For the third Hammer-Amicus Blogathon I thought it would be fun to give everyone a sneaky peak of some of the forthcoming Vincent Price cookbook.
In 2018 my co-writer Peter and I collaborated on a piece about Scream and Scream Again for Gill and Barry’s first Hammer-Amicus Blogathon and this has now morphed into an entry in our forthcoming book. I’m soooooo excited. Check out the splendour!
As Peter is the expert on Vincent Price films, he has written engaging reviews of 52 movies, and yours truly has written about the recipes. I’ve chosen one of Vincent’s and one for a relevant co-star to accompany each film. We’ve had testers all around the world cooking up the dishes and their verdicts are included in the book. I will get my first glimpse of the finished article at our launch party in London on Monday and I am SO EXCITED. There may still be tickets available…
There are only 250 copies of this collectors’ edition so if you are a fan of the wonderful Vincent, snap one up! Here are all the links-links…
If you are based in North America, you have until 31 October to pre-order at: https://givebutter.com/
4-6 medium beetroots, cooked
2 sticks celery, scrubbed
2 large onions, roughly chopped or 8-10 pickling onions, whole
2 large potatoes, pre-boiled for 10 minutes
Freshly ground black pepper
Dice the beetroot and finely slice the celery. In a large pan sauté the onion until just turning brown. Add the beetroot and celery. Turn down the heat and cook for 2 minutes. Chop the potatoes into chunks and add to the pan. Season with pepper. Cover and cook on a very low heat until the potato is tender, stirring every few minutes to prevent sticking.