The recipe book that will rock your world

Paul Weller
Paul Weller
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With the exception perhaps of American Pie, gigs rarely rock to the sound of songs about food.

Musicians tend to prefer coffee and cigarettes to a nicely-balanced risotto, so food has become the preserve of novelty records such as music hall’s Boiled Beef And Carrots or, more recently, a certain singing chef on South Park.

But this month sees a new cookbook that admits something we’ve all been suspecting.

After Status Quo frontman Francis Rossi fights through the fans, dives into his blacked-out limo and screeches off, he’s thinking about getting his raw fish on to marinade rather than seasoning his groupies with a Champagne shower.

The Teenage Cancer Trust’s Rock Star Cookbook features more than 60 musicians and their recipes (although, strangely, no Buck’s Fizz).

From Katie Melua’s favourite Nori-Maki to Cliff Richard’s chicken tikka masala and Paul Weller’s Amareti Biscotti, they all have one thing in common – a love of cooking.

n Love Music Love Food: The Rockstar Cookbook is published by Quadrille, in support of Teenage Cancer Trust and is priced £30.

Paul Weller’s secret to perfect Amaretti Biscotti

Makes 36


400g plain flour

2tsp baking powder

125g butter, softened

200g caster sugar

2 medium eggs

2tsp finely grated orange zest

1tsp almond extract

75g almond flakes, toasted

1 large egg white, lightly whisked, to glaze


Preheat the oven to 190C/Gas Mark 5 and line a baking tray with baking parchment.

Sift the flour and baking powder together into a bowl and set aside. In another large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the orange zest and almond extract. Add in the flour and stir until smooth. Finally, mix in the toasted almonds.

Divide the dough in half and shape each into a log, about 5cm in diameter. Place both on the baking tray and gently flatten. Brush the tops with egg white. Bake for 25 minutes until light brown.

Leave to cool slightly and then gently cut the logs diagonally into 1cm slices. Place flat on the baking tray and bake for a further 10 minutes until crisp. Transfer to a wire rack to cool. Store the biscotti in a paper bag to help them soften slightly.