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    52. A year of recipes to share with family and friends
    52. A year of recipes to share with family and friends
    52. A year of recipes to share with family and friends
    Ebook198 pages1 hour

    52. A year of recipes to share with family and friends

    By David Wilshin

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    About this ebook

    52. guides the reader through the yearly food calendar with weekly, seasonally-inspired recipes, drawn from author David Wilshin's years of experience in the food industry in the UK and around the world. Each recipe is accompanied by sumptuous photographs and simple, clear instructions that are accessible to all
    LanguageEnglish
    PublisherAustin Macauley Publishers
    Release dateJan 31, 2019
    ISBN9781528944472
    52. A year of recipes to share with family and friends
    Author

    David Wilshin

    David Wilshin has worked as a chef in the UK, Spain and the Caribbean. He has been general manager of the Cambridge Cheese Company since 2002, sourcing and selling fine, artisan foods from around Europe and the world. He lives in Ely, Cambridgeshire, with his wife, two daughters, Jack Russell terrier and chickens.

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      Book preview

      52. A year of recipes to share with family and friends - David Wilshin

      About the Author

      David Wilshin has worked as a chef in the UK, Spain and the Caribbean. He has been general manager of the Cambridge Cheese Company since 2002, sourcing and selling fine, artisan foods from around Europe and the world.

      He lives in Ely, Cambridgeshire, with his wife, two daughters, Jack Russell terrier and chickens.

      Dedication

      For Mum – you always believed in me x

      David Wilshin

      52

      A Year of Recipes

      to Share with

      Family and Friends

      Copyright information

      Copyright © David Wilshin (2019)

      The right of David Wilshin to be identified as author of this work has been asserted by him in accordance with section 77 and 78 of the Copyright, Designs and Patents Act 1988.

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the publishers.

      Any person who commits any unauthorised act in relation to this publication may be liable to criminal prosecution and civil claims for damages.

      A CIP catalogue record for this title is available from the British Library.

      ISBN 978-1-52892-248-7 (Paperback)

      ISBN 978-1-52892-249-4 (Hardback)

      ISBN 978-1-52894-447-2 (E-Book)

      www.austinmacauley.com

      First Published (2019)

      Austin Macauley Publishers Ltd

      25 Canada Square

      Canary Wharf

      London

      E14 5LQ

      Acknowledgements

      Special thanks to everyone at Team Cheese – especially to Paul and Jacky for introducing me to a whole new world of food, and to Jade, Camilla and Shannon for their help with recipes and photos.

      Introduction

      We don’t stop enough these days. We spend our whole lives rushing around: back and forth to work, school, social gatherings, the gym, yoga, classes, clubs and whatever else we do to fill our time. We spend so much time rushing around that, before we know it, we’ve become strangers to those around us, each of us just rushing around in our own busy bubble! On the rare occasions we do actually make the effort to sit down, have a nice meal and spend some time together, we inevitably say, ‘That was nice – we must do this more often…’ – and then promptly forget about it and slip back into the relentless flow of our hectic lives!

      Life in the modern world is hectic! Sitting down together to dinner every night is, for most of us, an unrealistic aspiration. But if we can find the time just once a week to get together and ‘chew the fat’, then our lives would be all the better for it!

      The aim of this book is to provide you with the inspiration to do just that. It has no particular theme; there are recipes from all over the world, some very simple, some a bit more complicated. You won’t find pages of narrative; it’s simply a book of ideas. You can dip in and out of it at any time and hopefully find something new and exciting to get your taste buds tingling. But if you do choose to follow it in order, then the 52 recipes will guide you through the culinary calendar, making use of whatever seasonal ingredients are at their best.

      Some of the ingredients I’ve used are unapologetically obscure – I’ve tried to include alternatives where applicable, but feel free to replace them with something else. Above all, don’t be scared to experiment and adapt – that’s half the fun! 

      All recipes serve four unless stated otherwise, but again, feel free to adjust the amounts, depending on how many you’re feeding or who you’re feeding.

      I sincerely hope my enthusiasm shines through in the recipes and that you, and your family and friends, enjoy it as much as I have!

      1: Fen Celery and Stilton Soup

      Protected from the winter frosts by dark peaty soil, lovingly piled around it as it grows, fen celery develops a unique, nutty-sweet flavour and its characteristic crunchy, pale sticks. It is the perfect partner for any left-over Christmas Stilton, for a warming supper that’s not too heavy after all the festivities. 

      50g butter

      1 head of fen celery, rinsed well and thinly chopped (reserve some leaves as a garnish)

      1 small onion, finely chopped

      1 leek, thinly sliced

      200g potatoes, peeled and diced into small cubes

      750ml chicken stock

      150ml double cream

      200g Stilton cheese, crumbled in your fingers

      Ground black pepper and plenty of granary bread rolls and butter to serve

      Melt the butter in a decent sized saucepan on a medium heat. Add the celery, onion, leek and potato and stir well for a few minutes.

      Add the stock and bring to a gentle bubble. Simmer slowly for about 15 minutes, or until all the vegetables are soft, but not mushy!

      Remove from the heat and allow to cool for 10-15 minutes. Liquidize with a hand blender, adding the cream and cheese as you go.

      Reheat, taking care not to let the soup boil. Serve in warmed bowls with a good crackle of pepper and the bread rolls.

      2: Turmeric Butter Chicken with Paratha Breads

      This recipe is a bit fiddly and complicated, but it is so worth the effort! I find with recipes like this that it is really important to get yourself prepared so you don’t get in a muddle – get your workspace nice and clear, work out what pots and pans you’re going to use and measure out your ingredients before you start. Please make sure all your spices are fresh and haven’t been sitting in the back of the cupboard for years! We normally have

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