I will always remember being told rather sternly by Sally Clarke to ‘roll up the sleeves, don’t just pull them!’
Though it is a long time since my gap year job at Clarke’s, I still think of this when I have a messy job to do in the kitchen and of course, it makes perfect sense – without properly rolling them up your cuffs have soon slunk back down into the sink/flour/whatever it is.
Practical advice is clearly one of Sally Clarke’s strengths and this new book, First Put On Your Apron is full of it. Written as a sort of manual for her grown up son, Samuel, there’s tips on how to settle a chopping board and an extensive section on how to do the washing up – properly – starting with the glasses and ending with with the satisfaction of putting everything away.
In this context even kitchen chores seem appealing, but really it’s the recipes that make the book. Aimed at the novice cook these range from the most simple – warm porridge with brown sugar, to the failsafe – open omelette with goat’s cheese and herbs, through to the slightly more technical – rabbit pappardelle.
It is the sort of classic, appetising food that has allowed Sally Clarke to stand the test of time across 30 years in the business. Seasonal menu suggestions offer a guide to what to serve when, and it feels carefully edited so that there’s just the right number of recipes and it doesn’t feel overwhelming.
Whilst this would make a great book for someone setting off on their way, there’s something comforting and timeless about it for every sort of cook. We are delighted to have two signed copies to give away, along with a specially designed Paul Smith tote bag to go with it.
Win a signed copy of Sally Clarke's new book, First Put On Your Apron and a Paul Smith tote bag
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