Recipes from her previous books, Vegetarian Adventure and Virtual Cafe have become favourites and I can already see some of these new ones having a regular place in my cooking, such as: spiced cocktail mushrooms, little party muffins with feta zucchini and spring onions, fresh beetroot relish, a warming Szechuan clay-pot casserole with eggplant and other vegetables, several varieties of fritters with interesting flavours such as chickpea, zucchini and herbs, or kumara with cumin, Tuscan broad beans, and a simple ice cream made with cream and sweetened condensed milk which is both simple and deliciously rich.
She also has many recipes for sauces, chutneys and preserves that add piquancy to any dish, such as chermoula, harissa, satay sauce, black raspberry vinegar, and a smoke and lime feijoa chutney which I'm looking forward to trying.
