For the Love of Food: Recipes for Life’s Delicious Moments by Paul Ainsworth

  • Gypsy eggs (page 22)

    from For the Love of Food: Recipes for Life’s Delicious Moments For the Love of Food by Paul Ainsworth

    • Categories: Egg dishes; Appetizers / starters; Breakfast / brunch
    • Ingredients: raw chorizo sausages; onions; cherry tomatoes; tinned cannellini beans; white onions; bay leaves; thyme sprigs; tinned chopped tomatoes; Cornish sea salt; basil; eggs; feta cheese; cracked black pepper
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Notes about Recipes in this book

  • Caffè Rojano beef shoulder ragù & pappardelle with chimichurri

    • andrew_2r6x7k on March 29, 2026

      Great with brisket as an alternative

  • Dave's mum's chicken lasagne

    • chris_ekq1sj on January 12, 2026

      Lovely recipe. The cheese sauce element is my go to for anything that calls for it.

  • 'Cowboy supper': morcilla sausage, red pepper & chickpea stew

    • FJT on November 01, 2024

      Really nice recipe. I used some of the suggested substitutions: gluten free black pudding and butter beans. My husband adores black pudding (and morcilla, but that's hard to find round here), so I can guarantee this will be made again. I ran out of time to make the croutons; they would have been a lovely addition, but the dish was great without.

  • Dad's meat & potato pie, pickled red cabbage, walnut & raisin ketchup

    • TomandLizz on February 14, 2025

      Severe error in printing, make sure TO COOK the onion and potato separately BEFORE putting into oven like you would any other meat pie Following the book will result in a watery undercooked soup with a soggy lid

  • Tomato fondue

    • FJT on November 01, 2024

      I was in a bit of a rush as I needed this for the recipe for dinner; it was fine, but might have had more depth had it had more simmering time and some time in the fridge. Will make a full quantity when I have more time to give to it as it is features in quite a few recipes in this book.

  • The Mariners' hispi cabbage

    • FJT on April 22, 2026

      Really enjoyed this - it's a rich dish but the charring of the cabbage cuts through. Didn't have any American mustard, so it was a mix of Colmans and Dijon. We all enjoyed it, so will definitely make again.

  • Sticky Cornish fudge pudding with salted muscovado sauce & clotted cream

    • FJT on April 22, 2026

      I won't rate this one as I haven't made it myself, but I have eaten this when I stayed at Paul Ainsworth's B&B in Padstow - it's on the welcome tray! It was absolutely delicious. They made a gluten-free one for me and a normal one for my husband. We were booked for dinner at his restaurant a few hours after arriving, but it was too tempting to resist and I still managed to work my way through his tasting menu. Yum!

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  • ISBN 10 0008662797
  • ISBN 13 9780008662790
  • Published Jul 04 2024
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.

At the heart of the Ainsworth Collection, is an ethos of good food and good people, and this generous approach is extended to the recipes that are collected in this debut cookbook that’s been 18 years in the making. This is food that will leave you full, nourished and feeling content – they’re crowd-pleasers to share with those you love cooking for time and time again.

In For the Love of Food, Paul invites you into a world of warm, welcoming, and joyfully crafted dishes that redefine everyday enjoyment. This cookbook is a treasure trove for those seeking an elevated dining experience at home. Timeless table favourites are packed with gourmet flavour; effortlessly bridging the gap between traditional home cooking and restaurant quality-food. Think hearty mains with steaming, rich gravy and nostalgic desserts to be laden with custard – achievable for both seasoned chefs and aspiring home cooks alike.