Working my way through Leon: Ingredients and Recipes, Allegra McEvedy’s fantastic cookbook from the London-based restaurant chain at the moment. As there was a big bunch of lovely dirty parsnips sitting around from the last Mallow Farmers’ Market – like carrots, they always keep better when they still have some soil on them, even in my newly warm kitchen (the Husband recently got the stove working, just in time for winter) – I couldn’t resist trying out her recipe for Indian Parsnip Soup. I followed it (almost) to the letter, even down to adding a drizzle of honey, a scattering of sumac (finally getting a use for that packet hanging around in the spice box) to each serving, with a wedge of lemon on the side to accentuate the flavours and it was, without a doubt, superb. Perfect for this horrible wintery weather too. Review to follow, when I get through the rest of the book, but you can read some of her writing and recipes in this series of extracts from the book on the Guardian website.
Extract from Leon: Ingredients and Recipes – Part One
Extract from Leon: Ingredients and Recipes – Part Two
Extract from Leon: Ingredients and Recipes – Part Three
Extract from Leon: Ingredients and Recipes – Part Four