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The festivities are over, and if you are in the Northern hemisphere there is a long stretch of winter still ahead. Wherever you are, the sparkles of Christmas and New Year are put away now. This is the perfect time to revel in a period of retreat, in taking care of yourself, in repair and restoration. And of course, food is a precious and wonderful part of that. Key are comfort and healing.
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Pictured above:Ā Squash and Black Bean Chilli from Autumn and Winter Cooking with a Veg Box by Guy Watson
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Delicious healthy recipes for all
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If your body took a bit of a battering over the party season, and you need to give it some tender loving care, weāve got a wealth of resources to help you feed yourself back to health.
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Donāt forget to explore our wide selection of Healthy Cookbooks, to find delicious recipes that meet a diverse range of needsāfrom Low FODMAP and Vegan cooking, to Gluten Free Baking and beyond.
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Consuming Passions: Fermentation
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The preservation of food and development of flavor through fermentation is not a new culinary practice, it is thousands of years old.
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James Read, founder of artisanal kimchi brand Kim Kong Kimchi, fell in love with ferments after setting himself the task of making kimchi for a restaurant pop-up in 2016. His journey led him to research and explore the diverse practices of fermentation across global cuisines, resulting in his current expertise, his book Of Cabbages & Kimchi, and a role as Chief Trading Officer of the UK Fermenters Guild.
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In our latest feature James lets us into the fascinating world of fermentation. He documents the three essential categories of ferments, with many suggestions of recipes and tips on how best to get started. And while his book isnāt on ckbk (yet) he has linked to recipes on the site, pointed at some kimchis, kvasses and kefirs, and shared his own recipe for refreshingly fizzy Pineapple & Cinnamon Tepache.
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Our cookbook of the month for January is Better than Nonna
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Why not start the new year by trying some new recipes, and join us cooking from our cookbook of the month. It all happens on our Facebook group, #ckbkclub, a place to chat about what youāve made from the cookbooks on ckbk, or ask for help in the Kitchen SOS chat. Each month we choose a cookbook for the group to focus on, encouraging members to cook from it, chat about it, and share any photos, tips or questions they have about the recipes.
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For January we are leaning into our collective need for comforting restorative dishes, with Better than Nonna: Modernised Italian Recipes. A book packed with Italian flavors, traditional dishes and clever updates, from Italian-born, London-based chef Danilo Cortellini. Starting with a step by step on How to Make Pasta, and How to Make Risotto, the book tempts with; āthe next iteration of Nonnaās recipesā.
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Cook your way from Foolproof Carbonara, to indulgent Chocolate Ganache Tarts. And donāt forget to take pictures, as we canāt wait to see what you make!
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Ingredient focus: Seville oranges
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The Seville orange (also known as sour or bitter orange) is a variety of orange distinct from sweet eating oranges. It is chiefly used for its intensely flavored rind, which is used in marmalade. But the juice is also used in some Caribbean and Latin American cooking as a souring agent. Make the most of the fruitās short season, from December to February.
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Jars of Seville Orange Marmalade, with their deep bitter-sour flavor, are a joy to have all year round. And explore the recipes in our collection of 12 Ways with Seville Oranges for more recipes that make the most of this special citrus. Who could resist a slice of Gluten-free Marmalade Loaf with Cardamom Glaze.
Looking for even more marmalade recipes? Award winning restaurateur, Shirley Spear, has written the ultimate guide to marmalade The Three Chimneys Marmalade Bible.Ā Discover tips on making it and also using it as an ingredient all the year round in a delicious variety of dishes.
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6 of the best comfort foods
In our quest to bring you comfort and joy, here are six of the very best comfort foods. Hunker down and enjoy.
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from My Best: Paul Bocuse by Paul Bocuse
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from The Bacon, Butter, Bourbon and Chocolate Cookbook: Chef Bruno's Favourite Ingredients by Bruno Feldeisen
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from VIRSA: A culinary journey from Agra to Karachi by Shehar Bano Rizvi
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from New York Cult Recipes by Marc Grossman
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from The Italian Regional Cookbook by Valentina Harris
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from Guittard Chocolate Cookbook by Amy Guittard
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