Recipes

Quality Chop's legendary confit potatoes

Quality Chop's legendary confit potatoes

It's not often you go to a restaurant just for the potatoes but The Quality Chop House's confit potatoes are off the scale - crisp on the outside, meltingly delicious within. Fortunately for those of you who don't live in or near London chef Shaun Searley shared the recipe in his book The Quality Chop House which came out last year. (I also have my eye on the beef fat Hispi Cabbage!)

Roast crown prince squash, ricotta and caramelised chilli sage butter

Roast crown prince squash, ricotta and caramelised chilli sage butter

One of the most evocative cookbooks to have been published this autumn is Lori de Mori and Laura Jackson's Towpath, a series of recipes and reminiscences from the charmingly quirky Towpath Café. It's divided up month by month and this is in fact a September recipe but as squash is still in season and wonderful warming at this time of year it works equally well now.

Beef, Stilton and Onion Pie

Beef, Stilton and Onion Pie

This is just one of the amazing pies in Calum Franklin's The Pie Room which will happily give you projects to work through all winter (just as well in the circumstances!). He says it's for 'wintry days when the roads are blocked and you are snowed in' but I'd be perfectly happy to have it on a grey October or November day. However one can't argue with Calum's conclusion that it's 'rich, decadent and best followed by a nap on the couch'.

Roasted cod with a coriander crust

Roasted cod with a coriander crust

The cookbook I've probably cooked most from this year is Sami Tamimi and Tara Wigley's fabulous Falastin which is all about the food of Sami's Palestinian childhood together with some more contemporary recipes of which this is one.

Sticky chicken tulips, prunes, smoked bacon, toasted pecans and star anise

Sticky chicken tulips, prunes, smoked bacon, toasted pecans and star anise

There was so much interest when I posted this pairing from 67 Pall Mall's new book Wine and Food in my Match of the Week slot recently that I had to follow up the the recipe from chef Marcus Verberne.

Squash Baked with Beer, Cheese, Cream and Pretzels

Squash Baked with Beer, Cheese, Cream and Pretzels

I love this recipe from Claire Thomson's brilliant new book Home Cookery Year which I'm tempted to say is the only cookery book you'll ever need although if you're anything like me it's highly unlikely you're going to give the other however many dozen books you've got away.

Prawns with Ouzo, Orzo and Courgette

Prawns with Ouzo, Orzo and Courgette

A really lovely summery dish from Marianna Leivaditaki of Morito's Aegean: Recipes from the Mountains to the Sea. The tip of roasting the prawn shells before you make the stock is genius though, having made it, I think you can get away with using fewer of the other ingredients in the stock - see my note at the bottom of the recipe.

How to cook grouse

How to cook grouse

You might be daunted at the idea of cooking grouse but it's a great treat for a small dinner party.

 Yogurt & spice roasted salmon

Yogurt & spice roasted salmon

A new Sabrina Ghayour book is always a treat, especially her latest one Simply, which is packed full of her trademark flavourful recipes. I've tried a couple of them now but particularly liked this ridiculously easy, tasty salmon dish.

Salmon burgers with goats cheese and sundried tomatoes

Salmon burgers with goats cheese and sundried tomatoes

Burgers don't have to be beefy as these delicious salmon burgers from my book An Appetite for Ale prove, inspired by browsing the aisles of the Wholefoods market in Denver during the Great American Beer Festival a few years back!

One tin cream tea

One tin cream tea

I would never in a million years have come up with the brilliant idea of baking a scone in a single tin as Great British Bake Off winner Edd Kimber has done in his new book One Tin Bakes but then all the recipes can - miraculously - be cooked like that. I can't quite bring myself to call it a slab scone though which doesn't make it sound nearly as enticing as it is. So I've renamed it One tin cream tea (sorry, Edd!).

Plum and Frangipane Tart

Plum and Frangipane Tart

If you feel like baking this weekend here's a recipe from Christine McFadden's massively useful book Flour, a guide to how to use all the many new flours on the market.

Pot-roast chicken cooked in herby crème fraîche

Pot-roast chicken cooked in herby crème fraîche

A really lovely, summery way of cooking roast chicken from Olia Hercules beautiful new book Summer Kitchens.

Tomato and tapenade tart

Tomato and tapenade tart

The most perfect Provençal-style summer tart from Alex Jackson's evocative book Sardine, named after his London restaurant which has now sadly closed.

Honey & Co's chocolate and pistachio cookies

Honey & Co's chocolate and pistachio cookies

I tasted these gorgeously squidgy chocolate cookies last year at the Bath launch of Sarit Packer and Itamar Srulovich’s baking book which is a must-buy for anyone who loves baking. Or frankly, even if you don’t - you will by the time you've read it.

Sticky Pork Ribs Marinated in Black Vinegar, Muscovado and Spices

Sticky Pork Ribs Marinated in Black Vinegar, Muscovado and Spices

One of the most exciting books to come out last year was Angela Clutton's much awarded The Vinegar Cupboard which not only explains the origin of different vinegars and their culinary uses but contains some excellent recipes.

Summer gooseberry and raspberry upside-down cake

Summer gooseberry and raspberry upside-down cake

If you're looking for the perfect summer dessert to make for friends try Rosie Birkett's Summer gooseberry and raspberry upside-down cake from her lovely book The Joyful Home Cook.

Honey pastries with baked figs

Honey pastries with baked figs

I love this Spanish twist on baklava from José Pizarro's gorgeous new book Andalucia - it would make the perfect end to a summer meal.

Fromage fort

Fromage fort

If you’ve been doing your duty by British cheesemakers you may well have a few odd pieces lurking in your fridge you couldn’t bring yourself to throw away and which are now past their best.

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