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Rustic apple galette with shortcrust pastry base and sliced raw apple filling. No blind baking, no precooking apples – and no soggy bottom!
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.
Buttery loaf cake with dried apricot chunks and generous crumble topping; it’s a winter version of the fruit crumble cake, and all the ingredients you should have in your pantry.
Autumn vegetable tian, a cheesy bake of carrots, parsnips, potatoes and other root vegetables, easily made ahead.
Beetroot gratin, thinly sliced beets baked in garlic and dill infused cream, a gorgeous side to a fish course. No need to pre-cook the beetroot.
Bigos, traditional Polish dish a.k.a. hunters’ stew, is a long-cooked, hearty pot of sauerkraut and assorted meats. Best after three days of cooking!
Caribbean Christmas black cake with rum soaked fruit and burnt sugar flavour. It is the Jamaican or Trinidad cousin of British Christmas cake and it stands tall in comparison!
Braised pheasant with chestnuts, tender and flavourful, it is also the ultimate sustainable food and free range meat.
Simple brine for juicy festive turkey, advice on roasting times and a recipe for the best gravy - that's all I want for Christmas.
Broccoli and Stilton soup, easy, tasty and proper comfort food. This one is made without blender, just chunkily mashed with potato ricer.
Crispy roasted brussels sprouts and blanched sprout tops with almonds. They need to be salted and peppered about twice as much as an amount you think sensible.
Brussels sprouts cooked with fennel and caraway seeds and coated in crushed walnuts, parmesan and breadcrumbs. For a vegetarian option of course leave out the bacon. The fennel and caraway seeds add flavour.
Five-spice butternut squash in cheesy custard is precisely the treatment the squash needs to be a great dish. No surprise, it’s a recipe from Ottolenghi.
Cabbage lasagne, a vegetarian dish of pasta layered with a filling of lightly cooked cabbage with tomatoes. Surprisingly flavourful and delicious!
Homemade candied mixed orange and lemon peel is so gorgeous you might want to nibble on it instead of putting it into a fruitcake. So make twice as much!
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.
Celeriac, carrot and apple remoulade with creme fraiche and wholegrain mustard dressing is a seasonal winter salad and a great side dish for seafood.
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.
Traditional recipe for chocolate covered lebkuchen or gingerbreads. Chocolate coated and with jam filling, they are soft and indulgent. And the fun of dipping cookies in melted chocolate is the spirit of Christmas!
Cranberry and walnut bread made with fresh or frozen cranberries, chopped walnuts and orange juice and zest, it has intense flavour, gorgeous cranberry tang and crunchy sugar topping.
Sticky cranberry gingerbread cake with molasses and maple syrup. Easy to make, sweet, spicy and tart, it's just perfect for the festive season.
Cranberry ketchup is a sweet, sour and salty condiment with a festive tang, excellent with roast meats instead of the usual cranberry sauce. Tomato ketchup is what springs to mind these days but it wasn’t always so - fish as above, mushroom in 18th century and even walnuts here and there.
Simple and easy cranberry sauce to serve with your turkey. It can be made well ahead of time as it stores well in the fridge. If you prefer it a little tarter, reduce the amount of sugar.
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?
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.
Celeriac fondant makes a great side dish. Recipes featuring celeriac are usually for mash or puree, but dicing the celeriac root and cooking it in butter brings out the great flavour.
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.
Christmas fruit cake - lighter in colour and in taste but still rich and full of raisins, berries, apricots, figs and almonds. It keeps very well but needn’t be made weeks ahead of Christmas – tastes best when it had been standing for a couple of days.
Roasted gammon hock with cabbage and plum sauce. Ham or gammon hock is a cured pork shank, easy though long to prepare: soaked, boiled and then roasted makes meat falling off the bone.
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.
Latkes with roasted apple topping, crispy fried shredded potato pancakes traditionally eaten for Jewish Hanukkah. I like to make one giant latke for brunch, topped with crème fraiche and tart roasted apples.
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.
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.
Kalpudding, Swedish brown cabbage meatloaf, served with boiled or mashed potatoes and a sweet and spicy preserve, is best homemade – and one more reason NOT to go to IKEA!
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.
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.
Samin Nosrat’s midnight cake is one of the easiest and the nicest chocolate cakes in the world. I finish it with a dried mixed fruit salad topping for a citrusy tang.
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...
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.
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