Welcome to the fifth issue of GMS, which has a new look. I’ve been busy in the kitchen creating some delicious new recipes. Pasta is a staple in many homes, but cooking it perfectly is a skill. On p4 I share my tips for cooking pasta like a pro every time. Did you know that tomatoes are actually fruits? It’s true! I’ve created some simple spring/summer salad bowls packed with flavour and goodness.
As we all adjust to a new way of working, hybrid office days present the age-old lunch dilemma—the rising cost of take-out food has made even meal deals feel expensive. Using store-bought ingredients, I’ve created a seven-day meal plan featuring tasty and budget-friendly dishes.
With 1.5 million Brits now owning an air fryer (I was a bit late to the party), I am now a proud owner of one! It’s my most-used kitchen gadget, both time and energy-saving. I’ve created some family meals that cook in minutes, allowing you to save money without compromising on taste. Let the flames begin! Now is the perfect time to fire up the BBQ.
I’ve crafted some delicious cider-based meat, fish, and veggie dishes. Cider is a fantastic base for succulent BBQ recipes. What is a smart pot? On p40 I delve into pressure cooking, which allows fast, simple, and healthy
meals in minutes.
Feasts from the East — what’s your flavour? I’ve included four dishes bursting with Eastern flavours.
In light of the ongoing cost of living crisis, I share my experience working at The Felix Project Food Bank. For me, food and travel go hand in hand. I jetted off to Bangkok and met top chef Pitaya Phanphensophon, the founder of the Mango Tree restaurant chain. We explored a night food market, and he shared cooking tips, including his fragrant red Thai curry paste recipe. I hope you enjoy this issue as much as I loved creating it. Feel free to get in touch at mam.setchfield.com or tag me in your posts @gasmarksix
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