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Slowly does it!

Gizzi Erskine is back with a new book embracing the slow pace of life, and the best way to cook delicious and nourishing food for when the nights start to draw in

Chef Gizzi Erskine’s new book SLOW is all about reconnecting with the food we cook and eat; as she says: ‘It’s about appreciating the joys of technique and process and what it means to pour love and care into the food we are growing and cooking.’ She relishes taking the time to prepare dishes from scratch, using vegetables, meat and dairy products ‘that have been produced with the same investment of time, energy and care’.

She says she is not ‘living in some kind of fantasy land where I believe we all have time to spend hours cooking every day. But I guarantee that a well-spent Saturday afternoon in the kitchen, creating the perfect stew or ragu, or even just an evening a week when you park the troubles of the day and create nourishing, soulful food, is attainable’.

1 In a medium casserole, heat the oil over a medium heat and add the onion. Soften for 15 minutes, then add the garlic and ginger. Sweat for a further 3-4 minutes before adding the spices.

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