Our attitude towards food is changing. Soon it won't simply be considered sensible to care about how and what we cook and how much we waste, it will be unacceptable not to. Award-winning British food writer Diana Henry believes there is an abundance of great food available without spending a lot or clocking up extensive food miles, and in Plenty she shares both her philosophy and her wonderful recipes--over 350--for using the earth's bounty in a thoughtful and healthy way.
Plenty is about cooking seasonally and celebrating leftovers, so Roast Chicken is transformed into Greek Chicken, Pumpkin, Feta, and Filo Pie or Restorative Chicken and Parsely Risotto. It is about using sustainable fish--Mackerel with Spiced Rhubarb Relish or Thai Mussels with Coconut, Chile and Lime. And it is about utilizing the whole animal and discovering economical yet delicious cuts of meat to create dishes such as Oxtail with Prunes and Orange and Succulent Pork Belly with Soy and Star Anise.
Plenty is packed with dishes from around the world, from Turkish Lamb Kofta with Cherries and Yoghurt to Indonesian Nasi Goreng (fried rice). Diana uses vegetables in exciting ways, such as Peas, Fava Beans, and Chorizo with Mint.
Plenty is a cupboard stocked with pulses and interesting grains ready to create Lentils, Red Pepper, and Goat's Cheese Salad or Farro with Greens, Fennel, and Chile. And there are delicious sweets such as Blackberry and Brown Sugar Loaf or Lime and Ginger Roasted Nectarines that will provide the perfect excuse for a trip to the local farmer's market.