Comfort – because the tenor of this issue is very much about preparedness for, well, whatever comes our way. Summer comes with a particular uneasiness these days and we cannot afford to ignore reality while, at the same time, we remain open to nature and all the beauty that comes with the changing of the seasons. But, if it is all crashing on top of you and you are feeling overwhelmed, here are some flexible recipes to help and support you through the hard times. There are no exact measurements because that’s the vibe of comfort food – make it your own.

A trio of custards

Custard is part of most people’s childhoods – served with bottled fruit, or a slice of cake or pie, dressed up with brandy for Christmas pudding. Comfort.

A simple pouring custard is silky, not too sweet and as rich as your heart and liver allow! For an everyday custard use whole milk and whole eggs, go for cream and egg yolks for a ridiculously rich and sumptuous dish or coconut milk to avoid dairy. Each of these alternatives follows the same pattern, there are just shifts in ratios and ingredients.

My favourite (versatile) custard

• 500 mls whole milk
• Pure vanilla essence or seeds scraped from a vanilla pod
• 4 large eggs (5 smaller ones)
• 100 gms caster sugar (you can vary up or down to taste and depending on what you might eat with it – I often halve it)
• A teaspoon of cornflour mixed with a little cold water

Pour milk into a saucepan with the vanilla, heat gently until it’s just starting to simmer. Take off the heat and allow to infuse.

Whisk the eggs, sugar and cornflour slurry together until smooth.

Pour the hot milk over the eggs and stir together until smooth. Pour back into a saucepan and heat gently while stirring until the custard thickens up enough to coat the back of your spoon. Do not allow to boil once the eggs and milk mixture are combined. You can eat this warm or cold.

For richer custard

• 250 mls whole milk
• 250 mls cream
• Vanilla seeds or essence
• 5 egg yolks from large eggs
• 125 g caster sugar

Coconut milk custard

• 400 mls coconut milk
• 55 mils water
• Vanilla seeds or essence
• 5 yolks from large eggs
• 85 g sugar
• 1-3 tablespoons of cornflour mixed with a little cold water

Angela Marshall