In conversation with best-selling cookbook author Jo Pratt
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Food writer, cook and presenter Jo Pratt is a best-selling cookbook author many times over, and we are thrilled to bring a whole shelf of Jo’s books to ckbk for you to explore. Having worked alongside top chefs such as Gordon Ramsay and Jamie Oliver, she has become known for accessible modern recipes, using seasonal produce, and her warm chatty writing style.
For our latest author profile we spoke to Jo about a range of topics including her favourite cheeses, top kitchen hacks and Valentine’s Day ideas, and the Gary Rhodes recipe she keeps going back to.
Jo’s books are like having a close friend helping in the kitchen—one that just happens to be an accomplished chef.
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A quintet of cookbooks for our February cookbook of the month
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This February we have not one, not two, but five cookbooks of the month. With a fantastic new stash of Jo Pratt’s books newly arrived on ckbk (see above) we thought we would dive right in and getting cooking some of her tasty, approachable dishes—so perfect for family cooking.
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Join us on our Facebook group, #ckbkclub, the place you can chat about what you’ve made from the cookbooks on ckbk, or ask for help in the Kitchen SOS chat.
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Each month we choose a different 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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This February, you could explore the Madhouse Cookbook, make yourself a Tandoori Rice Salad for lunch, or have a go at countless other dishes.
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Whatever you make, don’t forget to take pictures, as we can’t wait to see what you make!
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Oats are a cereal that grows well in temperate and cool climates, in which wheat and barley do not thrive. Hence they have become an important food crop in Northern climes. Oats are processed to become oatmeal of various grades and textures. From the minimally processed whole, rolled oats, that retain texture when cooked. To finely ground oatmeal that can soften down to a finer, smooth porridge. High fibre and with around 16 percent protein, oats are highly nutritious.
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With their mild nutty flavor oats don’t only make delicious Porridge. They are an integral part of a classic Oatmeal Raisin Cookie, or Oatcakes. And crop up in less conventional form, in Oat Risotto with Soft Boiled Eggs, Avocado & Hzelnut Dukkah or as a crisp coating in this recipe for Oatmeal Mackerel with Chilli Beetroot. Find more recipes using oats and oatmeal in our collection of 12 Ways with Oats.Â
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Something for the curious cook
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‘By taking a look at the thousands of recipes written down from the fifteenth century to the Second World War, we quickly recognise that what we ate in the past now seems extraordinarily strange, intriguing, revolting, or just plain curious.’ Peter Ross
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While at ckbk we aim to fill our site full of food, glorious food—things to tempt you to cook and eat. We also know that many of you are interested in learning about the how and why of our culinary culture, and how recipes came to be. Newly added to ckbk, culinary librarian Peter Ross’s book The Curious Cook presents us with a magical mystery tour into the past, and brings us some very different dishes indeed.
Some might not be an obvious choice for supper—Lips, Noses, Udders, Ox-Eyes and Sparrows and Freshly Roasted Asparagus Coffee are perhaps not making a comeback anytime soon. But buried in amongst the strangeness there are some dishes that deserve re-discovery—A Sweet ‘Cocktail’ of Sherry, Port and Chocolate was good enough for Heston, and sounds tempting and potent!
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If you find yourself getting curious and whipping up a recipe from times past, do let us know, post a photo, and show us the results. We love knowing about all your kitchen adventures.
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6 of the best historical recipes
When we look back several decades, or centuries, it is not only curious to see some of the dishes that were served, but sometimes a little less than tempting. So here are another half dozen curiosities that might—or might not—tempt you into a bit of time travel.
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from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Ysewijn
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from How to Cook The Victorian Way with Mrs Crocombe by Annie Gray
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from Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn
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from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Ysewijn
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from The Official Downton Abbey Cookbook by Annie Gray
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from The Official Downton Abbey Cocktail Book
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