Linda McCartney's Family Kitchen | Linda McCartney
The greatest cooks I’ve ever met have all been self-taught people who
have developed their skills mainly through their love of good food.
I think cooking should be fun, because that’s the best way to pass on all the tricks and skills from one generation to the next.
About the Book:
Over thirty years ago, Linda McCartney first blazed the trail for meat-free cooking, and around the table of the family home in East Sussex, she shared the pleasure that eating compassionately could bring.
In Linda McCartney's Family Kitchen, Paul, Mary and Stella have re-imagined Linda's classic recipes, bringing them up to date for the modern, plant-based cook. Because how we eat is changing, with more and more people choosing a meat- and dairy-free diet, even if only for one or two days a week.
Alongside family favourites such as American Pancakes, Chilli Non Carne, Sausage Rolls and Shepherd's Pie, Paul, Mary and Stella share the dishes they cook most at home: Pad Thai, Pulled Jackfruit Burgers, Panzanella and Chocolate and Peanut Butter Cookies to name just a few of the simple, nourishing and sustainable recipes included in this stylish book.
Complete with personal stories and intimate family photos spanning three decades, Linda McCartney's Family Kitchen is not only good for you, but for the planet too.
Check out two recipes from the book below:
Sweet Potato Rosti
Sweet Potato Rosti with Avocado, Coriander and Chilli
Packed with flavour and so moreish, sweet potatoes are a great source of minerals
and vitamins, particularly C and E. They are also rich in fibre, which is great for the
digestive system. And all the veggies in this count towards your five a day.
- 600g sweet potato, peeled
- 1 medium red onion, peeled and very finely chopped
- 2 medium garlic cloves, peeled and crushed
- 1 tsp cumin seeds or ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 5 tbsp gram (chickpea) flour or plain white flour
- 4 tbsp extra virgin olive oil, plus extra to fry
- Sea salt and freshly ground black pepper, to taste
- 2 ripe avocados
- Chopped coriander leaves
- 1 red chilli, deseeded and thinly sliced
- Lime wedges (optional)
Coarsely grate the sweet potato. Place it in the centre of a clean tea towel, roll the towel up and squeeze out as much liquid as possible over a sink, twisting the towel as you go.
Tip the sweet potato into a bowl and mix with the red onion, garlic, cumin, coriander, cinnamon, flour and 4 tablespoons of olive oil.
Season with 2 teaspoons of salt and half a teaspoon of black pepper, then use clean hands to bring everything together.
Add a tablespoon of oil to a large non-stick pan and place it over a medium-low heat.
Take 2 tablespoons of the sweet potato mixture in your hand and tightly compact it into a ball, then gently flatten
it into a disc and place it in the hot pan. Repeat with more of the mixture, taking care not to overcrowd the pan.
Fry the rösti for 4–5 minutes until golden on one side, then gently flip over and fry for another 4–5 minutes, until golden and cooked through.
Transfer to a plate and continue until you’ve used all the mixture, adding more oil as needed.
Halve the avocados, remove the stones and slice the flesh.
Plate up the rösti and avocado, season and scatter over the coriander leaves and chilli. Drizzle with a little more olive oil and serve immediately with lime wedges if desired.
Gingerbread is a much-loved classic bake and this dairy-free version is wonderfully
squidgy, sticky and satisfying. This is great just as it is or, when served with some plantbased vanilla ice cream, it makes a delightful pudding.
- 120g non-dairy butter, plus extra to grease
- 1 tbsp milled flax seeds
- 3 tbsp warm water
- 120g unrefined or caster sugar
- 225g white spelt, plain white flour or gluten-free flour, sifted
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 120ml unsweetened plantbased milk of your choice
- 2 tbsp blackstrap molasses or treacle
- Maple syrup
- Non-dairy yoghurt or cream
Preheat the oven to 180°C/Fan 160°C/Gas 4.
Grease an 18cm round cake tin with non-dairy butter and line with baking paper.
Put the flax seeds into a bowl with the warm water and set aside.
In a large bowl, cream together the non-dairy butter and sugar with an electric whisk until light and fluffy.
Fold in the flax seed mixture, flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and milk until smooth.
Gently heat the molasses or treacle until runny, then fold into the batter.
Transfer the batter to the cake tin and bake for 25–30 minutes, until a skewer inserted into the centre comes out clean.
Remove and leave to cool for 10 minutes, then turn out on to a wire rack to
Serve with a drizzle of maple syrup and non-dairy yoghurt or cream.
About Linda McCartney:
Photocredit: Paul McCartney
An original food pioneer, Linda McCartney believed in great tasting, honest, meat-free food and the shared pleasure that eating well could bring. In Linda McCartney's Family Kitchen, Paul McCartney and his daughters - photographer and filmmaker Mary, and fashion designer Stella - are dedicated to sharing Linda's passion for wholesome cooking with everyone.
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