Megan Davies - At the Kitchen Table

at the

kitchen table

at the

kitchen table

simple low-waste recipes for family & friends

Megan Davies

photography by Clare Winfield

dedication

To the bravest and strongest woman I know, Katy Gurney.

Senior designer Megan Smith

Senior editor Miriam Catley

Head of production Patricia Harrington

Art director Leslie Harrington

Editorial director Julia Charles

Publisher Cindy Richards

Food stylist Megan Davies

Props stylist Polly Webb-Wilson

Food styling assistants Jojo Jackson and Elle McCann

Illustrations Megan Davies

Published in 2020 by

Ryland Peters & Small

2021 Jockeys Fields, London

WC1R 4BW and

341 E 116th St, New York

NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text Megan Davies 2020

Design and photographs Ryland Peters & Small 2020

The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

US eISBN: 978-1-78879-288-2
US ISBN: 978-1-78879-199-1

UK eISBN: 978-1-78879-272-1
UK ISBN: 978-1-78879-233-2

Printed and bound in China

US Library of Congress CIP data has been applied for.

notes

Both British (Metric) and American (Imperial plus US cups) measurements are included here for your convenience, however it is important to work with one set of measurements and not alternate between themwithin a recipe.

All spoon measurements are level unless otherwise specified.

All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer.

Whenever butter is used, use unsalted unless otherwise stated.

contents

This book began its life as a small supper club, held in my friends bakery, Pophams, in London. The idea was to move away from perfectly-portioned plates, multiple courses and fine-dining. I wanted to go back to the kitchen table and to cook food that was both nostalgic and innovative; to make simple meals, offered in big bowls, and to encourage diners to sit at one large table and serve their neighbour before themselves. It was also important to me that there was a low-waste focus in the kitchen, where possible. We served Potato Peel Crisps (see ) to finish things off.

My husband, Hal, helped every night, and my sister, Summer, was on washing up once or twice, too. It was a family affair; literally so in the kitchen and it certainly felt like it at the table. People seemed to enjoy it, and, for me, it just felt right to serve food that way, it was like being at home.

I come from a big, loud, hungry family where the tables have chairs from upstairs squeezed in, there are squished-up elbows resting on edges, clinking glasses, noses lifting to get a whiff of the imminent meal (all sounding like idyllic, nuclear bliss I know, but dont be fooled) and then generous piles of grub served up, passed around and shared. My grandparents, parents, aunts and uncles are all genuinely brilliant home cooks. Whilst some are more effortlessly skilled than others, they all properly enjoy food and cooking in all its forms, taking delight in even the simplest piece of toast, through to a show-stopping dish or feast. They are who I learnt from as a child, they gave me the confidence to cook intuitively, make fridge-foraged meals, be inventive with leftovers and not be scared to swap in ingredients and just use what youve got. Itll be great! they say, and it usually is.

Ive written this book based on my childhood experiences with food and my love of cooking, paired with a somewhat unsettled conscience regarding food waste and my carbon footprint.

We have a huge (and quite frankly terrifying) responsibility to radically change the way that we run this planet, but with all the will in the world, its hard to do so when you have a job, bills to pay, possibly a car, children, enjoy buying new clothes or flying. When we fully realize how much energy we use and waste we create its easy to wonder how well be able to do anything at all to help. This book aims to take small steps in the right direction, to do little, achievable things first, whilst we tackle the dilemmas of making the bigger personal changes. Not wasting food, or at least wasting less food should be easy.

Ive tried to adopt the way my grandparents and their parents managed their kitchens and food. They made satisfying, nourishing meals; they cherished meat, fats and fresh produce when it was on the menu and made use of every part of not only the animal but also all other ingredients.

Stretch your food, with the help of the swap ins and leftovers notes on each recipe. These tips will encourage you to use what youve got at home before you go out and buy more and to make inventive new meals with scraps and scrapings as opposed to just piling them on toast (although I do love most leftovers on toast, it has to be said).

), where part of the parcel filling is leftover chilli from the original recipe.

Use the mini recipes section (see ) for some simple tips on stretching things that might otherwise be thrown away. Theyre by no means revolutionary or original ideas, just a little list of nifty examples that might help.

The chapters have been broken up into fluid sections that work for varying lifestyles and eating habits (if you want fish and chips or pasta for breakfast, though, be my guest; just make sure you save any leftovers for lunch!). Ive also set out some menu plans (see ) with combinations of dishes that I cook at home, often at the weekends or for dinner parties, should you like some inspiration that, or make your own, there are tons of options! Enjoy the recipes, cook and share them with loved ones, and last, but not least, get excited about what remains on the plate in the fridge for tomorrow!

My cooking notes

Invest in a good non-stick baking sheet and frying pan/skillet youll use less baking paper or foil in the long run, and thats a good thing.

Use an upside-down plate instead of clingfilm/plastic wrap in the fridge. Alternatively, invest in some long-life covers and containers.

Cook and eat seasonal (and local) ingredients when possible and where affordable. Theyll taste better, be cheaper (most of the time) and will have hopefully not travelled so far.