Marie Claire Fresh by Michele Cranston

In 2000, Michele Cranston had the momentous task of taking over from Donna Hay as Marie Claire Food Editor. Donna was riding a wave at that stage and it looked as though she was a hard act to follow. However, we need never have worried as with Michele's pedigree, it is not surprising to find that she has been a huge success. In this her second book, Michele continues the tradition of great food, presented simply but without compromising on flavour.

The recipes bear the Marie Claire hallmark, they are achingly simple but Michele does own up the fact that it imposes a certain discipline on recipe writing. The recipes are suited to the experienced cook as well as the novice but with the successful combination of different flavours, no one would know that you were a beginner. Michele has a huge understanding of taste dynamics, which makes for interesting food.

The book is divided by season with fresh and seasonal produce being the driving force. There are recipes, each and every one delicious, as well as good ideas and fresh and fast tips. A summer's breakfast could be papaya, which has been rubbed with lime juice and served with natural yoghurt and banana or raspberries. If you are having seared lamb fillet for supper, serve it with a rocket salad with crumbled blue cheese and fresh walnuts.

The pine nut sauce is delicious with swordfish steaks but can be useful elsewhere. Serve it with crudités or dip pitta bread into it. Soak a slice of bread in water, squeeze it dry and then whiz it with half a cup of pine nuts, some garlic and lemon juice until smooth. Then water it down until you have the desired consistency.

Mozzarella salad with fried sage, olives and orange zest with orange dressing makes a refreshing lunch dish, served with crusty bread. Drunken grapes will bring an elegant close to any meal. Grapes soaked in vodka and crème fraîche with toasted flaked almonds is just about perfect.

Petrina Tinslay gets all the credit for the stunning photography which contributes to Fresh being the one stop cookbook for entertaining and every day eating.

Publication details:
224 pp. Photography by Petrina Tinslay. £14.99
Published by Murdoch Books
ISBN 1740451953
2003

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