Home Made: Good, honest food made easy
Nothing beats the taste and comfort of real home made food. Bestselling cook Tana Ramsay has devised a fabulous range of mouth-watering recipes that will leave family and friends begging for second helpings. Always easy to make, you'll be free to spend more time with the people that count.
Great food brings people together and Tana Ramsay's Home Made will do just that. Her recipes are a perfect combination of traditional flavours and modern twists, and are divided into 12 ingredient-led sections for ease of reference, including Chicken, Lamb, Pizzas and Chocolate. Beautifully illustrated throughout, highlights include succulent lemon chicken stew, crispy roast pork with haricot beans, pancetta & thyme, lazy bubble & squeak and a seriously sticky chocolate treacle pie.
This is the perfect cookbook for anybody who wants to feed their loved ones great food every day.
trimmings to decorate the tops with cut-out pastry shapes and stick them on with beaten egg. Place the pies onto an oven tray and bake in the oven for 25-30 minutes until piping hot in the centre and golden brown on the top. Indian-style chicken kebabs This recipe is a wonderful summer barbeque dish, but can equally be made for a quick and simple evening supper, served with rice and salad. The longer the chicken marinates the better, so ideally it would sit in the marinade in the fridge
and charred but the sardines will be cooked perfectly inside. Serve with wedges of lemon and allow everyone to unwrap their sardines themselves. Although the six of us love spending time together as a family, Gordon and I also believe in having individual time with each of the children. Of course, this is often easier said than done, so sometimes we just split up into two ‘groups’ and do different things. Both Jack and Matilda love watching and playing football, so this gives Gordon the
the States – it is certainly very hearty and the kids loved it so much that I was forced to ask for the recipe! 4 deep, round, floury potatoes, such as King Edward or Maris Piper, each weighing 350-400g/12-14oz fine sea salt a little butter, to serve FOR THE SUCCOTASH 150g/5oz rashers of streaky bacon, cut into strips 1 red onion, peeled and finely chopped 400g tin of butter beans, drained through a sieve and then rinsed 100ml/31/2fl oz chicken stock 225g/8oz sweetcorn (I use
seasons (although I am particularly partial to red fruit), and might be accompanied by some yoghurt or ice cream, but that’s fundamentally it. The kids are quite happy, too, as they all love fruit – and that means they’re getting their ‘5-a-day’! Fresh fruit will always be on my shopping list, especially because we get through so much of it during the week, but I’m also not averse to having the odd tin of peaches in the cupboard to make a quick cobbler, or a bag of frozen fruit in the
the oven for 10 minutes or until the pastry is nicely golden. Transfer the tarts to a cooling rack and leave to cool. Dust with icing sugar to serve. Delicious warm with cream. WHY NOT TRY … Any leftover filling is delicious served with vanilla ice cream. Banana tarte tatin This pudding really is a revelation. Serve with good-quality vanilla ice cream for a very impressive and delicious treat. 175g/6oz caster sugar 50g/2oz unsalted butter about 7 medium-sized bananas,