Nutmeg and Custard

By Marcus Wareing

By Rebecca Stratton

LOVE... to me it’s spending a little extra time in the kitchen preparing something you wouldn’t have every day. Whether that’s for yourself, for a special someone or for your family. Although some of the recipes in this book are quicker than others, none of them are to be rushed.

Weekends: Take your time and spend a leisurely couple of hours in the kitchen fixing a treat. For breakfast how about Homemade Crumpets or Chorizostuffed French Toast with Manchego. For a Sunday lunch with a difference, how about a Poached and Roasted Chicken with Almond and Thyme Crust or Pot-roasted Quail with Lentils and Winter Vegetables.

Orient: Beautiful bold pan-Asian flavours with Shredded Chicken Noodle Satay soup for pure comfort, Aromatic Braised and Roasted Whole Duck, Vegetable Gyoza and Vietnamese Fish Cakes with Hot and Sour Dipping Sauce.

The Bakery chapter has some lovely recipes – Cheese and Pickle Savoury Muffins, Nutmeg and Custard Yoyos, Spiced Chocolate Cornflake Cookies, Homemade Jaffa Cakes and Chocolate and Blackberry Jammy Dodgers.

Puds: Tiramisu Doughnuts, Gingerbread and Butter Pudding and Espresso Mousse with Cinnamon Madeleines. Chocolate and Cointreau Self Saucing Pudding … any of these would be a welcome treat to combat the winter blues.

Popcorn: Yes, a whole chapter on popcorn. Not just any popcorn (obviously), these recipes will take cosy movie nights to another level. Think Sweet Spiced, Pesto, Parmesan and Prosciutto, Honey Mustard and Chilli Lemon.

Ice Cream Parlour: I don’t know if you’ve ever made ice cream, but if you have the time it’s actually not very difficult at all. Like most things, when you’ve done it once you soon get the hang of it. Strawberry Mivvi, Liquorice Allsorts, Gin and Tonic – come on, you weren’t expecting vanilla in this book, surely?!

Sweet Shop: If you think making your own homemade ice cream was impressive, how about your old sweet shop favourites? Turkish Delight, White Chocolate and Raspberry Coconut Ice, Almond and Honey Marshmallows and Peppermint Creams.

Home Larder: Now I am not much of a preserver to be honest, I just don’t have the patience for it, but am in awe of those who make their own jams and chutneys. Curried Pickled Onions, Barbeque Sauce and Red Pepper and Chilli Jam to name but a few.

This book is heaven, each recipe almost a mini project to pass a few blissful hours in the kitchen. Although some are more advanced than others, I don’t feel any would be too daunting for a competent cook. The photos are great and the recipes are well presented. I am someone who needs a picture so I know what I am aiming for! And if you loved this book, I can also recommend MW’s ‘How To Cook The Perfect...’, a more classic collection of recipes.