Huey's Bloody Good Recipes

As any professional chef will tell you, there is only one secret when it comes to cooking well. The secret is organisation.

This is at the heart of Iain Hewitson's new book, HUEY'S BLOODY GOOD RECIPES.

With Huey's clear step-by-step instructions and photographs, you will quickly learn how to organise yourself in the kitchen and, with ease, produce bloody good food.

The book features 50 Master recipes. Once you have mastered these, Huey introduces you to another 'chef's trick'. Because recipes are rarely more than variations on a theme, he shows you how to vary those base versions - simply using either the same ingredients, method, or if appropriate, any leftovers.With over 400 variations, it's a sure-fire guide to expanding your cooking repertoire, dramatically.

A stunning hard cover format with a gloss dust jacket coupled with stunning photography.

The following is an example of Iain Hewitson's recipes

Butternut Pumpkin Minestrone

Ingredients:

* olive oil
* 1 medium-large carrot, sliced on the diagonal
* 1 large leek, washed well, halved & sliced
* 2 celery stalks, sliced on the diagonal
* 1 large onion, chopped
* 3 large garlic cloves, crushed
* 900 gm peeled & diced butternut pumpkin
* 1 large potato, peeled & diced
* 2 cans diced tomatoes
* 1½-2 litres vegetable (or chicken) stock
* sea salt & freshly ground pepper
* 200 gm small penne
* 15-20 large fresh basil leaves
* 4 tbsp freshly grated parmesan

Method:

Heat a little oil in a large heavy-bottomed pot and gently sauté the carrot, leek, celery, onion and 2 crushed garlic cloves until lightly coloured, regularly stirring.

Add the pumpkin and potato. Toss until well coated and then add the tomatoes, about 1½ litres stock and seasonings. Stir and gently cook until the vegies are almost tender.

Then add the pasta with more stock, if needed. Stir well and cook until al dente.

To make the pesto, process the remaining garlic with the basil, 2 heaped tbsp freshly grated parmesan and a little ground pepper, adding enough oil to make a thinnish paste. Taste for seasoning and set aside.

To serve, ladle the soup into individual bowls and sprinkle pesto and parmesan on top.