Jane Lovett - Make It Easy Cookbook

COOK BOOK

Foolproof, Stylish and Delicious Make-Ahead Recipes

Jane Lovett

For John, Flora, Freddie and Lucy

This book has only come to fruition with the help of many people along the way. Heartfelt thanks to you all

Carola Mangnall, who began the chain which led to its publication by kindly introducing me to my wonderful agent Heather Holden-Brown, and Harriet Benson, for persuading Heather to travel north to witness a demonstration. I am truly indebted to Heather and thank her so very much for her kindness, enthusiasm and encouragement, for holding my hand and making it all such fun.

Clare Sayer, my commissioning editor, for being such a wonderful, sympathetic and relaxed editor and believing in the book in the first place. Tony Briscoe, for taking the beautiful photographs and being so patient, and David Rowley, for his marvellous design. Colleen Dorsey, the amazing editor at Fox Chapel who has overseen this new edition within the tiniest timescale imaginable with great efficiency, patience and good humour, as have all the team at Fox Chapel.

My very dear oldest friend, and assistant extraordinaire, Sally Poltimore, whose contribution to the demonstrations is invaluable and who also makes it all such fun.

My lovely friends and recipe testers Vicky Kirkup and Amanda Finley. Their wise suggestions and observations have greatly improved many of the recipes.

My fantastic back-up team at home whom I couldnt possibly have managed without Anne Grecian, for patiently and painstakingly checking every recipe with toothcomb accuracy and backing my life up generally. Brenda Izats, for tirelessly, efficiently and good-humouredly assisting me with the endless demonstrations we have done together; and Alison Inness, whose input to and help in the garden I couldnt possibly manage without. I am eternally grateful to you all and also to everyone who has kindly attended demonstrations over the years.

Finally, biggest and best thanks to my chief tasters, John, Flora, Freddie and Lucy, my fantastic family, who are always so encouraging and supportive and whom I love cooking for best of all.

Published 2016IMM Lifestyle Books

www.IMMLifestyleBooks.com

IMM Lifestyle Books are distributed in the UK by Grantham Book Service.

In North America, IMM Lifestyle Books are distributed by

Fox Chapel Publishing

1970 Broad Street

East Petersburg, PA 17520

www.FoxChapelPublishing.com

Text copyright 2012, 2016 Jane Lovett

Photography copyright 2012, 2016 IMM Lifestyle Books

Copyright 2012, 2016 IMM Lifestyle Books

Recipe photography by Tony Briscoe.

Garden and ingredient photography by Jane Lovett.

Jane Lovett has asserted her moral right to be identified as the author of this work.

All rights reserved. No part of this publication may be reproduced, stored in any retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

ISBN 978 1 5048 0054 9

Cooking should be fun

The question I am asked more than any other when giving cookery demonstrations, is when are you going to write a book?, closely followed by how far in advance can I prepare this recipe? and how do you sharpen your knives?.

Well, here is the answer to the first two. A book for the home cook with the emphasis on get-ahead, easy, seasonal recipes with a contemporary twist.

Cooking in general and entertaining in particular is torture for many people. But sharing good food and wine with family or friends should be one of lifes great pleasures and should be relaxing, enjoyable and stress-free. Through my recipes I am trying to inspire and instil the confidence to try any recipe without following it slavishly, to adapt it by using alternative ingredients, to add your own stamp to have a go.

Getting ahead is a good way of spreading both the load and the pressure if time is short. Most recipes can be prepared stage by stage a day or two ahead. It also gives peace of mind. I can cope with most things if Im organised but Im totally flustered if not.

I have a passion for food, cooking and all things culinary which I can only think stems from being greedy! For years I have been developing recipes and scribbling ideas on the back of boarding passes and cheque books whilst on my travels. I like to create uncomplicated, simple but stylish food that is quick to prepare using the best seasonal ingredients that taste and look delicious.

The cookery demonstrations that I give are designed to teach people how to cook easily at home. My recipes appeal to novice and experienced cooks alike and offer suggestions on presenting food with flair for the family, as well as providing that extra wow factor when entertaining. They are all easy to follow, requiring no great skill or cookery know-how and use readily available ingredients. The get-ahead element allows the cook to relax and enjoy the fruits of their labours.

My formal training focused on traditional cooking but latterly my style has become less complicated, quicker, lighter and more relaxed. I very rarely, for example, make a roux-based sauce these days, preferring to improvise with crme frache, mustard and Parmesan cheese. During the course of my cooking career, catering and teaching at Leiths Good Food, testing and demonstrating recipes, I have gleaned, through trial, error and experience, a host of tips, techniques and shortcuts that I pass on in the following recipes. Each one is designed to make life in the kitchen a little easier.

Lastly, dont be put off by the length of some of the recipes. Most are short, but I have included as much information as possible, as well as instructions for getting ahead, plus hints and tips. Similarly, despite first impressions of some of the more elaborate recipes, there are no difficult or long drawn-out cooking techniques. A basic knowledge of cooking is all that is required. Happy cooking!

When I dont have my cooking hat on, I dive for my gardening one. I love gardening and find it the perfect antidote to a hot kitchen and all that food! Our garden here at Hetton House, in rural North-umberland in Northern England, includes mixed borders and beds, topiary, trees, and a walled vegetable garden which supplies us with herbs and vegetables all year round. I love all the seasons for what they are and the way they dictate the food we eat. As well as being a joy, picking and cooking fresh fruit and vegetables provides both inspiration and a starting point for many of my recipes, which are incorporated into the cookery demonstrations I run from home and around the UK. I love assembling informal vases of seasonal arrangements year-round, using wild flowers and branches from the woods and flowers and greenery from the garden, and I have a little rule with myselfthat I never, ever, buy flowers for the house! Here in the following pages is a brief snapshot of the garden.