The BIG Metric Ninja Foodi Cookbook: Over 100 recipes using European measurements

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No, the Ninja Foodi Grills do not have the pressure cooker function, and this function is used often in the book. This is simplicity itself to make, and, says Jane, “there is no better way of using up the Christmas turkey with the glory it deserves. She points out that England has a long history in the spice trade, reflected in cooking from the Middle Ages onwards: “we took to spiced food with an enthusiasm which seems to have been almost equal to that shown by the Romans at the height of their preoccupation with the luxuries of living.

The fact everything is in grams and kgs and ml and litres is a godsend also, because other books are in ounces and cups and old measurements, just made and makes the process easier and a delight to actually cook items using this device and this book for clear clarity on how to do it right. Bright, well organised and recipes that are incredibly concise with a succinct historical context or introduction. After days gathered around what surely must have been an immaculately crafted solid oak table, bathed in natural light pouring in from floor to ceiling windows and set in the middle of a minimalist, yet tasteful, room of bare concrete walls, they emerged with The New Nordic Food Manifesto. My only criticism was that I don’t particularly like the texture of cooked rice in my soup; when I reheated the leftovers for lunch, I liquidised it.My confidence was well-placed; it was delicious served with thin, crispy toast, and so easy to make that I will definitely do it again as an easy dinner-party starter; see recipe below. The medley of dried and fresh fruit, almonds and pine kernels, probably concealed the main filling of fish, perhaps salmon and eel, or haddock and codling, ground to a paste with apples and pears, and ginger, cinnamon, cloves and mace. Without it, the simpler recipes become more reminiscent of drinking Oxo with a few ingredients chucked in.

I picked up the Ninja Foodi, knowing that I could cook well with it and quickly, eat and be back to work before the boss noticed that I was offline. As I mentioned in my last post, Food for Pleasure was published in 1950, when Britain was still subject to rationing, albeit less drastic than during the war. The steps for most recipes are quite detailed, although sometimes a little common-sense is required for omissions. I’d planned to do something I hadn’t done before, but time was pressing so I ended up plumping for one of my oldest favourites for the main course: pulled and devilled chicken.On the first episode of Dinner Time Live with David Chang, the chef prepared a lavish meal for his friends Rashida Jones and Steven Yeun in his downtown Los Angeles test kitchen. Some of David's recipes include a full English breakfast, Irish beef stew, Lancashire veggie hotpot, and sticky beef and broccoli. It’s a dish of simple, affordable ingredients: Aromatics, cabbage, cavolo nero (black kale), cannellini beans, and a few herbs. Still, this book is evidently dated, in a way that her Summer Collection (the only one of hers I really like) isn’t – well, not yet anyway! Here, they are poached and then covered with a “caramel cloud” of vanilla cheesecake and a brûlée topping.