Book description
In her Foreword to this book, Mary Berry describes Lucy as her 'right
arm' as well as an 'exceptional' cook. Over the years Lucy has worked
with Mary she has picked up hundreds of tips, shortcuts and ideas.
Further, as someone who has taught at Mary's very popular workshops,
Lucy knows only too well the sort of help, inspiration and guidance
people really need. Now she reveals what she has learnt in this
delightful collection of mouthwatering recipes, tried, tested and
written with the busy young professional in mind. Using the best and
simplest of ingredients, country cooking with a contemporary note is the
theme. From grilled Colcannon fishcakes, with creamy potato and
stir-fried cabbage, to perfectly cooked asparagus with parmesan
shavings, Parma ham and black pepper, rack of English lamb with mint and
sun-blushed tomato sauce, and plum and almond puffs, all the recipes can
be cooked conventionally or in an Aga. With country roots, but an eye
firmly on cost and time, Lucy Young will inspire a new generation of
cooks. Lucy Young has a Cordon Bleu training and has worked with Mary
Berry for 14 years, helping to produce Mary's recipe books and teaching
at her very popular Aga workshops. She was the home economist on Mary
Berry's two most recent television series. She has often been heard on
BBC radio, talking about her work with Mary Berry.
