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Digital Subscriptions > delicious. Magazine > November 2019 > “My favourite food to come home to”

“My favourite food to come home to”

There’s no one quite like Rick Stein for creating dishes to make you hungry. He has turned to France as inspiration for his latest book, and the recipes are so good you’ll want to get into the kitchen immediately, whether to set you up for the day, prepare a satisfying lunch, cook for friends or simply to revel in the joy of the very finest home cooking
Buckwheat pancakes with mushrooms & eggs
Leek tart from Picardy
Duck liver parfait with fig relish
Tarte flambée with apples

Coq au riesling

SERVES 4-6. HANDS-ON TIME 40 MIN, SIMMERING TIME 20 MIN

“I’ve never been entirely happy with coq au vin, as the ‘vin’ bit always seems rather pale. Alsace’s answer to coq au vin, coq au riesling, works better because white wine with cream and lots of parsley looks much more appetising.”

MAKE AHEAD

Cool, cover and chill for up to 2 days or transfer to freezerproof containers and freeze for up to 1 month. Defrost in the fridge overnight and reheat until piping hot to serve.

FOOD TEAM’S TIP

Put the shallots in a heatproof bowl and pour over just-boiled water to cover. Set aside for 5 minutes, then drain. This loosens the skins so the shallots are easier to peel.

• 2 tbsp vegetable oil

• 70g unsalted butter

• 12 shallots, peeled but left whole (see tip)

• 3 garlic cloves, finely chopped

• 160g British free-range smoked bacon lardons

• 250g chestnut mushrooms, wiped and halved if large

• 1 free-range chicken (about 1.7kg), jointed into 8 pieces

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About delicious. Magazine

The delicious. November issue brings you the joy of festive anticipation and will help you dream, plan and cook the best Christmas ever. Find our freeze-ahead soups, braises, cookies and puds; Rick Stein and Gill Meller's favourite festive dishes and Delia’s most loved Christmas cake; centrepiece roasts from MasterChef winner Kenny Tutt and Matt Tebbutt, and not forgetting 16 pages of brilliant veggie and vegan recipes to see you through the feasting. Plus foodie gifts and gifts for foodies. It’s got everything you need for Christmas.