Davies Lottie - Time To Eat

No clock is more regular than the belly.
Francois Rabelais (14941553),
taken from works, IV

Photography by Lottie Davies

Michael Joseph
an imprint of Penguin Books

This gentleman has stood by me for fifteen years. He is one of so few who gives 100% dedication to the culinary world. With his loyalty and support, he has allowed me the time and space to develop the career I have so much enjoyed.

As a token of recognition for these past fifteen years, I dedicate this book to Wayne Tapsfield, with my thanks.

MICHAEL JOSEPH

Published by the Penguin Group

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First published 2007

Copyright Gary Rhodes, 2007

Food photography and chapter openers Lottie Davies, 2007

The moral right of the author has been asserted

All rights reserved

Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book

A CIP catalogue record for this book is available from the British Library

ISBN: 978-0-14-194977-2

Why does it seem that we repeat the same, oh so familiar, nightmare when were having friends round for dinner? Our day begins so well at the supermarket or, even better, our local market, shopping list in hand, hunting down the freshest of produce for our chosen recipes. Only to find, of course, that the essential ingredient is all sold out. Meanwhile, our partner decides to go wine hunting and is never seen again (reappearing late afternoon with the excuse that tasting and decision-making took some time, but, unlike you, still somehow having found time for a light lunch!).

As the day progresses, the preparation begins. Some organized people earn top brownie points, but most just hope for the best and for everyone, time is running out. Its already 6 pm and it should be shower and dressing time, but it seems your partner is still checking that wine, having failed to lay the table as planned. Once youve sped through your own jobs and are finally ready, its straight back to work, apron on and a return to the stoves, extra perfume or aftershave advisable to cover up that onion odour.

At 7.30 pm, the doorbell rings and its apron off, smile on and to the door, Champagne, wine or whatever is poured and the evening begins, well it does for your guests youre heading back to the kitchen. Once youve all sat down you can finally begin to relax, but do we ever really enjoy the whole experience?

Were certainly pleased at all the smiles and the positive comments about the food, but in our heads never again. All of this has happened to me many a time, a professional chef finding that without a restaurant kitchen (and brigade), things are just that little bit more difficult.

Hence, Time to Eat, Obviously, I dont have people round every day and not every dish I cook is for a special dinner, but time is still often a pressure. Getting your timing right in the kitchen is the best way to ensure you produce wonderful everyday or dinner party food that exceeds your expectations without raising your blood pressure. As each chapter follows the one before, the cooking time increases, starting from absolutely nothing in No time to cook right the way through to Proper puddings worth every minute, where fantastic flavour, not time, is of the essence. The book allows you to be totally in command of your own time, with different types of ingredients and styles of cooking chosen to suit the time available.

Youll also find that simplicity, as with my previous book Keeping it Simple, is the overall concept behind my recipes here. Its all about returning pleasure to the kitchen for both parties: the cook and the diners. Many of the recipes have fewer than four or five ingredients (not including, of course, the basics such as oils, butter and seasonings) and there are often even less stages of preparation and cooking.

As with all my cooking, I do stress that I present these recipes to you purely as guidelines, ones that reflect my own favourite flavours and decisions. With so many wonderful ingredients now available to us, use that freedom to give your food its own character and personality on the plate.

Now, its Time to Eat.