R O A M
A seasonal journey through the food people return to, remember and share.
Eighty dishes,
four seasons
Roam is not about collecting dishes like souvenirs. It is about travelling through flavour: understanding why a dish belongs to a place, what technique gives it its character, and how food carries climate, memory and hospitality.
These are Roam interpretations written for a British home kitchen. Beef bourguignon with the wine reduced before it ever meets the meat. Butter chicken charred under the grill rather than poached in its own sauce. Koshari built the way a Cairo counter builds it, with the daqqa on the table in a jug.
£32.00 print · £12.99 digital
Buy the paperback — £32 Digital edition — £12.99The place
Why the dish belongs where it belongs
The technique
The one thing that decides whether it works
Ferment or preserve
The pickle that belongs beside it
Roam note
Serving, scaling, and the leftovers
Winter — Europe. Ovens, braises, butter, roots, preserved meats, pastry and long tables.
Spring — Middle East & Africa. Herbs, citrus, grains, smoke, nuts, pulses and spice.
Summer — Asia. Chilli, lime, herbs, fermentation, charcoal and contrast.
Autumn — The Americas & Caribbean. Corn, beans, fire, migration and sharp pickles.
80 recipes · 270 pages · serves four throughout · paperback 189 × 246 mm
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