Cooking : Simply and Well, for One or Many canning and fermentation Shanmugalingam takes her favorite parts

Shanmugalingam takes her favorite parts of the island nation’s culinary tradition and adapts them to be accessible and fun for every kitchen: with sticky chicken buriani and spicy stuffed roti

as they share their brilliant cooking tips through a collection of essential recipes

this collection of recipes incorporate varieties enjoyed around the country

from oysters and seaweed on its west coast to beef and lamb from its lush green pastures

Cooking : Simply and Well, for One or Many canning and fermentation Shanmugalingam takes her favorite partsGood food honed from great ingredients is the principle at the heart of Cooking. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin