Misarana : Classic dishes reimagined with the flavours of India
- 'Eddie's passion for good food and great flavours is evident in every dish and doesn't disappoint'— Gordon Ramsay
Best known for his maximum impact, minimal effort meals, Eddie Scott won the competition and adoration of the public with his heartfelt approach to food. In MISARANA, which translates as fusion in Punjabi, he draws upon his unique memories and heritage (cooking amazing homemade meals with his grandparents, eating in bustling French bistros on family holidays, visiting the vibrant street food stalls in India and travelling the world as a Marine Pilot) to create a collection of inspirational, yet relatable dishes.
From mid-week meals to slow Sundays, MISARANA is full of recipes for all kinds of budgets and schedules, brought to life with vibrancy, panache and spice (we’re talking Delhi street-style bread omelette, Keralan mussels, Burnt aubergine cakes with lime pickle and Chicken Pista Walla pie). You’ll learn to view Indian flavours as a vital foundation of home cooking, stimulating your senses and expanding your repertoire with endless variations of exciting, everyday food. Recipes include: Tandoori butter trout with ginger and lime greens Goan vindaloo pulled pork buns with apple fennel slaw Punjabi spinach and goats cheese tart Puducherry bouillabaisse Kolkata tacos Lamb rogan chops New Delhi baked cheesecake Spiced chai chocolate mousse with poached prunes
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