Good Things #1 | Make Lots
of food that you can scoop
A slight tweak
Before the chicken schnitzel … is the egg.
Have you got a copy of Good Eggs yet? It’s my latest cookbook; is all about eggs when they’re the centrepiece, i.e. the reason to cook a dish, rather than merely as an ingredient; and is packed full of easy and speedy inspiration, fit for breakfast, brunch, lunch, or dinner, any day of the week. There’s more about it, plus a sample recipe, in this post.
If you have got it and love it … please do leave a 5* review. THANKS.
Hi everyone.
If you’ve been around for the first couple of months of Rocket & Squash on Substack, you might recall reading or seeing a couple of missives titled ‘Supplemental +’. These were bonus recipe roundups for paid subscribers, a kind of lite version of the monthly Supplemental (hence the ‘+’ bit). I felt the repeated title jarred a little and potentially limited the scope of the column. So I’m renaming it ‘Good Things’. It’ll pop into inboxes once a month, and this is the first of them.
In this issue I’ve gathered a gaggle of recipes, all on a scoopable theme. They’re by the likes of Yotam Ottolenghi, Rachel Roddy, Anna Jones and more, and are mostly free to click through. There are also nods in the direction of good new books, plus other Substack newsletters you might like. Over time, I may add to the template a couple of notable new (or old) restaurants to add to your lists of places to eat out at. How does that sound?
The prompt for the scoopable dish theme was a recipe for a ricotta, charred corn and curried onions dip by Kitty Coles, from her (truly excellent) new cookbook Make More With Less. The recipe is extracted below for paid subscribers, and there’s also a copy of that book available someone to claim!
Kitty’s an ace recipe writer. Although this is technically her debut book, she’s styled tens and tens of others, and ghost-written a tonne of your favourite celeb and brand books too.
I first met Kitty relatively early on in her career about 7 years ago, when she assisted the styling of my Borough Market Cookbook (she stabbed me, but I won’t dwell on that). It’s obvious that in the course of working on so many other books since then, Kitty has created an personal style of food and recipe writing that cuts out the overly (and arguably pointlessly) aspirational dishes and ingredients, and instead zones straight to a totally achievable yet still lip-smacking range of dishes — each of which could be an unfussy, everyday bite, and yet one that would still feel like a treat. The sesame-crusted chicken schnitzel with curry mayo at the top of this piece is one example of that. Honestly, it’s packed with excellent ideas. It’s a real stomach-rumbler of a book. Read on for more!
Did you miss these?
This month’s On The Side was on the subject of butter beans: a 101 of cooking them (whether from dried or jarred), how to embellish them, what to serve with them, plus three recipes. There’s a 20% discount off Bold Bean Co jars in there too.
And last week’s In The Centre featured a recipe for steamed cod with a Sriracha butter sauce, plus chorizo crumbs. I really think you should make it.
Good, scoop-able things
