Description
The easy-to-follow, step-by-step recipes range from classic coq au vin, mackerel with sharp fruit, lamb cutlets with smooth chickpeas and pan fried monkfish with roasted garlic. Choose side dishes such as the enticingly named “velvet spinach” (the secret’s in the creme fraïche) and butter baked witloof (a type of chicory from Belgium, for those not in the know). Desserts are healthy (misted fresh fruit) or downright wicked (grand pot au chocolat).What makes Dishy stand out, however, is its bright, colourful design and tongue-in-cheek humour–it’s packed full of colour photographs, cartoons and witticisms galore. Hardcover. Published by Hodder & Stoughton 2000