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The kitchen orchard: fridge foraging and simple feasts

The kitchen orchard: fridge foraging and simple feasts

Conroy, Natalia, author

Every modern kitchen features a fridge and a cupboard. The bare essentials. But for Natalia Conroy, they are an orchard - the source of abundant meals, platefuls of fresh salads or slow-cooked vegetables - it just requires a little imagination. Natalia's cooking draws inspiration from seasonal produce, which she combines with essential everyday ingredients - a little cream, fresh herbs, good stock, a head of garlic, leftover cheese or wine - so that nothing goes to waste

Hardback, Book. English.
Published London: Ebury Press, 2014
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  • Stroud – Earliest copy due back 29th October

    Barcode Shelfmark Loan type Status
    9934779390 Food & Drink 641.5 Adult Non-Fiction Due back 29th October
  • Tewkesbury – Earliest copy due back 10th November 2018

    Barcode Shelfmark Loan type Status
    9934781743 Food & Drink 641.5 Adult Non-Fiction Overdue (was due back 10th November 2018)


Statement of responsibility: Natalia Conroy
ISBN: 0091957583, 9780091957582
Note: Includes index.
Physical Description: 271 pages : illustrations (colour) ; 26 cm
Subject: Food and Drink.; Cooking.

Author note

Natalia Conroy trained as a chef at The River Café, under Ruth Rogers, Joseph Trivelli, and Sian Wyn Owen. The River Café is known for notable for training such chefs as Jamie Oliver, Hugh Fearnley-Whittingstall, Sam and Sam Clark of Moro, April Bloomfield of the Spotted Pig, and Jessica Boncutter of Bar Jules.


"'This enchanting collection of recipes full of delicious flavours and aromas will make you want to cook."  —Claudia Roden, author, The Food of Spain