🤗 Welcome to 2024 – let’s make it delicious! 😋

Comfort and joy for the New Year

As we wave goodbye for another year to the sparkle and warmth of Christmas festivities and the anticipation of New Year celebrations, we need something to ease us through the coming months. The start of the year is a time for comfort and kindness, a time to take care of ourselves and loved ones. It is the perfect time for classic dishes that are nostalgic, hearty, soothing.

British Cooking by Caroline Conran, newly added to ckbk, delivers on all fronts. A classic for a reason – Fergus Henderson credits it with being the book that inspired the way he cooks. First published in 1978, it is filled with dishes that nonetheless feel right for now. Try a Kentish Chicken Pudding, with some Herb Champ alongside. And who could resist a dish of Brown Bread Ice Cream for dessert – Edwardian in origin, and possibly the finest of all ice creams.

Also new to ckbk, Clarissa Dickson Wright’s book Clarissa’s Comfort Food, offers exactly what it says on the cover. The redoubtable television chef and food writer knew a thing or two about food to ‘restore body and mind’. From essentials such as Porridge, and Cauliflower Cheese, to Cornish Pasties, and Pheasant with Dates and Walnuts, this is food that warms the soul and sets you up to face the challenges of a new year.

Find over 100 recipes from Clarissa's Comfort Food

Pictured above: Marmalade Batter Pudding from Clarissa's Comfort Food by Clarissa Dickson Wright

Vegan inspiration

Whether you are taking on Veganuary, or are already fully converted, we have a very well stocked Vegan Bookshelf to give you a wealth of tips and recipes. With seasoned authors such as Isa Chandra Moskowitz and Bettina Campolucci Bordi providing encouragement, along with newbies such a Kirsty Turner, you are truly spoilt for choice.

Start the day with Almond Butter & Smashed Raspberry Stuffed French Toast, whip up Roasted Root Veggie & Kale Salad with Cashew Blue Cheese for lunch.

Sweeten up teatime with these Mini Pumpkin Bundt Cakes with Lemon Glaze, then how about Smoky Tomato Lentil Soup with Spinach and Olives for a warming supper.

Happy Veganuary!

A masterwork of classic Italian cookery

Pellegrino Artusi, gourmet and self-proclaimed amateur, self-published Science in the Kitchen and the Art of Eating Well in 1891.

The result of extensive travel around Italy, displaying exceptional knowledge of classic and regional cuisine, the book went on to be re-published many times in his lifetime and holds a unique and highly influential place in the founding of modern Italian cuisine.

Australian food writer, culinary educator, and Italophile, Roberta Muir details the importance of this great work in our newest Behind the Cookbook feature.

Originally 475 recipes, collected by Artusi and researched and tested in collaboration with his cook Mariette, the book grew to an epic 793 recipes resulting from the enriching and productive response it gained from the Italian public. Muir documents Artusi’s enthusiasm for recipes and the cooks who have made them for him. And shares many of the book’s recipes – still extremely tempting and relevant.

Try the classic Risotto alla Milanese, aromatic with saffron, or Pollo alla Marengo –a dish of chicken prepared with nutmeg and wine that was apparently a favorite of Napoleon. For dessert, try this Pistachio Ice Cream.

#ckbkclub Book of the Month

Did you know we have a lively Facebook Group called #ckbkclub? It is a place for people to chat about what they’ve made from books on ckbk, or ask for help in our SOS chat. One of the group, Teri Whittaker, suggested we have a ckbk Cookbook of the Month – to chat about a particular book, any of the recipes we make from it, and share photos of them with the group.

We are starting now! For January we’ll feature the above book - Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. To join in simply visit our Facebook Group and we will invite you into our fun community.

We look forward to seeing what you make and discussing the classic Italian recipes from Artusi's book!

Ingredient spotlight: dried lentils

With the second highest protein content of any vegetable, and a culinary history dating back to classical Rome, the lentil is small but mighty. A legume which originated in the Near East, India and Canada are now the principal producers. Lentils are the edible seeds of small pods, and there are a variety of colors and sizes. The small green Lentilles du Puy are among the most expensive and prized, with the more common red lentils (in fact more orange in color) at the other end of the spectrum; inexpensive and a great component of filling nutritious dishes.

Lentils are eaten around the world, but are a staple food of India and Pakistan, as well as some African countries. They are stored and bought dried, and need to be rehydrated during cooking to be palatable. Try Creamy Lemon Puy Lentils, an Ethiopian Split Red Lentil Curry, or this Roasted Cauliflower, Paneer, and Mixed Lentil Salad.

For more recipes that make the most of lentils explore 12 Ways with Dried Lentils or browse The Lentil Cookbook by Ghillie Basan.

6 of the best shortbread recipes

It is National Shortbread Day on January 6, which is more than enough reason to brush up your shortbread baking. The only other thing needed is a good cup of tea.