As evenings draw in, and the weather becomes chillier, we start to think about warming, hearty foods.
I’ve been a fan of Hari Beavis on Instagram and TikTok for a while.
She’s just produced her debut cookbook, Country Comfort, published by Carnival at £26 for a hardback with great photos, and it’s perfect for this time of year.
The creative force behind ‘Baking with Beavis’ and ‘Peeled Back’, has skyrocketed to social media stardom in the foodie realm, boasting over 700K followers. Country Comfort contains 90 recipes for quick and easy comfort food, inspired by country living. Each chapter is conveniently organised by time – Comfort in 10, 20, 30 or 40 minutes – with a baking chapter at the end for an extra special treat.
Quick bites such as Honey-Kissed Camembert and One-Pan Salmon Orzo, and recipes which take a little bit more time, but worth it, such as Mushroom and Prosecco Risotto and Butter Chicken Pie. There are plenty of easy wins including Leftover Roast Dinner Hotpot and ‘Wellies Off; Traybake In’, plus a host of moreish bakes from Almond Bundt Cake to Traditional Tiffin.
Every recipe comes with a list of swaps and additional options, so you’ll be able to create a tasty fix for every occasion.
Here are a few recipes to whet your appetite:
Feta, Caramelised Onion & Honey Tartlets
“There is something about baked cheese and caramelised onion that just gets you ready for cosy nights in. Whether it’s brie, Camembert or feta, something salty and creamy on a cosy carb works so well.
These little tartlets can be made small for canapés, made into shapes for dinner parties, baked as a sheet of pastry for supper, or as little rectangles for a starter.
Whatever the occasion, they fit the bill.”
1 x 320g (11 ¼ oz) sheet of all-butter puff pastry
4 tbsp shop-bought caramelised onions
80g (2 ¾ oz) feta
2 tsp runny honey
pinch of thyme leaves
1 egg, beaten, for egg wash
pinch of salt
EQUIPMENT
baking tray—knife—pastry brush—spoon
ramekin
PREHEAT THE OVEN AND SCORE THE PASTRY
Preheat the oven to 180°C (160°C fan/350˚F/gas mark 4) and unroll the pastry on the baking tray, keeping it on its parchment. Cut into four (this will be the four portions) and score a rectangle 2cm (3/4 in) from the edge of each portion with the blunt edge of your knife, making sure you don’t cut through the pastry.
TOP THE PASTRY AND BAKE
Spread a tablespoon of caramelised onion in the middle of each scored portion and crumble over the feta. Drizzle honey over the top of each tart and throw on a few thyme leaves. Brush the edges of the pastry with egg wash and bake in the oven for 10–15 minutes, until the edges of the pastry tarts are puffed up and golden brown!
SERVE
Remove from the oven, sprinkle with salt and serve while warm.
So yummy!
ALTERNATIVE INGREDIENTS
Caramelised onion: use a chutney
Feta: use any cheese you enjoy – I love a brie or Camembert
Thyme: use another fresh herb such as rosemary
Generations’ Boxing Day Curried Parsnip Soup
“My nana passed this recipe down to my mum and it’s been made every Boxing Day since I was born. It’s a really simple soup but it’s a crowd-pleaser. It’s got warmth thanks to the curry powder and it takes next to no time to make. We enjoy ours with lots of tiger bread and butter after a long countryside walk to warm the cockles.”
60g (2 ¼ oz) butter
2 red onions, peeled and roughly diced
4 garlic cloves, peeled and finely chopped
500g (1lb 2oz) parsnips, peeled and diced
60g (2 ¼ oz/1/2 cup) plain (all-purpose) flour
2 rounded tsp curry powder (choose your level of heat)
1 litre (34fl oz/2 pints) good-quality beef stock (bouillon)
150ml (5fl oz/2/3 cup) single (light) cream
salt and pepper
TO SERVE
a handful of finely chopped chives
olive oil, for drizzling
EQUIPMENT
chopping board—knife—deep, large
saucepan with a lid—wooden spoon
stick blender or food processor
COOK THE VEGETABLES
Melt the butter in the large saucepan over a medium heat then add the onion, garlic and parsnips to the pan and fry gently for 5 minutes until everything has softened slightly. Stir in the flour and curry powder and cook for another minute then add the stock and season with salt and pepper. Bring to the boil, stir, cover with a lid and simmer for 15 minutes until the parsnips are tender.
BLEND THE SOUP
Let the soup cool for 5 minutes, then using a stick blender or a food processor, blend until smooth. Stir in the cream just before serving and taste to check the seasoning. Sprinkle the chives on top, add a drizzle of olive oil and enjoy.
The soup will keep in the fridge for 2–3 days, and in the freezer for up to 3 months.
One-pan Apple & Pork Dinner
“Pork chops get a bad rep as slightly bland and boring, but a countryside supper isn’t complete without a little cider and pork. This one-pan dinner is so easy and fussfree, and it looks delicious and tastes even better. It’s also not too heavy, though as autumn and winter come around it really does warm the soul. Serve it with whatever you fancy, I find a hearty mash is always a winner in our household.”
3–4 tbsp olive oil
4 bone-in pork chops
large knob of butter
1 red onion, peeled and thinly sliced
1 gala apple, peeled, cored and thickly sliced
6 garlic cloves, peeled and finely chopped
a few sprigs of fresh sage
a few sprigs of fresh rosemary
150–200ml (5–7fl oz/2/3–generous ¾ cup)
apple cider of your choice
salt and pepper
EQUIPMENT
chopping board—knife—deep, large frying
pan—spoon or tongs
COOK THOSE CHOPS
Drizzle the oil over the pork chops and season with a large pinch each of salt and pepper. Place the frying pan over a medium-high heat, add the pork chops and cook for about 5 minutes on each side until golden brown (don’t worry about cooking them through completely). Set aside.
CIDER TIME
Add the butter to the pan, reduce the heat to medium, throw in the onion, apple and garlic and cook for 5 minutes until soft.
Put the chops back in the pan along with the sprigs of herbs, pour in the cider and cook until the alcohol has cooked off, about 1 minute, then simmer for 5 more minutes until the pork chops are cooked through.
SERVE
Remove from the heat and serve.
ALTERNATIVE INGREDIENTS
Cider: use apple juice or chicken or vegetable stock
