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Milly’s Real Food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face
Nicola Millbank
MILLY’S REAL FOOD is all about going back to basics and creating tasty classics from scratch with a modern twist, making food a pleasure; both the ritual of cooking and the joy of eating. Recipes that embrace sustainable and accessible ingredients, easy methods and a refreshingly fad-free approach to home cooking.With 100 recipes including Saffron and Prosecco baked mussels, Rioja and Jerk Lamb shanks and Death by Chocolate Peanut Butter Cake, Milly is an advocate of using fresh produce, eating a varied diet and having fun with food.From a rising star on the foodie scene, MILLY’S REAL FOOD is the kind of cookbook that makes you excited to get in the kitchen and has the corner of every page turned down.








COPYRIGHT (#ulink_9ba69a72-bf1d-56ac-a50c-8ec696d65aad)

HQ, an imprint of HarperCollinsPublishers, 1 London Bridge Street, London, SE1 9GF
www.harpercollins.co.uk (http://www.harpercollins.co.uk)
First published by HQ, an imprint of HarperCollinsPublishers 2017
Text © Nicola Millbank 2017
Nicola Millbank asserts the moral right to be identified as the author of this work
A catalogue record of this book is available from the British Library
Ebook Edition © MARCH 2017 ISBN: 9780008215057
Version: 2017-03-31
Design: HQ | Louise McGrory
Editor: HQ | Rachel Kenny
Production: Milly Cookbook Ltd.
Photography: Susanna Blåvarg
Food stylist: Sara Assum Hultberg with Nicola Millbank
Props stylist: Susanna Blåvarg with Nicola Millbank
Clothing and jewellery:
Missoma: Image 1, Title Page. Image 4, Introduction. Image 20, Mains. Images 17 and 18, Puddings and Sweet Treats. Image 1, Sides, Snacks and Sauces.
Whistles: Image 12, Brunch.
COS: Front Cover. Image 1, Stockholm Markets and Restaurants.
Cyberjammies: Image 8, Brunch.
Astley Clarke: Image 19, Puddings and Sweet Treats.
Make-up: Katie Nixon
Hair: Kieron Lavine
Recipe testing: Sara Assum Hultberg
Thank you also to Anthropology: Image 2, Fridge, Freezer and Cupboard Essentials
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers.
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.
DEDICATION (#ulink_6c073e71-88b8-5dbb-876f-6a7bdf614275)

For my Grandad, Walter, who at the ripe old age of 101 taught me
that “a little bit of what you fancy does you good.”
CONTENTS:

Cover (#u88b0c34b-b7be-5c89-9a95-6e9299a1c5b5)
Title Page (#uda454ae6-6582-5075-a7fb-e64afa608605)
Copyright (#ulink_bdc39091-332a-532f-8760-330b0bd916e6)
Dedication (#ulink_8cbd38eb-ef4a-54ba-a612-6716c681facb)
Introduction (#ulink_7d4a0793-0647-5bf6-aae7-c24ea9406b7d)
Fridge, Freezer and Cupboard Essentials (#ulink_8e2183d1-6662-52ba-9a4c-5a02bd612263)
Brunch
Brunch
Juices and Smoothies
Milly Green Juice
Apple, Orange, Carrot and Ginger Juice
Pink Lemonade
Pineapple, Cucumber and Mint Juice
Chocolate Peanut Butter Smoothie
Banana, Date and Cinnamon Smoothie
Mixed Berry, Almond and Yoghurt Smoothie
Courgette, Asparagus and Feta Egg White Frittata
Greek Baked Eggs
Cashew, Cranberry and Coconut Granola
Cinnamon Hazelnut Milk
Light Banana Pancakes with Orange Drizzle
Berry and Granola Frozen Yoghurt Lollies
Mum’s Toasted Lemon Drizzle Agave Bread
Halloumi, Prosciutto and Smashed Avocado Sarnie with Mustard Maple Syrup Dip
Hot Smoked Salmon, Watercress and Dill Potato Cakes
SweetCorn Fritters, with Bacon and a Quick Tomato Chutney
Girls’ Brunch
Light Bites
Light Bites
Roasted Tomato and Pepper Soup with Kale and Pistachio Pesto
Spicy Asian Chicken Wings
Clams with Pancetta and Cider
Chicken, Leek and Ginger Potstickers
Rainbow Salad Rolls with Tangy Peanut Dip
Halloumi Fries with Soured Cream, Honey and Pomegranate
Pan-Fried Gnudi with a Creamy Gorgonzola Sauce
Cauliflower “Rice” Smoked Salmon Sushi Rolls
Paprika Hummus with Baked Wholewheat Crisps
Chilled Cucumber and Coconut Soup
Filo Pissaladière with Sweet Onions, Anchovies and Olives
Grilled Peach, Prosciutto and Gorgonzola Salad with Frosted Walnuts
Bang Bang Chicken Salad
Mushroom, Ricotta and Thyme Filo Quiche
Sticky Calamari with Ginger and Coriander
Beetroot Salmon Gravadlax with Pickled Cucumber
Chargrilled Prawns with Lemon and Chilli
Stilton, Pear and Caramelised Onion Tarts
Pork, Cranberry and Sage Sausage Rolls
Milly’s Munchies 3 Ways:
Panko Salmon and Cream Cheese Bites with Dill and Mustard Mayo
Molten Sausage Balls with Hot Sauce Mayo
Mozzarella Stuffed Arancini with Tomato Sauce
Canapés
Mains
Mains
Flourless Pizza — however you like it
Sweet Potato Gnocchi with Garlic, Chilli and Rocket
Pan-Fried Sea Bass Fillets with Burnt Butter and Caper Sauce
Harissa Lamb Meatballs with Bulgur Wheat, Mint and Yoghurt
Roast Chicken, Leek and Barley Risotto with the Best Gravy
One-Pot Spelt Spaghetti
Fried Chicken Thighs with Homemade Sweet Chilli Jam
The Ultimate Mac and Cheese
Mike’s Paella
Lemon and Prosciutto Fettuccini
Coq au Vin Pie
Jerk and Rioja Lamb Shanks with Rice and Peas
Asian Beef Lettuce Cups
Sicilian Mackerel with Capers, Pine Nuts and Sultanas
Aubergine Lasagne
Sweet and Sticky Pork Ribs
Salmon and Brown Rice Patties with Watercress and Lime Soured Cream
Moroccan Shepherd’s Pie
Slow-Cooked Oxtail Ragu with Parmesan Mash and Gremolata Oil
One-Pot Sticky Sausage and Three-Bean Cassoulet
Chicken Katsu Curry Burgers with Pickled Asian Slaw
Creamy Saffron and Prosecco Mussels
Honey Garlic Shredded Beef and Brown Rice Bowls
Couscous-Crusted Chicken with Chunky Puttanesca
Baked Cod with Prosciutto and Rustic Pea and Mint Mash
Prawn, Chorizo and Beetroot Barley Risotto
Pea and Pecorino Risotto with Pangrattato
Courgette and Parmesan Orzotto with Crispy Spinach Balls
Courgette and Chickpea Burgers with Whipped Feta and Pickled Cucumber
American-Style Banquet
Puddings and Sweet Treats
Puddings and Sweet Treats
Raspberry and Rose Jelly Cheesecake
Peach and Thyme Filo Tarte Tatin
Death by Chocolate and Peanut Butter Brownie Cake
Frozen Chocolate Banana Lollies
Lemon and Raspberry Vicky Sponge
Portuguese Almond Cake
Pimm’s, Cointreau and Raspberry Jellies
Rose-Shaped Apple Tarts with Walnut Crust
Biscotti, Honey-Baked Figs and Cheese
No-Fuss Chocolate Pizza
Amaretto Chocolate Truffles
Cinnamon and Chai Tea Poached Pears
Nan’s Lemon Mousse with Toasted Coconut
Mojito Frozen Yoghurt
Lavender and Honey Cupcakes
Oreo Cupcakes
Afternoon Tea
Sides, Snacks and Sauces
Sides, Snacks and Sauces
Kale and Pistachio Pesto
Dill and Walnut Pesto
Homemade Butter 3 Ways
Sundried Tomato and Parmesan Butter
Dill, Lemon and Parsley Butter
Cinnamon-Sugar and Orange Rind Butter
Tangy Peanut Dip
Sweet Chilli Jam
Radish and Red Onion Pickle
Rose Petal Rosemary and Garlic Potatoes
“Cherry Bakewell” Bites
Shredded Sprout and Pomegranate Salad
Honeyed Dijon Green Beans with Toasted Almonds
“Chocolate Brownie” Bites
Sriracha and Lime Baked Corn
Buffalo Roasted Chickpeas
Sweet Miso-Baked Aubergine
Shaved Apple and Fennel Salad with Apple Cider Vinaigrette
Chai Spice and Sea Salt Popcorn
Homemade Fruit Gums
Lemon, Lime and Thyme Curd
Homemade Chocolate Spread
Summer Picnic
Dog Biscuits Apple and Cheddar Bites
My Instagram Faves @millycookbook
London Street Food and Markets
Stockholm Markets and Restaurants
Shooting the Book in Stockholm
List of Searchable Items
About the Publisher


INTRODUCTION (#ulink_1d1699b2-6809-574a-bd65-5f47042fb603)

So, here we are.
If you’re after a no-nonsense approach to home cooking, with a sprinkle of delicious recipes, a dash of reality and a ladle of EAT CARBS AND BE HAPPY, then this is your kind of book.
But before we go any further, a little bit about me. I’m an actress by trade, but I’m also a devoted foodie. And by that I mean I spend most of my spare time thinking up new recipes, writing about food, and dreaming about what I’m going to eat next. I live in London with my fiancé Mike and my miniature Dachshund Darcey, and in summer 2015 I set up a website, Milly Cookbook, to document my life in food. I had no idea then that my passion project would become a second all-consuming full-time job!
I don’t do elimination diets. I do, however, eat just about everything, so don’t be surprised if you see chicken wings or sweet potato gnocchi in here. My mantra is quite simple: Eat everything in moderation. So in this book you’ll find recipes that embrace all ingredients and food groups from pancakes to paella, salads to sticky ribs.
Unless you’ve had your head in the sand, I’m sure you’ve heard of the “clean eating” trend that’s been sweeping the nation. If that’s your gig, then cool. As you were. But that’s not my thing. My primary issue with the term “clean eating” is that it insinuates that unless you follow a sugarfree, alcohol-free (God forbid), gluten-free lifestyle, you are eating dirty. Eating a bowl of courgetti instead of spaghetti is about as appealing to me as eating a sponge. I do not get a kick out of that. And don’t get me started with the raw-avocado-matchaquinoa brownies … just have a brownie and enjoy it!
The worst thing for me, perhaps, is the term “guilt-free”. In the early days, I toyed with this tagline, but it soon became very apparent that there was something fundamentally wrong with it and I asked myself the question, “Why do we need guilt-free alternatives?” This surely perpetuates the notion that we have something to feel guilty about. Why should we feel guilty for eating food that we enjoy? Why have we abandoned staples such as bread and pasta? “Enough of the self-persecuting, self-diagnosing and demonising food groups,” I thought. “It’s time to enjoy our food again.”
Not an easy ideal to stick to when you’re in my line of work, I’ll admit. I’m privy to the pressures that are put on women (and men for that matter) to fit the narrow definition of what the media think a woman (or man) should look like. Although I love what I do, I can become impatient and frustrated with the industry. It’s very fickle; judging people on their looks and not their talent. It could be very demoralising in the early days, but I quickly learnt that you have to grow a thick skin and just power through. It’s important to be yourself and not succumb to the pressures put on everyone to look a certain way. I really look up to the women who defy these rules; who’ve turned their backs and called people out on it. They’re the women who’ve made history.
Now, I know what some of you are thinking – an actress woke up one day, decided she wanted to do a book and so had an entire team of people writing it for her with her name slapped on the front, right? Wrong. Blood, sweat and tears have been poured into making this book, not only because I’m an utter control freak and wanted to be involved in every part of it, but because I was given the chance. My publisher took the rather brave step of handing over the creative reins, allowing me complete control over the photography, the food styling, the props – the whole look and feel of the book! And I think we’ve created something rather wonderful. I did a lot of research online before I stumbled upon a photographer – Susanna – whose work I loved, and I fired off an email with no expectations whatsoever. I was stunned when she emailed back to say she was available, and she wanted to work with me! Next I found a beautiful and talented food stylist – Sara – and a team of fabulous hair and makeup artists and, we then shot the book in Stockholm, Sweden, returning to my distant Scandinavian roots to take inspiration from the colour schemes, the laidback attitude, effortlessly cool interiors and food. All of the recipes are mine: I’ve created them, tested them, tweaked them and now I want to share them with you. I’ve learnt so much already and I hope this is just the beginning of my food journey.




Growing up, I always sat down to dinner with my family. No matter what anyone was doing we always made it back to the table. The kitchen was the hub of our home; we cooked, we laughed, we cried, we ate and drank and caught up on the day’s events together. Mealtimes equating togetherness is such an important mentality to have. Because of this I always associate food with family, talking and laughing – positivity. Snacking and eating on the go makes food become fuel. I’m very much a person who lives to eat and doesn’t eat to live; it’s such an important part of my life. Home cooking is, after all, what we all do. We survive on it every day. It is something we all have in common.
And this is why I want to celebrate the home cook again, dedicate my time to making real food and always aim for lagom (a Swedish term meaning “just the right amount”).
When I moved to London aged 18, I started to try lots of new food from all over the world – from Japan to France via Portugal. My cooking, however, wasn’t quite so cosmopolitan. Shepherd’s Pie, stir-fries and tray bakes were pretty much all I could cook and I quickly tired of the beige monotony. Something had to change. Cooking became my hobby; I experimented with flavours, learnt a few of the basics and began curating dishes, many of which have made it into this book.
I’m not a chef – I never have been and I’ve never tried to be. (And, for the record, I have appalling knife skills and I’m not afraid to admit it.) What I am, is passionate about home cooking, mixing flavours and experimenting with recipes that can be enjoyed with friends and family. Creating something that makes us happy and brings us all together.
So I wanted to create a book with recipes that were a fitting testament to that philosophy, using accessible and affordable ingredients – no weekly pay cheques spent at health food shops on coconut oil and spirulina. It’s all about fresh, easy to find and reasonably priced produce, the best of British grub cooked to perfection and embracing Scandinavian, European, Mediterranean, Asian and Middle Eastern cuisines.
I also wanted to create a book that the generations of female cooks and chefs before me would be proud of. It’s these ladies who have blazed a trail, and who have given me the courage to stand confidently by my values regarding what we eat, how we eat, and our relationship with food. This is my way of saying thank you to them. Above all, Milly’s Real Food is a little bit of everything; how I like to eat at home and what I cook my friends and family. As my hero of a grandfather, Walter, would say: “A little bit of what you fancy does you good.” Let’s get cooking some Real Food.


P.S. Share your recipe photos, favourite foodie haunts, meal ideas, and real food tips, tricks and hacks with me on Instagram @millycookbook or Twitter @MillyCookbook, with the hashtag #MillysRealFood



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