Life’s Too Short to Stuff a Mushroom – Prue Leith

Life’s Too Short to Stuff a Mushroom – Prue Leith – 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 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.  There 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.

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.

Here’s a taste of what’s in store if you buy the book.

Masala Poppadom Nachos. SERVES 4

“Tortilla chips out of a packet are usually used as a base for Mexican-style nachos, but we have used Indian poppadoms here. Nachos have all sorts of toppings: cheese, guacamole, refried beans or minced cooked beef. But I like this vegetarian mixture – slightly spicy, and delicious and fresh – best.”

6 ready-to-eat poppadoms (plain or spicy)

1 small red onion, finely diced

1 ripe tomato, deseeded and diced

1 small cucumber, finely diced

1 green chilli, deseeded and finely chopped

1 tbsp lemon juice

1 tsp garam masala

1 tbsp mango chutney

seeds from 1/2 pomegranate to garnish

For the mint raita

4 tbsp plain yogurt

a small handful of mint leaves, plus a few extra leaves to garnish

a small handful of coriander (cilantro), roughly chopped, plus a few extra leaves for garnish

a good pinch of salt.

1. Make the mint raita by combining all the ingredients in a small bowl. Set aside.
2. Break up the poppadoms and put the pieces on one large plate or four individual plates.
3. In a mixing bowl, combine the onion, tomato, cucumber and chilli. Add the lemon juice and garam masala. Mix well.
4. Spread the mixture evenly over the poppadoms, then dot with the mango chutney and drizzle the raita over the top.
5. Top with the extra mint and coriander (cilantro) leaves and the pomegranate seeds to garnish, then serve immediately.

Pork Larb Salad. SERVES 4

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.

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. SERVES 6

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.

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.

The Seasoned Gastronome