A glorious new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire.
Crazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients - from leathery pomegranates with their insides bursting with ruby seeds to flower waters that allow you to drink in the scent of a garden - to bring pleasure to your kitchen and an intoxicating whiff of warmer climes to your table.
CONTENTS INCLUDE:
- Fragrance of the Earth
Thyme, oregano & citrus roasted poussins; Lemon & rosemary cake
- A Bowl of Fresh Herbs
Chermoula tuna with pomegranate couscous; Chilled avocado & coriander soup
- Sweet Cloves & Liquid Gold
Catalan black rice; Salt-baked potatoes with crème fraîche & new season's garlic
- The Sweet & the Sour
Pearl divers' rice; Adam's Café's North African pickles
- Plundering the Stores
Lamb & mint pilaf with Turkish cherry hosaf; Raisin & sherry ice cream
- Curds & Whey
Sweet potatoes with marinated feta & black olives; Ricotta ice cream with pomegranate
- Food from the Hearth
Lamb pizza with preserved lemons; Piadina with caramelized onions, walnuts & taleggio
- Pith & Skin
Pork with feta & spinach stuffing & cardamom-spiced oranges; Amalfi lemon & honey jam
- Heaven Scent
Meringue & rose cake with summer berries; Mangoes with orange blossom & sweet labneh