Clive Goudercourt - National Trust Comfort Food
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- Book:National Trust Comfort Food
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- Year:2019
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Theres never a mundane day when your job involves making dishes from scratch. Especially when you work for a charity that serves up 2 million scones and 14 million cups of tea every year. Since we published the first National Trust Cookbookin 2016, Ive also been lucky enough to try cooking on a coal-fired range in Northern Ireland and even made a five-foot replica of Souter Lighthouse, Tyne & Wear, from cake.Back to the day-to-day and, in my role as the Trusts Development Chef, Ive been busy putting together lots more seasonal recipes to be enjoyed in our almost 350 cafs. This new National Trust Comfort Foodcookbook shares some of the most heartening. There are the dishes perfect for ladling into a bowl to accompany an evening on the sofa after a tough day at work, or for munching while lounging on a blanket in the garden or local park (or the grounds of your favourite Trust property) alongside friends, family or a good book.I find theres something very comforting, and satisfying, about eating ingredients that are local and in season too. The seasonality of ingredients, and where they have come from, are also incredibly important to us as a conservation charity. So, although some of my inspiration comes from the wider world and trends, it is these two things that are always at the very forefront of my mind. As a result, our caf dishes change throughout the year, and weve reflected this by dividing up the recipes in this book by season. This also means its easy to find the perfect dish to suit the weather and to help you use up gluts of home-grown fruit and veg.Hazy, lazy summer days inspired the is best served after a winter walk, when chilly winds have made your cheeks pink and somehow permeated even the warmest of gloves. Ill let you into a secret: this is also my favourite recipe in the whole of this new cookbook. Its so simple but when you add the green part of the leek back into the soup, it ends up with amazing, vibrant, green-coloured flecks which still have a little crunch in them, and the flavours pack a proper punch. Its a real comfort dish.
.But even with a world of flavours to play with, its often the most simple places, close to home, that provide the best inspiration just picking a strawberry fresh from a National Trust kitchen garden, giving it a quick rinse and then dipping it into rich double cream lightly flavoured with vanilla, sprinkling over a few flakes of cracked black pepper and popping it into my mouth. Divine.Often, my trips to National Trust places are whistle-stop tours. It is easy to just visit the car park and kitchens. But thats not what makes the National Trust, or our food. For me, it is the stories of the people who lived and worked there in times gone past that bring a place to life. Old documents from the kitchen can tell fascinating stories, too of startling uses of unexpected ingredients and the extravagance the house would go to when entertaining. Some of them would have herbs and spices that might have cost the equivalent of a years wages back then imagine having all your herbs and spices locked away and only being accessed when the chef needed them. Or paying thousands of pounds for a cinnamon stick!), which celebrates two Lake District ingredients: Hawkshead Red, brewed in a tiny brewery with just five brewers; and delicious Herdwick lamb, which was famously farmed and championed by Beatrix Potter, who left 1,620 hectares (4,000 acres) of countryside, 14 farms and her house, Hill Top, to the National Trust.Much as I love my job, it doesnt always go smoothly even when making recipes Ive made time and time again. Ill never forget my fruit scones disaster, especially because it happened in front of a live audience. I made the scones as usual, then cut and placed them on the tray. I put them in the oven and waited for them to cook and went on to talk about jam and cream. But they didnt rise. It turned out the flours had been switched and Id used plain instead of self-raising. To make matters worse, the audience were all eagerly awaiting a promised taste of our most famous dish. After a hurried explanation of what had happened, I bid a hasty retreat to the back of the cookery theatre! It just goes to show that even professionals can have a bad day in the kitchen so dont worry if not every recipe you try works perfectly first time (at least its not being witnessed by 100 other people).Font size:
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