The Great British Chefs Cookbook Club: February 2018

The Great British Chefs Cookbook Club: August 2021

Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.

Even with the vast number of recipes available on the internet these days, there’s nothing quite like leafing through a beautiful book full of recipes. It’s a medium that’s stronger than ever before, with cookbooks topping bestseller charts throughout the year. If you’re anything like us then you’ll have shelves upon shelves of them in your home – some kept in pristine condition, others earmarked, stained and scrawled over after years of use.

It’s this national love for cookbooks that has prompted us to start our very own cookbook club. Each month we’ll select a cookbook that we think stands out from the rest and ask you, the Great British Chefs community, to cook a recipe from it. We’ll publish a small selection of recipes on our site so, even if you don’t already have the book, you can still get involved and see how your cooking compares to everyone else’s. Apply to join the Facebook group here and take a look at this month's book (and recipes) below. We've also included the winning post from last month's book, as well as some of our other favourite entries.

Apply to join the Cookbook Club today!

Click here to apply to join our cookbook club, meet likeminded home cooks and share your creations for the chance to win prizes. Please make sure to answer the two simple introductory questions to speed up your application.

This month's book: The Art of Preserving by Emma Macdonald

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Cooking seasonally has never been more important – it's good for the environment, good for British farmers and suppliers and it means we get to enjoy fresh produce when it's at its best. But while fresh flavours are fantastic, sometimes it's when we preserve these ingredients to use days, weeks or even months later that they take on a whole other profile. Pickling, jam-making, fermenting, smoking – all these preservation methods were born out of necessity, but are now enjoyed as part of our everyday diets. This month's book The Art of Preserving shows us how easy it is to make these preserves for ourselves.

We've included three dishes from the book to give you an idea of the full list of recipes featured, but if you want to buy it for yourself, you can get it here. Just remember to stock up on jars!

Pork rillettes

A French technique which makes the most of a cheap cut of meat, this recipe does require a little patience but the result – meltingly tender pork gently flavoured with aromatics – is far greater than the sum of its parts.

Bar-de-Luc

A simple redcurrant conserve that's a fantastic ingredient to add to desserts, Bar-de-Luc is a great way to preserve this underused berry.

Raspberry curd

Curd can be made out of a whole host of fruit, but raspberries offer just the right balance of tartness and sweetness to stand up against the buttery backdrop. Spread it on toast or use it in baking.

Last month's winners

Last month you all did your bit for the hospitality industry by cooking from charity book Chefs At Home. Well done to Tracy Carey for coming top – she wins a prize! Take a look at her dish and all the other honourable mentions below.

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Phillipa Coe's beef came accompanied with some fantastic potatoes, onions and mushrooms
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Liz Rennie's Bakewell tart was a perfect example of the classic British dish
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Marta Biris demonstrated accomplished picnicking with her cheese and tomato quiche
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As did Susannah Day with her mini crab quiches
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Sam Beech went big with this beer-braised brisket mac 'n' cheese
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Jo Rodrigues bashed their way to glory with these moreish chicken schnitzels
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Lyn Waldron's chilli broccoli salad was perfect for hot summer feasting
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Nichola Procter went classical with this sea bass, shallots and beurre blanc dish

Make sure you post photos along with commentary of the dishes you cook using The Art of Preserving in our Facebook group to be in with the chance of winning.