Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen

Product Information

This book walks you through an effective and complete anti-inflammatory diet-no prior knowledge required. Learn how to shop for the right ingredients, plan your meals, batch-prep ahead of time, and even use your leftovers for other recipes.and detailed nutritional information for every recipe, Comfort And Joy Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love. In a large bowl, add flour, baking powder, cayenne pepper and salt, and mix well. Place the flour mixture in the bowl of a stand mixer, add butter and grated cheese. Using the paddle attachment, mix until the butter forms into small peas. In June 2020, Bhogal launched a sustainable vegetarian home delivery brand, Comfort and Joy, as a sister brand to Jikoni. She is a food columnist for the FT Weekend Magazine and Guardian Feast, a contributing editor at Harper’s Bazaar, and regularly writes for the Observer Magazine and Vogue online. Her cookbook Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (Bloomsbury, 2020) was the winner of the IACP Awards Best Chef/Restaurant Cookbook and was shortlisted for both the André Simon Award and Fortnum & Mason’s Food and Drink Awards. Her debut book, Cook in Boots (HarperCollins, 2009), won the Gourmand World Cookbook Award for the UK’s Best First Cookbook and was awarded the first runner-up prize for the World’s Best First Cookbook at the Paris Cookbook Fair in February 2010. In addition, 2 weeks of meals-a 14-day schedule of meals, including step-by-step recipes and shopping lists for each, with tips on what you can prepare ahead of time to get dinner or meal on the table faster.

Good: Quick and easy recipes for comfort and joy Feel Good: Quick and easy recipes for comfort and joy

It's strange that vegetarian food has a reputation in the West for being insipid fare, when every Indian knows its flavours can be explosive. Ravinder brings the textures, colours, and tastes of this cuisine to life, adding surprising twists along the way. With this book she shows that she is nothing less than the most original cookery writer in Britain today' Mix the dry ingredients with the butter and cheese. Add in the buttermilk and mix just until just combined. We peruse the pudding options as Ethiopian jazz floats over the cheerful clatter and chatter of a sunny Friday-lunch service, and a happy customer comes over to ask what’s next for Bhogal. I can’t help but feel pleased when the chef discloses that though Jikoni is her first restaurant, it may not be her last…

A revelation - inventive, bewitching and mouth-watering. Ravinder effortlessly plays with global culinary influences and conjures up what the title promises: soul-food comfort and a whole lot of joy.”— Meera Syal

Comfort and Joy by Ravinder Bhogal | Waterstones

Great question! You can absolutely prepare them in advance and freeze them. I would recommend freezing them individually wrapped in tinfoil and then put in an airtight container. You can reheat in a oven or toaster oven. I hope you enjoy the recipe, let me know how it goes! The RRP is the suggested or Recommended Retail Price of a product, set by the publisher or manufacturer. Shortlisted for Fortnum & Mason Cookery Writer of the Year - Ravinder Bhogal for work in FT Weekend Magazine You know I love my veggies, so plants are always centre stage throughout the book! Of the over 100 recipes in Feel Good, approximately 40% of are completely plant-based, 40% are vegetarian and 20% contain meat or fish with suggestions as to how to swap to make them veggie.Raw, modern and sensual, Comfort and Joy applies Ravinder's creative ingenuity to approachable veg-centric recipes for home cooks. The vegetarian option will never again be relegated to second choice. Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. I really hope that each book in the series will be always your best friend in your little kitchen. Well, what are you waiting for? Ravinder is one of the best food writers in Britain today, and interwoven throughout these recipes are stories of a life led by the feel-good, life-enhancing power of vegetarian food. A gorgeous and enticing marriage of styles and flavours that is uniquely Ravinder's.”— Claudia Roden Born in Kenya to Indian parents, Bhogal’s food is inspired by her mixed heritage and the UK’s diverse immigrant culture. Her first restaurant, Jikoni, was ranked 56th in the UK by the National Restaurant Awards within seven months of opening and achieved a place in the Michelin Guide in the same year. It was the UK’s first independent restaurant to go carbon-neutral.