German apple Kuchen with roasted apples and breadcrumb and nut topping. Kuchen, I recall, is what my Grandmother used to bake on Sundays, to be consumed, still warm, after lunch with a coffee.
Perfect apple pie with homemade pastry and apple and raisin filling. I have twisted the classic a little by making sweetened crust but if you use tart cooking apples and not a lot of sugar in the filling, it creates a nice balance.
Cheat's apple strudel with apple chunks and raisins wrapped in sweet tea bread dough. This is a cheat’s recipe. There’s no stretching and stretching and stretching and reading love letters through the dough involved.
Baked figs can be a starter, a dessert or a full lunch or brunch dish, with a bit of nice bread. Trim them and cut a cross in each to about halfway down the fruit. Put them on a baking tray and drizzle with the oil, balsamic and honey. Bake for about 10 minutes...
Bramble jelly, seedless jam made from wild blackberries. Bramble picking would be the nicest and the most rewarding type of foraging – they are plentiful and in plain view, unlike mushrooms
Christmas turkey - wonderfully moist, brined for 36 hours, worth every minute of the effort. Some other points worth bearing in mind: don’t cover it. It will steam instead of roasting. But by all means pour some liquid into the tray so it cooks in slightly moist environment.
Broccoli and Stilton soup, the easiest and tastiest - and no blender needed. Blended soup is my pet hate, worse than mushy peas or smoothies (though mind: purée - justified; milkshake - okay).
Brown cake - the easiest apple cake with cocoa and spices. I’ve had the recipe for so long I can’t say where it comes from, just a printout without any heading. It must have been one of my first attempts at baking, I liked it so much that one year...
Carrot cupcakes with orange buttercream frosting. Best cupcakes ever – adopted for Halloween because carrot cake mix is a/ comforting, b/ easy to make with kids...
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.
Celeriac gratin - thinly sliced celeriac baked in cream, garlic and Gruyère cheese sauce. Adding cheesy sauce to most veg transforms them into something delishhh so celeriac gratin will work even for people not that keen on the knobbly brute.
The best cheese fondue, smooth as velvet and comforting as a blanket. This tastes absolutely fantastic. And so it should – it’s Heston’s recipe from the book ‘Heston Blumenthal at home’.
Chicken and mushroom pie with cheddar and thyme homemade crust. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and porcini mix cooked from scratch.
Wholemeal cider bread with chunks of apples. They allegedly came up with this bread in Normandy but I think anyone could do it: just have a drop of cider (or calvados) and decide you’ll chuck all those apples into the bread do, for a prank.
Slow roasted tomato confit. It brings out the flavour hidden deep when it comes to those plasticky looking imported fruits. It’s a slow job – the longer the better. They should still retain their shape but become very soft and quite a bit darker in colour.
Jerusalem artichokes cooked in cream with garlic and tarragon, then baked au gratin style. This dish is supposed to be made with potatoes: sliced thinly, accompanied with herbs and garlic, a bit of onion, a bit of leek and – wait for this – cooked in cream. Literally. Boiled in copious quantity of double cream. Decadent or what?
Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.
Creamy mushrooms - a great side dish. This is one of the best methods of cooking mushrooms in my view - it works fantastically with wild ones in particular. If you can get hold of fresh porcini, morels or ceps, follow the steps below.
Tomato rice with crispy cheese topping can be made with leftover rice. Spiced up with tomato and chilli, flashed under the grill, ready in 40 minutes even boiled from scratch.
Cupcakes with smashed blueberries and lemon zest. Whatever you call these, and I decided in the end to rechristen them ‘cupcakes’, they are damn nice.
Curried mussels with saffron and ginger, steamed in light creamy sauce. No, I still don’t like curries. One of the very few dishes that revolt me, out there with mushy peas, kale, barley and any veiny, tendony, gelatinous meat.
Savoury tart with fennel and taleggio filling; a vegetarian version of a classic British pie. My offering to vegetarians who like pies, this is actually better the next day at room temperature, if there’s any left.
Feta cheese, roasted grapes and crunchy walnuts is a perfect combination of juicy, sweet, crunchy and salty. I roast grapes like I like to roast summer berries when so plentiful they get a little tired: sprinkled with very little sugar and blasted with big brief heat.
Fig confit with fresh fig chunks in madeira syrup, great with cheese or charcuterie. Something with figs but not jam was the objective. Why not jam?
Celeriac fondant is a lovely way of cooking one of the more boring vegetables. Fondant - most often potatoes - are cooked in both butter and liquid. They should be cut in a very fancy way, in a shape of little barrels, then placed in a pan into foaming butter.
Old fashioned molasses cake? Think again – this one has fresh grated ginger added for the zing, and you don’t even need an electric mixer to make it.
Fresh clams cooked with plenty of garlic and white wine. And then – off they go into spaghetti or linguine, or soup or chowder , or just as a splendid dish of little morsels of saltiness with the juices mopped by some good bread.
Garlicky runner beans in butter and Parmesan. Nobody likes to admit they were wrong. It’s in human nature I guess – nobody knows their stuff better than we do ours.
Ginger cake with candied ginger pieces, jam filling and maple syrup icing. I always thought ‘gingerbread’ referred only to cookies until I saw the cranberry gingerbread cake in NYTimes Cooking.
Focaccia with olive oil, fresh grapes and crumbled blue cheese. I am not quite sure why grapes are not popular as cake ingredients. All summer berries, cherries, stone fruit and apples get to play, jumping into soft sponge, orderly marching onto tarts, drowning in runny clafoutis and sweating gently underneath crumbles
Beans and tomatoes, blanched green beans served with sautéed tomatoes cooked with green chilies. A match made in heaven, green beans and tomatoes are for me the classic summery dish.
Grilled mussels with savoury breadcrumbs and crumbled black pudding. It’s blood. Mixed with fillers, more often than not cereal of some kind, less often chopped up offal; encased, sausage way, into a length of gut.
Gratin of thinly sliced jerusalem artichokes baked with bacon and cheese in a creamy sauce. I like the flavour and the taste – nutty, firmer and sweeter than spuds and not quite as starchy.
Lamb shank basted with caper and anchovy butter, served with stir fried cabbage. I had a shank languishing in the freezer for a while, won at a meat auction held in a restaurant a while back, so waste not – want not, I cooked it.
Leek and potato soup, homemade is the best. Soup is the easiest, cheapest and quickest thing to cook at home. Especially if you are a proponent of Soup With Bits, like me – you won’t need a blender.
Leek slaw, a simple leek salad with cucumber, seasoned with black pepper and honey. Leeks are good a filler in all sorts of bakes and casseroles. They can convincingly pretend to be onions for people who are not keen on the largest allium. Soups - can I start gushing about my all-time favourite leek and potato? P
Lemon posset, the easiest and the loveliest dessert, served with crunchy biscuits. Posset in medieval times was a spiced, rich milky-wine concoction, served probably more often as a remedy than a dessert. They did mix their drinks in the olden days didn’t they?
Lentils and spicy chorizo casserole with fresh tomatoes. Spicy, hearty, tomatoey and earthy with cheese on top – a perfect autumnal dish you might say, except it tastes as good all year round.
Lumberjack date and apple cake with caramelised coconut topping. Try as I might, I can’t trace the origin of lumberjack cake or why it is called thus.
Moules marinières with cream, fairly standard, but this recipe has a tiny twist. The usual spiel is to cook mussels with wine, take them out and then add cream – what a waste of time. I added the cream beforehand, turned up the heat full whack and threw the shells in...
Old fashioned apple cake with brown sugar frosting. We used to have two apple trees in the garden: one eating, one cooking, fruiting every other year each, in alternative years – a perfect arrangement.
French onion soup with toasted bread slices loaded with cheese. The best thing to eat on a cold winter’s day is soup. Something so comforting about a good bowl of soup – better than a stew, much better than a salad and it even beats cheese on toast – sometimes. Not that much beats cheese on toast in my view.
Pan-fried wood pigeon breast fillets with orange caramel. I’m sure wood pigeon is much underrated. You look out of the window into your garden, and on seeing those puffed-up, bolshy bullies on the lawn you don’t think ‘FOOD!’
Pasta with fresh tomatoes, garlic and basil. I love fresh tomatoes with good quality pasta. The question whether you should buy ’fresh’ supermarket pasta is a moot point – buy dry. Good.
Parsnip and orange cake with cinnamon and raisins. Very similar to carrot cake though not quite as moist, it’s good enough to bake at Christmas instead of the fruit cake.
Chunky parsnip fries with spicy seasoning. Let me tell you: my parsnip chips are fried. Fried. In hot oil. Lots of it. And that’s why I call them fries.
Parsnip gratin, baked in a creamy, cheesy sauce with a hint of spice. Another way to zing up a boring vegetable – parsnip gratin. What to do with all those root veg when the sexy ones have all gone out of season?
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