One Step Ahead - Over 100 Simple Make-Ahead Recipes and Tips to Save You Time and Effort PDF
Preview One Step Ahead - Over 100 Simple Make-Ahead Recipes and Tips to Save You Time and Effort
This book is dedicated with a big thank-you to Lucy Young, who has been working with me now for some seventeen years. First published in 2007 by Quadrille Publishing Limited, Pentagon House, 52–54 Southwark Street, London SE1 1UN Quadrille is an imprint of Hardie Grant www.hardiegrant.com.au This edition was first published in 2016 Editorial Director: Jane O'Shea Creative Director: Helen Lewis Editor and Project Manager: Lewis Esson Art Director: Mary Evans Photography: Martin Brigdale Styling: Helen Trent Food Styling: Annie Rigg Production: Vincent Smith, Ruth Deary Text © Mary Berry 2007 Photographs © Martin Brigdale 2007 Edited text, design & layout © Quadrille Publishing Ltd 2007 The rights of Mary Berry to be identified as the Author of this Work have been asserted by her in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher. Cataloguing in Publication Data: a catalogue record for this book is available from the British Library eISBN 978 184949 896 8 Contents TITLE PAGE COPYRIGHT PAGE INTRODUCTION Party nibbles First courses Main courses Meat Poultry and game Fish Pasta & rice Vegetable side dishes Last courses Home baking INDEX ACKNOWLEDGEMENTS My cooking is very much about really good food, using quality ingredients to achieve wonderful results. We all have busy lives, and in my case the family is growing, so we enjoy informal entertaining, often round the kitchen table, and as a result I really do regularly get ‘One Step Ahead’ with my cooking. So, when Quadrille asked me to put pen to paper 18 months ago, I was delighted. This book was right up my street. I am, anyway, generally a fairly organised person and I find this invaluable when having friends or family for supper. However, I only prepare ahead when the dish is just as good cooked in advance as it is when served immediately. You’ll see that in each recipe I give a holding point to which the recipe can be taken and tell you how long this can be. This information will give you confidence and the knowledge that your food is going to be served on time as well as be delicious. Often the whole dish can be made ahead, but sometimes it may just be the sauce. Cooking ‘One Step Ahead’ – earlier in the day or on the day before – means you can relax and enjoy time with your friends when they arrive. In each recipe I also mention whether or not a dish can be frozen. If it can, always make sure your dish is completely cold and well wrapped before freezing, and remember, the quality of the dish you are freezing will be the same as the quality of the dish you are defrosting! If time allows, I always prefer to defrost the dishes I have
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