Life Kitchen, Ryan Riley

Life Kitchen is an award-winning not-for-profit organisation that provides free cookery classes and recipes for people living with cancer, to help them rediscover their love of food. In his recipe book with the same name, Ryan Riley shares recipes to revive the joy of taste and flavour.

Chapters are divided into:
  • Snack & Little Bites
  • Quick & Easy
  • Friends & Family
  • Sweets & Treats
Recipes that caught my eye:
  • Roasted broccoli with chilli yoghurt & orange (p43)
  • Gyoza parcel (p44)
  • Pea fritters with preserved lemon mayonnaise (p50)
  • Camembert potatoes (p63)
  • Rhubarb and cardamom ice lollies (p70)
  • Harissa aubergine & flatbreads (p94)
  • Roasted onion soup (p96)
  • Curried mackerel noodles (p108)
  • Red pepper & prawn pasta (p115)
  • Jacket potatoes with black garlic, spring onion & feta (p116)
  • Green chutney (p134)
  • Roasted cauliflower cheese (p142)
  • Carbonara with mint & peas (p156)
  • Green olive pasta (p163)
  • Paprika & shiitake fish pie (p168)
  • One-pot chicken & rice (p170)
  • Cauliflower korma (p174)
  • Slow-cooked tamarind beef (p176)
  • Sweet cinnamon dukkah (p194)
  • Lemon posset tart (p202)
  • Lemon & pomegranate sherbet cake (p206)
Carbonara With Mint And Peas
My impressions:

Cookbooks that come from the heart have so much more to offer than ones that are created for profit. When my friend Camilla was undergoing treatment for cancer she complained that her food tasted bland. She lost all interest in cooking, and eating. Which for a food lover is awful. I cannot imagine not being able to taste what I am eating, or enjoy a meal. With this in mind, and the personal story behind Life Kitchen I was really impressed with the overall feel of this book. The recipes sounded inviting, even the ones I would never make. The personal notes were a wonderful touch and the photographs made the food look enticing.

What I made:

I chose to make the carbonara with mint & peas as this is a recipe they have taught at Life Kitchen since the very first class. Mint to me is not a traditional Italian herb but it added another dimension to the dish. And both of us thought it was excellent. The recipe was easy to follow, worked out well and tasted good. All plus factors in my opinion.

Publishing information:

ISBN: 9781526612298

Jonathan Ball Publishers sent me this recipe book to review.

Inspiration published on Lavender and Lime 24:


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