Even with the vast number of recipes available on the internet these days, there’s nothing quite like leafing through a beautiful book full of recipes. It’s a medium that’s stronger than ever before, with cookbooks topping bestseller charts throughout the year. If you’re anything like us then you’ll have shelves upon shelves of them in your home – some kept in pristine condition, others earmarked, stained and scrawled over after years of use.
It’s this national love for cookbooks that has prompted us to start our very own cookbook club. Each month we’ll select a cookbook that we think stands out from the rest and ask you, the Great British Chefs community, to cook a recipe from it. We’ll publish a small selection of recipes on our site so, even if you don’t already have the book, you can still get involved and see how your cooking compares to everyone else’s. Apply to join the Facebook group here and take a look at this month's book (and recipes) below. We've also included the winning post from last month's book, as well as some of our other favourite entries.
Cooking continues to provide a therapeutic escape from the sad state of affairs the world is in, and we really loved to see all of you cook from our second book Great British Chefs: Vegetables throughout September. For October, however, we wanted to do one of our favourite things – take a deep dive into a country's cuisine and discover a whole new gamut of flavours, ingredients and dishes. Irini Tzortzoglou's Under The Olive Tree provides everything you need to get to grips with Greek cuisine, and shows just how skilled the MasterChef 2019 champion is.
From simple, rustic Greek dishes to more challenging, contemporary takes on the nation's food, this is one of the best cookbooks of 2020 and contains over eighty recipes to get stuck into.
For a taste of what's inside, take a look at the three free recipes below – but buy a copy today to get the only book on Greek food you'll ever need.
Anchovies and capers are two ingredients which instantly add bags of flavour to anything, imbuing other ingredients with their deliciously salty, umami taste. Here, they're blitzed together and spread on toast, served alongside an earthy, nourishing lentil soup.
These little bite-sized pies are a fantastic snack to rustle up for pretty much any occasion. Crisp, rich pastry contains a melting cheese centre, combining feta and manouri with some chopped olives and a little thyme.
There are so many ways to use up leftover roast chicken, but one of our favourites is this simple, healthy salad of root vegetables and bulgur wheat. Ideal for lunch on Monday after Sunday's roast.
Last month you all got stuck into our second cookbook and we were seriously impressed with the results! Congratulations to Susannah Day who took the top spot this month – she wins a prize! Take a look at her dish and all the other honourable mentions below.
Make sure you post photos along with commentary of the dishes you cook from Under The Olive Tree in our Facebook group to be in with the chance of winning.
