Seasonal eating is a big trend this year...
... not that it wasn't talked about before, but now more than ever, cookbooks are beginning to be formatted very differently.
Take, for instance, Madeleine Shaw’s newest book “A Year of Beautiful Eating” (Trapeze, 2017). In “Get the Glow” (Orion, 2015), Madeleine answers some common questions when it comes to healthier eating habits. This book is sort of a starting point for anyone looking to learn more about food and how it affects you from the inside out. One recipe you should definitely try is the Quinoa Burgers with Tahini Sauce.
Her second book “Ready, Steady, Glow” (Orion, 2016) – which we have also Tried & Tested! – is more of an addition to the first one but with a slight twist, recipes are categorised by how long it took to make them.
She also introduces us to a new world of incredible ingredients and new ways of cooking, with a selection of friendly recipes and incredible flavours. Give the Beetroot Crepes with Hummus, Rocket and Avocado a go – it makes for the perfect packed lunch.
“A Year of Beautiful Eating” shares Madeleine’s new approach to eating with the seasons. Out of the three books, this is perhaps my favourite because of its new format.
With four different chapters according to the seasons, recipes range from wholesome breakfasts, light lunches and snacks to weekend feasts, salads and hearty soups. Madeleine’s new book is everything you need to start cooking and eating seasonally.
The first two chapters feature reasons to go seasonal and local as well as Madeleine’s tips for eating in tune with nature.
Don’t have a clue what’s in season when? There’s a detailed list of the most common vegetables and fruits and when they are available throughout the year. Remember there are countless sources online when it comes to seasonal ingredients.
Pistachio crusted Sea Bass Fillet with Shaved Fennel & Courgetti
🕑 15 minutes
- serves 2
- 25g chopped pistachios
- 25g fresh basil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 3 tbsp olive oil
- 2 x 150g sea bass fillets
- 1 fennel bulb
- 2 courgettes
- lemon wedges (to serve)
- salt (to taste)
– Start by preheating the oven to 180C and get all your ingredients measured and ready to be used.
– Add the pistachios, basil, lemon juice and zest together with a pinch of salt and the olive oil to a blender and process until fully combined.
– Place the sea bass fillets on a roasting tray (skin-side down) and slash the surface. Sprinkle some salt over it and spread three-quarters of the pistachio mixture into the fish.
– Put the tray in the oven and let the fish roast for 7-8 minutes. If your fillets weigh less than 150g each you may need to cook for less time (5-6 minutes).
– While the fish is cooking, slice the fennel thinly with a knife or with a mandoline. I highly recommend investing in a good durable mandoline. I use mine every other day. Then spiralize your courgettes. Add everything to a bowl to be seasoned and mixed.
– Add the remainder of the pistachio mixture to the courgette and fennel and mix well.
– When the fish is ready, serve a fillet together with some of the fennel, courgette salad. You may add a wedge of lemon.
Madeleine Shaw’s latest book will have you excited for your next food shop. By highlighting the seasonality of fruits and vegetables, “A Year of Beautiful Eating” makes food shopping and meal planning a breeze.
This is perhaps the best book for those who are looking to get into meal planning as it trains you to always think seasonally from the get go.
Not to mention the incredible array of recipes, this book is suitable for both meat-eaters and vegetarians.