GREAT COMFORT FOOD makes you feel like you’re snuggled up under a doona. In both cases, you might well slip off into a little kip because you feel so warmed, loved and cosseted. While there are cultural differences in what makes great comfort food, you’ll usually find carbs, a rich sauce, and a golden proportion of fat and sugar. But comfort food is as much about reassurance and security as a blanket of fat-loaded carbs. For me, there are six major categories:
It doesn’t matter where you come or with hominy. For many Australians it’s pumpkin or, even more so for me, pea and ham – the sort made from a Christmas ham bone or smoked pork hocks, so rich with gelatine that it sets to jelly when cold.
