Sausages: Making the most of the Great British Sausage
Foreword by Jimmy Doherty
25 pence per book goes to Help for Heroes
You won’t believe how much mileage there is in the great British banger! Over six chapters – Breakfast and Brunch, Lunch, Barbecues and Picnics, Children, Supper and Entertaining – Rachel Green takes you on a gastronomic sausage adventure with exciting new recipes alongside tried and trusted favourites.
Dishes range from Sausage, Bacon and Potato Frittata to Sausages with Gnocchi, Pumpkin and Sage Cream, and from Venison Sausages with Sour Cream and Cranberries to classics such as Toad in the Hole and The Perfect Sausage Sandwich.
Rachel Green’s Chatsworth Cookery Book
With a Foreword by Deborah, the late Dowager Duchess of Devonshire and pioneer of local and seasonal produce, Rachel Green’s Chatsworth Cookery Book is a celebration of estate produce throughout the year from Chatsworth House.
You’ll find recipes for every season and occasion, from Honeyed Fig and Poacher Cheese Salad to Autumn Vegetable Tagine with Squash, Carrots & Apricots, from Gooseberry and Elderflower Cheesecake to Spiced Beef with Beetroots, Shallots and Crème Fraiche.
Other books
Rachel has also contributed to the Meat Cook Book by Nichola Fletcher which tells you everything you ever need to know about British meat – from selecting the right cuts from the butcher through to perfect preparation and cooking.
