I relished the chance to get cracking with my immersion into John Whaites’ Perfect Plates. I did a Rustic French cooking course in May at his new cookery school and he was a bubbly delight of a man and obviously an excellent and passionate cook. I expected his book to be as full of personality and great ideas as John himself and I wasn’t disappointed.
So the premise of the book is that all the recipes contain just five ingredients – another reason to like the book – that sounded nice and simple. The rules are that basic ingredients like oil and seasoning don’t count as an ingredient.
I really enjoyed cooking from this book. It was a little bit of a shock after Anna Jones’ guilt free very healthy cooking to embrace heavier, carbier dishes, but – who cares they tasted good.
It’s difficult to pick out favourites as everything we cooked was impressive but here we go:
- Braised Fennel with Halloumi and Grapefruit – I’d just got back from holiday so needed something to brighten my day and blast away my blues. A simple assembly job here creating a joyful colourful dish singing with flavours. The sour of the grapefruit and the salty halloumi hit the spot.
- Lamb, Cherry and Yellow Split Pea Tagine – Jamie kindly cooked this slow cooked dish while I was out on a ramblers hike in Yorkshire. I returned shattered and hungry and very happy to devour this tender tasty stew.
- Mushroom and Sage Gnocchi – This felt like utter decadence. Fried gnocchi with mushrooms with crispy fried sage. Buttery naughtiness!
- Ham and Fennel Pasta – After pre-holiday dieting being able to eat ham with pasta and cream felt like a heavenly treat. And those ingredients are lovely together – the subtle fragrance of the fennel with the strong meaty ham and cream in the background work so well.
The Very Very Goods
- Four-hour Tomato Pasta Sauce – I wanted to use up the glut of homegrown tomatoes we had post holiday. Luckily we had a lot as you need 1.5kg of them! Apart from having to blanch and skin all the tomatoes this was such an easy dish – just a long wait until serving. It was sweet and delicious.
- Roasted Radicchio and Figs with Stilton and Balsamic Onions – Despite the fact we couldn’t find any radicchio and had to use chinese leaf instead, didn’t stop it from being excellent. It was a bung everything in the oven and roast type of dish and the flavours were beautiful – roasted fig and melted stilton is wonderful.
- Tahini and Honey Chicken and Paprika Potatoes – Put all five ingredients in the oven and roast and hey presto you have beautiful nutty sweet chicken and potato dinner.
- Roasted Courgettes and Tomatoes with Mozzarella and Basil – Another throw it in the oven dish – lovely and lazy and satisfyingly melty and tasty.
I think this book is great for time poor people who like to eat restaurant quality food. It’s easy to follow the instructions, the recipes are generally simple and quick apart from a few slow cook recipes which are still straight-foward they just have a long time in the oven. And when you only have to buy five ingredients per dish it makes shopping a breeze. I thought it was a good range of dishes too and they were all dinner party worthy – so a great way to impress friends with minimum effort! It’s fun, colourful, easy-going and light-hearted just like John.