Cook Eat Love – Fearne Cotton’s brand new cook book
A popular face on our screen and voice on the radio, Fearne Cotton has moved into the kitchen, and today (1 June) has launched her second cookbook.
Featuring healthy recipes that are fun to make and delicious to eat – these are the recipes Fearne loves and has become famous for.
With chapters covering fresh and delicious breakfasts to start your day well; simple, sumptuous lunches to enjoy at home and on the run; and comforting dinners that show you how to eat the rainbow, Cook Eat Love provides over 100 recipes that will have you eating happily and healthily at every meal time.
You’ll also find plenty of ideas for elevenses, afternoon treats, baked goods and desserts that use plenty of natural ingredients to make those sweet treats guilt-free and just as satisfying.
From Thai Coconut Soup to Quick and Healthy Pizzas; Roast Chicken Cashew and Chilli salad to Salted Caramel Chocolate Slice and Beetroot Cupcakes, Cook Eat Love is guaranteed to bring joy to your kitchen and beyond.
The book follows her best-selling debut ‘COOK HAPPY, COOK HEALTHY’.
‘Cook Eat Love’ is published by Orion and is now available in hardback at £20, eBook £10.99. Further details at www.officialfearnecotton.com
Fearne Cotton Recipe
Fancy cooking a delicious meal this evening? Here’s a sneak peek at one of Fearne’s recipes from ‘Cook Eat Love’:
This is great as a quick lunch or a lovely side dish, or as a big serving platter for a group of guests. I started breadcrumb-coating every vegetable in sight once I had kids, in an attempt to get them eating more veg. The Parmesan gives these veggie sticks loads of dreamy flavour and crunch, with the added bonus of getting a whole lot of green goodness into your diet.
1 courgette, topped and tailed
60g breadcrumbs (gluten-free if you prefer)
35g grated Parmesan cheese, or nutritional yeast, plus extra to serve
100g asparagus spears
50g white spelt flour or gluten-free flour
1 egg, beaten
2 tbsp olive oil
80g cherry tomatoes, halved
Extra virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Sea salt and freshly ground black pepper
Halve the courgette lengthways and slice into 1cm thick strips.
Combine the breadcrumbs and Parmesan cheese or nutritional yeast in a bowl. Dip the asparagus and courgette strips into the flour, followed by the beaten egg and then coat with the breadcrumbs.
Heat the olive oil in a pan. Add the courgette and asparagus in batches, and fry for 2–3 minutes on each side until cooked through and golden. Remove to a piece of kitchen paper.
Combine the tomatoes, rocket, courgette and asparagus.
Sprinkle over a little more Parmesan cheese or nutritional yeast and drizzle with extra virgin olive oil and balsamic vinegar.