Features & Stories

Newsletter: 🌎 Global stories from ethical food producers + a focus on one pot cooking

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Islands in a Common Sea

“Stories can change each and every one of us, and stories can change the world.” Jenny Jefferies
Food writer Jenny Jefferies is dedicated to enhancing our understanding of food, and our attitude towards it, one story at a time. A farmer’s wife, her books to date For the Love of the Land and For the Love of the Sea celebrate the British farming and seafood industries by shining a light on the exceptional individuals making a real difference with their sustainable approach and their focus on quality. Their work, and their recipes, make up these two unique books.
Her latest book Islands in a Common Sea: Stories of Farming, Fishing and Food Around the World, takes the same approach but gathers stories and recipes from across the globe. Containing 25 stories – from a beekeeper in Yemen to a poultry farmer in Malawi and beyond – it is an inspiring and delicious read.
Jenny sat down with ckbk to talk about the process of researching such a wide-reaching book, the similarities and differences between British producers and those worldwide, and why she has written the book in support of ShareTheMeal – Islands in a Common Sea supports this initiative from the UN World Food Programme to end world hunger.
Make Yemeni Honey Cake with that intrepid beekeeper, Wild Salmon Poke along with two Alaskan salmon farmers, or Ragi Laddoo – Finger Millet Sweets, an Indian superfood treat.
To read the Q&A with Jenny click here
Find all 56 recipes from Islands in a Common Sea
Pictured above: Mediterranean Baked White Fish from Islands in a Common Sea by Jenny Jefferies

All in one pot

When you want something delicious to eat, but not a great pile of washing up, one pot cooking is hard to beat. We have two books newly added to ckbk to help.

Carla Snyder is based in Ohio, and has the kind of multi-hyphenate career that could not fail to reassure you that you are in very good hands with her recipes. A food writer, culinary educator, artisan baker, caterer and recipe developer, she is all about putting great food within reach of home cooks.

One Pan Two Plates: 70 Complete Weeknight Meals for Two gives you exactly what it says it will – with a dual emphasis on real food prepared from fresh ingredients to feed body and soul, and food that is quick and fuss-free enough to help with the competing demands of a modern lifestyle.
Try Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle, or Prosciutto-Wrapped Salmon and Corn with Poblano Succotash.

One Pan Two Plates Vegetarian Suppers is the first book’s companion piece, for when you want all the benefits of her one pot recipes for two, but veg-centric. Try Bibimbap with Fried Egg, or Whole-Wheat Pizza with Roasted Carrots, Zucchini and Manchego.

If you want even more one pot recipes explore our One Pot Bookshelf.

What's in season: sorrel

Sorrel, is the name given to one of a small variety of edible leaves, known and prized for their sour, almost citric, flavor. Whether grown in domestic gardens and farms, or foraged from the wild, sorrel leaves are a culinary asset.
They bring fresh acidity to salads, or wilt rapidly in heat to add bright flavor to soups, omelettes and sauces. Sorrel sauce is a particularly fine accompaniment to fish.

Try this Crab and Sorrel Omelette, Braised Trout Wrapped in Sorrel with Anchovies and Capers, or any of the recipes in our collection of 12 Ways with Sorrel.

6 of the best pecan recipes

The pecan, with its sweet toasted taste, is an important nut crop native to America. A vital component of Pecan Pie, of course. But here are also some more of our pecan favorites.

Caramelised White Chocolate & Pecan Shortbread

from Bad Girl Bakery by Jeni Iannetta

Red Pecan Pancakes

from Pimp by Rice by Nisha Katona

Baby Kale Salad with Candied Pecans, Bacon, Goat Cheese, Granny Smith Apples & Maple Bacon Vinaigrette

from The Bacon Bible by Peter Sherman

Browned Butter Pecan Madeleines

from Madeleines by Barbara Feldman Morse

Chocolate Caramel Pecan Bundt Cake

from Guittard Chocolate Cookbook by Amy Guittard

Butter Pecan Brittle Ice Cream

from Ample Hills Creamery by Brian Smith
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