Kew’s Global Kitchen Cookbook is an illustrated celebration of the amazing variety of edible plants and how we can use them. The range of edible plants is far broader than we may suppose, with huge variety, from all corners of the world, and continually changing in how they are used and perceived. Some now regarded as familiar were once exotic, such as tea, grapes and chillies, and the source of fortunes for those who ‘discovered’ and transported them, such as the staples of the Dutch East Indies spice trade – nutmeg, cinnamon and black peppercorns. An introduction gives context to the plants that provide the ingredients for the book’s 101 recipes featuring plants from around the world, including parsnip tart, truffle crepes, Cincinnati chilli, orange vacherin, Kashmiri curry, plantation smoothie, sweetcorn and crab fritters and pineapple cheesecake with chilli. A further section features the herbs of Europe and the Mediterranean and spices from the East, with details on how they grow, tips for growing windowsill box herbs, and how to use and combine different flavours to the best effect. Each plant has its own story of travel and adventure, and historical, botanical and economic themes are brought to life through the text and beautiful botanical illustrations from Kew’s archives. Relishing edible plants today needs to go hand in hand with acknowledging how lucky we are to have access to so much diversity, and how we need to preserve that for the future.
Sample recipe – Pineapple cheesecake with chilli
Native to South America, pineapples were first introduced to Europe by Columbus as the ‘pina de Indias’. Rich in manganese and vitamin C, delicious raw or cooked, they feature in many cuisines. This tasty dessert uses the pineapple’s sweet juice to balance the bite of hot chilli. Serves 6–8.
12 digestive biscuits, crushed
75g (3oz) unsalted butter, melted
40ml (8 tsp) pineapple juice
10ml (2 tsp) powdered gelatine
500g (1lb) cream (or curd) cheese
50g (2oz) icing sugar, sifted
60ml (2½fl oz) light rum
75g (3oz) caster sugar
10ml (2 tsp) fresh lime juice
¼ of a large, medium ripe pineapple (or ½ of a small/medium one), peeled and thinly sliced into bite-sized pieces
1 large red chilli, halved, de-seeded and finely chopped
- Mix the biscuit crumbs and butter and press on to the base of a 19cm (8in) spring-release tin. Chill.
- Put the pineapple juice and gelatine into a small saucepan and leave to soak for 2–3 mins, then warm over the gentlest heat until dissolved.
- Beat the cream cheese with the icing sugar, then slowly beat in the rum. Stir a spoonful of this mixture into the gelatine, and then slowly mix that back into the bulk of the cheese mixture. Spoon on to the biscuit base and level the surface. Cover and chill for at least 4 hours, or up to 24 hours.
- Meanwhile, dissolve the caster sugar in 100ml (3½fl oz) of water, then bring to the boil. Add the lime juice, prepared pineapple and chilli, and bring back to the boil. Immediately switch off the heat and leave the syrup to go cold.
- Remove the cheesecake from its mould and decorate the top with the drained pineapple. Serve the syrup separately.