By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
I think I was just about the only food writer in England who did not own a copy of the Honey & Co cookbook until their wonderful publishers, Salt Yard Book Co. sent me a copy to review. I knew all about it though; I’d read all the press coverage of their publishing story, and marvelled at the massive advance they managed to get on it over dinner and drinks with my literary agent friends. But honestly, I did not think owning a copy would bring me anything new to my collection; I’ve got a much loved copy of Claudia Roden’s The Book Of Jewish Foodand all the Ottolenghi books up until Plenty More came out (I’ll probably get my hands on it in my Christmas haul), for starters. I’ve got a lot of options to turn to when it comes to Middle Eastern food.
I sat down to read the book in England and had a little play around with it, then took it to the French house and did the same. And do you know what? Yes I did need this as yet another Middle Eastern cookbook. The writing is funny and engaging, and really paints the picture of both their restaurant and Sarit and Itamar’s distant origins. The book builds their restaurant and community from the ground up, and I love how there is a story interlaced with the recipes. What I also loved about the book is there are actually a lot of basics for Middle Eastern cooking in here which a lot of other books take for granted; I can see a lot of canned peppers and preserved lemons in my immediate future. And a lot of crammed store cupboards!
I’m really excited to make more from this book, especially as things are really Autumnal now, and one can’t live on soups, stews and pasta bakes every day! Some of the things on my to cook list include: Mackerel Cured in Oil, Courgette Dip with Yogurt & Mint, Mint and Lemon Chicken with Apricots & Potatoes, their Chocolate, Cardamom & Bitter Orange and their Plum & Vanilla Iced Tea. And basically all of their flavoured breads.
One of the recipes from the book I was making in France which is technically Summery, but I think is too good not to enjoy right now when the prawns are good anyway is the Prawns in Orange, Tomato and Cardamom. Perfect served with crusty bread, and a glass of rose wine, if you are still instant to drag Summer on a little longer. Though, to be more seasonal a nice, fruity and light red would go well. The recipe is so quick and easy, even more so with the slight changes I’ve made to use pre-cooked prawns instead of raw ones in the recipe. Also, I was making this as a serves 4 rather than the books suggested 2, so as it all would not fit into my largest saucepan I used a Wok. It worked perfectly, so keep that in mind. The recipe below serves 2.
Prepare all the ingredients and crush the cardamom pods lightly with the flat of a knife to release the black seeds, and set aside.
Heat the oil over a very high heat until smoking in a very large saucepan or Wok. Carefully add the orange slices. I say carefully, as there will be an awful lot of spitting when you add the first one! The moment they’re all in start turning them over, and once they’re all turned add the tomatoes, garlic, chilli, cardamom and thyme.
Stir and cook down for a few minutes until the tomatoes have broken down and started to form a sauce.
Add the water and prawns, and stir so the prawns are well coated in sauce.
Keep on tossing while the prawns heat through, and serve in warmed bowls instantly.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*