Simplicious hits bookstores today. No drum rolls please. I’m just pleased as punch that it’s here. It was two years of work. It’s 306 recipes. And I’ve taken a gamble here…it’s about how to eat your scraps. This book is my career highlight, my passion project, my obsession.
Sustainability has always been at the guts of my books, albeit camouflaged behind pretty recipes and shiny, smiley pictures of myself. My recipes use leftovers and secondary cuts of meat and I’ve used my sugar-free platform to promote doggie bags and, um, cauliflower, to the masses.
But Simplicious gets bolder.
* It elevates leftovers and sustainability to centre stage. Every single recipe is designed to cut wastage (food, time, effort, pans, palaver). In fact, even the scraps from the photography shoots were repurposed…into soup, pestos and staff lunches. Event the leftovers from these soups, pestos and lunches were repurposed…into the dress I wear on the inside cover!
No food was wasted in the making of this book!
* I set out to be 100 per cent authentic and transparent. I did the whole project. Even the illustration and graffiti, which I use to have chats with all you guys throughout the book (you’ll see what I mean when you get hold of a copy!)
(And herewith a LOUD BUY NOW prompt…I’m sorry!)…
