In my last article I spoke of my desire to have food that is food, but what does that mean to me? At the moment I crave simple, honest, down-to-earth meals; comfort food. For me that means something that warms the heart, makes you smile and certainly makes you want to go back for a second helping. In the spirit of comfort food I decided to share a couple of my favourite recipes with you.

Baked Beans made from scratch are just so rich and flavoursome, they can be served at anytime or frozen for a rainy day. I like ham hock in mine but you can omit the ham to make a vegetarian option. Use any type of dried bean you like, I prefer Haricot or Borlotti, or you can use ready-to-go tinned beans by adding them in at the same point as the cooked beans in the recipe (Step 8).

The second recipe is for a Brown Rice Chicken Congee, a simple yet hearty meal I love serving when I want something truly wholesome. I don't profess that this is a traditional congee, although I try to stick to traditional Chinese flavours. I always make my stock fresh for this recipe as it adds so much more flavour to the congee, but you can certainly use pre-made stock just as successfully.

These recipes do take time, but they pay off in the flavour.

Baked Beans with Ham Hock

(serves 8-10)

2 cups dried beans (Haricot* or Borlotti)

1 clove garlic whole, peeled

5 sprigs thyme

2 tbsp olive oil

1 onion fine dice

1 clove garlic minced

1 tbsp sage fine sliced

½ tbsp thyme finely chopped

1 carrot small dice

1 ½ cup pumpkin small dice

3 tins (1.2kg) whole peeled tomato

500ml water or stock

1 small ham hock

Salt and pepper

*Haricots are also called Navy Bean or White Bean

1.    Soak beans overnight (make sure water is at least double the depth of the beans).

2.    Drain soaked beans and place in pot with plenty of fresh water. Do not add any salt as this will retard the cooking process and the beans won't soften. Add garlic clove and thyme sprigs.

3.    Bring the beans to the boil and cook for 50-60 mins on medium heat, stirring occasionally. You will need to top up the water level a couple of times as you don't want the beans drying out. Cook beans until just soft, then drain and set aside.

4.    Put a large, deep pot on high heat and add olive oil, onion, garlic, rosemary and thyme, a pinch of pepper and stir constantly till onion is transparent.

5.    Add the carrot, pumpkin, tomato, water and bring to the boil.

6.    Place ham hock in the pot, pushing it into the sauce. If the hock is not completely covered with the sauce, just turn it from time to time to get even cooking. Put on the lid or cover with foil and turn the heat to low. Simmer for approx. 90 mins or until hock is cooked (it should easily be pulled from the bone). If you are omitting the ham, cook for 50mins.

7.    Take the ham hock out and let cool for 10mins. Take off skin and discard (my mum loves to eat this, but it's not for everyone). Using a fork in each hand pull the meat from bone and discard bone. Use the forks to shred the meat and add back to the pot.

8.    Drain the beans and add them back to the pot, stirring all ingredients together.

9.    Taste the sauce and add more salt and pepper to your own taste. Don't add salt before this point as the ham hock can be quite salty.

10.   Simmer on low with lid off to reduce the sauce. At this point everything is cooked and you are just taking the sauce to a point that you prefer (leave it saucy if you like or reduce if you prefer a little thicker). The pumpkin should break up and add to the thickness of the sauce.

11.   Serve immediately; on their own or with buttery toast. Alternatively cool and refrigerate or freeze for later.

Brown Rice Chicken Congee

(serves 8-10)

1 tbsp sesame oil

2 tbsp peanut oil

½ cup shallots finely chopped

2 cloves garlic minced

1 tbsp ginger minced

1 ½ tbsp chilli bean paste

2 small chillies fine slice

1 carrots small dice

1 cups pumpkin small dice

½ cup water chestnuts

3 litres chicken stock

100mls light soy

50mls dark soy

100mls shaoxing wine

4 - 6 chicken thighs (skin off)

2 cups brown rice

Garnish

Shallot

Coriander

1.    Heat a large pot on high and add sesame and peanut oil.

2.    Once the oil is slightly smoking add shallots, garlic, ginger, bean paste, chilli and stir constantly for 1-2mins.

3.    Add carrot, pumpkin, water chestnuts, stock, soy, shaoxing and bring to boil.

4.    Turn down to a simmer and add chicken thighs whole. Simmer on low for 25mins.

5.    Remove the chicken thighs and let cool. Shred the chicken once it is cool enough to handle and add back to pot.

6.    Add rice and simmer on low, uncovered for 2 ½ hours stirring occasionally. In the last half hour be sure to stir more frequently as the congee thickens to prevent sticking.

7.    Take off heat and let sit for 15mins.

8.    Ladle congee into bowls and top with plenty of chopped coriander and shallots.

9.    Can be refrigerated or frozen.

Cooking and eating these recipes really made me think more about what makes comfort food so good. They are the kind of recipes you want to serve to your family and friends, wanting them to share in the good feelings. In the end what it comes down to is heart. When made with love, food has heart.