Throughout the book, Wood presents a collection of “elegant and delicious” dishes such as his signature wild mushroom ravioli with sage butter and panna gratta, and crispy lamb salad with baba ganoush and flatbread. It includes “invaluable tips on how to maximise flavours and textures", as well as how to “plate to perfection”.
Wood said: “I hope that this book will pass on some of my passion for the art of plating, and the intensity of flavour you can achieve with just a few simple ingredients. My aim is to help you lose some of your culinary inhibitions, so that eventually you’ll never be scared to try anything.”
Before applying for MasterChef, Wood was a data manager. Now Wood is executive chef at The Oldham Event Centre.
Meze Publishing has world rights to the title and will publish At Home with Simon Wood on 11th April, priced at £20