The debut cookbook from TikTok and Instagram sensation Hari Beavis. Wholesome, hearty, delicious meals that feel like a hug without the hassle.

Country Comfort contains 90 recipes for quick and easy comfort food, inspired by country living. Each chapter is organised by time – Comfort in 10, 20, 30 or 40 minutes – with a baking chapter at the end for that special treat.

You’ll find delicious quick bites such as Honey-Kissed Camembert and One-Pan Salmon Orzo, and recipes which take a little bit more time, but are totally worth it such as Mushroom and Prosecco Risotto and Butter Chicken Pie. There are plenty of easy wins including Leftover Roast Dinner Hotpot and ‘Wellies Off; Traybake In’, plus a host of moreish bakes from Almond Bundt Cake to Traditional Tiffin.

Every recipe comes with a list of swaps and additional options, so you’ll be able to create a tasty fix for every occasion.

Country Comfort shows you how to create wholesome meals that have been perfected through generations of love and warmth –  the ultimate crowd-pleasing cookbook.

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Messy Sausage Pasta

SERVES 4

I used to whip up this little number at university, especially because for some reason, our local supermarket always had sausages in the ‘reduced to clear’ section. I make it with chicken sausages, pork sausages and even chorizo – it’s delicious every time. Mix up the pasta shapes with your favourite sausage and you have a delicious dinner in under twenty minutes.

400g (14oz) bucatini pasta

knob of butter

6 garlic cloves, peeled and finely chopped

8 sausages (your favourite – I find chicken sausages work brilliantly)

400g (14oz) tin chopped tomatoes

150ml (5fl oz/2/3 cup) single (light) cream

80g (2¾oz) parmesan cheese, grated, plus extra to serve

a handful of chopped basil

salt and pepper

EQUIPMENT

chopping board—knife— grater

saucepan—frying pan—wooden spoon

COOK THE PASTA

Bring a saucepan of salted water to the boil (I add a drizzle of olive oil to my pasta cooking water – some say this does nothing, but I really think it helps flavour the pasta and stops it sticking together), then add the pasta and cook according to the packet instructions.

MAKE THE SAUCE

While the pasta’s cooking, melt the butter in the frying pan over a medium-low heat, add the garlic and cook it gently until it is aromatic, making sure it doesn’t burn. Cut your sausages into little chunks or squeeze the meat from the casings, add the meat to the pan and break up the meat with the wooden spoon in the pan as it cooks. When the meat is cooked, about 5–8 minutes, add the tomatoes, cream and parmesan and stir until everything is combined. When the sauce is bubbling gently, take it off the heat and stir through most of the basil.

MIX THE PASTA AND SAUCE, THEN SERVE

Add the drained pasta to the sauce; it doesn’t matter if some of that pasta water comes with it – it will add extra creaminess to your sauce. Mix the pasta to coat and serve it up, garnished with a little more basil and seasoned with salt and pepper (I always add more parmesan – you can never have enough cheese on pasta in my eyes!).

The pasta and sauce will keep in the fridge in an airtight container for up to 2–3 days.

ALTERNATIVE INGREDIENTS

Pasta: use your favourite pasta shape, perhaps macaroni, fusilli, penne, or you could even use orzo

Butter: as the recipe uses cream and parmesan, I find the most complimentary fat is butter, but you can switch it for olive oil.

Sausages: use chicken or beef mince – it will work just the same as sausage meat

Parmesan: use your favourite cheese (my sister’s favourite is Cheddar)

Recipe published with permission from The Quarto Group.