Enjoy Christmas with Elizabeth David
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The countdown to holiday season has begun! And we have a glorious early Christmas present for youāEssential Elizabeth David (Christmas). Heralding the launch of our new book series of classic Elizabeth David recipes, published by us at ckbk, we bring you a festive feast selected by the culinary legendās nephew, kitchen designer Johnny Grey.
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Of unsurpassed significanceĀ in her influence on British food culture, with a long-lasting legacy for home cooks and chefs alike, Elizabeth David brought joy and deliciousness to kitchens and dining rooms across the nation. In this introductory feature for us, Johnny Grey shows us how she brought those things also to his family home, and their seasonal celebrations.
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He tells us of the her much anticipated hampers, and the recipes the family always madeāfrom Spiced Beef, to Carrot Soup, and the āsoftly gleamingā glory of these Pears Baked in Red Wine.
Whether you follow Johnnyās Christmas Day traditions, or choose your own path, Elizabeth Davidās recipes are a joyous gift. If you want to immerse in more of the Christmas goodness to be found on ckbk, explore our Christmas bookshelf.
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Pictured above:Ā Pears Baked in Red Wine from Essential Elizabeth David (Christmas) by Elizabeth David
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Our Cookbook of the month for Decemberā¦Ā
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We have chosen Essential Elizabeth David (Christmas) as our Cookbook of the Month for December.
So, if you are planning to revel in the culinary joys of the holiday season, join us cooking from these celebrated classic recipes.
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If you are new to 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.Ā 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. So, get cooking, and donāt forget to take pictures, as we canāt wait to see what you make!
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Recipes fromĀ a Scottish farm kitchen
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āThis cookbook is more than just a collection of recipes; itās a reflection of our journey and the community that has supported us along the way. Itās a celebration of the people, the produce and the spirit that makes Gloagburn special. Whether they are recipes that have passed down through our family or newer creations that have become beloved features of our farm shop menu, what they all have in common is a focus on fresh, local ingredients and the joy of sharing good food with others.ā Alison Niven
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Alison Niven, author of newly published cookbook Gloagburn: Recipes from a Scottish Farm, grew up on a farm in Fife, moving to Gloagburn on her marriage. The Nivens have farmed the land at Gloagburn for 100 years, and have run their farm shop for the last 20. Alison has seen the family shop develop from an egg shack at the side of the A9, to the hugely successful cafƩ, deli, and butchery it is today.
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Her new book celebrates the ethos of a great Scottish business, and the family and food that are at the heart of it.
Recipes are in sections by courseāfor example Breakfast and Brunch, or Puddingsāwith the exception of a whole chapter on Eggs. There have always been hens on the farm, and they play a key part in the Gloagburn story.
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Tech tip: Shop for the ingredients you need with ckbk
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There are many different ways to get the ingredients for your culinary adventures, once you have discovered a recipe youād like to make.
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Supermarkets big and small, local independent retailers and farmers markets (if you are lucky to have them in your area), or one of the many online grocers.
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We want to make it as easily as possible to source your ingredients, whichever route you choose, so weāve added a very simple new feature to all the recipes on ckbk.
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Just click the copy icon at the top of every ingredient list to get a streamlined version of the ingredients list added to your clipboard. You can then paste it into your preferred notes app to refer to when you go shopping, or add it to your online grocery app.
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Donāt forget that ckbk users in the US can use Instacart to order ingredients directly from a ckbk recipe, and direct ordering from Amazon Fresh is available for both UK and US users.Ā
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IngredientĀ focus: cinnamon
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āCinnamonĀ the dried bark ofĀ Cinnamomum zeylanicum, a tree indigenous to Sri Lanka, and sometimes known as Ceylon cinnamon, has been an important spice since antiquity; but there was then, and indeed still is, confusion between cinnamon and cassiaĀ bark (C. aromaticum). In French, for example, the single wordĀ cannelleĀ applies to both.
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And in the USA the term cinnamon can legally be applied to cassia bark, which is more plentiful and thus less expensive, whereas the British pharmacopoeia requires cinnamon to be the product ofĀ C. zeylanicum. Although these spices are closely related, cassia is thicker and coarser and its taste is less delicate.ā Alan Davidson in The Oxford Companion to Food
As Alan Davidson eloquently states, true cinnamon has a delicate, aromatic warmth, something that works well in sweet and savory dishes. Hugely prized and now universally popular, its taste is baked into many of our comfort foods and childhood memories, especially at this time of the year.
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For a trip down memory lane, and into the cosiest of recipe lists, explore our collection of 16 Ways with Cinnamon. Try Cinnamon Scented Lamb, bake Motherās Cinnamon-Pecan Coffee Cake, or share a batch of Cinnamon Babka rolls.
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6 of the best winter starters
Preparing a winter supper party, and want some ideas for a first course that will warm you up, without weighing you down and spoiling the main event? We have got you covered.
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from Rose Elliot's Complete Vegan by Rose Elliot
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from The Hebridean Baker at Home by Coinneach MacLeod
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from Savour: Salads for all Seasons by Peter Gordon
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from The Mushroom Cookbook by Liz O'Keefe and Michael Hyams
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from Gloagburn: Recipes from a Scottish Farm by Alison Niven
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from Fish for You by Spencer Watts
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