Maldon’s Cookbook Club with Sophie Wyburd

This month, we’ve teamed up with Penguin Books to review the seriously talented Sophie Wyburd’s debut cookbook, ‘Tucking In‘.

Sophie Wyburd is a cook, recipe writer and presenter from South London. With an incredible varied career life in food, Sophie has been a restaurant chef, food stylist and also headed up the food team at the iconic Mob. She now brings simple, comforting home cooking to the masses via social media and her newsletter, Feeder. You can also see her whipping up delicious dishes at supper clubs across London, as well as co-hosting I’ll Have What She’s Having and A Bit of a Mouthful podcasts – she’s certainly keeping busy!

With her main passion being simple, hearty recipes, what better what to celebrate this than publishing a cookbook FULL of comforting dishes.

Tucking In is all about good food not having to be complicated. It could be a bowl of something warming on a Tuesday night, or a weekend feast for friend. All that matters is that it’s comforting, filling, and flavour-packed.

Sophie has created these recipes to make cooking non-stressful. From everyday dishes including Harissa Braised Cod and Chipotle Vodka Gnocchi Bake, to more ‘fancier’ plates when you’re feeling a little more adventurous in the kitchen, such as Curried Chicken Legs with Cheesy Polenta.

In conversation with Sophie Wyburd…

• Sophie! HUGE congratulations on the launch of ‘Tucking In’ !  Can you tell us what inspired you to write this cookbook?

Thank you! I love having my friends and family round to eat, and so I’ve always wanted to write a book that gives people generous, comforting, simple recipes so that they can do the same. It isn’t overly complicated food that is going to stress you out – it is easy, hearty stuff that hopefully everyone will love.

• Your career in food has been incredibly varied, from working as a restaurant chef to food styling and leading Mob’s food team. How have these experiences influenced the recipes in your cookbook?

All the different places I’ve worked have informed the ways that I cook, and how I develop recipes. It’s about using classic techniques to make food as accessible as possible, whilst also being delicious. Accessibility is key to creating recipes that lots of people will actually use, and this is a skill I definitely practised whilst working at Mob.

• ‘Tucking In’ hosts a bundle a simple, hearty, comforting meals. Come on, you MUST have a favourite recipe?!

It’s like choosing a favourite child! But gun to my head, I think I’d go with the spicy lemongrass sausage smashburgers. Think lots of fish sauce, chilli and lemongrass in sausage patties, with american cheese and carrot pickle. 

• Good food doesn’t have to be complicated – what are some key tips or techniques you can share for home cooks to make delicious yet simple meals?

Cooking an onion properly is the main technique that I think takes an average meal to a good one. Onions take about 15-20 minutes to cook properly normally – get them on a low heat with lots of fat (olive oil or butter), and occasionally splash water into the pan if it looks like it is sticking. The foundation of flavour an onion lays is very important!

• Your strong social media presence and newsletter have been great platforms for sharing your recipes.  How do you see the role of digital platforms in shaping modern home cooking?

Social media has absolutely changed the way that we consume food media, and has democratised the landscape of who gets to write recipes. It means we have so many more recipes and inspiration at our fingertips at any one time, which is obviously great for home cooks to consume.

• Are there any current food trends / techniques that you’re LOVING at the moment?

I really like how many restaurants give the option for a big sharing portion these days – dishes to share between 2/3/4 people. It’s really nice to eat the same things as whoever you go out to eat with, and really feel like you are sharing the experience.

• What does a normal day in the life look like for you, Sophie?

A normal day normally looks like checking my emails, then heading to the shops to pick up ingredients for recipe testing and filming. I might film a recipe, then eat it for my lunch, and crack on with some recipe writing and planning in the afternoon. I’ll often test another recipe to have for my dinner, then get cosy on the sofa and watch some reality TV. 

• Name three things in the kitchen you simply can’t live without!

My little Victorinox tomato knife and an OXO speed peeler are such used items in my kitchen, and they also happen to be very affordable! I also couldn’t be without my big shallow Le Creuset casserole dish. I must use it about 5 times a week.

Spiced Blackened Salmon Taco with Orange Salsa

There is a reason why fajita night had every family in a chokehold in the 2000s, and it is because it is a really fun way to eat. Popping lots of things in the middle of a table and getting people to help themselves is relaxed, a little chaotic, and ultimately communal – the way I like all my meals to be. These tacos look much fancier than they are, but in reality this meal involves very little cooking; all you need to do is make a zingy salsa, and grill chunky sides of salmon in spices until the flesh is charred. It would make a brilliant dinner on a weekend, but is also easy to bang together on a Wednesday night after work.

Serves: 8 people

Allergie: Gluten Free and Dairy Free

Cook Time: 45 minutes

Ingredients:

• 2 tbsp sweet smoked paprika
• 2 tsp ground cumin
• 1½ tsp cayenne pepper
• 1 tsp dried oregano
• 2 tsp soft light brown sugar
• 2 × 600g sides of salmon
• 24 corn tortillas
• For the salsa:
• 1 red onion
• 2 red chillies
• small bunch of coriander
• 6 oranges
• Maldon Sea Salt
• olive oil

Method:

1. Spoon the paprika, cumin, cayenne pepper, dried oregano and
   soft brown sugar into a bowl, along with 2 teaspoons of Maldon Salt and
   4 tablespoons of olive oil. Mix until you have a paste.
2. Place your sides of salmon in a large baking tray, skin-sides down,
   and rub the spice paste all over the flesh.
3. Preheat your grill to high.
4. To make the salsa, peel and finely dice the red onion, and finely
   chop the red chillies. Mix together in a bowl. Roughly chop the
   coriander, and set it aside. Slice the top and bottom ends off the
   oranges so that you can stand them up flat, then work your knife
   around them to peel off the skin. Cut the flesh into 2cm rounds,
   then dice them into 1cm chunks.
5. Add the diced oranges to the bowl with the onion and chilli, along
   with any juices, then give it all a good mix to combine.
6. Place your salmon under the hot grill and cook for 7–8 minutes –
   the top will char and get a beautiful crust, while the flesh will stay
   tender and soft.
7. While your salmon cooks, heat your tortillas. Turn a small burner
   on your hob to high and place your tortillas one at a time on the
   grate above the flame. Cook for a few seconds on each side, turning
   them over with metal tongs. Keep them warm by wrapping them in
   a clean tea towel while you cook the rest. Alternatively, cook them
   for about 20 seconds on each side in a hot, dry frying pan.
8. Stir the coriander into the salsa. Pop your tortillas onto plates,
   and bring the salmon and salsa to the table, then let everyone serve
   themselves by flaking off the salmon, and adding it to their tortillas
   with a spoonful of salsa.

Buy ‘Tucking In’ and Recreate a Recipe Today!

You can find where to purchase Sophie’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Sophie’s recipes!