Welcome to the July edition of bare ingredients
For our readers below the equator, winter has finally arrived. New Zealand and Australia have had severe weather and flooding, making things seem even worse. It is time to enjoy those winter warmers to make everybody happy.
For those in the Northern Hemisphere, summer is here, and it is the time of plenty. That said, the illegal invasion of Ukraine has affected us in so many ways and it will have a marked impact on food prices. So it is time to be clever in what and how you cook.
We have already felt the marked increases in ingredients, and one reason for those price increases is because Ukraine is one of the largest suppliers of stables, and provides the EU with over 25% of its cereal and vegetable oil imports, and almost half of its corn.
With less spending power, we are all eating out less at expensive restaurants. So let's make fantastic dishes to enjoy at home. Not only will you impress your guests, but you will soon discover how inexpensive they are to make.
For those who are French or French at heart, Bastille Day is the perfect time to celebrate by cooking a French meal. Sarah trained in Westminster College at a time when cuisine really did mean French cuisine and she had to perfect a full regime of dishes to qualify as a chef.
Prep: 30 minutes
Cook: 30 minutes
Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours
Prep: 20 minutes
Cook: 15 Minutes
Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes
Prep: 30-40 minutes
Prep: 5 minutes
Cook: 50-60 minutes
Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the July's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.