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
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
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
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