We all tend to be busy folk, and meals – in particular those midweek suppers – can so easily turn into a ready-made supermarket meal, probably loaded with UPFs and all sorts of other ‘nasties’.
Well, just this week a fabulous book – Speedy Comforts by Jon Watts – has been published, that will certainly ease those midweek meal dilemmas, as well as giving us more time to enjoy our weekends.
Chef Jon Watts has a huge following, thanks to his recipes which cut out unnecessary steps and time for home cooks. In this book he takes his Speedy recipes to the next level with cosy comfort food that takes no time at all.
About the Book
Speedy Comfort shares over 80 delicious and comforting recipes, from the classics like Mac and Cheese to bold flavours like Popcorn Chicken Katsu.
Chapters include Family Feasts; Old School (Nostalgia); Easy Dinners; Weekend Treats; Cosy Traybakes; Healthy Comforts and Puddings.
Jon includes fan favourites like One Pan Baked Butter Chicken as well as new treats like Spiced Salmon Traybake.
There are also healthy (and still comforting) options like Pad Thai, as well as decadent puds like Baileys and Chocolate Mousse.
This book brings us many tasty, filling and super comforting meals, while remaining affordable and fuss-free.
About Jon Watts
Jon Watts is a professional chef, recipe creator, and influential social media chef. His first book with Bloomsbury, Speedy Weeknight Meals, was a no.1 Sunday Times bestseller on launch.
After getting into serious trouble as a teenager, Jon was sentenced to six and a half years in a young offenders’ institute. He was determined not to fall into the vicious cycle of reoffending, so he took on every opportunity he could to learn and develop.
He picked up cooking and was the first person in custody to achieve all three Duke of Edinburgh awards. After leaving, he secured a job at one of Jamie Oliver’s restaurants before setting up on his own.
Jon has gained national exposure through his social media profile and TV appearances. Away from cooking, he uses his story to inspire a range of audiences, from businesses to at-risk young people. @jonwatts88
Published at £22 for a lavishly illustrated hardback, by Bloomsbury Publishing, this is also a great book to give to anyone about to head off to university. Here are a few recipes to demonstrate Jon’s skill:
Tomato Soup with Ricotta Dumplings
“When I told my sister – who loves cheese and loves dumplings – that I was making this recipe for her, she wasn’t at all sure that she would like the ricotta variety of dumpling… until she tried them. Inspired by Italian gnudi – similar to gnocchi, but without flour – these cheesy clouds are soft and flavourful, creating a delicious twist on a classic comfort soup. They also make it just as good for warmer weather as cold, as gnudi are much more delicate than classic British dumplings.”
serves: 4. prep time: 10 mins. cook time: 20 mins
For the soup
2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons tomato purée
3 teaspoons garlic paste
3 × 400g cans of chopped tomatoes
200ml vegetable stock
30g basil leaves (1 pack)
200ml double cream
Salt and black pepper
Extra virgin olive oil, to serve
For the dumplings
350g ricotta
40g Parmesan cheese, or vegetarian alternative, finely grated
1 egg yolk 100g semolina
- Heat the oil in a large pot, which has a lid, over a medium-high heat. Add the onion and cook until it softens.
- Add the tomato purée and garlic paste and cook for a couple of minutes, then pour in the tomatoes and stock, add most of the basil and simmer for 10 minutes.
- Meanwhile, make the cheesy dumplings. Put the ricotta into a bowl with the Parmesan, egg yolk and semolina and mix well. Roll the mix into 12 equal-sized balls.
- Use a stick blender to blitz the soup until smooth, then add the cream and stir well. Taste for seasoning and adjust it to taste.
- Pop the cheesy dumplings into the blended soup. Cover with a lid and simmer for a couple of minutes over a medium heat, until the dumplings are cooked. They cook in a matter of 2–4 minutes and should feel tender to the touch when they’re ready.
- Ladle the soup and dumplings into warmed bowls, scatter with the remaining basil and drizzle over extra virgin olive oil, then serve.
Smoky Paprika Salmon with Lemony Couscous
“A comforting lighter treat, with nutritious oily fish and protein-packed chickpeas. This is a good recipe to portion into tubs and take in to work to eat for your lunch over a couple of days, as it’s great either cold or at room temperature.”
serves: 4. prep time: 10 mins. cook time: 15 mins
For the salmon
4 good-sized skinless salmon fillets
2 teaspoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic granules
¼ teaspoon salt
¼ teaspoon black pepper
For the couscous
300ml vegetable stock
150g couscous
Finely grated zest and juice of 1 lemon, plus lemon wedges (optional), to serve
5g parsley (about ¼ pack), leaves chopped
100g chickpeas (drained weight), rinsed
473 calories per portion
- Preheat the oven to 180°C fan. Line a baking tray with baking paper.
- Place the salmon on the prepared tray, drizzle over the oil, then sprinkle over the smoked paprika, garlic granules, salt and pepper.
- Bake for 15 minutes, or until cooked through (cut into a fillet to check).
You could also cook this in an air fryer, sprayed with spray oil and in a single layer.
- Meanwhile, make the couscous. Pour the stock into a saucepan that has a lid, add some salt, then bring to the boil. Tip in the couscous, stir, then remove from the heat and cover with the lid. Let it sit for 5 minutes.
- Add the lemon zest and juice, parsley and chickpeas, then fluff up the couscous with a fork and serve with the salmon, with lemon wedges on the side if you want.
Banoffee Puds
“Treat your loved ones to these individual banoffee puds, with indulgent layers of digestive biscuits, caramel, bananas, cream and chocolate. Yes please…”
serves: 8. prep time: 20 mins. cook time: none
250g digestive biscuits 65g butter, melted
397g can of caramel, such as Carnation
3 bananas, peeled and sliced
300ml double cream
2 teaspoons vanilla bean paste
80g milk chocolate
- Place the biscuits in a sandwich bag, close the top, then use a rolling pin to smash them into small pieces. Pop the crushed biscuits into a bowl, pour in the melted butter and mix well.
- Divide the buttery biscuit crumb between 8 ramekins. Press it down slightly, but not firmly.
- Now divide the caramel between each ramekin, then lay the sliced bananas over the top.
- Put the cream in a mixing bowl with the vanilla, then whip until it forms soft peaks. (When you lift the whisk, it should leave a peak that flops over.) Divide the whipped cream between the ramekins over the banana, making sure the cream goes right to the edges if you’re making these in advance, to keep the banana layer sealed and fresh underneath.
- Grate the chocolate over the top, then enjoy, or pop them in the fridge for up to a day, until you’re ready to serve them. They will firm up in the fridge, but they’re just as delicious either way.
