Comfort & Spice, Paperback Book
5 out of 5 (1 rating)


Full-flavoured, generous and easy to reproduce recipes have won food blogger Niamh Shields a huge following as well as critical acclaim (The Times included her in its top ten food bloggers from around the world).

Now for the first time her adventurous though frugal food and warm, bright writing style is collected in a book.

Niamh's gastronomic curiosity has gathered together the cookery of her native Ireland, in such dishes as the Cork speciality spiced beef, exotically greedy but delicious Asian chicken skin skewers, and elegant raspberry and ricotta tarts, in dishes that embrace the passing of the seasons, the foods of the world, and both the intimate and celebratory occasions of a modern life ...not forgetting what to do with leftovers.

Comfort & Spice is also sprinkled with Niamh's passions, such as making your own butter and cheese (easy!), slow-cooked pork in all its forms, and the delights of edible flowers.

Always keen to produce spectacular meals on a budget, Niamh reveals how to treat just six or seven jars of spices as a palette to accent each dish you cook. This is a book both to read in bed and to splatter with sauce next to the stove, whether you're a nervous novice - a group of potential cooks very close to Niamh's heart - or simply someone who wants to make their food sing.


  • Format: Paperback
  • Pages: 192 pages, Colour photographs and black-and-white drawings
  • Publisher: Quadrille Publishing Ltd
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9781849490122



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With recipes from her native Ireland, but often with other influences and presented in her own way, this unassuming little cookbook offers some real gems. A self-taught and obviously passionate cook Niamh Shields aims to provide delicious tasting food that does not require deep pockets or an extensive larder of spices. The result is a collection of solid hearty dishes that will warm the coldest of winter nights along with some lighter dishes suitable for any time.Among the most appealing of the recipes are the overnight or twelve hour cook dishes, such as overnight shoulder of pork with spiced apple relish and which includes good crackling, there is also a recipe for an overnight shoulder of lamb, and a six hour pork belly, and spiced slow roast beef ribs. But these are just a few of the wide range of recipes included here, which include the likes of aubergine crumbled fritters with pomegranate and tahini, lentil shepherds pie, haricot bean and sausage casserole, beetroot latkes, Beijing dumplings with chilli and soy dipping sauce, several cheese based dishes, a number of potato dishes, salads, and a few desserts and much, much more.The recipes are well laid out and include introductory comments, sometimes quite extensive - an appealing feature. A few of the recipes are accompanied by full colour illustrations, but while thoughtfully and well produced this is not a fancy cookbook, but certainly a very attractive and practical one.

Also in the New Voices in Food series