Book Launch at Toppings Bookshop, Bath UK

An exciting week of book launches and workshops. Thanks to those who came to Bath and spent a delicious hour with me, discussing all things Lunch Well. What a special night it was, and one for the memory bank forever. This book was talked, worked through, discussed and questioned. We also set up a mini insight into how we produced some of the images in the book. A cookbook demo if you will. Fun was had, and feedback has been amazing. Thank you thank you.

If you haven't had a chance to check out my new book, head to Toppings if you are local, otherwise you can find it online at Waterstones.

Here is a new recipe from my book, Garden Umami Salad. I hope you enjoy it.

Photograph: Kirstie Young

Serves 1

Ingredients:

1 soft-boiled egg

1 handful of broccoli florets, halved

1 handful of green beans, oleave tail on

1 handful of mange tout 1 handful of peas 1 handful of sugar snap peas 15g frozen edamame beans

15g frozen petit pois 20g dill

Base mix: 2 tbsp tahini, 200g cannellini beans, 2tbsp olive oil and 1/2 tsp salt

Dressing: 3 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp sesame seeds, 1 tsp honey

Add all dressing ingredient to a jam jar, seal, shake, and set aside. Shake before using.

Cook egg in pan of boiling water for 6 minutes. Transfer egg to bowl of cold water then peel. Add broccoli and green beans to simmering water and cook for 4 mins, then drop into cold water. Remove pan from heat and add peas and edamame beans to defrost, about 3 to 4 mins.

Blitz all base mix ingredients with 2 tbsp of water in a blender until smooth. Loosen with a little water if needed, then spoon into a salad bowl.

Drain the peas and beans. Place all the vegetable ingredients in a bowl, mix, then add to the salad bowl. drizzle half the dressing over the salad and sprinkle with dill.

TIP: Don't have all the vegetables? Just increase the ones you do have. Add sliced cabbage, sprouts, kale or other frozen veg work well in winter.