Every Last Bite
More and more of us want to shop well, spend less and cook and eat sustainably. Every Last Bite offers recipes, tips and practical advice for preparing fantastic food on a budget, with very little waste, and using minimal energy and resources.
Chef Rosie Sykes knows how to get the most flavour and value out of ingredients. Across 70 recipes she'll show you how to plan, prepare and cook dishes with maximum taste but minimum cost. From quick and practical filler-uppers like Anchovy Butter Toast with a Fried Egg, to speedy store cupboard meals such as Catalan-Style Beans with Chorizo and Fregola with Peas and Bacon, no one goes hungry. There are weekday mealtime solutions including Tuna Tomato Lasagne, Chermoula Chicken and Curried Pumpkin with Coconut Pancakes that deliver massively on flavour. Leftovers can be transformed into the likes of Crispy Five Spice Noodles or Potato Bread Tart. And for a little something sweet, try Quince Queen of Puddings, Chestnut Mess or Rhubarb and Ginger Crumb Pudding.
Revolutionize the way you cook and say bye-bye to that bin.
About the Author
Rosie Sykes is a chef and food writer who has cooked in the kitchens of some of Britain's most celebrated chefs, including Joyce Molyneux, Shaun Hill and Alistair Little. Her critically acclaimed gastropub, The Sutton Arms in Smithfields, London, established her as one of the most exciting cooks working in the UK, and from 2001 to 2003 Rosie wrote for the Guardian Weekend Magazine as The Kitchen Doctor. She currently works as development chef for restaurants as far apart as Cambridge, Bristol and Abergavenny, south Wales. Rosie is the author of The Kitchen Revolution (2008), The Sunday Night Book (2017) and Roasting Pan Suppers (Pavilion 2020).
More and more of us want to shop well, spend less and cook and eat sustainably. Every Last Bite offers recipes, tips and practical advice for preparing fantastic food on a budget, with very little waste, and using minimal energy and resources.
Chef Rosie Sykes knows how to get the most flavour and value out of ingredients. Across 70 recipes she'll show you how to plan, prepare and cook dishes with maximum taste but minimum cost. From quick and practical filler-uppers like Anchovy Butter Toast with a Fried Egg, to speedy store cupboard meals such as Catalan-Style Beans with Chorizo and Fregola with Peas and Bacon, no one goes hungry. There are weekday mealtime solutions including Tuna Tomato Lasagne, Chermoula Chicken and Curried Pumpkin with Coconut Pancakes that deliver massively on flavour. Leftovers can be transformed into the likes of Crispy Five Spice Noodles or Potato Bread Tart. And for a little something sweet, try Quince Queen of Puddings, Chestnut Mess or Rhubarb and Ginger Crumb Pudding.
Revolutionize the way you cook and say bye-bye to that bin.
About the Author
Rosie Sykes is a chef and food writer who has cooked in the kitchens of some of Britain's most celebrated chefs, including Joyce Molyneux, Shaun Hill and Alistair Little. Her critically acclaimed gastropub, The Sutton Arms in Smithfields, London, established her as one of the most exciting cooks working in the UK, and from 2001 to 2003 Rosie wrote for the Guardian Weekend Magazine as The Kitchen Doctor. She currently works as development chef for restaurants as far apart as Cambridge, Bristol and Abergavenny, south Wales. Rosie is the author of The Kitchen Revolution (2008), The Sunday Night Book (2017) and Roasting Pan Suppers (Pavilion 2020).
More and more of us want to shop well, spend less and cook and eat sustainably. Every Last Bite offers recipes, tips and practical advice for preparing fantastic food on a budget, with very little waste, and using minimal energy and resources.
Chef Rosie Sykes knows how to get the most flavour and value out of ingredients. Across 70 recipes she'll show you how to plan, prepare and cook dishes with maximum taste but minimum cost. From quick and practical filler-uppers like Anchovy Butter Toast with a Fried Egg, to speedy store cupboard meals such as Catalan-Style Beans with Chorizo and Fregola with Peas and Bacon, no one goes hungry. There are weekday mealtime solutions including Tuna Tomato Lasagne, Chermoula Chicken and Curried Pumpkin with Coconut Pancakes that deliver massively on flavour. Leftovers can be transformed into the likes of Crispy Five Spice Noodles or Potato Bread Tart. And for a little something sweet, try Quince Queen of Puddings, Chestnut Mess or Rhubarb and Ginger Crumb Pudding.
Revolutionize the way you cook and say bye-bye to that bin.
About the Author
Rosie Sykes is a chef and food writer who has cooked in the kitchens of some of Britain's most celebrated chefs, including Joyce Molyneux, Shaun Hill and Alistair Little. Her critically acclaimed gastropub, The Sutton Arms in Smithfields, London, established her as one of the most exciting cooks working in the UK, and from 2001 to 2003 Rosie wrote for the Guardian Weekend Magazine as The Kitchen Doctor. She currently works as development chef for restaurants as far apart as Cambridge, Bristol and Abergavenny, south Wales. Rosie is the author of The Kitchen Revolution (2008), The Sunday Night Book (2017) and Roasting Pan Suppers (Pavilion 2020).
