Table of contents for The Essential Guide To…Comfort Cooking in The Essential Guide To...

[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…

CIDER Pan-fried chicken supremes in mustard, cream & prune sauce As a nation of cider drinkers, it’s only natural we put its appley taste to good use in the kitchen. In this recipe, the dry cider balances the sweetness of the sticky prunes Serves 4 Prep time 45 mins Cooking time 20 mins • 200g ready-to-eat pitted dried prunes• 6 tbsp Armagnac or brandy, warmed briefly in a microwave• 3 tbsp olive oil• 4 free-range chicken supremes (or breasts), skin on• 25g butter• 150g shallots• 2 celery sticks, cut diagonally into 1cm pieces• 2 tbsp plain flour• 200ml dry cider• 500ml chicken stock (fresh if you have it)• 2 tbsp wholegrain mustard• 2 tbsp Dijon mustard• 1 bay leaf• A few fresh thyme sprigs• 100ml double cream or crème fraîche…

FOR BREAKFAST Full English Yorkshire pudding Studded with British sausages and bacon, along with mushrooms, tomatoes and eggs, this giant Yorkshire is a great way to start the day or to share for brunch Serves 2-4 Prep time 15 mins Cooking time 1 hr • 4 British free-range or organic pork sausages• Olive oil for drizzling• 200g small tomatoes on the vine• 2 large portobello mushrooms• 4 British outdoorbred streaky bacon slices• A few fresh thyme sprigs• 2 fresh rosemary sprigs, halved• 2-4 medium free-range eggs For the batter • 140g plain flour• 4 medium free-range eggs, beaten• 200ml whole milk 1 To make the batter, whisk the flour and 4 beaten eggs in a bowl until smooth. Gradually add the milk, whisking until smooth. Season with salt and pepper…

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…

Chicken tikka masala Stock up the spice rack to recreate this takeaway favourite. A mix of fresh plum tomatoes, passata and cream make the distinctive golden sauce Serves 6 Prep time 50 mins, plus at least 4 hrs marinating You’ll need… Metal or wooden skewers (if using wooden, soak in water for 30 mins) • 6 skinless, boneless free-range chicken breasts, cut into large chunks• Steamed basmati rice, paratha, raita and fresh coriander leaves to serve For the tikka marinade • 2 tsp garam masala• 1 tsp cumin seeds• 1 tsp coriander seeds• ½ tsp hot chilli powder• ½ tsp hot paprika• Pinch ground turmeric• 4 garlic cloves, crushed• 3cm piece fresh ginger, grated• Juice of 1 small lemon• 150ml natural yogurt For the masala sauce • 1 tbsp vegetable…

Raspberry & lemon sponge cake V This is a brilliant twist on a Victoria sponge with a sharp-sweet lemon drizzle to give it extra zing Serves 12 Prep time 30 mins Cooking time 30 mins, plus cooling You’ll need… 2 x 20cm round sandwich cake tins, greased and lined with baking paper • 225g unsalted butter, softened, plus extra for greasing• Grated zest of 2 unwaxed lemons• 225g golden caster sugar• 4 large free-range eggs• 225g self-raising flour• ½ tsp baking powder• Handful fresh raspberries For the lemon drizzle• Juice of 2 lemons• 3 tbsp icing sugar, plus extra for dusting For the filling• 400ml double cream• 3 tbsp good-quality raspberry jam 1 Heat the oven to 180°C/fan 160°C/gas 4. Put the butter, lemon zest and caster sugar in a…

First, get the grill on and make sure there’s enough space to cook the sausages, bacon and tomatoes together. If not you might have to cook elements and then keep them warm. Warm the plates if you can and have pepper and sauces/ketchups standing by. The sausages Get the sausages under first and grill them, turning once or twice. Give them a head start of 5 mins. The bacon After 5 mins, add the bacon and grill for 8-10 mins, turning once, until crisp. The tomatoes Add halved tomatoes to the grill pan with the bacon (season them well first). They need to be golden on top and tender and hot all the way through. The hash browns Secret: we’re fans of McCain Hash Browns straight from the freezer. If…

NORFOLK Twice-baked crab & chive soufflés with quick-pickled samphire Light and fluffy, these crab and chive soufflés use a combination of white and brown crabmeat matched beautifully by crisp British samphire picked from the salt marshes around the UK Serves 6 Prep time 40 mins Cooking time 30 mins, plus quick-pickling You’ll need… 6 x 175ml metal pudding basins or ramekins; electric mixer • 40g unsalted butter, plus extra for greasing• 250ml whole milk• 190ml double cream• 1 onion, chopped into wedges• 45g plain flour• ½ tsp English mustard powder• Scant ¼ tsp cayenne pepper• 100g brown crabmeat• 150g white crabmeat, flaked• 4 medium free-range eggs, separated• 15g fresh chives, snipped• Grated zest of 1 lemon• 3 tbsp grated Parmesan For the pickled samphire • 100g samphire, from large supermarkets…

1 WENSLEYDALE Bacon & Wensleydale frittata GF Originally from Yorkshire, this crumbly cheese is delicious grilled Serves 6 Prep time 10 mins Cooking time 30-35 mins, plus cooling • 375g baby new potatoes• 4 rashers outdoorbred Wiltshire-cured smoked back bacon, cut into 1cm lardons• 6 large free-range eggs• 2 tbsp double cream• 160g baby cherry tomatoes, cut in half• ½ bunch spring onions, finely sliced• 150g Wensleydale, crumbled• Green salad, to serve 1 Boil the potatoes in a saucepan of water over a medium heat for 10 mins. 2 Meanwhile, heat a 24cm non-stick frying pan, then dry-fry the bacon for 5 mins until crisp. Remove with a slotted spoon. 3 Drain and cut the parboiled potatoes into 1cm slices, add to the bacon-frying pan and cook for 10 mins…

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…

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Stilton, date & walnut sausage rolls Who doesn’t love a sausage roll? These take a classic recipe and give it a oh-so interesting twist Makes 24 Prep time 30 mins, plus chilling Cooking time 25 mins • 50g walnut halves• 500g puff pastry, chilled• Plain flour for dusting• 350-400g pork sausagemeat (or 6 good-quality, free-range pork sausages, such as Cumberland, skins removed)• 150g Stilton, rind removed and crumbled• 100g (about 5) pitted medjool dates, coarsely chopped• 2 tbsp freshly chopped flat-leaf parsley• 1 medium free-range egg, lightly beaten• Butter for greasing 1 Heat the oven to 200°C/fan 180°C/gas 6. Spread out the walnuts on a baking tray and toast for 6 mins. Remove and leave to cool, then coarsely chop. 2 Roll out the pastry on a lightly floured surface…

Roast pork belly with figs, pears & sherry The popularity of pork belly has rocketed in recent years – it’s a cut with the perfect combination of salty, crunchy crackling and juicy sweet meat Serves 6-8 Prep time 20 mins Cooking time 4-4 hrs 30 mins plus overnight chilling You’ll need… Large roasting tin • 1.5kg British free-range pork belly, on the bone, skin scored (ask your butcher to do this)• 2 tsp caraway seeds• Large pinch dried chilli flakes• A few thyme sprigs, leaves picked• 1 tsp sea salt flakes• 2 onions, quartered• 1 large leek or 2 carrots, cut into chunks• 300ml dry sherry (such as fino or amontillado)• 4 ripe figs, halved• 2 pears, quartered and cored 1 The night before cooking, unwrap the pork, put it…

Cornbread toad in the hole Light, fluffy and moreish, this is a twist on the traditional dish, with sausages baked in a cornbread batter Serves 4-6 Prep time 15 mins Cooking time 30-35 mins • 2 x 400g packs of British free-range or organic pork sausages• 2 onions, cut into wedges• Few fresh thyme sprigs• 1 tbsp olive oil• 150g polenta• 1 tsp caster sugar• ½ tsp bicarbonate of soda• 170g plain flour• 1½ tsp baking powder• 284ml buttermilk• 1 large free-range egg• 25g unsalted butter 1 Heat the oven to 220°C/fan 200°C/gas 7. Put the sausages and onions in a 23cm ovenproof frying pan. Season and add a few fresh thyme sprigs and 1 tbsp olive oil. Bake for 10 mins. 2 Mix the polenta, caster sugar, bicarbonate of…

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…