‘Tis the season to eat comfort food. December is overflowing with parties and eating out opportunities but it is still so nice to eat at home and put together something warm and hearty to keep out those wintery chills. And taking part in the Cranks Supperclub allowed me to do just that.
Who are Cranks? Established in 1961 in the swinging sixties heartland of Carnaby Street London, their mission has been to provide quality vegetarian food with chef ambassador Richard Corrigan championing them. Their restaurant in Devon is where you can sample their fare in person or visit their website which is packed with recipes and foodie ideas.
A trip to Devon is somewhat not convenient from my West Midlands abode, so the Cranks Supperclub theme brings a flavour of its tenet to my kitchen sparing me the traffic jams on the M5!
Cranks Supperclub conjures up visions of a gaggle of your dearest & nearest nestled round your dining table and yes, conventionally that would be the case but my streamlined version of a more modest ‘romantic night in’ with My Carnivourous Husband (MCH) was how we dined Cranks style, enjoying great food whilst catching up on the week’s events.
Using the recipe on the Cranks website, I adapted it to give it my own twist and also a festive flavour as a nod to Christmas. Keeping to the key ingredients of potato, onions and cheese, I also added porcini mushrooms for some texture variation, the warmth of port and I also used ready-rolled short crust pastry for speed and ease. Like the Cranks’ recipe, I too didn’t use an egg which makes it suitable for those vegetarians that don’t eat eggs.
To accompany the pie, I made some rainbow chard cooked in olive oil and sumac and also, inspired by Cranks’ Beetroot & Orange Salad, I decided to make a make a hot version of this, suiting the season with hints of citrus and cranberry.
|Homity Pie before it is oven-bound|
Both delighted with the outcome of the Homity Pie as well as the sides, MCH has put a request in for this again (praise indeed). Also, thinking about that post-Christmas Day/pre-New Year period, the pie is perfect for those suppers where minimal cooking is welcomed and a great solution for those leftover potatoes and wedges of cheese that always seem to be around this time of year.
Disclosure: I was re-imbursed for my expenses to re-create the meal based on Cranks menu by Cranks Food. This review was conducted honestly without bias and I was not required to produce a positive review. For further details of my PR policy, please see the Press, PR & Food Writing page of this website.