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Complete Home Comforts: Over 150 Delicious Comfort-Food Classics
Complete Home Comforts contains over 150 of James Martin’s favourite recipes from his hit TV show. This is James in his comfort zone, cooking the food he loves best.
This irresistible collection of recipes ranges from fancy dinners to impress friends, to those times when you just need to make a satisfying lunch for two. The chapters reflect this and are divided into Little Lunches, Family Favourites, Weekends, Spice Suppers, Food with Friends, Summer Nights, Sunday Night Bites, Sweet Treats and Posh Puds.
Much-loved for his trademark wholesome, hearty British food, James’s recipes are all accessible and easy to follow. The mouth-watering temptations include childhood comforts such as Fish pie or Classic chicken kiev, as well as comforts to share, such as Lamb belly with bbq sauce and pickled red onions, Dahl chicken, chilli paneer and naan, and Keralan prawns.
James is famous for his fabulous puddings and this book does not disappoint. Try the mouth-watering Steamed chocolate and clementine sponge with orange sauce, or bake Lavender shortbread to eat with Lavender crème caramel.
Beautifully shot in James’s own home, this is a book of favourite recipes to use every day for years to come.
This irresistible collection of recipes ranges from fancy dinners to impress friends, to those times when you just need to make a satisfying lunch for two. The chapters reflect this and are divided into Little Lunches, Family Favourites, Weekends, Spice Suppers, Food with Friends, Summer Nights, Sunday Night Bites, Sweet Treats and Posh Puds.
Much-loved for his trademark wholesome, hearty British food, James’s recipes are all accessible and easy to follow. The mouth-watering temptations include childhood comforts such as Fish pie or Classic chicken kiev, as well as comforts to share, such as Lamb belly with bbq sauce and pickled red onions, Dahl chicken, chilli paneer and naan, and Keralan prawns.
James is famous for his fabulous puddings and this book does not disappoint. Try the mouth-watering Steamed chocolate and clementine sponge with orange sauce, or bake Lavender shortbread to eat with Lavender crème caramel.
Beautifully shot in James’s own home, this is a book of favourite recipes to use every day for years to come.
320 pages, Kindle Edition
Published November 12, 2020
23 people are currently reading
12 people want to read
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Displaying 1 - 3 of 3 reviews
August 14, 2021
I saw many recipes on the TV show, and the wording was a bit quick to write down. Hence in the book, I now have the recipes before me.
September 28, 2023
Good recipes. I haven’t tried them yet, wanted to be inspired. Made notes on the ones I like.
December 30, 2022
James Martin is a champion of local produce and has some interesting ideas for it. This book has helpful chapter divisions of Little Lunches, Familly Favourites, Weekend, Spice Suppers, Food with Friends, Summer Nights, Sunday Night Bites, Sweet Treats and Posh Puds. He has the passion for cooking to make the process sound inviting and the results of his recipes are presented well in this book with some select photography.
Using hay to cook a leg of lamb is something novel to me and equally lavendar is something I might have associated more with a desert and also does actually appear in this way in later pages. Lavendar is an interesting alternative accompaniment to lamb to it's typcially chosen and contrasting counterpart of rosemary. Another novel idea to me is sticky rice omelette so whilst I have usually added diced potato to create a Spanish omelette, this is an interesting alternative and I imagine as enjoyable as the egg fried rice that is often enjoyed at a weekend by many and included also in eariler pages. I don't think I've ever roasted radishes and I'm definitely going to try that now. I used to enjoy pickled onion (and cucmber) my Dad made yet had not tried this with red onions so this is another reason for me to buy the red version. Also, whilst I'm a fan of ketchup, a cucumber ketchup seems quite appealing and another novel idea. The Butternut Sqaush recipe from his time working with the NHS looks like sunshine in a bowl and I love the idea (novel or not) of making the accompanying bread in flower pots. I am intrigued to learn how to create a Fricasse and to form Chicken Kievs. Also, I look forward with anticipation to trying the Chicen Tagine and the vegetarian Lasagne. It's good to see old traditional things like Corned Beef Hash and Toad in the Hole feature too.
I totally agree that watercress might be made more use of than rocket and rapeseed oil may be used instead of olive oil. In a time where we are wanting to support local farmers and reduce transit of items this is positive forward thinking. I have also been enlightened on some of the produce available in the UK, such as mozarella and snails. However, the influence of skills learnt in preparing good French cuisine and the fare of other countries like Spain, Italy, India and the Lebanon filter into some of the various creations too.
It's great to hear James Martin grows his own beetroot, strawberries and chard as there is no fresher produce than home grown.
He is generous to other foodies like Keith Floyd, the Roux brothers, Henry Dimbleby and mozarella cheese producer Jody Schekter, not forgetting his Mum and his Gran and her Gran.
This is a collection to preserve and continue to pass on into the future.
Using hay to cook a leg of lamb is something novel to me and equally lavendar is something I might have associated more with a desert and also does actually appear in this way in later pages. Lavendar is an interesting alternative accompaniment to lamb to it's typcially chosen and contrasting counterpart of rosemary. Another novel idea to me is sticky rice omelette so whilst I have usually added diced potato to create a Spanish omelette, this is an interesting alternative and I imagine as enjoyable as the egg fried rice that is often enjoyed at a weekend by many and included also in eariler pages. I don't think I've ever roasted radishes and I'm definitely going to try that now. I used to enjoy pickled onion (and cucmber) my Dad made yet had not tried this with red onions so this is another reason for me to buy the red version. Also, whilst I'm a fan of ketchup, a cucumber ketchup seems quite appealing and another novel idea. The Butternut Sqaush recipe from his time working with the NHS looks like sunshine in a bowl and I love the idea (novel or not) of making the accompanying bread in flower pots. I am intrigued to learn how to create a Fricasse and to form Chicken Kievs. Also, I look forward with anticipation to trying the Chicen Tagine and the vegetarian Lasagne. It's good to see old traditional things like Corned Beef Hash and Toad in the Hole feature too.
I totally agree that watercress might be made more use of than rocket and rapeseed oil may be used instead of olive oil. In a time where we are wanting to support local farmers and reduce transit of items this is positive forward thinking. I have also been enlightened on some of the produce available in the UK, such as mozarella and snails. However, the influence of skills learnt in preparing good French cuisine and the fare of other countries like Spain, Italy, India and the Lebanon filter into some of the various creations too.
It's great to hear James Martin grows his own beetroot, strawberries and chard as there is no fresher produce than home grown.
He is generous to other foodies like Keith Floyd, the Roux brothers, Henry Dimbleby and mozarella cheese producer Jody Schekter, not forgetting his Mum and his Gran and her Gran.
This is a collection to preserve and continue to pass on into the future.
Displaying 1 - 3 of 3 reviews