“Rosie is nothing short of a national treasure, up there with Elizabeth David and Delia Smith. Her recipes are bold, unassuming, uncomplicated, and resplendently delicious. You will use this book a lot.” – Itamar Srulovich
“Reading Rosie is like standing next to her at the stove - warm, encouraging, gentle guidance backed by encyclopaedic knowledge and terrifying intelligence.” – Tim Hayward
More and more of us want to shop well, spend less and cook and eat sustainably. Every Last Bite offers recipes, tips and practical advice for preparing fantastic food on a budget, with very little waste, and using minimal energy and resources. Chef Rosie Sykes knows how to get the most flavour and value out of ingredients. Across 70 recipes she'll show you how to plan, prepare and cook dishes with maximum taste but minimum cost.
From quick and practical filler-uppers like Anchovy Butter Toast with a Fried Egg, to speedy store cupboard meals such as Catalan-Style Beans and Chorizo and Fregola with Bacon and Peas, no one goes hungry. There are weekday mealtime solutions including Tuna Tomato Lasagne, Chermoula Chicken and Curried Pumpkin with Rice Pancakes that deliver massively on flavour. Leftovers can be transformed into the likes of Five Spice Beef or A Big Old Soup. And for a little something sweet, try Pear and Chocolate Queen of Puddings, Amazing Chocolate Coconut Squares or Rhubarb and Ginger Crumb Pudding.
Revolutionise the way you cook and say bye-bye to that bin.
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“Rosie is nothing short of a national treasure, up there with Elizabeth David and Delia Smith. Her recipes are bold, unassuming, uncomplicated, and resplendently delicious. You will use this book a lot.” – Itamar Srulovich
“Reading Rosie is like standing next to her at the stove - warm, encouraging, gentle guidance backed by encyclopaedic knowledge and terrifying intelligence.” – Tim HaywardMore and more of us want to shop well, spend less and cook and eat sustainably. Every Last Bite offers recipes, tips and practical advice for preparing fantastic food on a budget, with very little waste, and using minimal energy and resources. Chef Rosie Sykes knows how to get the most flavour and value out of ingredients. Across 70 recipes she'll show you how to plan, prepare and cook dishes with maximum taste but minimum cost.
From quick and practical filler-uppers like Anchovy Butter Toast with a Fried Egg, to speedy store cupboard meals such as Catalan-Style Beans and Chorizo and Fregola with Bacon and Peas, no one goes hungry. There are weekday mealtime solutions including Tuna Tomato Lasagne, Chermoula Chicken and Curried Pumpkin with Rice Pancakes that deliver massively on flavour. Leftovers can be transformed into the likes of Five Spice Beef or A Big Old Soup. And for a little something sweet, try Pear and Chocolate Queen of Puddings, Amazing Chocolate Coconut Squares or Rhubarb and Ginger Crumb Pudding.
Revolutionise the way you cook and say bye-bye to that bin.
