Home comforts
Take this time to sit together and share a simple, hearty and delicious dinner
Dear lovely people. How are you managing? I’m sending a virtual cuddle to you all. The only thing I know for sure is by the end of this lockdown, I’ll be a lot fatter. I never thought it would be a disadvantage to be able to cook. My children keep telling me to stop baking cakes! In the face of the unknown, I need to feed myself. My cooking is who I am – an Italian Scot. Half pasta and salads and the other half soup and scones.
Not wasting food feels even more important than ever. In the past I’ve probably indulged all of our likes and dislikes but being at home together there has been one rule – we all eat the same every day together. Except on clear out days (the day you empty the fridge of the last three days of leftovers and make do. Those are usually the best as everyone gets the last of the thing they liked the most.
Each day has highs and lows. It’s so unreal. I’ve loved being at home because we never get to do it. What I’ve not loved is the unknown. Not being in control of the future in the way we were before. The family is getting used to the new reality, but the business is in shock.
The government’s support package for hospitality is a lifeline. Technology is keeping us in touch with our team, but with up to a six month closure looming, nobody knows what the new normal will be. We need to stay optimistic. We need to stay positive. We need to support each other to get through this. There will be many who are already struggling through mental or physical challenges. There will be many businesses that don’t make it either. Let’s hope that the good in all of us shines through. We have a better chance if we support one another and work together. Keep well and keep safe and keep cooking.
Wild garlic sausages and beans
Wild garlic is at its best. If you can get some exercise in the country, you’ll be sure to find some foraging. There are certain dishes that you know have been enjoyed throughout the generations. This is an Italian version of sausages and beans.
Serves two
1 onion, finely chopped
4 chunky fresh Italian sausages, grilled
125g dried cannellini beans, soaked overnight
125g passata
2 large handfuls of fresh spinach or wild garlic
1 tbsp extra virgin olive oil a few sage leaves for decoration
1 Change the water that the beans were soaking in and bring to the boil. Simmer until slightly al dente, but not soft. Drain the beans.
2 Gently fry the onion in the olive oil. 3 Add the passata and an equal quantity of water. Bring to a simmer.
4 Add the beans and simmer until tender.
5 You may need to add a little water if it’s looking too thick.
6 Finally add the spinach or wild garlic just before you are ready to serve. Check seasoning and serve with grilled sausages and a few sage leaves to decorate.
Leek pie
This really is the easiest and tastiest pie for lunch or dinner and it lasts a few days, so is good for leftovers too.
Serves four
1kg young leeks (coarse green leaves removed), chopped into 1cm slices, thoroughly washed and very well drained
50g butter
50ml double cream
1 sprig of fresh thyme leaves only with the stalk removed salt and white pepper
500g block all butter puff pastry 1 egg, beaten
1 Gently fry the leeks in the butter until they are soft. Add the thyme and mix through the leeks. Add the cream and cook for a few minutes until the mixture thickens. Season and taste. Remove from the heat and cool for about 15 minutes.
2 Roll the pastry onto a large flat surface. You will need two dinner plate-sized circles of pastry for the tart.
3 Oil a large baking tray and place one circle of pastry onto the tray. Gently spoon the leek mixture on top of the pastry leaving about a half inch around the edges. Brush this edge with the egg wash. Place the other pastry circle on top of the leek mixture.
4 Using a fork press the edges of the pastry together all the way round to seal the pastry together. Trim off any odd ends. Score the top and place one or two sharp knife holes on top to allow the steam to escape and stop the tart from bursting.
5 Brush with more of the egg wash and bake in a hot oven 200C/gas Mark 6 for 30 minutes until golden.
Rhubarb and ginger crumble
It’s rhubarb time of year. If you have it in your garden you’re in luck. I like adding oats as it gives a little texture to the crumble.
Serves four
800g rhubarb
25g-50g light brown sugar (depending on the tartness of the rhubarb)
1 inch fresh ginger, skin removed 50g chilled unsalted butter 150g self-raising flour
50g medium rolled oats 100g demerara sugar pinch of salt double cream or custard, to serve
1 Wash and chop the rhubarb. 2 Add half the light brown sugar and the ginger in one piece so it can be removed when cooked and steam for about 10 minutes until the rhubarb is semi soft. Check the sweetness and add more sugar if required.
3 Make the crumble by grating the butter into the flour and rubbing between your fingers to make a fine crumb. Fold in the oats and the demerara sugar.
Place the cooked rhubarb into a pie dish and scatter the crumble on top. Bake at 190C/gas Mark 5 for 30-40 minutes until golden. Serve with double cream or for a little extra comfort hot custard.