Cooking the books

Since Christmas, at my house we’ve been cooking with 5 ingredients or fewer thanks to the acquisition of Jamie Oliver’s new book, the contents of which are mostly available online here. The recipes are unanimously very tasty, but that’s besides the point. The real mark of culinary excellence (in my humble opinion) is how efficiently one can buy ingredients to make as many of the recipes as possible in one shopping trip. Let’s investigate while the lamb is on.

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