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  • Published: 19 October 2021
  • ISBN: 9780143776451
  • Imprint: Penguin
  • Format: Hardback
  • Pages: 320
  • RRP: $55.00
Categories:

Homecooked

Seasonal Recipes for Every Day



Everyday recipes for every New Zealand season and every occasion, this is real food for how we really live - our ingredients, our seasons and our way of life.

‘Lucy is a brilliant food writer. You will love her simple, seasonal and flavourful recipes, just as I do.’ (Nadia Lim)

"Whenever I see Lucy’s name on a recipe, I stop and read it. Even if I don’t get as far as the stove, I know it will be delicious to think about." (Lois Daish)

Beautiful, honest and useful, Homecooked is the debut by an award-winning food writer that satisfies our hunger for seriously cookable New Zealand recipes.

In this book, Lucy Corry shares hundreds of original recipes, inspired ideas and wise ways to use our flavoursome produce on every occasion, every day, through every season of the year.

Like Lucy’s popular Kitchenmaid site and ‘Three Ways With’ column, Homecooked is brilliantly written, funny and trustworthy, with an emphasis on using (and using up!) real, fresh and accessible ingredients.

This is enticing, truly good food that reconnects us to home.

Includes:

Spring: Asparagus — Broad beans — Carrots — Chicken — Cream — Eggs — New potatoes — Strawberries — Whitebait — Foraging — Spring feasts

Summer: Beans — Courgettes — Cucumbers — Eggplant — Fish — Tinned Fish — Lamb — Peppers — Stonefruit — Sweetcorn — Tomatoes — Salad days — Summer drinks — Summer feasts

Autumn: Apples and pears — Feijoas — Fennel — Figs — Mushrooms — Nuts — Onions — Pork — Pumpkin — Condensed milk — Autumn feasts

Winter: Beef — Brassicas — Celery — Chocolate — Citrus — Kumara — Lentils — Frozen peas — Potatoes — Porridge — Black Doris plums — Winter feasts

  • Published: 19 October 2021
  • ISBN: 9780143776451
  • Imprint: Penguin
  • Format: Hardback
  • Pages: 320
  • RRP: $55.00
Categories:

About the author

Lucy Corry

Lucy Corry is an award-winning New Zealand writer who loves to cook, eat, read and think about food.
Her work has featured in Canvas, Sunday, Your Weekend, Frankie, Cuisine, NZ Life & Leisure, Nadia Journal and Gourmet Traveller, nzherald.co.nz, Stuff.co.nz and radionz.co.nz.
In 2019 she was named Food Communicator of the Year and Best Opinion Writer at the inaugural New Zealand Food Media Awards.
She is the current President of Food Writers NZ and in recent years has co-authored the Ockham award winning Hiakai:Modern Maori Cuisine and written the much-loved Burger Wellington cookbook.
Lucy lives in central Wellington with her husband and daughter and Cosmo the dog, who destroys all her vegetable-growing efforts on a regular basis.
www.thekitchenmaid.com
www.instagram.com/thekitchenmaid

Discover more

Article
Penne with asparagus, parsley and brown butter

This is a fast and fabulous dinner — put the pasta water on to boil as soon as you get home, keep your wits about you and in under 30 minutes you will be sitting down to eat.

Article
Jenny’s famous butterflied barbecue lamb

This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.

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