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Want to eat well, reduce food and packaging waste and save some money? Home Bird is here to help, going back to basics with seasonal, bold and wholesome recipes that are not only better for the environment but also your well-being and budget. Influenced by nostalgic meals and cooking for loved ones, Megan Davies has written this book for the eco-minded home cook. She includes invaluable tips on how to make ingredients stretch; from potato peel crisps to pickled cucumber and beetroot. Megan also features ways to turn leftovers into a new meal, such as a Roasted Fennel, Chive and Dill Pasta Bake or Frittata, both from a leftover Raw Fennel, Chive and Dill Salad. Recipes include multi-tasking brunch or late-night dishes such as Bircher Pancakes or Sweet Potato Baked Eggs. Suppers for Sharing that can be scaled up to feed a crowd or down for a more intimate occasion range from Roasted Squash with Almonds and Tarragon to the best Roast Chicken recipe with Pan Pastry Croutons (plus, of course, ways to use up any uneaten chicken!). From On the Side accompaniments and stunning Sweet Things such as Pot Luck Tarte Tatin this collection of delicious and ingenious recipes will have all the inspiration you need to run a more sustainable home kitchen, reduce your carbon footprint and make the sort of small changes at home that can make a big difference to our world.
|Publication date:||5th May 2020|
|Publisher:||Ryland, Peters & Small Ltd|
|Categories:||Cookery dishes & courses, Health & wholefood cookery, Green lifestyle & self-sufficiency, Sustainable agriculture,|
Megan Davies is a London-based food stylist, recipe writer, tester, developer and food illustrator. Her work has featured in Olive Magazine, BBC Good Food Magazine, and clients include Pret a Manger, HelloFresh, Linda McCartney Foods, to name a few. She runs a small, intimate supper club called Home Bird in London, UK.More About Megan Davies