37 28 MARCH 2024 Comedy actor and The Great Pottery Throw Down host Siobhán McSweeney (left) is treated to an Easter feast of slow-roast lamb shoulder with dauphinoise potatoes in this week’s episode of Waitrose podcast Dish. As well as revealing that she celebrated her Bafta win with Champagne and Hula Hoops, the Derry Girls star tells hosts Nick Grimshaw and Angela Hartnett about the joy of two-hour naps, why she doesn’t like negronis, and how it feels to have Brad Pitt as a fan. waitrose.com/dish SIOBHÁN’S EASTER DISH Photograph: S:E Creative Studio, Manish Doolabh Salads are being reduced to crunchy, nutritious rubble this spring, as the recipe creators of social media put them on the chopping block. Chopped salad may sound like a fad too far, but the twist allows your dressing to reach every ingredient and it means you get a bit of everything into one mouthful. A salad’s also more beautiful when chopped – even leftover carrots and last week’s parsley look good with angular edges. Salad gets the chop What’s hot ‘With our sh counter Garnish & Go service, you pick your sh and we’ll add a free avoured butter and wrap it up to cook en papillote. I love cod loin with the herb butter, which I serve with butter beans spiced with smoked paprika’ SHAI DIGA Partner & meat and sh specialist, Waitrose Witney, Oxfordshire Books MARCH ROUND-UP March saw new books devoted to cooking from overseas – although the rst in this selection is, admittedly, from across only a small expanse of water. The Isle of Canna is in the Inner Hebrides, a three-hour ferry from the port of Mallaig. There, chef Gareth Cole presides over one of the remotest restaurants in the UK. Café Canna is a brilliant showcase for the island’s produce and for Gareth’s cooking. Recipes include dulse seaweed croquettes, langoustine and smoked haddock pie, and rabbit and chutney sausage rolls. Further ung in origin, the food of London-based cook and writer Uyen Luu is rooted in the culture of her native Vietnam. Her new book Recipes From My Vietnamese Kitchen is a great introduction to the full-on herby and spicy avours of that nation’s cuisine. Stand-out dishes include caramelised sardines in a spicy coconut water broth, and her lemongrassscented beef bánh mì baguettes. Gennaro Contaldo is another Londoner proudly representing the food of his homeland. His new book, Gennaro’s Verdure, celebrates the vegetable cooking which plays an important part in the food culture of southern Italians such as himself. “Neapolitans in the 1900s were often referred to as mangia foglie, or leaf eaters, for the quantity of vegetables they consumed,” he writes. Today’s Neapolitans would nd their appetites piqued by recipes such as his spinach, ricotta and mozzarella lasagne, and crocantella di patate, an unleavened bread studded with slices of new potato. Former MasterChef semi- nalist Nisha Parmar’s new book, Share, casts its net over the continent of Asia in search of dishes for dinner parties. The result is “a go-to cookbook for those special occasions when you want to cook something extraordinary,” she writes. There are ‘Asian-style tapas’ such as chilli paneer dumplings and red Thai arancini, while centrepieces include a hariyalispiced roast chicken and biryani traybake. After all those delicious meals, it’s only appropriate that we should consider the leftovers. A scholarly history of waste and preservation, Eleanor Barnett’s Leftovers explores the inventive ways our ancestors sought to make the most of their food, how we do so today, and how we might go about it in future. Along the way, she shares plenty of historical recipes and curious facts. Did you know you could be ned three shillings for allowing your pig to roam the streets of 17th-century Cambridge?
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