In his new book The Commonsense Cook, Colin Fassnidge switches gear, taking his inherent love of good produce and stint as head chef in top restaurants to lift his new focus on cooking with heart, for family and friends. These are a few of our favourite recipes. The Commonsense Cook is on sale now.
“A flavoursome vegetable surprise to unwrap. Freeze any leftovers in a zip-lock bag for the perfect time-poor dinner," says Colin. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
“This light interpretation of the classic slaw celebrates that much-underrated vegetable – the brussels sprout – and with a fraction of the mayonnaise you could almost call it healthy," says Colin. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
“This whole fish stew is my ode to the Mediterranean: fresh, light and thoroughly delicious. Fish on the bone always tastes better,” says Colin. You will need a kitchen thermometer for this recipe. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
“Celery may not be the cure-all touted by social media influencers, but it is certainly delicious. This humble veg adds incredible crunch and texture to dishes, but in this simple salad I’ve made it the star of its own show," says Colin Fassnidge. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
“When in season, nothing can beat the intensity or flavour of roasted tomatoes. Here, I pair them with caramelised onions to create an oozy, sticky tart that’s perfect for a simple midweek meal," says Colin. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
“Many of us have cooked a chook stuffed with a tinnie on the barbecue, so here’s my barbecue hack for lamb, which takes things to the next level! You will need one clean household brick to make this dish, and you’ll need to start the recipe the day before,” says Colin. You will need a kitchen thermometer for this recipe. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
“These are my daughter Maeve’s favourite,” says Colin. You will need a kitchen thermometer for this recipe. This is an edited extract from The Commonsense Cook by Colin Fassnidge, (Plum, $39.99). Photography by Alan Benson.
