‘Spice master’ John Gregory-Smith shows how exciting food – inspired by street stalls all over the world – can be prepared with lightning speed
Spicy food doesn’t have to simmer for hours or steep in complicated mixtures. Most of us simply don’t have the time to source unfamiliar ingredients from ethnic stores, grind multiple spices in a mortar, or let food braise or marinade for hours, which is why John Gregory-Smith’s new book is such a revelation. It will broaden your repertoire without your having to change your lifestyle in the process.
With inspiration from Asia, South America, North Africa and the Middle East, and featured street food recipes, John has done the thinking for you and created recipes that are super-quick to prepare and full of brilliant time-saving techniques and shortcuts.
Whether you’re looking for a ‘Mighty Bite’, a ‘Not Quite Lunch’, a ‘Midweek Lifesaver’, ‘Something Spectacular’ or a ‘Naughty but Nice’ recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don’t take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes.
Here you’ll find exotic flavours and tongue-tingling spices from every corner of the globe – all super fast.