A Love of Eating by Lucy Carr-Ellison

Author:Lucy Carr-Ellison
Language: eng
Format: epub
ISBN: 9781473548091
Publisher: Random House

You can roast the sweet potatoes and orange wedges in advance – just make sure you drizzle over the yoghurt and garnish just before serving.

Roast Sweet Potatoes

This chapter sums up how we cook…we like to make one big, flavoursome pot and then provide lots of sides and toppings so people can create their own dish.

This chapter sums up how we cook. Fun, sharing, interactive dishes with lots of thought given to colour and texture. It’s all about easy preparation and getting ahead when entertaining or cooking for numbers. This is how we cook when we are catering for fashion shoots, how we cook when we have friends round, and how we cook when we are home in the evening and just want to make something super-simple and straightforward. Whether it’s for five people or 50 we approach it in the same way.

We like to make one big, flavoursome pot and then provide lots of sides and toppings so people can create their own dish. We call them ‘interactive stations’ on photo shoots. Whether it is a pho noodle soup, pasta or curry, each one will come with options and toppings to make it fun and customisable to your own taste. Let’s say we are having a gang round on a Saturday and decide to serve a dal, something that we could have made in advance and that is full of flavour. Then on the side, depending on the number of guests, we would serve crunchy salsas, chutneys, steamed rice, homemade dosas, yoghurt, herbs and roasted and spiced vegetables. The bigger the amount of guests, the more numerous the sides.

One-pot dishes are the perfect way to build a menu – start with one dish and then think about different colours, textures, and flavours, building it up so that you have a beautiful spread of vibrant small dishes, as varied or as simple as you like. There’s more about our menu planning process here.

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