Dark Side of the Spoon: The Rock Cookbook

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Catering for cooks of all abilities and tastes, this book will help you master a wide range of starters, mains and desserts – including Metallikatsu Curry, ZZ Chop and Nirvana Split. Once boiling, reduce the heat and simmer for 50 minutes. Pre-heat the oven to 200°C / 400°F / Gas Mark 6. This isn’t an issue with the writing, but the book is fairly small and isn’t spiralbound. This makes actually working with the recipes difficult if you’re using a physical copy of the book. Put the potato in the empty saucepan and mash, then pass the mash through a sieve into a large mixing bowl to ensure a fine potato mash.

Includes dietary information and suggestions on how to tweak recipes to make them suit your dietary requirements

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Each recipe includes a difficulty rating from 1-11 that looks like an AMP dial (a node to Spinal Tap’s amp which goes up to 11.) The B.P.M (beats per minute) scale shows you how long it will take you to prepare and cook the dish. You will also find an ingredients list and the cooking method of course. There are no photos of the dish but instead you will find an interesting illustration The book starts off with an equipment matrix which is a chart showing you what equipment you will need for each dish (other than basics.) Transfer the mince from the pan to a sieve and leave to drain over the sink for 10 minutes. This is important as it prevents the pastry from going mushy later. For a brief period I looked elsewhere, believing that my enthusiasm for cooking under Slater’s direction would transfer easily. I was hosting dinners more and more, and increasingly dealing with diets that were gluten-free or dairy-free or meat-free or otherwise limited on account of breast-feeding. It might make sense, I thought, to try a cookbook written by someone who did not favor so very much cream, bacon, and butter.

Slice the remaining tomatoes into strips with a sharp knife, as thinly as possible, and lay these over the beef. Add the beef mince to the pan and cook it for 10 minutes until browned, breaking up clumps of meat with a wooden spoon.

Their personal take on gnocchi, complemented by olive oil, garlic and extra chilli, is a spicey testament to the value of trying out new things. Slip Gnocchi Often you buy gnocchi pre-made, but I thought it’d be a good chance to make it from scratch,” says Ralph. “I googled various different recipes, and I was thinking, is that going to work like that, and might it be nicer if it was done like this?” Boil for about 3 minutes – when ready, the gnocchi will float to the surface. Drain the gnocchi in a colander.