A Cook's Year in a Welsh Farmhouse by Elisabeth Luard

  • Jerusalem artichokes with lemon and thyme

    from A Cook's Year in a Welsh Farmhouse A Cook's Year in a Welsh Farmhouse by Elisabeth Luard

    • Categories: Stews & one-pot meals; Main course; Winter; Welsh; Vegan; Vegetarian
    • Ingredients: Jerusalem artichokes; black olives; thyme; white wine; nutmeg; parsley; breadcrumbs; lemons
    show

  • Show all Recipes...

Notes about this book

  • DKennedy on September 16, 2020

    This is a beautiful book broken down by months.

Notes about Recipes in this book

  • Spiced lentil pasties

    • saladdays on November 06, 2014

      Made these with lentils leftover from 'Lentils with chestnuts and celery' in the same book. The instructions tell you to divide the pastry into 6 pieces. I thought these seemed to make rather small pasties and had a lot of filling leftover. After we had eaten them, I saw in the recipe introduction that it made 4 pasties! That would have made a much better pasty.

  • Lentils with chestnuts and celery

    • saladdays on November 06, 2014

      Real comfort food for a autumnal evening. I made this from ingredients in the store-cupboard and the fridge. A very mellow taste, be generous with the garlic and olive oil. It makes a generous amount, they must have large appetites in Welsh farmhouses! There was plenty left to make lentil pasties and still enough for some soup.

  • Jane's bara brith

    • Melanie on July 08, 2014

      Dead easy, although needs to be made in advance. Soak dried fruit (used mixed peel, sultanas and currants) in tea overnight, mix other ingredients into same bowl next day and then bake.... and wait for two days to let texture develop before eating. Happy to say though that this was well worth the wait.

  • Marinated roast pork with rosemary and thyme

    • saladdays on October 07, 2012

      This is a delicious and easy way of cooking pork as the potatoes cook around the meat in the marinade and are absolutely to die for! No leftovers here.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1408806460
  • ISBN 13 9781408806463
  • Published May 02 2011
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

In an old farmhouse on the slopes of a mountain lying between Tregaron and Aberystwyth, Elisabeth Luard brings the produce of the land into her kitchen and turns it into delicious food. This book is her response to the changes she sees in her garden and the surrounding countryside throughout the seasons, with distinctive recipes at the end of each month's chapter. It is the story of a year spent planting and picking in the garden, roaming the countryside with her grandchildren and introducing them to the pleasures of rural living. Elisabeth's cooking is rooted in the culture of the Mediterranean where she once lived, as well as being inspired by traditional Welsh recipes and by her own garden. In winter she stirs up warming dishes like Spanish biscocho or Welsh winter cawl; in the spring she waits until the first mayflower comes to bloom before planting lettuces, mangetouts and broad beans in her garden. She relies on locally sourced meat for dishes like Partridges with baby onions and cinnamon in red wine, Rabbit with tagliatelle, cream and mustard or Ceps with potatoes and bacon, and rakes the countryside for ingredients like fruit for Hedgerow jelly, nettles for soup, elderflowers for cordial, cake or even fritters. With full colour photography by Clare Richardson that perfectly captures the sense of life in the Welsh countryside, this is a unique and beautiful book.

Other cookbooks by this author