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The Week I Cooked From: Hemsley & Hemsley ‘The Art of Eating Well’

I figured there would be no better time than January to learn the art of eating well. I like a cookbook with a strong food philosophy and The Hemsley sisters have built a vast collection of recipes on theirs. Do not think of it as a diet book, it’s about eating unprocessed and nourishing food in order to feel like the best version of yourself. Now ordinarily, I don’t abide by the same rules. Sure, I am pretty conscious of eating REAL food – I like to know where my food comes from and am a firm believer that if you don’t recognise an ingredient on the back of a packet, you probably shouldn’t eat it. But I like pizza, I like bacon, I like real butter and never in a million years would I stop eating sourdough toast!

Monday: Sausage & Cider Stew with Sauerkraut

I thought I could ease us into the week with this one, comfort food! There was no hidden surprises either, it really was just what I needed on a cold January evening. Packed full of seasonal veggies and knowing it was a Hemsley recipe I didn’t feel the slightest bit of guilt eating more than a portions worth either.

Tuesday: Baked Broccoli Fritters & Sun-dried Tomato Jalapeno dip

These turned out far better than I anticipated – I normally struggle with fritters and was concerned about the lack of breadcrumbs or flour to bind them together. A highlight of the week and I’ll be coming back to this recipe for certain. I used a different dip to accompany the fritters than suggested (spicy avocado) – one which I did finish off with a spoon!

Wednesday: Pablo’s Chicken with Summer Lime Slaw

The Hemsley’s take on ‘fried chicken’ was great and went down a storm. Slaw on the other hand really didn’t do it for me and if I came back to this one again I’d be tempted to try one of their different dressings to spruce it up a little.

Thursday: Pear & Five-Spice Crumble with Ginger Creme Fraiche

I loved the combination of pears with the five-spice and the almonds added a nice crunch to the topping. Enjoyable but unfortunately won’t hold up to any version of crumble your grandma might make.

Friday: Ribolitta with Parsley Lemon Oil

Utterly delicious and comforting. I didn’t miss the usual potatoes or bread found in this classic Italian dish at all and would happily go without next time, opting for their healthier version instead.

What did I learn by cooking from ‘Hemsley & Hemsley: The Art of Eating Well’?

  1. It takes a lot longer than a week to learn the art of eating well. I’ve only brushed the surface here and their approach probably requires a lifestyle change to feel the full benefits.
  2. Winter is perhaps not the best time to make the most of their cookbook. There are so many pages full of spring/summer seasonal veggies, I’ll look forward to revisiting the book to try out those recipes too.
  3. A lot of nutritional jargon – their guidance through recipes and reasons for choosing what they do makes for an interesting read. Learning how to rework tasty classics into equally tasty but healthier meals got me thinking as well.

You can find a whole host of Hemsley & Hemsley recipes via their website. Keep your eyes peeled for the new book ‘Good & Simple’ due to hit the shelves soon, I’m definitely keen to get my hands on it.