Last year, I wrote a post about following The Kitchen Revolution - a cookbook with a different recipe for almost every day of every week of the year.  The book has hit a note with some people and that post about the book is still one of the most commented on posts to date.  We built a website to go along with publication, where you can print out ingredient lists and see that week’s recipes, and that went down well too.  It still gets hundreds of visitors every week and every so foten someone leaves an amazing comment on one of the blog posts. I am so glad that we publish it so that I can use this blog to tell everyone how absolutely brilliant the book is.  Seriously.  If you don’t already own it, I highly recommend that you get it.  It is fantastic.

Now, it is perhaps even more timely.  For people who tend to shop on the spur of the moment, don’t carry a list with them, and end up spending loads of food that just gets tossed in the bin, it can be a revelation - an amazing way to save money and plan meals.  I’ve always been a bit of an obsessive food-list-maker, so it didn’t save much for me, but the variety at meal times is fantastic.

Now everything has changed.  Since my week of following it ten months ago, this has quickly become the most used cookbook in my kitchen. I pull it out almost every week when I’m planning my shopping to see what this week has in store.  Of course there are still nights of standard fare, but often the recipes sound so delicious (and for the non-Big-Meal-From-Scratches, which can be a bit more complicated, extremely simple), I get tempted.  I probably cook at least one recipe from the book now every week.  This week I cooked two.

There aren’t any photos in the book (because it is such a brick as it is!), but I have taken some semi-dodgy food photography to show off my l33t cooking skills.  I made these two meals this week.  Caldo Verde and Macaroni Cheese.  YUM and indeed YUM.

 Katie - Digital Marketing Exec

Last week saw The Kitchen Revolution finally published. The idea behind it is that with one week’s shop, you can produce a whole range of imaginative and delicious recipes, often reusing leftovers from the previous meals. I have been looking forward to the book coming out ever since I first heard one of the authors (Zoe Heron) talk about how it really has revolutionised her cooking. Then, while working on the fantastic Kitchen Revolution website with our digital development team, I started to really, really look forward to it! The recipes all sounded amazing.

So this week, I became a cooking guinea pig and will be cooking some of the recipes from June, Week 2. I am out a couple of nights this week, so have sacrificed a few of the meals, but the beauty of this cookbook is that you can follow it as much or as little as you want. AND the other great thing was that I left my copy of the book at work, so was very thankful for the recipe website we set up offering the current week’s recipes for free…

My delicious results after the jump…

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