Summary
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."
