The Ice Kitchen: Fast Fresh Food to Fill Your Family and Your Freezer

Description

'A well-thought out concept with invaluable tips for making the most of your time and ingredients.' Rukmini Iyer Step into the clever world of The Ice Kitchen - maximise convenience, cut down on waste and save money and time without sacrificing flavour. The recipes are designed so that half can be eaten at once and the rest stored away in the freezer and recooked straight from frozen. Unlock your freezer's potential with freezer filing, ice cube butters, salvation sauces, and Shivi's magic no-cook Ice Kitchen Jam.

Shivi was born in Trinidad and she has made it her culinary mission to twist the classic Caribbean dishes and ingredients from her childhood into her own vibrant, fresh and easy-to-make recipes. Shivi and her recipes have been featured in numerous publications, including The Sunday Times, Delicious magazine, Good Things magazine, the Metro and the Guardian, to name a few. She is a regular guest on Saturday Kitchen and has also been featured on BBC Woman's Hour. Her first cookbook, Caribbean Modern: Recipes from the Rum Islands, was published in 2015.

'An efficient way of organising not just your freezer, but your kitchen and the way you think about meal-prep - it's the way I'd like my kitchen to run. As you'd expect from Shivi, the recipes are fresh, modern and achievable.' Rukmini Iyer 'This is such a clever and useful book. Shivi's fabulous recipes will get every home cook making the most of their freezer and stocking up on delicious meals for the week.' Rosie Birkett 'I don't use my freezer at all for the simple reason that I don't know the foolproof ways to do it. This is an inspiring book that will change the way you cook.' Chetna Makan 'The Ice Kitchen celebrates the much-maligned freezer whilst taking the snobbery out of using one. Not only does it offer great money- and time-saving ideas but also tips and tricks on batch cooking and ice cube wizardry. But, all this aside, the recipes are just very, very good! Brings the freezer in from the cold.' Matt Tebbutt