Chinti and Parker Meets Celebrity Chef Amber Rose
Food, like fashion, is faddish. The cupcake craze can be tracked back to the early 2000's when Sex and the City's Carrie Bradshaw paid a visit to Magnolia Bakery. Since then we’ve seen the rise and fall of cake pops, ramen burgers, cronuts, anything from a food truck and all number of ridiculous calorie-laden goods. After years in nutrient purgatory there’s now a welcome wave of health-conscious, home cooking taking hold. Amber Rose, a food stylist for Goop, personal chef to Sadie Frost and friend of Kate and Gwyneth (or Moss and Paltrow, to you and me), is leading the brigade of thoughtful dining. Baking doesn’t mean indulgence to Rose, she concocts recipes that use wholesome sugar-free ingredients and little to no grains.
Your latest book Nourish is in collaboration with Sadie Frost and Holly Davidson, how did the project come about?
It all happened very organically and easily, I was at Sadie’s house one day for a tea party and I had brought over some cakes from my first book, Love Bake Nourish. We were discussing my baking book with her sister Holly and we all kind of said at the same time that we should work produce something together as we are all passionate about the same thing: nourishing ways of living. Together we cover all aspects of looking after ones self as a woman. We wrote a proposal and approached my publisher and she was really into the idea, so we got on and wrote it. It has been a huge learning curve but it has been great fun and we are really proud of how it has turned out. It's really a compendium of nourishment.
What would be your food heaven and hell?
My food heaven is everything that is in my new book. The bottom line is that even though its healthy it has to be delicious and beautiful to look at. I am all about pleasure and nourishment, so food heaven for me is seasonal fresh produce at its best, cooked simply with lots of love.
Food hell is ready meals. Processed, full of nasties, it tastes of plastic and does not support your health in any way and it’s usually some shade of beige (which is great when you're talking about cashmere but not food!)
Do you have a weeknight dinner savior?
Yes I have a few, some of them are in my new book, like the spring courgetti, which is noodles made from courgettes. It takes 2 minutes to make and you just add whatever veg you have in the fridge, like tomatoes or avocado, and some parmesan or toasted pine nuts. It’s so easy and so good for you. Another thing I like to do is to throw everything into a tray and bake it. For instance, take a few pieces of fish, some fresh herbs, and bake it for 10 to 15 minutes and serve with a big salad on the side. Something like my baked Pollock with ginger, tomatoes and pine nuts (see below) is so easy and so delicious. The Lemon and sumac chicken is another favourite, it takes one minute to throw together and then you can just forget about it in the oven until it's ready!
As a food stylist for Goop you understand the importance of presentation, what are your top tips for making food look as appetising as it tastes?
This is a big thing for me, food has to look appetising, and to achieve this I add lots of colour. Things that help with colour are fresh seasonal veg, fresh herbs, Gremolata (which is lemon zest, finely chopped parsley and garlic), a drizzle of olive oil, a sprinkle of sea salt and freshly cracked pepper at the end.
I also like to present things in shallow platters rather than deep bowls as this allows you to arrange the salad or whatever your are serving in a beautiful way, rather than it being swallowed by a deep bowl.
Always add fresh herbs at the end so they keep their colour and experiment with flowers. Edible flowers can elevate something ordinary to heavenly. Food should look relaxed and beautiful not too fussed over, or too perfect.
What is your wardrobe failsafe?
What’s your style mantra?
I love classic pieces that can be adapted to suit different moods and situations. I have a colour palette that I tend to stick to (unless I am on holiday) of greys, dusky pinks, oatmeal and black and white. Then I like to add the odd pop and splash of colour when the mood takes me.
What do you love about Chinti and Parker?
Everything...I love Chinti and Parker and have been wearing it since the very beginning. The pieces last well and are beautifully made, they are elegant, yet modern and their cotton is organic, which is amazing! I can shop with the piece of mind that I am supporting ethical farming and sustainable business; this means a lot to me. Chinti and Parker is my idea of jumper heaven!
BAKED POLLOCK with Ginger, Tomatoes & Pine Nuts
This is one of those wonderful recipes that look great, tastes amazing and yet is so easy to make. It’s great with a big green salad, or Puy Lentils with Wilted Spinach (see page 53). It’s a great summery dish.
4 medium fillets of pollock (roughly 180g each)
FOR THE MARINADE
Small handful of basil leaves, torn
1 medium red chilli, deseeded and finely sliced
3 tablespoons olive oil
Generous handful of cherry tomatoes
Generous pinch of sea salt flakes
30ml lemon juice
2cm piece of ginger, peeled and finely grated
1 garlic clove, finely grated
150g pine nuts
10 mint leaves torn
½ red chilli, deseeded and sliced into thin circles
Small handful of torn basil leaves
Put the fish fillets in a roasting dish just big enough to hold them comfortably without being too cramped.
Mix the ingredients for the fish marinade and rub over the fillets, cover and leave to marinate for 1 hour.
Preheat the oven to 180°C/gas mark 4. Transfer the marinated fish to the middle rack of the oven and cook for 12–15 minutes, depending on the size of the fillets.
Once cooked, remove from the oven and allow to sit for a further 2 minutes.
Sprinkle with torn mint leaves, extra chilli and basil.
Taken from: Nourish. Mind, body & soul by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, priced £19.99. Photography by David Loftus.
Get her book HERE