Nicola MillyMillbank - Millys real food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face

For my Grandad, Walter, who at the ripe old age of 101 taught me

that a little bit of what you fancy does you good.

CONTENTS:

So, here we are.

If youre after a no-nonsense approach to home cooking, with a sprinkle of delicious recipes, a dash of reality and a ladle of EAT CARBS AND BE HAPPY, then this is your kind of book.

But before we go any further, a little bit about me. Im an actress by trade, but Im also a devoted foodie. And by that I mean I spend most of my spare time thinking up new recipes, writing about food, and dreaming about what Im going to eat next. I live in London with my fianc Mike and my miniature Dachshund Darcey, and in summer 2015 I set up a website, Milly Cookbook, to document my life in food. I had no idea then that my passion project would become a second all-consuming full-time job!

I dont do elimination diets. I do, however, eat just about everything, so dont be surprised if you see chicken wings or sweet potato gnocchi in here. My mantra is quite simple: Eat everything in moderation. So in this book youll find recipes that embrace all ingredients and food groups from pancakes to paella, salads to sticky ribs.

Unless youve had your head in the sand, Im sure youve heard of the clean eating trend thats been sweeping the nation. If thats your gig, then cool. As you were. But thats not my thing. My primary issue with the term clean eating is that it insinuates that unless you follow a sugarfree, alcohol-free (God forbid), gluten-free lifestyle, you are eating dirty. Eating a bowl of courgetti instead of spaghetti is about as appealing to me as eating a sponge. I do not get a kick out of that. And dont get me started with the raw-avocado-matchaquinoa brownies just have a brownie and enjoy it!

The worst thing for me, perhaps, is the term guilt-free. In the early days, I toyed with this tagline, but it soon became very apparent that there was something fundamentally wrong with it and I asked myself the question, Why do we need guilt-free alternatives? This surely perpetuates the notion that we have something to feel guilty about. Why should we feel guilty for eating food that we enjoy? Why have we abandoned staples such as bread and pasta? Enough of the self-persecuting, self-diagnosing and demonising food groups, I thought. Its time to enjoy our food again.

Not an easy ideal to stick to when youre in my line of work, Ill admit. Im privy to the pressures that are put on women (and men for that matter) to fit the narrow definition of what the media think a woman (or man) should look like. Although I love what I do, I can become impatient and frustrated with the industry. Its very fickle; judging people on their looks and not their talent. It could be very demoralising in the early days, but I quickly learnt that you have to grow a thick skin and just power through. Its important to be yourself and not succumb to the pressures put on everyone to look a certain way. I really look up to the women who defy these rules; whove turned their backs and called people out on it. Theyre the women whove made history.

Now, I know what some of you are thinking an actress woke up one day, decided she wanted to do a book and so had an entire team of people writing it for her with her name slapped on the front, right? Wrong. Blood, sweat and tears have been poured into making this book, not only because Im an utter control freak and wanted to be involved in every part of it, but because I was given the chance. My publisher took the rather brave step of handing over the creative reins, allowing me complete control over the photography, the food styling, the props the whole look and feel of the book! And I think weve created something rather wonderful. I did a lot of research online before I stumbled upon a photographer Susanna whose work I loved, and I fired off an email with no expectations whatsoever. I was stunned when she emailed back to say she was available, and she wanted to work with me! Next I found a beautiful and talented food stylist Sara and a team of fabulous hair and makeup artists and, we then shot the book in Stockholm, Sweden, returning to my distant Scandinavian roots to take inspiration from the colour schemes, the laidback attitude, effortlessly cool interiors and food. All of the recipes are mine: Ive created them, tested them, tweaked them and now I want to share them with you. Ive learnt so much already and I hope this is just the beginning of my food journey.

Growing up, I always sat down to dinner with my family. No matter what anyone was doing we always made it back to the table. The kitchen was the hub of our home; we cooked, we laughed, we cried, we ate and drank and caught up on the days events together. Mealtimes equating togetherness is such an important mentality to have. Because of this I always associate food with family, talking and laughing positivity. Snacking and eating on the go makes food become fuel. Im very much a person who lives to eat and doesnt eat to live; its such an important part of my life. Home cooking is, after all, what we all do. We survive on it every day. It is something we all have in common.

And this is why I want to celebrate the home cook again, dedicate my time to making real food and always aim for lagom (a Swedish term meaning just the right amount).

When I moved to London aged 18, I started to try lots of new food from all over the world from Japan to France via Portugal. My cooking, however, wasnt quite so cosmopolitan. Shepherds Pie, stir-fries and tray bakes were pretty much all I could cook and I quickly tired of the beige monotony. Something had to change. Cooking became my hobby; I experimented with flavours, learnt a few of the basics and began curating dishes, many of which have made it into this book.

Im not a chef I never have been and Ive never tried to be. (And, for the record, I have appalling knife skills and Im not afraid to admit it.) What I am, is passionate about home cooking, mixing flavours and experimenting with recipes that can be enjoyed with friends and family. Creating something that makes us happy and brings us all together.

So I wanted to create a book with recipes that were a fitting testament to that philosophy, using accessible and affordable ingredients no weekly pay cheques spent at health food shops on coconut oil and spirulina. Its all about fresh, easy to find and reasonably priced produce, the best of British grub cooked to perfection and embracing Scandinavian, European, Mediterranean, Asian and Middle Eastern cuisines.

I also wanted to create a book that the generations of female cooks and chefs before me would be proud of. Its these ladies who have blazed a trail, and who have given me the courage to stand confidently by my values regarding what we eat, how we eat, and our relationship with food. This is my way of saying thank you to them. Above all,