MENU: comfort food recipes
A gloriously warming collection of SHE magazine recipes
Looking for deliciously comforting but simple recipes? Just click on the recipe names below for your step-by-step instructions, and see the Time Plan below that if you want to create the whole menu at one sitting...
Menu - serves 4
Starters
Watercress and goats cheese soup with herbed croûtons
Bubble and squeak cakes
Main courses
Individual chicken and mushroom pies
Stuffed cabbage with tomato and tarragon sauce
Side dishes
Honey-roasted parsnips and carrots
Peas with lettuce and bacon
Beetroot with horseradish cream
Dessert
Vanilla rice pudding with apricot compote
TIME PLAN
The day before...
* Make the compote; chill.
* Prepare and assemble the bubble and squeak cakes and chill in the fridge.
* Make the soup and chill.
* Make the croûtons; store in an airtight container.
* Make the chicken pie filling and assemble with the pastry lids, cover and chill.
On the day...
10.00-11.00am:
* Make horseradish cream - chill.
* Prepare the stuffed cabbage; assemble and chill.
* Prepare the ingredients for the pea, lettuce and bacon and also for the honeyed parsnips and carrots.
11.00am-midday:
Assemble the beetrootdish. Cook the parsnips and carrots and keep warm.
Midday-1.00pm:
* Cook the chicken pies and the stuffed cabbage.
* Fry the bubble and squeak cakes; keep warm.
* Heat the soup and serve with the croûtons.
1.00-2.00pm:
* Make the rice pudding.
* Cook the pea, lettuce and bacon recipe; serve with the pies and accompaniments.
2.00-3.00pm:
* Serve pudding with compote.
Look here too...
October menu

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