Shivi Ramoutar - The Ice Kitchen

Contents

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First published by HarperCollinsPublishers 2020

FIRST EDITION

Text Shivi Ramoutar 2020

Photography Andrew Burton 2020

Cover layout design by Claire Ward HarperCollinsPublishers 2020

A catalogue record of this book is available from the British Library

Shivi Ramoutar asserts the moral right to be identified as the author of this work

Food Styling: Emily Jonzen

Prop Styling: Olivia Wardle

Design and Art Direction: James Empringham

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Source ISBN: 9780008385118

Ebook Edition May 2020 ISBN: 9780008385125

Version 2020-03-26

For my Ben.

Is the freezer door shut?

Contents

We are all time-strapped, wallet-wary, environmentally aware and mindful of what we consume, while still wanting to enjoy exciting, flavoursome homemade meals at the drop of a hat. Basically we want it all. And you know what? We can have it all!

Freezers (and their contents) have long been deemed unfashionable and retro, bringing to mind highly processed, ice-burned or long-forgotten meals (who knows exactly what that was?) that inevitably get thrown out after being discovered in the frozen-pea-scattered, over-iced depths a few years down the line.

Let me introduce you to The Ice Kitchen Method of cooking, eating and (if it isnt too over the top to say) of living! All the hard work and planning has been done for you: you will rarely need scales to measure out ingredients; there will be no waste; there is always a use for that random carrot/chicken breast/lemon half; youll be able to tailor meals to your fussy child/partner/guest; and dishes will be packed with vegetables, goodness and flavour. Youll learn to cook once and eat twice; avoid expensive, often insipid, and likely nutritionally poor takeaways and instead indulge in simply delicious meals that are wholesome, homemade, cost-effective and quick, and where you know exactly what has gone into your food. All this is possible within that icy realm of the kitchen that we all already have the freezer!

According to an Open Access Government article with research carried out by Gousto, 494 million worth of food is thrown out every week in the UK (about eight meals a week per household, says WRAP), with vegetables topping the list. Over a third of us forget what we have bought in our weekly shop and usually cook too much food. A fifth of us throw out food because we dont plan our meals properly. Freezers are the perfect tool for reducing this monumental food waste and making it easier to meal plan. According to WRAP, using frozen food can reduce household food waste by as much as 47 per cent.

Freezers are also the way forward for making your shopping cost-effective, as you can buy produce in bulk (which tends to be cheaper than buying smaller-packaged quantities) and cook larger batches of meals to freeze for future use, thus making the cost per person per meal cheaper overall.

Freezers make the most of seasonal produce, which again tends to be cheaper when bought at the right time of year. When you can bulk-buy and freeze food, either by cooking into a meal, or by freezing individual ingredients when they are fresh (vegetables and berries, for example), youll end up in the advantageous position of being able to extend foods seasonality, enjoying it for many more months without the air miles of imported produce!

Freezing food locks in its nutritional value. Using the freezer to store ingredients and meals literally presses pause on fresh food; taking something out of the freezer presses play, meaning that you can enjoy that ingredient or meal at a time convenient to you, with the same level of nutritional value as the day that you froze it! In some form or another, most of us already have this perfect preservation tool already taking up space in our kitchen.

Given our busy, time-strapped lifestyles it makes so much sense to utilise this clever tool to ensure you get delicious, fulfilling and wholesome meals, without the effort: make a meal once and eat from it at least twice! Whats not to love about having a range of delicious, tailored-to-your-tastes meals for the whole family (whatever this means to you) right at your fingertips, whether during the mad midweek rush, or the relaxed feasting of the weekend?

Given that most of us have a freezer, it really surprises me that so few of us really know how to make the most of it, how to use it properly, or just feel comfortable enough with the freezing and defrosting process. Food from the freezer doesnt have to mean fish fingers, cardboard-textured pizza and potato waffles. Yes, its great for storing leftover bolognese and other comforting feasts, but it can also be a clever tool to give you so much more. Nearly every meal in The Ice Kitchen can be cooked straight from frozen so no need to plan ahead.

The Ice Kitchen Method is all about putting this right! You will find chapters filled with deliciously simple breakfast and brunch ideas (from humble sweet oats to decadent savouries); exciting meals and flavoursome snacks that go from freezer to table, perfect for weekend feasting and midweek eating; complete ready-made meals for those days that you only have time to open and close your freezer and oven door; puds and iced treats that you wont want to live without; and hacks, solve-all sauces and bases that can transform into a rainbow of quick meals, making life (and preparing a gorgeous homemade meal) that little bit easier. Lets face it, we ALL deserve that. Think warming, freezer-totable earthy one-pots, decadent puds, cool desserts, fresh (yes!) brunches and, my personal favourite, the Salvation section: pure saucery via ready-to-go sauces (some bagged and some frozen into ice-cube portions) along with clever bases that you need to have stashed in your freezer. These can be transformed into a host of dishes, with ingredients of your choice for quick-fix midweek magic meals. And my Salvation Suppers: Feasts-in-Foil are exactly that: complete ready meals that you can put together and enjoy with all the ease of shop-bought ready meals but without the unnecessary additives and excess salt, sugar or fat.

Harking from a Caribbean background of writing tropical carnival-coloured recipes choc-a-block with flavour, it should come as no surprise that this book contains recipes that are packed with some subtle (and not so subtle) inspiration from across the globe.