The Sunday Night Book: 52 short recipes to make the weekend feel longer

Description

Make Sunday night the best evening of the week, by perfecting the last, lazy meal of the weekend. Most of us want to forget that back-to-school feeling by kicking off our shoes and hunkering down with a soul-soaring supper - one that can be eaten with friends at the table, with book in hand by the fire, or in front of the TV. In less than half an hour of cheerful cooking, you can achieve Sunday night nirvana. Chef Rosie Sykes is an expert in the most comforting, nostalgic and heart-warming recipes, and here she gathers more than 50 of her greatest creations, most of them achievable in the time it takes to run a bath. Rosie makes Things on Toast that will make you weep with joy: Anchovy toasts with parsley and shallot salad, or Caerphilly with leeks and mustard; one-pot dishes to stop and savour, such as Stewed spiced butterbeans with tortillas and feta; easy egg dishes like Bacon and egg pie, or Bombay potatoes with a fried egg; delightful Remains of the Day, using leftovers from the roast - Chicken harira, Epic bubble and squeak; and if you just want a soothing cocktail and a snack, summon up your inner Sherlock with a 'Reichenbach Falls' or clink glasses with the Bloomsbury set while sipping a 'Woolf' and nibbling at Devils on horseback. All the recipes in The Sunday Night Book are simple and make clever use of store cupboard staples and leftovers. This is truly the best kind of cooking, the perfect way to extend the weekend and drift relaxed and contented into a new week. 'Rosie is one of the great cooks of our time so humble, brilliant ideas, wonderful cooking and writing you want to read over and over again... Rosie cooks the food you want to eat all the time - unpretentious and delicious' --Angela Hartnett 'I couldn't be happier with the recipes suggested by The Sunday Night Book. Ideas for delicious food for the weekend often pop up through the week and these often get altered on a Sunday night; having seen the book, Rosie can alter my food any time!' --Fergus Henderson 'Rosie Sykes is a proper cook who cooks proper food with flair and skill. These recipes are all achievable but, more than that, very desirable even on nights other than Sunday. Excellent.' --Shaun Hill 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 Alastair 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's Weekend magazine as The Kitchen Doctor. She currently works as development chef for restaurants as far apart Cambridge, Oxford and Abergavenny, south Wales. Rosie is the author of The Kitchen Revolution (2008).