A seasonal guide to food and cooking, including over 40 delicious recipes, for all those that live on or near the water.
A seasonal guide to food and cooking, including over 40 delicious recipes, for all those that live on or near the water.
The demands of a postage stamp galley are different to the home kitchen; you have to be organised and planning is key. But there's no need to continually reach for the can-opener. For anyone living with a tiny boat kitchen, but with an appetite for fresh, interesting and sustainable food, there's good news: it's all here!
On the inland waterways, how can we make the most of what nature provides for us throughout the year? How can we live sustainably and embrace the slow living lifestyle? A Year on the River takes you through each season and shows you:
- how to grow your own delicious produce on your boat or at your mooring
- the beauty of towpath foraging
- how to cook fresh, easy and delicious meals when short on space
- how to sensibly store your food and reduce waste
- how to buy local and seasonally where you're moored
All of this is interspersed with over 40 easy and appealing recipes, such as wild garlic pesto, banana pancakes with foraged blackberries and roasted chalk stream trout, making the most of your new-found skills in growing, sourcing, storing and foraging. Beautiful photography and charming illustrations set the scene of river life, making this a practical yet beautiful book, brimming with ideas, tips and practices to transform your boating lifestyle.
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A seasonal guide to food and cooking, including over 40 delicious recipes, for all those that live on or near the water.
Foreword
Introduction
1 Boating Life
Introduction
Kit and store cupboard
Eating local
Seasonal eating
Foraging
River fish
Growing your own on board
For the love of honey
Pickling and preserving
British drinks
River rescue
Sustainable boating
Boat rental
Narrowboat heritage
A foodie walk in winter along The Regents Canal
Boat barbecues
Boat picnics
2 Spring
Whats in season?
Spring foraging
Spring recipes:
Porridge with rhubarb and orange compote, toasted almonds {BREAKFAST}
Naan bread breakfast pizza {BREAKFAST}
Wild garlic pesto {QUICK & LIGHT}
Asparagus and new potato frittata {QUICK & LIGHT}
Chicken, spinach and lemon orzotto {BIGGER PLATES}
Prawn and chickpea stew with leeks and lemon {BIGGER PLATES}
Alphonso mango with coconut and mascarpone {SWEET TREATS}
Sea salt chocolate brioche toasties {SWEET TREATS}
Peanut butter biscuits {SWEET TREATS}
Tipple Time
What to drink
Three great spring cocktails
Spring beer snack: Prosciutto, crisps, Guindillas peppers
3 Summer
Whats in season?
Summer foraging
Summer recipes:
Boat granola {BREAKFAST}
Banana pancakes with wild blackberries {BREAKFAST}
Hot smoked salmon salad with watercress and fennel {QUICK & LIGHT}
Puy lentils with roasted sweet peppers, tomatoes, and feta {QUICK & LIGHT}
Panzanella {QUICK & LIGHT}
Roasted chalk stream trout with fennel, herbs and citrus {BIGGER PLATES}
Rosemary, garlic and honey pork chops {BIGGER PLATES}
Big scone, strawberries, and clotted cream {SWEET TREATS}
Grilled peaches with honey mascarpone and rosemary {SWEET TREATS}
Tipple Time
What to drink
Three great summer cocktails
Summer beer snack: Crudités with herbed crème fraîche
4 Autumn
Whats in season?
Autumn foraging
Autumn recipes:
Strapatsada {BREAKFAST}
Avocado and dukkah toast {BREAKFAST}
Mushroom kimchi rarebit {QUICK & LIGHT}
Tomato tapenade tart {QUICK & LIGHT}
Greek spinach rice and grilled lamb chops {BIGGER PLATES}
Minced venison and oyster mushroom winter warmer {BIGGER PLATES}
Basque cheesecake {SWEET TREATS}
Honey-roasted figs {SWEET TREATS}
Plum and coconut cake {SWEET TREATS}
Tipple Time
What to drink
Three great autumn cocktails
Autumn beer snack: Black bean and corn quesadillas
5 Winter
Whats in season?
Winter foraging
Winter recipes:
Tofu, kimchi and kale scramble {BREAKFAST}
Chickpeas, chorizo & eggs {BREAKFAST}
Leek and bean soup {QUICK & LIGHT}
Fi Bs fishy rice
Broccoli & anchovy toasts {QUICK & LIGHT}
Truffade {BIGGER PLATES}
Korean beef stew {BIGGER PLATES}
Blood orange and poppy seed muffins
Chocolate, pistachio and apricot tiffin {SWEET TREATS}
Tipple Time
What to drink
Three great winter cocktails
Winter beer snack: Montgomery Cheddar and rosemary popcorn
Acknowledgements
Index
Fiona Sims has written for The Times, Delicious, Decanter, Food & Travel, and more. The food, wine and travel writer has interviewed many of the worlds top chefs, including Alain Ducasse and Gordon Ramsay, and travels the world regularly visiting wine regions and exploring local cuisines. She sails regularly from the south coast of the UK and is always cooking on board. She is the author of The Boat Cookbook and The Boat Drinks Book, both published by Bloomsbury.
