The Essential Guide To...

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.

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Paese:
United Kingdom
Lingua:
English
Editore:
Eye to Eye Media
Frequenza:
Back issues only
8,47 €(VAT inclusa)
42,39 €(VAT inclusa)
10 Numeri

in questo numero

11 min
now that looks familiar

1 Brie & bacon bread pudding Bread and butter pudding is given a savoury makeover – but still just as indulgent and delicious Serves 6 Prep time 15 mins Cooking time 25-30 mins You’ll need… 1.6L ovenproof dish, lightly greased with butter or oil • 200g pack streaky bacon• 8 medium slices sourdough• 100g butter, softened• 3 large free-range eggs• 300ml full-fat Jersey milk• 100ml crème fraîche• 100g mature Cheddar, grated• 4 spring onions, sliced• 160g pack Brie, sliced 1 Heat the grill to high and cook the bacon slices, turning, for 5-6 mins until crisp. Set aside to cool, then snip into chunks. 2 Meanwhile, spread the sourdough with the butter (save some for brushing) and cut the longer slices in half. Mix the eggs, milk, crème fraîche and some salt and pepper in…

8 min
puds to sigh for

Nutty plum & sloe gin crumble V The slight tartness of their sticky crimson juices makes cooked plums a perfect pairing with syrupy sloe gin Serves 6-8 Prep time 20 mins Cooking time 50 mins, plus resting You’ll need… 2L shallow baking dish • 1kg ripe plums, halved, stones removed, cut into wedges• 100ml sloe gin• 2-3 tsp cornflour• 100-125g golden caster sugar For the crumble topping • 240g plain flour• 1 tsp ground cinnamon• 150g butter, at room temperature, cut into small pieces• 60g light muscovado sugar• 60g demerara sugar• 75g blanched almonds, chopped 1 Heat the oven to 190°C/fan 170°C/gas 5. Put the prepared plums in a large bowl, add the sloe gin and mix well. Mix the cornflour with the sugar, add to the bowl of fruit and toss together. Spoon the fruity…

8 min
you can’t top a homemade pie

SHORTCRUST PASTRY Sunday lunch chicken pie Roasting root veg with the chicken, then using the juices to make gravy, fuses all the flavours of a classic roast into one dish – all topped with golden, egg-enriched pastry Serves 6-8 Prep time 30 mins, plus chilling Cooking time 1 hr 45 mins, plus cooling You’ll need… 1.8-2L pie dish • 1.8kg free-range British chicken• 10 baby carrots, trimmed• 2 or 3 parsnips, quartered lengthways• 200g baby new potatoes• 1 garlic bulb, cloves separated• 2-3 tbsp olive oil• Handful of fresh lemon thyme or thyme, leaves stripped• 1 lemon, halved• 1 tbsp plain flour• 150ml dry white wine• 250ml fresh chicken stock• 1 tbsp Dijon mustard• 3 tbsp crème fraîche• 150g frozen peas For the pastry • 1 large baking potato (about 200g) or leftover mashed potato• 200g…

1 min
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4 min
pork pie

It’s easier than you think to bake your own version of this picnic staple and it makes the perfect lunch with English mustard and pickles Serves 16-18 Prep time 1 hr Cooking time 2 hrs 15 mins, plus cooling and 3 hrs setting You’ll need… 20cm non-stick springform cake tin • 1 ham hock, meat removed from the bone (you’ll need 550g) and diced, bone reserved (ask the butcher for the bones)• 200g streaky bacon, chopped• 800-900g bone-in pork shoulder, bones removed and reserved, meat cut into 1cm dice• ½ tsp ground mace• ½ tsp freshly grated nutmeg• ½ tsp ground allspice• 1 tsp fine salt• 1 tsp ground white pepper• 12 fresh sage leaves, finely chopped• ½ tbsp anchovy sauce or essence For the jelly (see tip) • Bones from the pork shoulder…

1 min
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…