Peter Sidwell's Ultimate Comfort Recipes
Known for his vibrant approach to cooking, every month Living North's chef Peter Sidwell creates seasonal recipes using local ingredients to share with readers
First up, we’ve got a cracking walnut pesto pasta. This one’s become a regular in my house. It’s quick, it’s nutty, it’s zingy with lemon, and it all comes together in the time it takes to cook your spaghetti. Then there’s my crushed potato bravas with chorizo (ish). Inspired by my good friend Carlos and his brilliant way with bold Spanish flavours, this dish is a celebration of crispy edges and smoky spice. It’s a one-tray wonder that’s perfect for sharing, whether you’re feeding friends, family, or just yourself with leftovers the next day.
And finally, because no September table is complete without a warm pudding, I’ve included my grapefruit and apple crumble with walnuts. Now, I know grapefruit might sound like an odd choice, but trust me – it lifts the sweetness of the apples and brings this gorgeous tart note that cuts through the buttery crumble topping. Plus, we’re keeping things interesting with a handful of California walnuts for crunch.
Each of these recipes has been developed with the home cook in mind – no fancy techniques, no hard-to-find ingredients. Just good food, cooked well, and enjoyed in good company. Whether you’re back to school, back to work, or just easing into the rhythm of autumn, these dishes are designed to make your life that little bit tastier.
Walnut Pesto Pasta
This walnut pesto pasta is the kind of dish you’ll want on repeat. It’s super simple, packed with flavour, and comes together in no time – perfect for those ‘what’s for dinner?’ moments. The walnuts give the pesto a lovely, nutty twist, and with a squeeze of lemon and a sprinkle of parmesan, it’s comfort food that still feels fresh. Just cook your pasta, blitz up the pesto, and you’re off to the races. It’s one of those recipes that proves simple can still be seriously delicious. Go on – give it a go tonight.
- 400g dried spaghetti
- 200g walnuts
- 1 clove of garlic
- 1 tsp sea salt
- 1⁄2 lemon, juiced
- 80ml extra-virgin olive oil
- 45g parmesan, grated, plus extra to serve
Cook the pasta in salted boiling water for nine minutes, making sure to reserve some of the pasta water to loosen the sauce later. Meanwhile, place the remaining ingredients into a food processor and blend until smooth.
Taste your pesto and season with a little salt and pepper if required. Add a couple of spoonfuls of pasta water to the pesto to create a loose sauce, then add to the spaghetti and stir to coat.
Finish with extra grated parmesan and serve.
Crushed Potato Bravas with Chorizo (ish)
This recipe is very much inspired by our good friend and colleague Carlos. Crushed potatoes roasted in the natural oils from the chorizo make culinary magic in the oven. This recipe is simple, easy to make, and wonderful to serve up and just tuck right into!
- 500g baby or new potatoes
- 1 tbsp salt
- 225g chorizo sausage
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of salt and pepper, to taste
- 1 tbsp sherry vinegar
- 1 handful of fresh coriander, chopped
- Sour cream, to serve (optional)
Preheat the oven to 170C.
Cook the potatoes in a large pan of salted boiling water until just tender, then
drain and set aside. Cut the chorizo sausage into one-centimetre slices and place into a large roasting tray.
Add the garlic cloves, smashing them open to help release their flavour. Place the potatoes onto the roasting tray and use a mug to squash them until they break open and flatten onto the tray.
Drizzle everything with a little olive oil and season with the smoked paprika and some salt and pepper, then mix together so everything has an even coating. Cook in the oven for 30 to 40 minutes or until the potatoes are crispy and crunchy.
Remove from the oven and add the sherry vinegar before stirring together. Finish with a sprinkle of chopped coriander and serve with sour cream.
Grapefruit and Apple Crumble with Walnuts
An apple crumble is a thing of beauty; it’s simple, comforting, and delicious. After working on flavour profiles, I discovered something that even surprised me! Adding grapefruit to the crumble brings out the flavour of the apple and makes this recipe even tastier.
- 1.2kg Bramley apples, peeled, cored and sliced
- 200g caster sugar
- 1 pinch of salt
- 1 pink grapefruit
- 100g California walnuts
- 100g plain flour (or gluten-free, or rice flour)
- 100g rolled oats
- 100g unsalted butter
- 1 large free-range egg yolk
- 20g cornflour
- 1⁄2 tsp ground cinnamon
Preheat the oven to 170C, then cut the apples into half-centimetre slices and peel, segment and cut the grapefruit.
Add half the sugar and the apples to a large, shallow pan and cook on a medium heat. Add a pinch of salt to help improve the flavour (I promise it works) before adding the grapefruit. Leave on a low heat to soften.
To make the crumble, break the California walnuts up in your hand and place them in a mixing bowl. Add the flour, oats and butter to the bowl along with the remaining sugar and mix with your hands to make a crumble. Finally, add the egg yolk and stir.
Mix the cornflour and ground cinnamon with a little water to make a thin paste. Then, when the apples have softened, stir the paste into the fruit. The apple mixture will thicken as you stir. Remove from the heat and pour it into an ovenproof dish, then scatter the crumble mixture over the top of the apples and grapefruit. Bake for 30 to 40 minutes until golden.
