'It's all about getting back to basics, creating simple, tasty fare and thinking about where your food comes from.' - Angela Redfern The philosophy of Ripe Recipes is simple: keep it fresh and keep it seasonal. Raised in the UK and trained at The Savoy in London, Angela Redfern opened her award-winning Ripe Deli in 2002. Her first book, Ripe Recipes, contains more than 130 of the deli's most popular dishes, arranged by season and with an emphasis on healthy, flavoursome food. From basics like basil pesto through to sticky ...
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'It's all about getting back to basics, creating simple, tasty fare and thinking about where your food comes from.' - Angela Redfern The philosophy of Ripe Recipes is simple: keep it fresh and keep it seasonal. Raised in the UK and trained at The Savoy in London, Angela Redfern opened her award-winning Ripe Deli in 2002. Her first book, Ripe Recipes, contains more than 130 of the deli's most popular dishes, arranged by season and with an emphasis on healthy, flavoursome food. From basics like basil pesto through to sticky spare ribs and saucy chocolate pudding, Ripe Recipes offers a unique, contemporary collection of dishes perfect for everyday cooking. Key points: uses fresh, seasonal produce to create the dishes; offers a unique and contemporary range of recipes; features a beautiful blend of illustration and photography complementing the recipes
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