If you like cauliflower cheese you really must make this tart!
I have been making this particular tart for several decades and I never tire of it, whether made as one large tart to serve at the table or made into small individual tarts. Savoury comfort food at its best, this tart is perfect served hot with a salad, and whenever I serve it, it always goes down well. Continue reading “Roasted cauliflower cheese tart”
For me, a sausage roll is truly one of life’s simple culinary pleasures. As long as it has a generous, well-flavoured filling and a crisp, buttery pastry, I can eat one (well, several!) at any time of the day or night. Continue reading “Croissant-wrapped sausage rolls (croissage rolls!)”
A simple and full-flavoured bread that is perfect with some salted butter, perhaps with seafood (it goes particularly well with crab) or as part of a Ploughman’s platter. Continue reading “Black treacle and Guinness bread”
This hearty pie, packed with layers of tender herby pork, apples, caramelised onions and mustardy-sausagement is excellent served either hot or cold. Continue reading “Layered pork pithivier pie”
Chicken, chorizo and sweetcorn, in a rich sauce and wrapped up in crisp, buttery puff pastry, giving a savoury tart that is wonderful served hot for any meal or cold for a buffet or picnic. Continue reading “Chicken, chorizo & sweetcorn plaited tart”
Savoury crumpets and pikelets are particularly wonderful things to eat when toasted and buttered – whether or not you then want to dress them up further with cream cheese or a poached egg or any manner of adornments. Continue reading “Crumpets and pikelets: cheese & onion flavour”
A fond return to basics with the modest crumble, arguably one of the best and easiest comfort foods there is. Whether eaten with ice cream or hot custard, a crumble takes moments to prepare, will bake quite happily without attention and is a joyous way to end any meal.
Continue reading “Blackberry and apple crumble”
This is my take on this classic dessert: it is really indulgent and totally comforting. Continue reading “Ginger & tamarind sticky toffee pudding”
Cheese, bread, walnuts and apple: great culinary bed-fellows that revel in their modesty! Continue reading “Walnut & raisin “tear and share” bread centrepiece with melted Brie”
I say fool-proof, but this is a recipe I have used for many years. I also use it when teaching how to make bagels at cookery classes and am always thrilled by the excellent results from the classes.
Although I am an unashamed bread addict, I will confess that until fairly recently I have never got excited by ciabatta; I have tried many ciabatta but have never really been blown away by the flavour – and particularly with bread, I like to be blown away! Continue reading “Ciabatta with a touch of rye”
Steamed suet puddings (whether sweet or savoury) are up there among my top 5 all-time favourite dishes: they epitomise comfort eating for me. These savoury steamed puddings are packed with a variety of vegetables in a light cheese and mustard sauce that oozes out as you cut into them. Continue reading “Vegetable suet puddings with a cheese & mustard sauce”
A very simple and insanely good chocolate dessert, this is my variation of the inspirational Elizabeth David, whose books, many decades later, are never less than an joy to read. Essentially this is a top-notch chocolate mousse that is indulgent yet light textured; this might well be a retro dessert but, quite frankly, when something is this good it matters not one jot! Continue reading “St Émilion au Chocolat”
Phil's Home Kitchen 