Three Comforting Recipes from Peter Sidwell
Known for his vibrant approach to cooking, every month Living North's chef Peter Sidwell creates seasonal recipes using local ingredients
First up is my jacket potato soup, which takes everything we love about a proper baked potato and turns it into a silky, nourishing bowl of goodness. Soft onions, creamy potato and a splash of double cream come together to create a soup that’s rich without being heavy. The real magic, though, is in the crispy potato skins on top – they add texture, flavour, and that little bit of indulgence that makes this feel special.
And then there’s the pie. The Desperate Dan-style cow pie is unapologetically hearty, rich and deeply comforting. This is a proper pie – slow-cooked beef, plenty of flavour, and crisp, golden pastry. It’s the sort of dish that fills the house with the best smells imaginable and brings everyone to the table without needing to shout.
To balance things out, I’ve also included one of my go-to bakes for this time of year: blueberry and pumpkin seed flapjacks. February baking should feel rewarding, not like hard work, and these tick all the boxes. They’re buttery, comforting and properly satisfying, but the blueberries bring a fresh burst of flavour and the pumpkin seeds add a gentle crunch.
These recipes are about slowing down, cooking with confidence, and enjoying the simple pleasure of good food at home. Wrap up warm, put something comforting on the stove or in the oven, and let February do its thing – you’ll be well fed for it.
Jacket Potato Soup
February calls for proper comfort food, and this jacket potato soup is exactly that – simple, warming and deeply satisfying. It’s the kind of soup that feels familiar yet special, perfect for chilly afternoons or an easy midweek supper. Serve it in a mug, curl up, and enjoy every spoonful.
- 1 medium white onion
- 1 garlic clove, chopped
- 1 tbsp olive oil
- 1⁄2 tsp salt
- 3 jacket potatoes, cooked
- 1 pint vegetable stock
- 80ml double cream
- Salt and pepper
- To finish
- Freshly ground black pepper
- 3 tbsp extra virgin olive oil
Dice the onion and place it in a medium saucepan with the olive oil, garlic and a sprinkle of salt. Cook gently until the onion is soft. Cut the jacket potatoes in half and, using a spoon, scoop out the centres and add them to the saucepan.
Pour in the vegetable stock and simmer for 15 minutes. Slice the jacket potato skins into one-centimetre pieces, spray lightly with oil and place in a preheated air fryer for 10 minutes at 180C, or until crispy.
Pour the double cream into the soup, then transfer to a blender and blend until smooth.
Taste and season with salt and pepper if needed. Serve the soup in bowls or mugs and top with the crispy potato skins, a twist of black pepper and a drizzle of extra virgin olive oil for a silky finish.
Desperate Dan–Style Cow Pie
This pie is rich, beefy and wrapped in perfectly crisp pastry. It should be the benchmark for all pies in your kitchen. I can’t stress enough how important it is to use the right cut of beef – shin is the minimum, but cheek is best if you can get it.
- For the filling
- 2 tbsp vegetable oil
- 900g stewing beef, cut into bite-sized cubes (shin preferred)
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 2 tbsp plain flour
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 500ml beef stock
- 300ml Malbec wine (I use Beefsteak Club)
- 2 bay leaves
- 2 sprigs thyme
- Salt and pepper, to taste
- For the pastry
- 300g plain flour
- 150g cold butter, cubed
- 3–4 tbsp ice-cold water
- 1 large free-range egg, beaten (for glazing)
For the filling
Heat the vegetable oil in a large, heavy-bottomed pan over a medium–high heat. Season the beef with salt and pepper, then sear in batches until browned all over. Remove and set aside.
Add the onions and garlic to the pan and cook until soft and translucent. Sprinkle over the flour and cook for a few minutes, stirring well. Return the beef to the pan, add the carrots and celery, then pour in the beef stock and red wine.
Stir to combine, add the bay leaves and thyme, then reduce the heat, cover and simmer gently for two to three hours, until the beef is tender and the sauce has thickened. Remove the herbs before assembling the pie.
For the pastry
While the filling cooks, make the pastry. Place the flour and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs.
Add the ice-cold water gradually and pulse until the dough just comes together. Divide the pastry into two portions, one slightly larger than the other. Wrap in cling film and chill for at least 30 minutes.
To assemble
Preheat the oven to 190C.
Roll out the larger piece of pastry and use it to line a greased 23cm pie dish. Spoon in the filling. Roll out the remaining pastry to form a lid, place it over the filling and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush with beaten egg and bake for 30–35 minutes, until golden and bubbling. Leave to rest briefly before serving with mash and your favourite greens.
Note: The filling freezes brilliantly. Make a double batch and either freeze for another day or serve it as a rich beef stew.
Blueberry and Pumpkin Seed Flapjacks
These blueberry and pumpkin seed flapjacks are a brilliant balance of comfort and freshness, perfect for a February bake when you want something wholesome but still indulgent. A touch of lemon zest lifts everything, keeping the flapjacks light and vibrant rather than heavy. Simple baking, done properly.
- 250g unsalted butter
- 125g granulated sugar
- 125g light soft brown sugar
- 6 tbsp golden syrup
- 1 lemon, zested and juiced
- 500g rolled oats
- 1 punnet fresh blueberries (150g)
- 100g pumpkin seeds
Preheat the oven to 170C.
In a large pan, gently heat the butter, both sugars and the golden syrup until the butter has melted and everything is well combined. Add the lemon zest and juice, then stir in the oats, blueberries and pumpkin seeds until the oats are fully coated.
Spoon the mixture into a 20cm square baking tin lined with baking parchment. Using the back of a spoon, press the mixture down evenly. Bake in the oven for 25 minutes. Once baked, leave to cool in the fridge for one hour before cutting into squares.
