Tamasin’s Weekend Food

The weekend defines one’s style of cooking and eating more than any other time of the week. You want simple, easy, fabulous food that doesn’t mean you will be in the kitchen all the time. Or you may hanker after something more sophisticated that you can prepare in advance. You may have unexpected extra guests, an invasion of hungry teenagers, or suddenly have to produce a meal for 10 from ingredients for four.

Every weekend is different, the mood, the season, the guests, the recipes. This book caters for all eventualities, be it a magical dinner, a leisurely lunch, a picnic, afternoon tea, or an all-the-trimmings Sunday roast.

Breakfast might include easily prepared raspberry muffins or toasted granola with plum compote and strained Greek yoghurt accompanied by one of Tamasin’s fresh fruit juices. More glamorous dishes that can be prepared in advance include Chicken stewed with carrots and Moroccan spices and Braised lamb shanks with balsamic vinegar and white wine. For tea time there are delicious cakes and biscuits such as Polenta, almond and lemon cake, Chocolate espresso cake and Orange scented ricotta cake. Tamasin’s special desserts include Instant Nellie Melba syllabub, Caramel and chocolate fudge cake with vanilla ice cream and Steamed lemon curd pudding.

TAMASIN’S WEEKEND FOOD will help you to rediscover the pleasures of weekend cooking, and entertaining family and friends who come to eat, drink and enjoy themselves at your table.

‘What shines through is Day-Lewis’s earthy brand of food, which is allowed to speak for itself: real roast chicken with giblet gravy; blueberry genoise cake; an alluring pale red Bloody Mary made with fresh tomatoes from the garden and horseradish root; scrambled eggs; baked apples; crème brulee…’ Bee Wilson, New Statesman