The Beat That My Heart Skipped – A blog dedicated to daily design inspirations. By Rohini Wahi.

I have a new cook book that I just can’t get enough of. It’s Home Cooking by Rachel Allen published by Collins.

In the short time that I have had the book in my posession I’ve cooked a number of recipes [some more than once] and they’ve all proved to be quite popular. The food is, as the title suggests, home cooking – hearty, simple, comforting and familiar recipes.

The book, quite appropriately, kicks off with a chapter on breakfasts. It certainly makes you want to trade in your usual bowl of Weetabix for something a bit more adventurous and satisfying. From recipes for Crunchy Granola and a perky Fresh Fruit Salad through to American Buttermilk Pancakes and Pan Fried Kippers with Dill Butter there is something for every appetite.

For lunch, the book offers up a tempting variety of soup and salad recipes as well as a few light dishes such as Fish Cakes and Tagliatelle with Smoked Salmon Watercress and Peas. I actually made this pasta dish and it was really tasty and takes no time to prepare.

Then there’s a whole chapter devoted to Sunday lunch with recipes such as Roast Chicken with Stuffing, gravy and sauces [choose from Bread sauce, Tarragon cream sauce, chicken gravy or a mushroom and watercress sauce] a Pecan and Vegetable Loaf for the , if fish takes your fancy there is Smoked Salmon, Leek and Potatoe Pie. As for the vegetable accompaniments there are no less that 16 to choose from. I have cooked the Carrots with nutty, buttered crumbs, and they were delicious.

The Supper chapter features old-time favourites such as Fish and Chips with Tartare Sauce, Shepherd’s Pie and Chicken Casserole with Cheesy Herb Dumplings , whilst also tempting the taste buds with some new recipes that will no doubt make it onto the regular menu of family dinners. One such recipe is Mild Lamb Curry with Coriander Rice and Accompaniments [accompaniments include recipes Raita and Tomato salsa]. I’ve made this recipe twice now, but as I don’t eat lamb I made a vegetarian version by replacing the lamb with those Quorn chicken style pieces [which I brown off first in a little olive oil] and it is truly wonderful, yet once again so very simple to make.

I’ve only taken you have way through the book. Next up, if you have any room, is the Dessert chapter; it’s like the sweet trolley of your wildest dreams with Fruit tarts, Crumbles, Banana splits, Cheesecakes and Ice cream. One of my personal favourite recipes from the book is, surprise surprise, a dessert – Apricot and Cardamom Upside-Down Cake with Pistachios . Sound good eh? Well, hold that thought as I’m going to share that recipe with you at the end of this post.

The remaining chapters focus on every other food category that the family cook often has to respond, namely Snacks, Treats and Sweets – from Crudites and Dips to homemade Marshmallows right through to a small but perfectly formed chapter on baby food. Arthur, I am pleased to say, has been more than willing to work his way through the various puree recipes, and to date he has yet to find one he doesn’t like.

This book really does have a fantastic array of recipes for all occasions and abilities. Rachel Allen also intersperses the recipes with handy sections explaining meal planning, home freezing and healthy eating.

Overall, if you only buy one cook book make it this one. I find that cook books fall into two categories; ones that sit on your kitchen shelf that get opened every now and then for the odd recipe, and then there are those that through their constant handling, are splattered with sauces and mixtures causing the pages to stick together. For me, Home Cooking by Rachel Allen falls into the latter, without a doubt. Happy Cooking, Louise x

Apricot and Cardamom Upside-Down Cake with Pistachios

Serves  8
I love the combination of apricots and cardamom with its Middle Eastern overtones. This moist dessert keeps really well for a few days. It is also delicious made with other fruits such as bananas or pears. You can also substitute thecardamom with other spices such as cinnamon, mixed spice or ground ginger. If apricots aren’t in season, just use tinned ones instead.

Ingredients
50g (2oz) butter
150g (5oz) soft light brown or demerara sugar
550g (1lb 3oz) (about 10) fresh apricots, halved and stoned
200g (7oz) plain flour
1 tsp baking powder
Half a tsp salt
1 tsp bicarbonate of soda
1 tsp ground cardamom
2 eggs, lightly beaten
200ml (7fl oz) buttermilk or soured milk
75ml (3fl oz) vegetable orsunflower oil
25g (1oz) shelledpistachios, roughly chopped, to serve
25cm (10in) diameter ovenproof frying pan

1. Preheat the oven to 180C (350F), Gas mark 4.

2 .Melt the butter in the frying pan, add half the sugar and cook on a gentle heat for about 5 minutes until the sugar has dissolved and is beginning to caramelise. Tip the apricot halves into the caramelised mixture, tossing them about to coat [the sugar will harden a little, but it will melt again in the heat of the oven]. Spread the apricots out in a single layer [cut side either up or down] and remove the pan from the heat.

3. Sift the flour, baking powder, salt, bicarbonate of soda and cardamom into a large bowl. Add the beaten eggs, buttermilk or soured milk, oil and the remaining sugar and whisk together well to give a smooth batter.4. Pour the batter evenly over the apricots in the pan and transfer to the oven to bake for 30 minutes or until the cake is golden on top and feels firm when gently pressed in the middle.

5. Remove from the oven and allow to cool for about 5 minutes before inverting onto a serving plate [see tip below]. Scatter with the pistachios and serve warm or at room temperature with softly whipped cream or ice cream.

Rachel’s tips – The easiest way to remove the cake from the pan is to place the serving plate face down on top of the cake and then, keeping the pan and plate firmly pressed together, carefully turn them over and lift the pan away.