Jamies Comfort Food by Jamie OliverJamies new cookbook brings together 100 ultimate comfort food recipes from around the world. Its all about the dishes that are close to your heart, that put a smile on your face and make you feel happy, loved, safe and secure. Inspired by everything from childhood memories to the changing of the seasons, and taking into account the guilty pleasures and sweet indulgences that everyone enjoys, its brimming with exciting recipes youll fall in love with.
Jamies Comfort Food is all about the food you really want to eat, made exactly how you like it. With this in mind, the book features ultimate versions of all-time favourites, and also introduces cherished dishes from countries around the world, providing a delicious recipe for every occasion. This isnt everyday cooking – this is about weekends, holidays, celebrations and occasions. Whether youre home alone, or sharing the love with a big group of family or friends, there really is something for everyone.
Celebrating the beauty of good food is at the heart of this book, and its jam-packed with incredible photography. Written in Jamies usual down-to-earth and easy-to-understand style, the methods are precise and have been tested to the hilt, so are guaranteed to work, but this time Jamie has turned the edit filter off, and shares extra hints, tips and ideas throughout to ensure you achieve the best possible results. This is about making food the very best it can be, and embracing the rituals of cooking.
Recipes include everything from mighty moussaka, delicate gyoza with crispy wings, steaming ramen and katsu curry to super eggs Benedict, scrumptious sticky toffee pudding and tutti frutti pear tarte tatin.
Treat yourself, and your loved ones, with Jamies Comfort Food.
Jamie’s Bun & Butter Pudding
You can make bread and butter pud with all kinds of soft bread, not just white sliced. Made with hot cross buns, this one is just right for Easter — you can make this in advance, leaving it to soak in the fridge overnight before baking. For the custard base, bring the milk and cream just to the boil in a pan. Halve the vanilla pod lengthways, then scrape out the seeds and add it all to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture until slightly thickened, removing the vanilla pod. Halve the hot cross buns across the middle and spread the soft side with the butter. Dip the bun halves in the mixture, then place in a medium ovenproof dish.