Griddled chicken, peach and mint salad with feta Butternut squash and sweet potato tagine Pasta shells with Italian sausage and tomato Sumac lamb cutlets Tabbouleh Lamb steaks with balsamic and honey glaze Lemon and pistachio couscous Quick flatbreads with roasted tomato salsa Chocolate and spiced coffee mousse Orange and cinnamon hot chocolate
Bringing us the best in low-fat tasty food, Ainsley Harriott is the master of sensational and speedy cooking. Packed with 80 scrumptious low-fat recipes, from Jalapeno tiger-prawn ginger skewers to Peri peri pork medallions and lemon, Low Fat Meals in Minutes shows that low in fat does not mean low in taste. Features a special section on delicious and not-so-naughty puddings so you never have to miss out on dessert. With a tempting colour picture of every recipe and detailed nutritional notes, this collection of Ainsley's favourite low-fat dishes will enable you to lose weight without feeling like you're making any sacrifices.
What does Ready Steady Cook mean to you? For some it means red tomatoes and green peppers, for others frenzied cooking and lively banter. Above all it stands for delicious, mouthwatering food that can be created in twenty minutes. Introduced by chef and presenter, Ainsley Harriott, this book contains 100 of the shows best recipes, tried and tested by its regular contenders - Ross Burden, James Martin, Nick Nairn, Paul Rankin, Tony Tobin, Brian Turner, Phil Vickery, Lesley Waters, Kevin Woodford, Antony Worrall Thompson - and, of course, Ainsley himself. Packed with healthy, delicious recipes, this easy-to-follow book reflects the energy and freshness of the show. It is divided into nine sections: Starters, Soups, Snack and Light Bites, Accompaniments, Vegetarian, Fish and Shellfish, Poultry and Game, Meat and Desserts. The chefs are also highly successful in their own right and many have published their own titles. All appear regularly in Good Food Magazine.