Cassidy Peter - More home comforts : 100 new recipes from the tv series

Fudge:
In lasting memory of my best mate, rest in peace fella, I will miss you.

Publishing director: Sarah Lavelle

Creative director: Helen Lewis

Art direction and design: Gabriella Le Grazie

Photographer: Peter Cassidy

Project editor: Laura Herring

Food stylists: Janet Brinkworth, David Birt, Chris Start and James Martin

Props stylist: Rebecca Newport

Home economist: Janet Brinkworth

Production controller: Tom Moore

Production director: Vincent Smith

First published in 2016 by Quadrille Publishing Limited

www.quadrille.co.uk

Quadrille is an imprint of Hardie Grant

www.hardiegrant.com.au

Text James Martin 2016

Photography Peter Cassidy 2016

Design and layout Quadrille Publishing Limited 2016

The rights of the author have been asserted.

All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher.

Cataloguing in Publication Data: a catalogue record for this book is available from the British Library.

eISBN 978 1 84949 813 5

BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. BBC logo BBC 1996.

Contents

W hen this, the second Home Comforts book, hits the shelves I will be able to say Ive been working in the business for more than 20 years. As a young kid I never thought I would be doing this for a living, so I want to take this chance to say a huge thank you for all your support and for making my dream come true.

Food is such a massive subject that in some ways I really feel I havent even scratched the surface yet, but over the years Ive been lucky enough to have worked with some amazing people and in some of the best kitchens around, so Ive packed this book full of the hints, tips and shortcuts Ive learnt along the way. Food should be enjoyed in the eating and the cooking lets face it, none of us wants to spend hours behind the stove sweating to make lunch and supper its all about making life easier. From great simple starters to main courses that will impress at the dinner table to desserts I cant resist, this book is full of all the foods I really love to cook at home. Its food that is accessible to all.

The art of making great food was taught to me at a young age as I watched my mum cooking great food that we produced on the farm. Good ingredients are still really important to me I have used some great British suppliers in these recipes, and my vegetable garden has got a lot of use, too.

It was such a pleasure working with amazingly talented chefs on the TV series, like Pierre Koffmann, Mary Berry and Michael Caines. They all helped at the stove, making fantastic, simple food that you can enjoy at home. I loved working with them; there is nothing better than sharing time with friends and family thats the real essence of home comforts.

So as I turn off the stove at home as we finish this second book, I hope you enjoy it as much as the first. Its got everything in it I love: great ingredients, fab food and great stories. And, of course, my two dogs, Ralph and Fudge, who also enjoyed the process, proving that home comforts should be for everybody.

Enjoy!

Beetroot salad with buffalo curd cheese

I grow my own beetroots in the garden and think they pair really well with the curd cheese in this recipe. Buffalo milk is so rich and creamy, which means you get loads of curd, and it has an amazing flavour too. Give this salad a go, its so easy to make and looks great.

Serves 4

5 raw beetroots, tops on

2 litres buffalo milk

50ml lemon juice

90ml extra virgin olive oil

baguette, cut into small chunks

2 sprigs of rosemary, leaves picked

2 sprigs of thyme, leaves picked

2 tablespoons sherry vinegar

1 teaspoon cumin seeds

1 tablespoon tarragon leaves

1 tablespoon oregano leaves, plus extra to garnish

1 tablespoon marjoram leaves

1 tablespoon chopped flat-leaf parsley leaves

sea salt and freshly ground black pepper

4 sprigs of edible flowers (optional)

4 sprigs of dill

Cut the leaves from the tops of the beetroots and set aside. Place the beetroots in a saucepan half filled with water, bring to the boil, and simmer for 3045 minutes until tender when pierced with a knife. Set aside to cool.

Place the buffalo milk in a saucepan and bring to the boil, without stirring. When it is just about to boil, whisk in the lemon juice you will immediately see a reaction as the milk solidifies and separates into curds and whey. Carefully pour it through a sieve set over a bowl and allow to drain for 5 minutes. The longer you leave it to drain, the more solid a cheese you will get.

Heat a frying pan until hot, then add 50ml of the olive oil and the bread. Add the rosemary and thyme, and fry until golden brown and just crispy. Tip straight into a bowl, along with the oil from the pan and the sherry vinegar.

Add 2 tablespoons of the oil to the pan, then add the cumin seeds and beetroot tops, and cook until just wilted. Add to the croutons.

Peel the beetroot and cut into chunks, then add to the bowl along with the tarragon, oregano, marjoram and parsley, and mix well. Season with salt and pepper, then spoon onto serving plates.

Top with spoonfuls of the curd, a drizzle of olive oil, and the sprigs of oregano, edible flowers, if using, and dill.

Hazelnut and Parmesan-crusted chicken