Tony Singh recipes: fish cakes | roast pork
The point is that tasty cooking, tasty food doesn’t have to mean spending hours slaving over a stove. It can be had from opening a tin of beans, cooking them with a simple holy trinity of garlic, chilli and ginger, then serving them with some toast. It’s not gourmet, it’s not grand, but it is a very quick supper, one that you have cooked yourself and most importantly, it’s tasty.
I repeat: you will have cooked. Detractors will say this is not cooking, that jazzed up beans is too easy, that cooking should be hard; it should require effort and anxiety, time and precision. Well, I say what a load of mince – and not the tasty type. Tasty food is not, and should not, be scary or hard.
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Hide AdAny good ingredients, whether fresh or processed, combined with care and thought will result in a tasty dish. Of course you can cook complex recipes and try different techniques; there’s no doubt this has amazing results, but cooking and eating are above all about fun.
Tasty is a book for cooks and for anybody wanting to have a go. It is not a book with complicated techniques, nor is it fashion-led. It’s taste-led. It’s the food I cook for my friends, family and guests.
Tasty by Tony Singh is published by Headline, £20. Singh’s new restaurant The Old Bakehouse, West Linton (01968 660 830, www.theoldbakehousewestlinton.com) is open now.