The Essential Guide To... The Essential Guide To…Comfort Cooking

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

United Kingdom
Eye to Eye Media
Back issues only
10 期号


comfort cooking

[kuhm-fert] /noun A state of physical ease and wellbeing From Welsh cakes to the pasties of Penzance, our corner of the world has created a menu of familiar dishes that always lift the spirits. That’s why we’ve chosen these comforting recipes, some in traditional guise, others with a modern twist. And alongside regional stars, we’ve also included everything from great British cheeses to the classic banger, so you can rediscover the feel-good factor of your all-time favourites. The Essential Guide To… Comfort cooking is published by Eye to Eye Media, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT. Editorial enquiries 020 7803 4100 Subscription enquiries 01858 438420…

it all starts with breakfast

First, get the grill on and make sure there’s enough space to cook the sausages, bacon and tomatoes together. If not you might have to cook elements and then keep them warm. Warm the plates if you can and have pepper and sauces/ketchups standing by. The sausages Get the sausages under first and grill them, turning once or twice. Give them a head start of 5 mins. The bacon After 5 mins, add the bacon and grill for 8-10 mins, turning once, until crisp. The tomatoes Add halved tomatoes to the grill pan with the bacon (season them well first). They need to be golden on top and tender and hot all the way through. The hash browns Secret: we’re fans of McCain Hash Browns straight from the freezer. If you have a double oven, put it to…

10 british classics

Stilton, date & walnut sausage rolls Who doesn’t love a sausage roll? These take a classic recipe and give it a oh-so interesting twist Makes 24 Prep time 30 mins, plus chilling Cooking time 25 mins • 50g walnut halves• 500g puff pastry, chilled• Plain flour for dusting• 350-400g pork sausagemeat (or 6 good-quality, free-range pork sausages, such as Cumberland, skins removed)• 150g Stilton, rind removed and crumbled• 100g (about 5) pitted medjool dates, coarsely chopped• 2 tbsp freshly chopped flat-leaf parsley• 1 medium free-range egg, lightly beaten• Butter for greasing 1 Heat the oven to 200°C/fan 180°C/gas 6. Spread out the walnuts on a baking tray and toast for 6 mins. Remove and leave to cool, then coarsely chop. 2 Roll out the pastry on a lightly floured surface to a 40cm x 26cm…

stars of the show

CIDER Pan-fried chicken supremes in mustard, cream & prune sauce As a nation of cider drinkers, it’s only natural we put its appley taste to good use in the kitchen. In this recipe, the dry cider balances the sweetness of the sticky prunes Serves 4 Prep time 45 mins Cooking time 20 mins • 200g ready-to-eat pitted dried prunes• 6 tbsp Armagnac or brandy, warmed briefly in a microwave• 3 tbsp olive oil• 4 free-range chicken supremes (or breasts), skin on• 25g butter• 150g shallots• 2 celery sticks, cut diagonally into 1cm pieces• 2 tbsp plain flour• 200ml dry cider• 500ml chicken stock (fresh if you have it)• 2 tbsp wholegrain mustard• 2 tbsp Dijon mustard• 1 bay leaf• A few fresh thyme sprigs• 100ml double cream or crème fraîche 1 Put the prunes in…

britain on a plate

NORFOLK Twice-baked crab & chive soufflés with quick-pickled samphire Light and fluffy, these crab and chive soufflés use a combination of white and brown crabmeat matched beautifully by crisp British samphire picked from the salt marshes around the UK Serves 6 Prep time 40 mins Cooking time 30 mins, plus quick-pickling You’ll need… 6 x 175ml metal pudding basins or ramekins; electric mixer • 40g unsalted butter, plus extra for greasing• 250ml whole milk• 190ml double cream• 1 onion, chopped into wedges• 45g plain flour• ½ tsp English mustard powder• Scant ¼ tsp cayenne pepper• 100g brown crabmeat• 150g white crabmeat, flaked• 4 medium free-range eggs, separated• 15g fresh chives, snipped• Grated zest of 1 lemon• 3 tbsp grated Parmesan For the pickled samphire • 100g samphire, from large supermarkets and fishmongers• 3 banana shallots, finely…

let’s hear it for the sunday roast

Roast pork belly with figs, pears & sherry The popularity of pork belly has rocketed in recent years – it’s a cut with the perfect combination of salty, crunchy crackling and juicy sweet meat Serves 6-8 Prep time 20 mins Cooking time 4-4 hrs 30 mins plus overnight chilling You’ll need… Large roasting tin • 1.5kg British free-range pork belly, on the bone, skin scored (ask your butcher to do this)• 2 tsp caraway seeds• Large pinch dried chilli flakes• A few thyme sprigs, leaves picked• 1 tsp sea salt flakes• 2 onions, quartered• 1 large leek or 2 carrots, cut into chunks• 300ml dry sherry (such as fino or amontillado)• 4 ripe figs, halved• 2 pears, quartered and cored 1 The night before cooking, unwrap the pork, put it on a lipped plate or tray…