The Joyful Home Cook
An inspirational collection of resourceful and delicious recipes steeped in a fundamentally practical way of approaching home cooking; returning to basics, minimising waste, following the seasons and keeping things simple to create effortless meals packed with flavour.From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year.As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences… Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.
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First published by HarperCollinsPublishers 2019
FIRST EDITION
© Rosie Birkett 2019
Cover layout design © HarperCollinsPublishers 2019
Cover photograph © Helen Cathcart 2019
Food styling: Becks Wilkinson
Prop styling: Linda Berlin
A catalogue record of this book is available from the British Library
Rosie Birkett asserts the moral right to be identified as the author of this work
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Source ISBN: 9780008314279
Ebook Edition © May 2019 ISBN: 9780008314286
Version 2019-05-20
Knowing how to cook and eat well is not only one of life’s most essential and great pleasures, it is a tonic for daily life. Engaging your senses, working with your hands and letting your mind unwind as you gently caramelise onions in butter until they smell so good you’re compelled to eat them straight from the pan: this is the magic of home cooking. And it should be fun, too. Where there’s cooking there’s often – delete as appropriate – lovers/friends/family/kids/dogs/wine/music. There’s discussion and debate, sometimes drama. The kitchen fills with the scent of good food, the windows steam up, the glasses brim, and the warm, fuzzy mess of our lives unfolds over plates of food greedily scraped clean.
Cooking is one of the most enriching and creative things we can do for ourselves and for those we love, and as something that we have to do most days, it should be joyful. For me, that means food prepared with a little thought and care. It could be as simple as a thick slice of homemade toast, soaking with really good butter and topped with a couple of excellent preserved anchovies; or clouds of golden meringue deep with the molasses kick of muscovado sugar. First and foremost, it’s about flavour.
As a food and cookery writer, it’s my job to obsess over food, write about it, create recipes, and I care immensely about every morsel I pop into my greedy, not-so-little mouth and the mouths of those in my vicinity. This book celebrates the possibilities and pleasures that homemade food can bring us when we take the time to prepare and cook good things.
Whether you’re planning a weekend slow-cooking project or have hurriedly squirrelled a few ingredients into your post-work shopping basket, here are recipes to enliven your cooking. Across these pages you’ll find ideas, tips, stories, simple seasonal suggestions and – most importantly – inspiring but achievable recipes that will help you coax the most flavour you possibly can out of everyday ingredients. As well as showing you how to make simple, celebratory springtime lunches, lazy summer picnics, special suppers, comforting soul food and sumptuous seasonal desserts, I want to arm you with fun and satisfying skills that will ultimately help you become a more creative, intuitive and resourceful cook.
I’ve included some gratifying and straightforward DIY techniques that will allow you, should you wish, to be a bit more self-sufficient at home. I show how methods like smoking, curing and brining can bring the best out in meat and fish in recipes like the Cured Smoked Sea Trout (see here) and the Whole Brined, Spatchcocked Barbecue Chicken (see here). You’ll find recipes for flavourful pastries, fresh pasta and slow-fermentation doughs for breads and pizza, that can form the basis of so many fantastic meals, as well as homemade condiments, crispy breadcrumbs and flavoured butters and fresh cheeses that can be adapted throughout the year.
I’ve shared ideas for maximising seasonal produce, from making Wild Garlic Pesto (see here), to preparing quick jams and poached fruit to spruce up your desserts, and preserves like sweet Pickled Peaches (see here), My ‘Kind Of’ Kimchi (see here) and other tangy fermented vegetables and fruit-infused spirits (see here). These flavour-packed foods will help keep your kitchen well stocked throughout the year and add extra ‘wow’ to your dishes. They also make fantastic edible gifts for friends.
And so that these gifts keep on giving, I’ve included plenty of ideas for how to use everything up so nothing is wasted, as well nifty ways of utilising any by-products. Many of the recipes feed into one another, so when you’ve had a go at making the Labneh (see
