I think Dame Prue Leith is fab. She’s great on The Great British Bake Off and I listened to her being interviewed by Gyles Brandreth on his Rosebud podcast recently, talking about her extraordinary life.
Her Latest Cookbook
Her latest cookbook is another triumph. 
This chef and TV legend brings us the cookbook we’ve always wanted: 80 delicious recipes, with accompanying kitchen shortcuts and hacks, for easy cooking.
The title, coined by Shirley Conran in her ‘70s bestseller Superwoman, ‘Life’s Too Short to Stuff a Mushroom’ is a phrase we busy folk can relate to. Here are recipes where a neat trick can save time, cheat versions tasting as good as home-made, and lots to avoid waste and save money.
The Contents
With quick-win recipes including Chicory, Pear, Hazelnut and Goat’s Cheese Salad, Crispy Pork Belly, Gunpowder-crusted Steak with Coriander Chutney and Herbed Salmon Parcels, Prue’s handy hacks show you how a little bit of insight helps.
A great read for home cooks, absolute beginners, those for whom cooking has lost its attraction – Life’s Too Short to Stuff a Mushroom shares years of culinary know-how.
Published by Carnival at £25 it will make a wonderful Christmas present too.
About the author
Prue Leith has been at the top of the British food scene for nearly sixty years. She has seen a huge success not only as founder of the renowned Leith’s School of Food and Wine, and proprietor of the Michelin-starred Leith’s Restaurant, but also as a caterer, teacher, TV cook, food journalist, novelist, and cookery book author.
She’s also been a leading figure in campaigns to improve food in schools, hospitals and in the home.
Well known as a judge on the Great British Bake Off and the Great American Baking show, she also has her own ITV program, Prue’s Cotswold Kitchen. Prue was born in South Africa which she visits regularly to check up on The Prue Leith Culinary Institute, the country’s top chef school.
She is married to retired fashion designer John Playfair and between them they have 11 grandchildren
Here’s a taste of what’s in store if you buy the book and these recipes are great for the festive season:
Asian Noodle Salad with Peanut Dressing
“Somehow the Asian combination of peanut, soy, sesame, garlic and ginger never fails to work, whether they are in a salad, stir-fry or soup. This salad relies on ginger, rather than chilli, to give it a reviving kick, and gets its sweet richness from the addition of honey. It’s important to roast the peanuts.”
SERVES 4
2 carrots, peeled and grated
1/2 small cucumber, cut into matchsticks
1 red (bell) pepper, deseeded and finely sliced
1 baby gem lettuce, finely sliced
1 pak choi, finely sliced
4 spring onions (scallions), finely sliced
a small handful of coriander (cilantro), mint and Thai basil leaves, torn
2 tbsp roasted peanuts, chopped, to serve
For the peanut dressing
1 tbsp peanut butter
4 tbsp light soy sauce
2 tbsp rice vinegar
2 tbsp clear honey or maple syrup
2 tbsp sesame oil
1 garlic clove, crushed
1 tsp finely grated ginger
warm water, to adjust the consistency
1. In a salad bowl, first whisk all the dressing ingredients together, adjusting with warm water as necessary, until you have a coating consistency.
2. Add all the salad ingredients to the bowl with the dressing and turn them gently.
3. Top with the chopped peanuts.
Pork Larb Salad
‘I first had this salad in Thailand, on holiday with my Cambodian-born daughter, Li-Da. We’d booked a cooking lesson with the chef from our hotel, and when he turned up with a load of pork mince and a lot of herbs, I thought we’d made a mistake. But the freshness and simplicity of the dish, with its clean flavours and little kick of chilli, won us both over. We’ve both made it ever since. Because the smallish leaves are easy to hold in the hand, the dish is great for a stand-up buffet’
SERVES 4
1 tbsp vegetable oil
400g/14oz pork mince (ground pork)
1 shallot, finely sliced
1 red Thai chilli, deseeded and finely chopped
a small handful of mint, coriander (cilantro) and Thai basil leaves, torn
smallish lettuce leaves (Gem, iceberg or Belgian endive)
a small handful of roasted peanuts, crushed
lime wedges, to serve
For the dressing
4 tbsp lime juice
2 tsp caster (superfine) sugar
4 tbsp fish sauce
1. Make the dressing by whisking the ingredients in a small bowl.
2. Heat the oil in a frying pan on a high heat and fry the pork, turning it until browned on all sides (about 6–8 minutes).
3. Drain any fat off the mince and allow the meat to cool.
4. Just before serving, add the shallot, chilli, herbs and dressing to the cooled pork and mix it all together.
5. Arrange the lettuce leaves on a plate.
6. Spoon the larb into the leaves and top with crushed peanuts. Serve with lime wedges on the side.
No-churn Mango Ice Cream
“Because condensed milk, mango purée and whipped cream give a good, thick mixture, there’s no need to churn or re-mix while freezing this ice cream.”
SERVES 6
300ml/101/2fl oz/11/4 cups + 1 tbsp whipping cream
2 large mangoes, stone and skin removed and blended to a smooth pulp
1 x 397g/14oz can of condensed milk
1 tsp vanilla extract
1. In a large bowl, whisk the cream until it holds its shape in stiff peaks.
2. In another bowl, whisk together the mango pulp, condensed milk and vanilla extract until smooth.
3. Gently fold the whipped cream into the mango mixture until fully combined
4. Pour the mixture into a 1.5-litre/52fl oz/61/2-cup freezer-safe container. Cover with the lid and freeze the ice cream overnight, until solid. Alternatively, divide it between smaller, shallow boxes or trays and it will freeze more quickly – about 3 hours.
5. Once frozen, scoop the ice cream into bowls and serve.
