Tom Kerridge's Fresh Start

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Tom Kerridge's Fresh Start Page 18

by Tom Kerridge


  pannacotta, yoghurt 220

  parsley salad 178-9, 215

  pasta 16, 21

  chorizo and broccoli stalk pasta 84

  creamy butternut squash pasta bake 154-5

  Italian sausage, fennel and kale pasta 90

  Italian slow-cooked lamb ragu 197

  minestrone 132

  mushroom and truffle mac ’n’ cheese 186-7

  penne with roasted red pepper sauce 144

  seven vegetable lasagne 182-4

  smoked salmon and peppercorn pasta 60

  spaghetti puttanesca 64

  veggie bolognaise 148

  pastries: feta and greens filo triangles 128

  pork, lentil and veg sausage rolls 114-15

  pastry: chocolate pastry 232

  hot water crust pastry 203-4

  peanut butter: chocolate and peanut butter brownies 244

  peanut chicken stir-fry noodles 68

  peanuts: chocolate and peanut butter brownies 244

  nutty wholemeal pancakes 33

  peanut chicken stir-fry noodles 68

  pearl barley: chicken and pearl barley soup 164

  pears: pimp my porridge 30

  peas 19

  veggie shepherd’s pie 180

  pecans: chocolate chip cookies 248

  nutty wholemeal pancakes 33

  penne with roasted red pepper sauce 144

  peppercorns 16

  smoked salmon and peppercorn pasta 60

  peppers: Greek salad 194-5

  ham and potato hash with poached eggs 43

  Indian-style scrambled eggs 44

  penne with roasted red pepper sauce 144

  pork chops with peperonata 83

  salt cod and saffron fish cakes 178-9

  sausage and bean casserole 176

  scrambled tofu 48

  pesto, rocket 126

  pickles: cucumber pickle 71

  pickled radish 54, 77

  pie: chicken, ham and leek 203-4

  pine nuts: rocket pesto 126

  pineapple, Caribbean rum 228-9

  pistachios: apricot, date and pistachio flapjacks 247

  pizzas, easy homemade 150-1

  plaice: gremolata fish with posh tartare sauce 102

  plum and ginger fool 231

  polenta: orange, cardamom and polenta cake 252-3

  pomegranate: Middle Eastern slow-cooked lamb 192

  pork: pork chops with peperonata 83

  see also sausages

  porridge 30

  portobello mushroom tray bake 142

  potatoes: baked potato wedges 102

  Bombay aloo 80

  brown butter salmon en papillote 105

  chicken and new potato curry 166

  Greek-style roast lamb and potatoes 194-5

  ham and potato hash with poached eggs 43

  Moroccan chicken with preserved lemons 162

  new potato, spinach and goat’s cheese frittata 147

  rib-eye with broccoli and salsa verde 78

  salt cod and saffron fish cakes 178-9

  Spanish hake bake 210

  Swedish meatballs 208

  prawns 19

  prawn and broccoli rice noodles 56

  pumpkin and spinach dhal 136

  Q

  quesadillas, smoky chicken 66

  quinoa 16

  broccoli and quinoa salad 116

  R

  radishes, pickled 54, 77

  ragu, Italian slow-cooked lamb 197

  raita 172-3

  ranch dressing 201

  raspberries: coconut and raspberry loaf cake 250

  pimp my porridge 30

  white chocolate crack and raspberries 234

  red cabbage: coleslaw 206

  rhubarb, poached 220

  rib-eye with broccoli and salsa verde 78

  rice 16

  beef biryani 172-3

  beetroot risotto with goat’s cheese 135

  rocket pesto 126

  romanesco, corn and coconut curry 141

  rum: Caribbean rum pineapple 228-9

  sticky date pudding 240

  Russian roasted veg salad 118

  S

  salads: Asian-style griddled squid salad 96

  baked sardines with carrot salad 100

  broccoli and quinoa salad 116

  charred trout with beetroot and orange salad 106

  coleslaw 206

  five-spiced duck salad 74

  Greek salad 194-5

  green mango salad 110

  green slaw 72

  parsley salad 178-9, 215

  Russian roasted veg salad 118

  tomato salad with chargrilled chorizo 89

  warm crispy salmon salad 99

  salmon: brown butter salmon en papillote 105

  warm crispy salmon salad 99

  see also smoked salmon

  salsa verde 78

  salt 16

  salt cod and saffron fish cakes 178-9

  sardines: baked sardines with carrot salad 100

  sausages: bangers and mash 86

  Italian sausage, fennel and kale pasta 90

  pork, lentil and veg sausage rolls 114-15

  sausage and bean casserole 176

  see also chorizo

  sea bass with roasted cauliflower purée and lentils 212-13

  seeds 17

  homemade granola 28

  toasting 20

  seven vegetable lasagne 182-5

  shepherd’s pie, veggie 180

  skewers, tamarind chicken 110

  smoked haddock and spinach egg pots 38

  smoked salmon: smoked salmon and peppercorn pasta 60

  smoked salmon and scrambled egg muffins with asparagus 47

  smoky chicken quesadillas 66

  soups: chicken and pearl barley soup 164

  minestrone 132

  soya protein mince: veggie bolognaise 148

  spaghetti: spaghetti puttanesca 64

  veggie bolognaise 148

  Spanish hake bake 210

  spices 16

  spinach: feta and greens filo triangles 128

  new potato, spinach and goat’s cheese frittata 147

  pumpkin and spinach dhal 136

  smoked haddock and spinach egg pots 38

  spiced lentils 212-13

  sprouts see Brussels sprouts

  squash see butternut squash

  squid: Asian-style griddled squid salad 96

  stews: beef and stout stew 175

  Italian slow-cooked lamb ragu 197

  sausage and bean casserole176

  sticky date pudding 240

  stir-fries: crispy beef and pak choi noodles 77

  peanut chicken stir-fry noodles 68

  spicy beef lettuce cups 109

  stock 19

  strawberry Eton mess 224-5

  suet (vegetable): sticky date pudding with coconut caramel 240

  sugar, mint 224-5

  swede: bangers and mash 86

  veggie shepherd’s pie 180

  Swedish meatballs 208

  sweet potatoes: bangers and mash 86

  veggie shepherd’s pie 180

  sweetcorn 16

  corn cakes with Mexican beans 37

  miso ramen 131

  romanesco, corn and coconut curry 141

  T

  tahini yoghurt 192

  tamarind chicken skewers 110

  tart, chocolate truffle 232-3

  tartare sauce 102

  techniques 20–1

  Thai red curry mussels 59

  toast: crab mayo on griddled sourdough 54

  eggy brioche with berry compote 34

  toasted sourdough 198-9

  toasting nuts and seeds 20

  tofu: miso ramen 131

  scrambled tofu 48

  tomatoes 16, 18

  Bombay aloo 80

  chicken and new potato curry 166

  Greek salad 194-5

  Italian sausage, fennel and kale pasta 90


  Italian slow-cooked lamb ragu 197

  Italian turkey meatballs 171

  Mexican beans 37

  sausage and bean casserole 176

  smoked salmon and peppercorn pasta 60

  spaghetti puttanesca 64

  Spanish hake bake 210

  tomato chilli sauce 128

  tomato salad with chargrilled chorizo 89

  tomato sauce 150, 182

  Tom’s BLT 40

  veggie bolognaise 148

  veggie shepherd’s pie 180

  Tom’s BLT 40

  tortillas: Italian-style tuna and fennel wraps 63

  smoky chicken quesadillas 66

  trout: charred trout with beetroot and orange salad 106

  truffle: mushroom and truffle mac ’n’ cheese 186-7

  tuna 16

  Italian-style tuna and fennel wraps 63

  turkey: Italian turkey meatballs 171

  turkey schnitzel with green slaw 72

  V

  vanilla 17

  vegetables: beef biryani 172-3

  chicken and pearl barley soup 164

  curried vegetable patties 138-9

  julienning 20

  minestrone 132

  roasted vegetables and rocket pesto 126

  seven vegetable lasagne 182-5

  spicy beef lettuce cups 109

  veggie bolognaise 148

  veggie shepherd’s pie 180

  see also peppers, salads, tomatoes etc

  vinegar 17

  W

  watercress: five-spiced duck salad 74

  white chocolate crack and raspberries 234

  wraps, Italian-style tuna and fennel 63

  Y

  yoghurt 18–19

  banana choc ices 260

  harissa yoghurt 215

  minted yoghurt 80

  plum and ginger fool 231

  raita 172-3

  strawberry Eton mess 224-5

  tahini yoghurt 192

  white chocolate crack and raspberries 234

  yoghurt pannacotta with poached rhubarb 220

  Z

  zesting citrus fruit 20

  Thanks

  Right, let’s kick this off… as it’s a family book, none of this would be possible without the huge support I get from my own family. Beth, you’re just amazing. Thank you for putting little man to bed and getting him up when I’m not there, because I’m too busy doing stuff like this! Acey, you’re just the greatest thing ever! I’m so pleased that you like just a little bit of this food before you decide to spit it out and would rather have chippies. You guys really are the best and are the whole point in doing all of this. Waiting in the wings as the pit crew, Suze and Katie, thank you so much for being ever reliable.

  Huge shout out to Alex Longstaff, yet again you’ve helped me focus (a little bit, as I’m right now staring out of the window watching a flash car go by, but you know what, you do try your best!). Your help is invaluable and thank you for your patience.

  To everybody at Absolute and Bloomsbury – Nigel Newton, Jon Croft, Xa Shaw Stewart, Richard Atkinson, Natalie Bellos, Amanda Shipp, Jen Hampson, Ellen Williams, Becky Anderson and Marina Asenjo – thank you guys so much for making, printing, publishing, trusting and believing in another brilliant book that gets people off their bums and into the kitchen cooking. Your ongoing support is so valuable and hugely appreciated. Can’t wait to see where we decide to go for lunch this year, Nigel!

  To the Marlow pirates. Everybody at The Hand and Flowers, The Coach and The Butcher’s Tap. You guys keep those pirate ships steady while I’m trying to navigate! Love you guys so much, I’m so proud of all of you. Such exceptional work with constant high standards, love you all very, very much.

  For those pirate ship deserters who have found their way to the big smoke – what an incredibly exciting year! You guys really are smashing it with an amazing project. Keep driving forward, Kerridge’s Bar & Grill crew!

  To Janet Illsley for skilfully editing all the words so they fit the pages, and to designer David Eldridge at Two Associates for making the pages ping and look absolutely stunning, thank you so much. It really is a joy working with you guys.

  Recipe testing and helping find the right words to say – Laura Herring, thank you so much for not making my mouth say daft things! Or even if it did, making it sound better than the actual words! Jenna Leiter and Esther Clark, I hope you enjoyed eating plenty of those tested recipes! Thank you Jen Hopley and Dr Rachel Allen for recipe analysis and nutritional consultancy – you’ve both been amazing.

  Thank you so much to Georgia Glynn Smith for the use of your beautiful house to help this book feel real. It’s an amazing family home you have and we were all so very pleased to spend time in it.

  Massive shout out and thank you to the guys who really do sit on the front line of this book and create the content. Food styling – Chris Mackett, Holly Cochrane, Rosie Mackean and Alice Ostan. You guys worked tirelessly, constantly creating beautiful food! And of course, a massive thank you, heartfelt love, hugs, fist bumps and high fives to you, Nicole Herft. You are just such a vibrant, massive lover of food and life and your energy levels are infectious. You bring so much to this book and to my life, and we love you dearly. Thank you so much.

  Huge thank you once again to the brilliant art director Lydia McPherson for styling, creating and driving forward this great bit of photography, which you should be so proud of, because I certainly am!

  I’ve always thought that a book isn’t a book without pictures in it, which is where the immensely talented, ever-dependable and super-lovely Cristian Barnett comes in. Thank you so much once again for capturing every moment at the right time. Energy, heart and soul and a sense of place show through on these pages. Chief, you are the greatest. And behind every great man, there needs to a super trusty sidekick – Bríd Ní Luasaigh, thank you for helping make Cristian look so good, ha ha!

  To the whole team at Bone Soup, who helped take people on their journey by encouraging them to cook, and helped to choose recipes that are not only inspirational but also achievable. Most importantly, you’ve created and delivered a brilliant television show. Massive thank you to Richard Bowron, Sarah Myland, Hannah Corneck, Georgia Mills, Sophie Wells, Richard Hill, Jack Coathupe, Robbie Johnson, Nick Murray, Tom Berrow, Dan Berrow, Joanna Boyle, Susie Millns, Dominic Fearon, Lucy Kattenhorn, Chris Mallett, Chris White, Lizzie Minnion, Richard Lambert and Tony Osborne.

  A big thank you to the BBC, David Brindley and Michael Jochnowitz for once again believing in us and letting a bloke with a bumpkin accent appear on the telly!

  To the two guiding lights who keep an eye on the daft things that I say and make sure I do nothing too untoward – Borra Garson and Gemma Bell, thank you so much for your support. I think we’ve had a pretty good year – I haven’t done anything too stupid!

  Lastly, to all the brilliant families who have taken part in the show: I’m so proud of all of you for changing the way that you look at, buy and eat food. The difference you made is an inspiration to everybody who is going to be buying and reading this book. Thank you all very, very much!

  BLOOMSBURY ABSOLUTE

  Bloomsbury Publishing Plc

  50 Bedford Square, London, WC1B 3DP, UK

  This electronic edition published in 2018 by Bloomsbury Publishing Plc

  BLOOMSBURY, BLOOMSBURY ABSOLUTE, the Diana logo and the Absolute Press logo are trademarks of Bloomsbury Publishing Plc

  First published in Great Britain 2018

  Text © Tom Kerridge, 2018

  Photography © Cristian Barnett, 2018

  Illustrations © David Eldridge, Two Associates, 2018

  Tom Kerridge and Cristian Barnett have asserted their right under the copyright, Designs and Patents Act, 1988, to be identified as author and photographer, respectively, of this work

  BBC and the BBC logo are trademarks of the British Broadcasting Corporation and are used under licence. BBC logo © BBC 1996

  All
rights reserved. You may not copy, distribute, transmit, reproduce or otherwise make available this publication (or any part of it) in any form, or by any means (including without limitation electronic, digital, optical, mechanical, photocopying, printing, recording or otherwise), without the prior written permission of the publisher. Any person who does any unauthorised act in relation to this publication may be liable to criminal prosecution and civil claims for damages.

  The information contained in this book is provided by way of general guidance in relation to the specific subject matters addressed herein, but it is not a substitute for specialist dietary advice. It should not be relied on for medical, pharmaceutical, healthcare or other professional advice on specific dietary or health needs. This book is sold with the understanding that the author and publisher are not engaged in rendering medical, health or any other kind of personal or professional services. The reader should consult a competent medical or health professional before adopting any of the suggestions in this book or drawing any inferences from it

  The author and publisher specifically disclaim, as far as the law allows, any responsibility from any liability, loss or risk (personal or otherwise) which is incurred as a consequence, directly or indirectly, of the use and applications of any of the contents of this book

  If you are on medication of any description, please consult your doctor or other health professional before embarking on any fast or diet

  A catalogue record for this book is available from the British Library

  ISBN: 978-1-4729-6280-5 (HB)

  ISBN: 978-1-4729-6279-9 (eBook)

  Project Editor: Janet Illsley

  Design: Two Associates

  Photographs: Cristian Barnett, crisbarnett.com

  Food Styling: Tom Kerridge and Nicole Herft

  Art Direction and Styling: Lydia McPherson

  Illustrations: Two Associates

  To find out more about our authors and their books please visit www.bloomsbury.com where you will find extracts, author interviews and details of forthcoming events, and to be the first to hear about latest releases and special offers, sign up for our newsletter.

 

 

 


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