I’ve been spending time with two cookbooks:
The Fishwife Cookbook by Becca Millstein and Vilda Gonzalez with stunning art by Danny Miller. (Thank you to William Morrow for the advanced reader copy.)
The Hebridean Baker: At Home by Coinneach MacLeaod
Learn more about Fishwife Tinned Fish Company.
Follow-up: I tried the sardines on a toasted Stone & Skillet English Muffin. Highly recommend!
The sardines are big and high-quality and the olive oil has just the right amount of tangy lemon flavor. I drizzled the olive oil over the English muffin, no need for additional condiments. Would have been nice to have some sliced cucumber or veggie, but my eagerness prevented me from taking time to open the fridge to get something out of the veggie drawer.
Also mentioned:
Fly By Jing Sichuan chili crisp
Britt & Emily are the duo behind Soup Thursday
I found out about the Hebridean chef via Karen’s Instagram
Learn more about Golden Syrup
Mincemeat is classically a mixture of dried fruits and spices. Sometimes it can be savory and include meat, but not for the sweet traybake in the cookbook. You can make your own mincemeat, but the recipe in Coinneach’s cookbook calls for a pre-made mincemeat.
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