I love a good cook book; there simply isn’t anything better than pouring over dishes that either inspire you or leave you feeling incredibly hungry…I often find it’s the latter! To this end, you will often find me sitting in our bay window doing just that. Recently, you’d have found me curled up with a steaming cup of tea and The Cotswolds Cook Book.
Adam and I were recently gifted a copy by the lovely folk at Meze Publishing, and I wasted no time in thumbing through it to seek out my next challenge. After I’d taken a beautifully arranged photo for Instagram, naturally.
Who’s in The Cotswolds Cook Book?
Combining some of the finest and best loved food and drink businesses in the Cotswolds; Court Farm Shop, Le Champignon Sauvage, Cotswolds Distillery, The White Spoon, Jesse Smith Butchers, Huxleys, The Old Stocks Inn and Winstones to name but a few, this is one serious cookbook.
Elderflower and lemon cake…
I instantly set my heart on making the delicious sounding Elderflower and Lemon Cake from Beau’s Bakehouse. Elderflower is one of my favourite flavours – so delicate and yet so distinctive. However, I’d never thought to add it to my bakes and cakes until now.
The recipe was clear and easy to follow, which is a real must in any cook book. After all, nobody wants to get part way through and realise they are missing a key ingredient. I was especially pleased as I was able to source almost all my ingredients locally too. I used flour from Shipton Mill, cordial from Bottlegreen Drinks, the biggest lemons I have ever seen from Fillet & Bone, Netherend Farm Butter and my favourite Cacklebean Eggs.
Beef Tagliata with polenta fries…
With my cake baked and tasted (and after Adam immediately requesting another) I was ready for the next dish. I settled on the Tagliata of Beef with Deep Fried Polenta, Black Truffle and Wild Mushrooms from Cirencester-based Made by Bob. This, of all the dishes in the cook book, was the one that made my mouth water at first glance. Combining several of my favourite things; truffle, polenta and mushrooms, there was simply no way I wasn’t going to attempt this dish.
Again, I was able to source almost everything locally; this time predominately from Cheltenham Whole Foods, as well as raiding my trusty fridge and pantry for some Cotswold Butter and Cotswold Gold rapeseed oil. This time, I had a little help in the form of Adam – he’s the steak expert in this house so I left that part to him, and I set about preparing the accompaniments. This recipe, like the previous one, was direct and clear, making the whole process so simple (though I still somehow managed to use every utensil and pan we have, to Adam’s dismay). The results were pleasing too; we spent longer taking photos than demolishing it!
Who is The Cotswolds Cook Book aimed at?
Something I particularly liked about The Cotswolds Cook Book is that it incorporates recipes for all abilities, ranging from the relatively simple – learning to make an upgraded cafetiere of coffee with Rave Coffee – to the more technically advanced – The White Spoon‘s Buttermilk Pannacotta, Strawberry Soup and Balsamic Jelly Pepper Tuille, coincidentally the next dish on my hit list. Having tasted and loved Chris White’s food several times, I would be over the moon if I could even half manage to recreate one of his incredible dishes in my own home.
With so many delicious options, I’m certain that mealtimes in the Lewis household are going to remain interesting and, most importantly, local for the foreseeable future. Keep an eye on our Instagram to see more recipes as we make them.
Where can I get a copy?
You can purchase your very own copy of The Cotswolds Cook Book either from contributing businesses or Meze Publishing. Be sure to let us know what your favourite recipes are!