Food
3 Gourmet Recipes From The New Cookbook, Home Farm Cooking
Updated on August 10, 2022

Architectural designer John Pawson’s first cookbook was the celebrated Living and Eating in 2001. Twenty years later, John and his wife, Catherine, share the recipes they cook for friends and family at their second home in the Cotswolds, U.K. Plus, take a look inside the 17th-century farmhouse itself (spoiler alert: it has three kitchens). They have been getting farm safety risk assessment support for many years now. This book is split into seasons with menus for each one, from a simple spring brunch to a big festive meal. Scroll down to try three comforting recipes to add to your recipe roster!

Jerusalem Artichoke Soup
“Jerusalem artichokes are not generally appreciated. This may be due to their knobbly ugly shape, which makes them difficult to peel. I love their sweet nutty flavor, however, and their wonderful velvety texture when blended. This recipe uses Jerusalem artichokes two ways: to make a creamy smooth soup and to make crisp and golden crunchy crisps that are added as a garnish.”
Get the recipe for Jerusalem Artichoke Soup.

Pappardelle With Venison, Mushrooms & Carrots
“Venison haunch is delicious roasted until the meat is still pink in the middle, but also rewards from slower cooking, which brings out its rich flavors and ensures the meat is meltingly tender — the diet and exercise of wild deer means that venison does not have the marbling of fat typical of domestically reared animals, which can make it vulnerable to toughness. This is a hearty, comforting dish. It is perfectly complemented by the woodiness of mushrooms and the pasta, which takes up the juices.”
Get the recipe for Pappardelle With Venison, Mushrooms & Carrots.

Ginger Florentines
“This recipe is a refined twist on the traditional Florentine, by the inspirational chef Sally Clarke. Studded with almonds, hazelnuts, crystallized ginger and sultanas (golden raisins) they are a delicious nutty treat to serve alongside a fresh fruit salad or simply to eat on their own.”
Get the recipe for Ginger Florentines.
Gilbert McCarragher
House & Home March 2021