It's squash season, baby
cosy recipes to feed you this season
What you’ll find in this issue:
A little catch up
A book update (USA, I’m talking to you!!)
Recipes I’ve made this week (that are comforting and cosy)
A Little Catch Up
There is nothing I love more than cooking with friends and family. And although this may sound a little bit soppy, when I do intimate cooking demonstrations, it’s gives me that same feeling.
Last night at Cookbookbake in Brighton, I demonstrated how to cook my Chipotle Chicken and Corn Ball Casserole (p.97 from my book, buy it here!!) and my Dumpling Wreath (p.114 from my book, check it out here!!) as well as a few dumpling pleats for good measure. We had a FAB time and the feedback from everyone who attended made my smile stretch from ear to ear.
For those of you who are interested in food-related podcasts, I also recorded an episode of Cooking the Books with Gilly Smith during my time in Brighton, which was WILD because she’s interviewed a load of seriously talented people from Claudia Roden to Yotam Ottolenghi, Anna Jones, Prue Leith, Rick Stein…just naming a few!!! So, stay tuned and I’ll let you know when the episode is out!!
BOOK UPDATE
The World Is Your Dumpling (which you can buy here if you’re in the UK) is landing in the US on OCTOBER 26…how exciting!!!
One of my great friends is a 7th-time cookbook author and she was telling me that the pre-order pressure on authors is WILD. And I couldn’t agree more.
As someone who is unbelievably proud of the book they’ve produced (with the help of a creative village)…trying to sell it to people before it’s even out in their country is a bit of a challenge (but one I’m willing to accept!!).
What’s awesome is that…if everyone from this newsletter ordered my cookbook, I’d hit the goal set by my publishers. Which would be incredible because not only would you have a cookbook that I think will bring genuine joy, excitement, and value to you and your kitchen, it would also help the book be seen by more people (and obviously help me reach my goal!!!). So, I’m kindly asking you (with puppy dog eyes) to order now as an appreciation of my recipes that are always 100% free, to buy as a gift for a friend, or just to decorate your home.
If you’ve already ordered (or pre-ordered), I adore you and I’m so grateful. If you haven’t yet…
Okay enough of that soppiness, onto the weekly recipe round up!!
Recipe Round Up
French Onion Soup Chicken Casserole - This is my French Onion Soup Chicken Casserole and it's perfect for when you're craving something comforting and cosy. Having lived in France when I was younger, this is such a nostalgic dish for me. With a caramelised onion, white wine, and beef stock stew, we then add chicken and top with sliced baguette and gruyère. I really hope you enjoy it!
Autumn Onigirazu - You guys know I love onigirazu (aka sushi sandwich) recipes, and this is my autumn version. With a nutmeg cinnamon steamed butternut squash and sesame garlicspinach filling, this Autumn Onigirazu a stunning take on a Japanese sushi sandwich.
Miso Ragu & Scissor-Cut Dumplings - a recipe from my cookbook on p.77!
Scissor-cut dumplings (some may argue they’re noodles) have been eaten in China for aeons and for good reason: they’re ultra simple to make. All you need is your homemade two-ingredient dough and some scissors. I’ve chosen to pair the super chewy dumplings with one of my favourite types of ragu, miso ragu. Inspired by Japanese flavours, it’s packed full of umami and has a slight sweetness to it. Finished with a sprinkle of Parmesan, chopped spring onions and chilli oil, it’s a bowl of food I come back to again and again.
Sending dumpling love & hugs,
Emily xxx