Lindsey Bareham is a seasoned food writer, having gained experience writing for Time Out, London Evening Standard, and The Times. The Trifle Bowl and Other Tales is her 13^th recipe book, so I expected great things.

This book is unlike any other I have seen before. It’s not ordered seasonally, or by ingredient like most, but by equipment. There is a contents page at the front of the book listing various utensils or cookware alphabetically. Each page then features a recipe or two in which said item is a key element. There is a more detailed index at the rear of the book if you are looking for a list of recipes.

This unusual method of ordering recipes also looks at the objects themselves – their history, design evolution and why they are good at what they do. You may think that the order of recipes would be confusing, but it’s actually quite handy to dip into for inspiration.

The recipes are approachable, clearly written and easy to follow regardless of experience level. There are many familiar recipes, some with new and interesting twists such as Shepherd’s Pie with Lemon Mash

I like that there are many small serving recipes, recipes that have two servings rather than the usual four or six. This is very useful when you don’t want to create mammoth quantities of food that will go to waste.

Because of the range of equipment used in the various recipes, some are easier to accomplish than others. Some are quick and simple, whereas others are more complicated. There is enough diversity that you could find something for a dinner party, or just everyday appetising.

There are a few images scattered throughout the book; some photos that are well staged, and some quirky illustrations. I feel a few more images would have been nice. If I’m trying a recipe for the first time, I like to know what it is meant to look like when it’s done.

The best thing about this book is that it may inspire you to use that forgotten piece of bakeware that lays forgotten at the back of a cupboard, or what to do with that bizarre utensil that a relative gave you last Christmas.

The Trifle Bowl and Other Tales is out from Bantam Press on 11th April 2013.

Honey and Apple Granola

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Serves	10
From book	The Trifle Bowl and Other Tales by Lindsey Bareham

Ingredients

• 150ml Apple Juice
• 2 tablespoons Runny Honey
• 4 tablespoons Groundnut or Grapeseed Oil
• 300g Rolled Oats
• 75g Blanched Almonds
• 75g Sunflower Seeeds
• 1 tablespoon Oat Bran
• 2 tablespoons Sesame Seeds
• 3 tablespoons Organic Linseed
• Dried fruit of choice

Directions

1.	Pre-heat oven to Gas Mark 3 / 160°C / 325°F
2.	Mix the apple juice, honey and oil together. You may need to heat them together to blend properly.
3.	Place all the ingredients together in a bowl and mix thoroughly
4.	Spread it out in a large shallow heavy-duty roasting tin. It is important that the mixture is not too thick.
5.	Bake on a middle shelf for an hour, turning ever 20 minutes, tossing thoroughly to ensure the mixture bakes evenly
6.	Cool in the tin before adding in the dried fruit