Meet Nicola Millbank, also known as Milly. She's just released a new cookbook called Milly's Real Food, which is all about healthy yet comforting food that's inspired by Mediterranean, Asian and Nordic cuisines.
Milly is a firm believer in eating whatever you want, albeit in moderation. When she's not cooking she's acting, having starred in Mount Pleasant, Mr Selfridge and Silent Witness. She also presented a TV series for UKTV’s Good Food Channel called Winter Warmers, and has almost 30,000 followers on social media.
Here she tells us about her book and juggling an acting career while being a cook.
You favour healthy cooking that's also comforting. Is this because you've tried dieting yourself?
I’m not a fan of ‘diets’. I think dieting can create an obsessive and unhealthy relationship with food and as the ultimate foodie, depriving myself of certain things only makes me want them more! Not allowing myself that slice of chocolate cake will inevitably lead me to secretly scoffing it! Why deprive ourselves of the things we enjoy and self-persecute with eliminating food groups that ultimately make us happy? Everything in moderation is the absolute key and my way of healthy cooking with a little bit of what you fancy is very much with this philosophy in mind.
How would you describe your style of cooking?
I am very much the home cook, I have recipes that have been passed down to me and others that I’ve been inspired by from my travels and people I’ve met. My food isn’t pretentious, it’s accessible to everyone and inspired by all sorts of cuisines. It was important to me that people following my recipes felt they were achievable with ingredients readily available to them.
What are your tips for using up leftovers?
If I have any leftovers - which is a rarity in my house! - I’ll always find something to do with them. I usually make larger portions of things like my Oxtail Ragu and Moroccan Shepherd’s Pie so I can freeze portions for those days you’re home late and too tired to cook. Leftover roast chicken and vegetables from the Sunday roast frequently get made into puff pastry pies or risottos and I always make extra gravy on Sundays so there’s some at hand!
What food can you never get enough of?
I absolutely love shellfish. It’s a real treat when I can get hold of some fresh king prawns, mussels or even clams from my local fishmonger. I like to keep it really simple and cook them with a little butter, garlic and wine, with a wedge of bread on the side to mop up all the sauce.
Did you become an actress before a cook, or vice versa?
Cooking has always been my ‘thing’, but I’ve been a professional actress for 11 years. I’m currently on my fourth year of the Sky 1 comedy drama Mount Pleasant. But it’s chicken and egg - both are a very important part of my life and both will be here to stay.
Do you have a preference between the two?
I can’t answer that! They’re two very different but two equally creative industries which is something I love very much about both of them. I love my job as an actress, the people I get to meet and the places I have been lucky to go to, but I also love nothing more than immersing myself in recipe development in my kitchen at home with the dog hoovering up all the food I’ve dropped on the floor.
Which are your favourite London restaurants?
I have so many. I’m very lucky to live in London and have such a vast collection of places at my disposal but I suppose I have to judge it on the places I keep coming back to. Blanchette in Soho is a charming French 'tapas ‘ style restaurant - I’m always popping in, even just for a glass of wine and a croque monsieur! I also love Sticks n Sushi, their sushi is very affordable but deliciously different. The soy cured salmon is to die for.
What made you decide to do a book?
I was approached by Lisa Milton of Harlequin at HarperCollins to do a book earlier this year. Lisa’s drive and passion when talking to me was infectious. To create a book with her was an absolute no-brainer! It’s something I’m currently working on and I’m really proud to be a part of the family.
Do you have a recipe from your book you can share with us?
Absolutely not you cheeky monkey!! But there are plenty of recipes that show what’s to come on MillyCookbook.com. Have a butchers and get cooking!
Milly's Real Food is out now, published by HarperCollins available in all good book shops (and Amazon!).
AIL Talks to Nicola Millbank aka Milly
Here she tells us about her book and juggling an acting career while being a cook.
Published Aug 9, 2016