Seasonal recipes for small kitchens

Surf Coast local Ashleigh Butler’s recently released The Small Kitchen Cook gives travellers, vanlifers and tiny homers – or anyone who prefers things simple in the kitchen – seasonal meals they can cook anywhere.

Ash shares her love of food, travel and good company with more than 65 simple, satisfying meals that need very little space – only appliances that rely on electricity and barely more than a good knife, chopping board and a simple two-burner stove.

“I have been so excited to share my recipes, ideas and concepts for this book with the campervan and tiny home community for a long time,” she said.

“To see my book in the kitchens of tiny homes, sleepy campsites and caravans of the people who love to cook with low environmental impact confirms that I have achieved what I have set out to do and that people appreciate simple cooking techniques.”

After a decade living and travelling in campervans across Australia and the US with her partner Jared, Ash has the hard-won experience preparing and eating through every season in any space.

During that time, Ash’s passion for cooking, experimentation, experience as a casual cook in small cafes along the road, and caterer to incredibly large gatherings organised by @vanlifediaries lead her to become an expert at crafting wholesome food in small spaces.

With insight from her partner Jared, a campervan builder, Ash takes us through the best ways to provision a tiny kitchen, in a campervan, caravan or tiny house or elsewhere.

Essential equipment comes down to a heavy-based fry pan, cast iron pot, a sharp knife, strainer or colander, and no need for any appliances that rely on electricity.

“I created this book to tell my story through food, recipes and photographs, hoping to inspire small kitchen owners, campervan and tiny home enthusiasts that your kitchens can be exciting, inspiring and nutritious whilst minimising your food waste,” Ash said.

“This book is full of great recipes for small and unconventional kitchens but also advice, suggestions and ideas for designing small kitchens, cooking in them and storing food and equipment efficiently.

“It is a great size for tiny kitchens with recipes everyone can cook and acts as a small kitchen handbook.”

The Small Kitchen Cook is divided into four seasons, focusing on cooking the freshest, seasonal produce possible, cooked simply.

For summer, recipes like a peach and radicchio salad make an appearance, a summer salad that pairs fresh buffalo mozzarella with fruit and toasted almonds, or a seared salmon main with soba noodles and pickled ginger.

For autumn, Ash brings warming, rich flavours to the table with recipes like muesli slice with oats and dark chocolate for breakfast, or pearl barley risotto for dinner.

Winter on the road is everything you’ve hoped for, with recipes for home brewed chai, wattleseed espresso, roast potatoes and more.

Spring is light and sweet, with everything from healthy french toast with peach, maple butter and macadamia, to rice paper spring rolls.

Ash also brings us staples, preserves, sprouts and simple cheeses that reappear throughout the book, as well as recipes for necessities such as toothpaste and cleaning products, and ever so necessary tips on “saving space and reducing waste”.

Exploring Eden Media co-founder Melissa Connell, said she was immediately intrigued by The Small Kitchen Cook, and knew at first glance she had to published the book immediately.

“I’ve travelled Australia by campervan for years, and I’ve never eaten very well while on the road. As soon as we saw some of Ash’s fun and easy recipes, we knew we had to publish this book.

“I’ve already made her ‘no blender sweets’ three times in the past month.

“I especially love Ash’s mind for zero waste and for eating with the seasons.”

To purchase The Small Kitchen Cook, head to exploringedenbooks.com

To follow Ash’s journey online, head to @youandiandthesky.