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Monthly Archives: April 2017
  • Posted on April 27, 2017

    Beef Pho recipe

    A classic Ramen dish, this beef pho is fresh and light, a perfect healthy Friday night option. We love the vibrant colours and fresh flavours that the herbs and chillis give to this dish. To allow the flavours to develop, you need to prepare this dish a day in advance.

    beef pho recipe

    Beef Pho

    1 kg/2 lb. beef short ribs

    a 5-cm/2-inch piece of fresh ginger, sliced and pounded

    1 onion, sliced

    2 garlic cloves, sliced

    3 whole star anise, pounded

    2 cinnamon sticks, pounded

    400 g/14 oz. dried rice stick noodles

    350 g/12 oz. thinly sliced beef fillet

    3 tablespoons fish sauce

    1 teaspoon salt

    1 teaspoon caster/granulated sugar

    freshly squeezed juice of 1 lime

    125 g/21 / 3 cups beansprouts, trimmed

    garnishes

    2 red bird’s eye chillies/ chiles, chopped

    a handful each of fresh Thai basil, Vietnamese mint and coriander/cilantro

    6 spring onions/scallions, trimmed and sliced

    Serves 4

    Put the short ribs in a large saucepan, cover with cold water and bring to the boil.

    Simmer for 10 minutes then drain and wash the ribs. Return them to the pan and add 2 litres/4 pints more cold water along with the ginger, onion, garlic, star anise and cinnamon. Return to the boil and simmer gently for 1 1/ 2 hours, or until the meat is tender.

    Carefully remove the ribs from the stock and set aside to cool. Thinly shred the meat, discarding the bones. Strain the stock through a fine-mesh sieve/strainer and set aside to cool. Refrigerate both the meat and the stock overnight.

    The next day, soak the noodles in a bowlful of hot water for 20–30 minutes, until softened. Drain well, shake dry and divide the noodles between large bowls.

    Meanwhile, skim and discard the layer of fat from the cold stock and return the pan to a medium heat until just boiling. Stir in the shredded meat, beef fillet, fish sauce, salt, sugar and lime juice. Place the beef fillet on the noodles, spoon over the stock and top with the beansprouts.

    Serve with a plate of the garnishes alongside for everyone to help themselves.

     

    This recipe is from Ramen, available here.

    Ramen recipe book

    The photograph is by Ian Wallace ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, What's new, What's new and was tagged with savoury, recipe for the weekend, healthy, Asian, ramen, beef pho

  • Posted on April 26, 2017

    Wordless Wednesday: Natural colours with Perfect French Country

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Perfect French Country by Ros Byam Shaw

    Photographs from Perfect French Country by Ros Byam Shaw, available here.

    Perfect French Country by Ros Byam Shaw

    Photography by Jan Baldwin ©Ryland Peters & Small

     

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, natural, homestyle, colourful, perfect french country, country homes, design

  • Posted on April 20, 2017

    Spaghetti with broccoli, walnuts & ricotta recipe

    This week’s recipe is a shout-out to all the runners taking part in the London Marathon this weekend! It’s the perfect time to indulge in some carbs, but we’re keeping it healthy with some veg, plus walnuts and ricotta for some extra protein to get you ready for the big day! This dish is light and creamy and deliciously simple and quick to make. We hope you enjoy and GOOD LUCK!

    Spaghetti with walnuts, broccoli and ricotta

    spaghetti with broccoli, walnuts & ricotta

    100 g/2⁄3 cup walnut halves

    1 head of broccoli, about 400–500 g/1 lb.

    3 tablespoons light olive oil

    3 garlic cloves, thinly sliced

    1 handful of fresh flat leaf parsley, chopped

    finely grated zest and freshly squeezed juice of 1 unwaxed lemon

    200 g/7 oz. fresh ricotta cheese

    400 g/14 oz. spaghetti

    sea salt and freshly ground black pepper

    Serves 4

    Preheat the oven to 180ºC (350ºF) Gas 4. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

    To prepare the broccoli, trim off the gnarly part, about 2 cm/ 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a frying pan/skillet, add the stems and cook for about 2–3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season well with salt and pepper and leave in the pan/skillet to keep warm.

    Cook the spaghetti according to the packet instructions. Drain and return it to the warm pan/skillet with the sauce. Stir gently to combine and serve immediately.

     

    This recipe is from Market Vegetarian by Ross Dobson, available here.

    Market Vegetarian by Ross Dobson

    Photographs by Richard Jung, ©Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with savoury, recipe for the weekend, vegetarian, quick, pasta, healthy

  • Posted on April 19, 2017

    Wordless Wednesdsay: My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    My Scandinavian Home

    These photographs are taken from My Scandinavian Home by Niki Brantmark, available here.

    My Scandinavian Home by Nicki Brantmark

    Photography by James Gardiner, © CICO Books

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, Scandinavian, modern, homestyle, decor

  • Posted on April 13, 2017

    Extra spicy hot cross bun recipe

    We couldn't leave for Easter weekend without sharing with you our Hot Cross Bun recipe! We love the extra spices in this recipe and as they are traditionally eaten on Good Friday what better excuse to get baking!

    Extra spicy hot cross buns

    Extra Spicy Hot Cross Buns

    3 cups all-purpose flour

    1⁄3 cup stone-ground whole-wheat bread flour

    ¼ cup sugar

    1 teaspoon sea salt

    1 teaspoon apple pie spice

    ½  teaspoon freshly grated nutmeg

    4 tablespoons unsalted butter, cubed

    2⁄3 cup currants

    1⁄3 cup golden raisins

    ¼ cup chopped mixed peel

    a 0.6-oz cake compressed yeast

    1 ¼ cups tepid milk

    1 large egg, beaten

    pastry cross:

    1⁄3 cup all-purpose flour

    1 ½ tablespoons unsalted butter, cubed

    2 teaspoons sugar

    ¼ cup milk mixed with

    3 tablespoons sugar, to glaze

    2 baking sheets, greased

    makes 12 buns

    Put the flours, sugar, salt, and spices in a large bowl and mix well. Add the butter and rub into the flour using your fingertips until the mixture resembles fine crumbs. Mix in the dried fruit and mixed peel, then make a well in the center of the mixture.

    Crumble the yeast into a small bowl, pour in about half the milk, and stir until completely dispersed. Add to the well in the flour with the rest of the milk and the egg. Gradually draw in the flour to make a soft but not sticky dough. Work in a little extra flour or milk if necessary.

    Turn out the dough onto a lightly floured work surface and knead for 10 minutes. Return the dough to the bowl, then cover with plastic wrap. Let rise in a warm place until doubled in size, about 11 ½ hours.

    Turn the dough out onto a lightly floured work surface, then punch down. Divide into 12 neat balls and set well apart on the prepared baking sheets. Slip the sheets into large plastic bags, inflate slightly, and let rise as before until doubled in size, 45–60 minutes. Meanwhile, preheat the oven to 400°F.

    To make the pastry cross, put the flour, butter, and sugar in a bowl and rub the butter into the flour with your fingertips until you get coarse crumbs. Stir in 1–2 tablespoons cold water to make a firm dough. Roll the dough out thinly.

    Uncover the risen buns, brush the pastry strips with a little water, then stick in a cross on top of the buns. Bake for 15–20 minutes, or until golden brown. Heat the milk-sugar glaze in a pan until dissolved, then boil for 1 minute. Glaze the buns as soon as they come out of the oven.

    This recipe is from Traditional Pub Grub, available here.

    Traditional Pub Grub

    Photography © Ryland Peters & Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with baking, easter, recipe for the weekend, good friday, holidays

  • Posted on April 12, 2017

    Planted Enamel Ladles

    With the sun shining and the Easter bank holiday coming up, we thought it was time to get our fingers green! This lovely little display uses simple enamel ladles planted with pretty succulents to create a really charming result and is a perfect project no matter how big or small your garden is! Choose ladles with a large cup so that the roots of the plants will have enough room to grow and spread. Break off pieces from the larger succulents—these are generally quite tough plants and can take a bit of rough handling—and firm them into the potting mix well so they can take root and thrive.

    Planted ladles with succulents and moss

    Planted Enamel Ladles

    YOU WILL NEED

    Enamel ladles

    Potting mix

    Handful of gravel

    PLANTS

    Left ladle: Moss (available from garden centers and florists)

    Middle ladle: Echeveria ‘Perle von Nürnberg,’ Sedum album (white stonecrop), S. burrito (burro’s tail), S. ✕ rubrotinctum (banana cactus), and Sempervivum ‘Ohio Burgundy’ (houseleek)

    Right ladle: Anacampseros telephiastrum, Crassula ovate (friendship tree), and Sedum spathulifolium ‘Cape Blanco’ (stonecrop)

    Planted ladles, what you need

    STEPS

    1. Soak the rootballs of the plants for 10 minutes or so until the potting mix is wet. Put a handful of potting mix in the bottom of the ladle and add a little gravel to improve drainage.

    2. Carefully take one of the larger succulents from its pot and remove some of the excess potting mix to reduce the size of the rootball. Plant it on one side of the ladle.

    3. Take another of the larger succulents from its pot and again remove some of the potting mix. Plant at the back of the ladle, firming it in place.

    4. Add the smaller succulents to the ladle, breaking smaller bits off the larger plants if necessary, and plant them around the larger ones. Press down the potting mix.

    5. Fill in any holes with more potting mix and firm it in place so that the plants will not move.

    6. Add a sprinkling of gravel to the surface of the potting mix, pushing it around the plants with your fingers. This will help keep moisture in and looks nice, too. Plant up the other ladles and then water carefully, allowing excess water to drain off.

    Planting succulents in enamel ladles

    AFTERCARE

    Succulents can withstand dry conditions, but remember to check the potting mix regularly and water the ladles when they are very dry.

    This project is from Tiny Tabletop Gardens by Emma Hardy, available here.

    Tiny Tabletop Gardens by Emma Hardy

    Photography by Debbie Patterson © CICO Books

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with handmade, easter, bank holiday, project, nature, gardening

  • Posted on April 7, 2017

    Exciting changes to our social media channels

    We’ve got some exciting things happening over on Facebook, Twitter, and Instagram next week and we wanted you to be the first to know...

    We will be combining all of the RPS and CICO Books social channels to create one lifestyle collection of beautifully photographed, deliciously styled content. This will include interiors, food and drink, gardening, and gift, and you can follow us under the usual @RylandPetersandSmall accounts on Facebook, Twitter and Instagram.

    We are changing all of our @CICOBooks social media accounts to match our recently launched craft website, MAKEetc.com. Follow @MAKEetcBooks on Facebook, Twitter and Instagram for all things craft-related.

    The humour gift books will remain on their usual @DognBoneBooks Twitter account, and we’ve got some more exciting news on its way for the mind, body, spirit and health books very soon (watch this space). Phew!

    It sounds like you’ve been pretty busy...what is your overall aim for this social media rebrand?

    We want to make it as easy as possible for you to find the things that you love.

    By making these social media changes, we aim to offer a wider range of home, garden and foodie inspiration to the lifestyle followers, while offering our craft lovers an extra helping of...well, craft!

    If you’ve got any questions or suggestions then please feel free to drop us a line or get in touch via any of the social media channels.


    This post was posted in Featured, News, UK

  • Posted on April 6, 2017

    Masala Fish Pie recipe

    A classic dish with a twist, this fish pie is the perfect example of Indian and British fusion food. The spiced, marinated seafood is cooked in a rich, creamy south- Indian-inspired coconut sauce, and topped off with a mustard-seed seasoned mashed potato. It certainly delivers on both flavour and theatre when served at the table - the perfect recipe to serve to your family this Easter.

    Masala Fish Pie from My Modern Indian Kitchen

    Masala Fish Pie

    MARINATED FISH MIX

    500 g/1 lb. 2 oz. (approximately 16) fresh raw king prawns/jumbo shrimp (heads and shells removed)

    200 g/7 oz. scallops

    300 g/10 ½ oz. salmon, cut into 2.5-cm/1-inch cubes

    200 g/7 oz. cod, cut into 2.5-cm/1-inch cubes

    4 tablespoons vegetable oil

    grated zest from ½ lemon

    1 teaspoon salt

    a pinch of saffron strands

    ½ teaspoon Holy Trinity Paste (see below)

    ½ teaspoon ground turmeric

    SOUTH-INDIAN CURRY SAUCE

    5 tablespoons vegetable oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    1 teaspoon finely diced fresh root ginger

    2 garlic cloves, finely diced

    20 fresh curry leaves

    2 large onions, finely chopped

    2 teaspoons salt

    2 teaspoons ground cumin

    2 teaspoons ground coriander

    2 teaspoons ground turmeric

    2 teaspoons paprika

    ¼ teaspoon dried chilli/ hot red pepper flakes

    1 tablespoon tomato purée/paste

    3 tomatoes, chopped (core and seeds removed)

    1 teaspoon palm sugar/ jaggery

    400-ml/14-oz. can coconut milk

    2 teaspoons cornflour/ cornstarch

    1 teaspoon garam masala

    1 tablespoon freshly chopped coriander/ cilantro

    TOPPING

    1.2 kg/2 ¾ lbs. floury white potatoes (Maris Piper or Yukon Gold)

    1 kg/2 ¼ lbs. sweet potatoes

    MASH SEASONING

    5 tablespoons ghee

    1 teaspoon mustard seeds

    10 fresh curry leaves

    a disposable piping/pastry bag

    32 x 14 x 6-cm/13 x 5 ½  x 2 ½ -inch ovenproof dish

    SERVES 6–8

     

    Combine all of the ingredients for the marinated fish mix in a large mixing bowl. Cover and put in the refrigerator to marinate overnight. If you do not have the time, allow the seafood to marinate for 30 minutes at room temperature instead.

    To make the sauce, heat the oil in a heavybottomed pan over medium heat, add the mustard seeds and cook until they crackle and sizzle. Add the cumin seeds and fry until they pop. Add the ginger and garlic and fry gently for 20 seconds just to remove the raw aroma; they don’t have to be browned. Add the curry leaves, quickly stir and add in the onions and salt. Fry the onions gently until they become soft, covering with a lid to help the process.

    Add the ground cumin, coriander, turmeric paprika and dried chilli/hot red pepper flakes and cook until they have lost their raw aroma. Add a splash of water if the pan starts to dry out.

    Add the tomato purée/paste, mix well and simmer for 3–4 minutes. Add the tomatoes and cook, covered, until they have completely melted down to form a sauce, stirring occasionally.

    Add the palm sugar/jaggery and coconut milk and simmer for 5 minutes. Mix the cornflour/ cornstarch with a little water and stir into the sauce to thicken. Allow the sauce to simmer for 3–4 minutes.

    Add the garam masala and freshly chopped coriander/cilantro, mix well and allow the sauce to cool completely.

    Meanwhile, prepare the topping by boiling the potatoes in separate pans – the floury white potatoes will need 20–25 minutes to soften, while the sweet potatoes will need 15–20 minutes. When soft enough to mash, drain both potatoes and mash together in a large mixing bowl. Transfer the mixture to a disposable piping/pastry bag and snip off the end.

    Preheat the oven to 180ºC (350ºF) Gas 4.

    Once the sauce has cooled, it is time to assemble the pie. Lay out the marinated fish in the bottom of the ovenproof dish so that it is evenly distributed (every serving should have a selection of different pieces of seafood). Pour over the cooled sauce. Pipe on the mashed potato topping (you can do this with a spoon or spatula if you prefer,

    although this may be slightly messy as it can mix in with the sauce).

    Prepare the mash seasoning. Heat up the ghee in a pan, add the mustard seeds and fry until they sizzle and pop. Add the curry leaves, then remove the pan from the heat. Spoon the seasoning evenly over the pie.

    Bake the masala fish pie in the preheated oven for 25–30 minutes or until the fish is cooked through. Serve hot.

     

    Holy Trinity Paste

    This paste is vital to most homecooked Gujarati-style dishes. The ‘holy trinity’ of green chilli/chile, garlic and ginger creates a wonderful fresh flavour. It is quite punchy, so you want to cook out all the rawness from it when it comes to layering flavours in dishes. You can quarter the quantities here for a smaller yield.

    200 g/7 oz. (about 6) green chillies/chiles

    200 g/7 oz. (about 40) garlic cloves

    200 g/7 oz. (about 8 x 5-cm/2-inch pieces) fresh root ginger

    50 ml/3 ½ tablespoons vegetable oil

    1 tablespoon salt

    MAKES 625 G/2 ½  CUPS

    Blitz together the ingredients in a food processor to form a coarse paste. Refrigerate for up to 2 weeks.

     

    This recipe is from My Modern Indian Kitchen by Nitisha Patel, available here.

    My Modern Indian Kitchen by Nitisha Patel

    Photography by Clare Winfield © Ryland Peters and Small

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    This post was posted in Featured, Featured, News, News, Recipes, Recipes, UK, US, What's new, What's new and was tagged with fish, savoury, easter, school holidays, recipe for the weekend, indian

  • Posted on April 5, 2017

    Wordless Wednesday: An Industrial Interior Revolution with Urban Pioneer

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    Urban Pioneer Sara Emslie

    All the photographs are taken by Benjamin Edwards © Ryland Peters and Small, from Urban Pioneer by Sara Emslie, available here.

    Urban Pioneer by Sara Emslie

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    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with interiors, interior design, interior book, industrial, urban

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