COUNTRYCOOKING - Introduction - A feast of recipes celebrating the bounty of the countryside

Oct 13, 2026

Country Cooking is a countryside-focused recipe collection guiding the reader from foundational homemade stocks to a wide range of dishes. The introduction emphasizes that country cooking is not defined by geography, but by using the freshest seasonal produce. It highlights practical sourcing ideas, flexible menus for everyday meals or celebrations, and an inviting variety from soups and pies to roasts and desserts. The opening chapter begins with stock-making principles and ingredient quantities.

LanguageEnglish

CategoryLifestyle

FormatPDF

Pages68

Reading Time1 h 45 min

AccessFree to download

Introduction

Home-made Stocks

Techniques

Fish Dishes

Poultry, Game & Meat

Vegetarian Dishes

Country Desserts & Baking

A feast of recipes celebrating thebounty of the countryside ●Make the most offresh,seasonalproduce ina range ofdelicious dishes ●Inspiration forevery meal fromsimple midweeksuppers to specialOCCas1ons COUNTRYCOOKING Consultant Editor:Valerie Ferguson Contents Introduction 4 Home-made Stocks 6 Techniques8 Country Soups 10 Fish Dishes 20 Poultry,Game &Meat 28 Vegetarian Dishes 46 Country Desserts &Baking 54 # Introduction The character of country cookingdoes not depend on geography. Whether you live in a city flat,a townhouse or a rural cottage,you can enjoythe pleasures of wholesome food,plainly cooked,but packed withflavour.The secret of country cookingis the use of the freshest,seasonalproduce.There is something specialabout the first tender vegetables of thesummer or the succulent berries of theautumn.Spring lamb is almost a clichéand what could be more sustaining ona cold winter's day than a rich piebrimming with chicken and leeks. Few people these days have the timeto grow vegetables and fruit or to catchwild trout,but modern transportationbrings produce to even inner-cityshops country-fresh.Look out for areliable supplier oforganic produce,and almost everyone can grow herbsin pots on a windowsill. Whether you want a fanily supperor a celebration dish,you willfind justthe right recipe in this superb collection.There are dishes for all occasions fro111substantial and nourishing soups tomouth-watering desserts and frommelt-in-the-1mouth pies to magnificentroasts.Wherever you live,let a breathof country-fresh air blow throughyour kitchen. # Home-made Stocks A sauce or stew is only as good as the stock that it is made from.Stock iseasy to make:it basically cooks itself after the first few minutes. # INGREDIENTS 900 g/2 Ib heads and bones and trimmings from white fish l onion,thinly slicedI carrot,thinly slicedI leek,thinly slicedl lemon,thinly sliced8 parsley stemsI bay leaf 250 ml/8 fl oz/1 cup dry white wine5ml/l tsp black peppercorns 1 Put all the ingredients in a saucepanor flameproof casserole and cover with 1.75 litres/3 pints/7h cups water. Bring to the boil over a medium heat,skimming off any surface foan. 2 Sinmer gently for 25 minutes,thenstrain through a muslin-lined sieve.Cool,then chill.Reduce,if you wish,for storage or freezing. # Fish Stock Makes 2 litres/3%pints/8 cups # Vegetable Stock Makes 1.75 litres/3 pints/7%cups INGREDIENTSl onion,peeled2 carrots 2 large celery sticks small amounts of any of the following:leeks,celeriac,parsnip.turnip,cabbage,cauliflower,mushroom30 ml/2 tbsp vegetable oill bouquet garni6 black peppercorns 1 Slice the onion and roughly chopthe remaining vegetables.Heat the oiland fry the vegetables until soft andlightly browned.Add the remainingingredients.Cover with 1.75 litres/3 pints/7%cups water. 2 Bring to the boil,skin,thenpartially cover and simmer for1%hours.Strain and allow to cool.Store in the fridge for up to 3 days. # Chicken Stock ## Beef Stock Makes 2 litres/3%s pints/8 cups Makes 3 litres/5 pints/12 cups # INGREDIENTS INGREDIENTS 2 kg/4%1b raw chicken carcasses,necks orfeet or cooked carcasses 3.6-4.5 kg/8-101b raw or cooked beef orveal bones and meat 2 large onions,unpeeled,root end trimmed3 carrots,cut in large piecesI celery stick,cut in large pieces1 leek,cut in large pieces 2 large unpeeled onions,halved androot end trimmed 2 medium carrots,cut in large pieces1 large celery stick,cut inlarge pieces 2 garlic cloves,unpeeled and lightly smashed1 sprig fresh parsley2 bay leaves 2 leeks,cut in large piecesl or 2 parsnips,cut in large pieces2-4 garlic cloves,peeledI large bouquet garni15 ml/1 tbsp black peppercorns 1 Place the bones,meat and vegetablesin a large roasting tin and brown inthe oven at 230℃/450°F/Gas 8 for30-40 minutes,turning occasionally. 2 Transfer to a stock pot,add theremaining ingredients and cover withcold water by at least 2.5 cm/1 in.Bring to the boil over

FAQs

What is the key principle behind country cooking in this book?

Country cooking depends on the use of the freshest, seasonal produce rather than geography. It celebrates simple ingredients prepared with care for rich flavour.

Why are homemade stocks important?

A sauce or stew is only as good as the stock it is made from. The book frames stock as easy to make because it cooks itself after the first few minutes.

What ingredients guidance does the book give for making vegetable stock?

It lists basic vegetables like onion, carrots, celery, and optional additions such as leeks, parsnip, turnip, cabbage, cauliflower, or mushroom. It also includes vegetable oil, bouquet garni, and peppercorns, with water quantities and simmer timing.

Oct 13, 2026

Upload by Emma Wilson