A Tom Kerridge Sunday

9781472903532_ZI bought this book for my husband for our 1st wedding anniversary. We’re both big fans of Tom and it was paper so fitted in with the first anniversary paper gift tradition! Perfect! A few weekends ago we decided to have a whole day of Tom Kerridge food as it was the first time we had cooked from the book really.

IMG_3537We thought that we would have a late brunch and then dinner later on. The first thing that came to mind straight away for the brunch was that we wanted to try Tom’s Baked Bean recipe. Two reasons for this really. 1) My husband loves baked beans and this recipe is said to make you never want to go back to the Heinz version – he wanted to test this theory. 2) I dislike baked beans – could cooking them from scratch change my mind?

The recipe for the beans isn’t too complicated, but its not something you can decide to have on a whim – it takes preparation (overnight) if you start with dried haricot beans, and still a couple of hours cooking time even if you start with jarred ones. That said, it was definitely worth the time, effort and forward planning. The sauce was thick and rich and absolutely delicious. We served ours on some toasted ciabatta, with some thick cut bacon and an egg and we were stuffed for hours. The recipe made plenty so we have frozen several portions for future weekends! The beans made for a perfect brunch, but would also be great for a substantial snack or tea!

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We went a little lighter for our other Tom meal of the day (not that the recipes in Tom’s book give you many options for light – they’re all hearty meals!!) We chose the Pollock Chorizo and Chickpea Recipe, but we swapped out the pollock for a couple of cod fillets we had in the freezer. This dish is a one pot wonder, and really was that. A wonder. The sauce is tomato based, flecked with hints of spice, heat and sweetness from the cinnamon, turmeric and bay and chilli and you can really taste the layers and layers of flavour built up from how you cook it. The chickpeas and spinach contributed to bulking up the dish somewhat, but being the greedy folk we are, we served it with a small portion of wild rice, perfect for soaking up all the lovely sauce.

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Two recipes, two fantastic dishes. I look forward to what the rest of the book has to offer. I can’t wait to try out some of the other dishes in the book – my mouth waters reading about them.

You can buy Toms’ book on amazon here,  and from all good book retailers.

Happy eating 🙂

Roz

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