Her recipes, as we've come to expect, are simple and enjoyable and made with fresh ingredients and her fans will welcome another collection of them. In this book she has marked those that are suitable for impromptu eating, that can be made ahead, that are portable for a picnic or potluck meals, those that freeze well, and those that are meat or gluten-free, and she suggests menus for different situations.
Who wants to eat out when food this good can be easily made at home.
• Richard Till's Leftover Gourmet (HarperCollins) will help those of us who feel guilty about bread that's gone stale, leftover rice lurking in the back of the fridge, small amounts of leftover cold meat and other uninspiring, but perfectly good food that we often throw out.
Till has a no-nonsense, down-to-earth style of writing.
"Cooks become good cooks by cooking the same thing over and over again, learning what works and what doesn't by making slight adjustment driven by whim, and by experimenting with slight differences in ingredient and method," he writes in an introductory section, "Notes on becoming a good cook." The recipes in this book, as the title suggests, are for using up leftovers.
They span a range of types of meals and styles of food, but most are homely, New Zealand staples such as fritters, crumbles, pies of various sorts, and salads. There are even recipes for using up post-Christmas turkey and ham.
