The Way We Ate

Contents4 Introduction6 Baking8 Be Ro Through The Ages14 School Dinners24 Sweet26 Tangfastics & Fruit and Nut38 At The Dinner Table44 Flat Iron50 From Sea To Plate54 Italian At Heart70 The Dining Room86 Picnic In The Park 96 A Trip To Market110 Strawberries116 Prince Ravinder Makes A Meal Of It128 Camping Dinners137 Acknowledgements

Recipe Finder12 Be Ro Bakewell16 Apple And Cornflake Tart21 Cakes From The Thirties33 Sausage Rolls37 Grandma’s Gooey Gooey49 Beef Wellington53 Mackerel63 Rosi’s Valdostana64 Cheese and Walnut Loaf66 Bibi’s Vegatable Pasta69 Franchesca’s Aubergine Bake85 Goats Cheese, Lemon and Herb Risotto89 Scotch Eggs95 Piccalilli107 Butterfly Buns113 A Yorkshire Mess125 Rav’s Chicken Curry131 Cracking Stew

Introduction...

The Way We Ate is a recipe book with a nostalgic difference. A

collection of recipes from ‘back in the day’ and recipes that tell a story. It’s a book

to be cherished and enjoyed. The people, places and food included are dear to me and my family. It is simple, homely and always delicious. For true home cooks and people that love food. The Way We Ate will be a treat for the eyes as well as the taste buds. Flick

through at your leisure with a slow roasted coffee and sumptuous cake or fold the

page over and grab it when a culinary delight is required. Do with it

what you will but in any case, love it and enjoy it...

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aking

Be-RoThrough The Ages

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Bakewell Tarts

A family tradition for generations. A trip to Derbyshire meant a trip to the Bakewell Pudding Shop, for one of their original tarts. The only problem being, Dad was the only one to eat them. It turns out the Day family are a fan of the adapted versions just like Be Ro’s, heavy on the almond and preferably slightly undercooked. One of my yummiest childhood food memories is tucking into a fresh out of the oven Bakewell, a little spirnkling of icing, the jam bubbling away, a liberal dollop of custard, all washed down with a glass of cold milk. Enough to make any day a little brighter.

Bakewell Tarts

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School Dinners

For many of us, ‘school dinners’ is a phrase that conjures up dread and memories of endless years of being forced to eat mush you couldn’t abide. My tale is a little rosier however. Park Primary school dinners were infamous. Everyone looked forward to dinner time and the pack lunch diners were severely frowned upon. Mrs Betts, the dinner lady, was a looming figure in the dining hall, patrolling the tables making sure everything was in order, but always with a smile on her face. It was done the old fashioned way at our school. When you got to year five, the chosen ones (usually the girls) were allowed to be ‘servers’. My best friend and I were two of the lucky ones. We sat at a table of eight and we were in charge of dishing out everyone’s meals, it was always best when we got to serve the little ones as they never realised when you saved the biggest bit of pudding for yourselves. All served in stainless steel tins with lids, it was exciting when you prized it open to see what delights were inside. Our favourite day was always chip day, and then, turkey twizzlers hadn’t been attacked by Mr Oliver, and we loved them. The worst was stew day, we called it watery dog food, and potato croquettes, I think they used all the left over mash from moths before to make those, and to this day I have never touched one again. Pudding was always the best course though. Apple and cornflake tart, angel delight, jelly and ice cream, artic roll, chocolate sponge and custard, jam roly poly, treacle sponge or chocolate concrete. The list could go on. To this day when I see my oldest school friends we talk about those dinners, it was gastronomy for the young.

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Crunch

Shopping ListFor the baseOne packet of ready rolled short crust pastry for ease. If you are feeling fancy you can make your own short crust

For the apples6 apples of your choosing if you have some to use up they will be fine2 heaped tbsp of soft dark brown sugar1 tsp of cinnamon or more to taste

For the topping100g of cornflakes to cover your flan dish60g of butter3 tbsp of golden syrup

MethodGrease your flan dish, and pre heat your oven to 200 C/ 400 F/ Gas 6 Roll your pastry over the flan dish, leaving excess over the edge. Place some grease proof over the pastry and fill with baking beans. Blind bake for around 20 minutes, or until golden brown

While your pastry bakes prepare your apples, In a pan put the roughly chopped apples, sugar and cinnamon. Add a splash of water, cover the pan, and leave to simmer on a low heat until the apples soften. Stir occasionally, and take off the heat when they have turned to a mush with a few chunky bits. Leave to cool.

For the topping To another pan, throw in the butter and golden syrup and simmer gently until they have melted together. Add in the cornflakes and mix until completely coated.

Assembly When everything has cooled To the pastry add a thick even layer of the apples. Then simply spoon the cornflakes over the top. Stick in the fridge until the cornflakes have set.

Enjoy with either cream or custard, or if you’re like my Grandad, a bit of both.

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rtisan

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angfastics, Fruit & NutThe staple diet of a student. It has become one of those things at uni, if we are feeling down, we will pop to the shop and buy a large bag of Haribo Tangfastics and a ‘sharing’ size bar of Dairy Milk Fruit and Nut, and all tuck in, everyone has their favourites, mine the cherries, Becky’s the dummies and then others who are just hand-in-and-grab types, all working in harmony to make the most of the sweet sharing experience. There is nothing like a shed load of sugar to cheer you up. However we decided one day that this delightful combination shouldn’t be saved for the bad days. So now whenever we meet for a film night one of us will provide the Tangfastics and Fruit and Nut, if were going on a journey, Tangfastics and Fruit and Nut, if we get bored in the library, Tangfastics and Fruit and Nut. If I had to write a manual on surviving university life, this would definitely be in there. Find yourself a corner shop that doesn’t sell them for any more than a pound and you are almost there. Then make sure everyone in your friendship group is in with the idea, taking it in turns is key. This sour and sweet combination of goodies makes for very happy students, so happy in fact that the tradition is likely to continue long after our uni days. Who said sweeties and chocolate were just for children?!

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Sometimes there is no need for cooking...All you need is a plethora of sweetiesA PimmsA good old board gameAnd a pint of sausage rolls

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The Recipe For Success

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Flakey Pastry

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Shopping ListFor the Rough Puff Pasty8oz Plain FlourA pinch of salt5oz lard and margarine mixedCold water to mix

For the Rolls8oz sausage meat or skinless sausagesBeaten egg or milk to glaze

Pastry Method Mix flour, salt add fat cut into small pieces. Stir in with a knife, don’t rub in. Mix to a stiff dough with water. Roll out on a floured surface, to a narrow strip. Fold in three, give a quarter turn, so one of the open ends is towards you, and roll out again. Do this three times in all. Cover pastry and leave to rest for about 15 minutes, and the roll into desired shape

Ideally leave to rest in the fridge for about half an hour

Sausage Rolls MethodMakes around 12

Heat your oven to 230 C/ 450 F/ Gas 8 Divide the pastry into two, and roll each strip to apporximately 3 inches wide. Roll the sausage meat with floured hands, into a sausage shape as long as the pasty strip, and place on the edges of the pastry. Roll up pastry to enclose the meat. Dampen the edge and seal well. Cut into lengths. Place on the baking tray and brush with egg or milk. Make 3 cuts on the top Bake for about 20 minutes until golden brown.

Crumbs

Shopping List

4 oz marg2 heaped tbsp sugar1 heaped tbsp syrup1 heaped desert spoon coco powder1/2 pound of crushed digestive biscuits

Method Melt marg, sugar, syrup and coco powder over a low heat until combined. Stir in biscuits. Pour into a baking tray. Allow to cool.

To be extra indulgent, Melt 300g of milk chocolate and pour on the top. Allow to cool

The easiest recipe in the whole world but it’s always gone down a treat with the family.Even nicer with a good strong cuppa.

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At The Dinner Table

Home is where the heart isEspecially when there is food around...

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Snack

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FlatIron

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A Tumbler of Wine..?

Perfectly Pink

Shopping ListThis is a firm family favourite of ours and always looks impressive.This recipe is simple and divine.Serves 8 or fewer depending on the chunks you carve.

For the WellingtonThe easiest option is to buy ready made puff pasty unless you have a lot of time on your handsOne roll should be enough

For the BeefOne 750g/ 1lb 10 oz fillet of beef, the god of all meats.A little olive oilA sprinkling of salt to taste100g/3 1/2oz chicken liver pateAn egg for the egg wash

Method Trim down your fillet to remove any sinew and square off the ends. Drizzle with a little oil, sprinkle on the salt, and rub into the meat. Put a large frying pan onto a high heat When the frying pan is super hot, seal the fillet all over and set aside to cool. Roll out the puff pastry into a rectangle, large enough to wrap the fillet. Spread the pate over the pastry, over the bits that will be in contact with the meat. Pop the fillet on top of the pate and carefully wrap in the pastry. Seal up the pastry, running up the length of fillet and either end, and stick on a baking tray. Beat the whole egg together with a little salt, and use this to egg wash the pastry,to make it go all golden brown when it cooks Leave in fridge for one hour. Repeat egg wash and refrigerate again for another hour. Pre heat the oven to 220 C/ 425 F/ Gas 7 When the pastry is ready take it out of the fridge and score the top. Cook for 20-25 minutes in the hot oven until a deep golden brown. Allow to rest for 20 minutes before carving.

Put it in the middle of the table and let people fight for the biggest bitEnjoy!

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From Sea to Plate

Fresh Mackerel

Shopping List

If you do it our way, the mackerel is caught from the back of a boat and taken straight back to the tent to cook...

If you do not have a fishing rod to hand, go to your local fish monger and ask for some filleted mackerel. One fillet should be enough for one person.

We just have however many we caught.A bag of new potatoesFresh dillLemon to serve

Method With the skins on, wrap your fillets in foil with a little salt pepper and a knob of butter and place on the BBQ for around 10 minutes.

While they cook, boil your new potatoes in a pan with a pinch of salt and the dill stalks.

Once everything is cooked, simply throw on a plate with a squeeze of lemon, a sprinkling of dill, and extra butter on your potatoes.

A fresh simple delicious dish perfect for a summers evening.

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Italian At Heart

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rom being three it is evident that I should have in fact been Italian. My parents the same, they have always taken me to authentic Italian restaurants, little hidden gems where you feel like you could be in the streets of Florence with food Tony Soprano would be proud of.

It started at Rosi’s in Sheffield when I was three. Mum and Dad loved it, from the outside it looked like a regular house but walk through the wrought iron rotating doors, only big enough for one, and it felt like you were in some ornate chapel in Firenze.

e moved from Rosi’s to our new jaunt, Bibi’s in Leeds. I think Mum only went because she found each and every waiter more attractive than George Clooney and Dad was happy to keep her quiet for a while! It was a little flashier than Rosi’s, we were moving up in the world, lots of lights, chrome and back granite. The food was just as delicious as Rosi’s. However there wasn’t anything as delicious at the cocktails and me and my Mum have made it our mission to try everyone on the menu, the ever changing menu that is.

he waiters seemed to have known you all your life, and knew exactly what your order was. I always stole some of my Dads’ ribs, and wondered why he needed the bowl of lemony water as he never drank it. But my favourite part of Rosi’s was desert time.

When I was three, the idea of a glass case filled with gastronomic sweet delights was the best thing I’ve ever seen. I sat next to that case for what seemed like forever while Mum and Dad enjoyed a few complimentary flaming Sambucas or Limonchellos. The most embarrassing part was how I didn’t just sit there quietly and normally, I sat licking the rotating glass, luckily I grew out of licking my chosen desert and finally grew up to accompany my parents in a spot of coffee and liqueur.

ow I’ve flown the nest I have had to find an Italian diamond of my own. This comes in the form of Francesca’s, Newcastle. A mere 100 steps from my house, filled with waiters who are pleasant on the eye, (a recurring theme apparently)a taste of Italian décor and divine food. It’s a combination of all my favourite restaurants that came before.

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T he whole Francesca’s experience is chaotic, there are no reservations, and there is always a queue no matter when you go. It’s now a game of ours to try and figure out the best time to go, and despite our attempts at charming the waiter, he comes and greets us, in true Italian double-cheek-kiss style but he never can let us jump the queue. The only perk we’ve gained is the extra three spoons of parmesan he gives us. And the fact that we don’t have to ask for the litre of house wine, it appears at our table along with the most incredible ciabatta.

My childhood spent in these restaurants has made me believe that I am in fact Italian and my cooking skills are just like that of a ‘Nona’, my signature dishes have become staple meals for me and my friends.

e it chicken Valdostana taken straight from Rosi’s. A beaten chicken breast, topped with a slither of blue cheese, all wrapped in prosciutto ham, and a liberal coating of breadcrumbs baked and then smothered in a creamy tomato and basil sauce, finished by lying on a bed of linguini. Perfection.

Or vegetable pasta, taken from Bibi’s, so simple but so satisfying. Cream, garlic, vegetables, pine nuts, and the perfect al dente strigoli, mixed together and rustically thrown in the biggest dish you can find, and topped with copious shavings of

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parmesan and lashings of black pepper, the ultimate comfort food.

ow from Francesca’s, aubergine bake, wafer thin slices of aubergine placed with precision between layers of mozzarella and of course lots of parmesan and baked until bubbly perfection, to be enjoyed in the middle of the table with a slab of crusty ciabatta, each mouthful molten but too delicious to care.

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Food For The Soul

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Slurp

Shopping listFor the chickenA chicken breast per personA packet of either Dolcelate cheese or Roquefort cheese. I find they work the best.A packet or 2, depending on how many youre feeding, of Parma ham or proscuito, 1 works for 4Bread crumbsAn eggBlack pepper to season

For the sauceA tube of tomato puree500ml of double cream, you can use single, but double is more indulgent.A clove of garlicFresh basil, buy a pot and then you will have enough for your sauce, and to garnishSalt and black pepper to season

To serve400g Pasta of your choice, I find linguine or tagliatele works the best

MethodPre heat oven to 200 C/ 400 F/ Gas 6 Take each chicken breast and pound a little to flatten, not too much but to even all the sizes out. Slice the cheese to cover the top of the breast and place on top. Take a few slices of your chosen ham, start from the bottom and wrap around the chicken, making sure all the cheese is encased. Slightly coat with the egg before dipping in the breadcrumbs on either side. Place on a preheated baking tray and put in the centre of the oven for around half an hour, until the breadcrumbs are golden, and your chicken is succulent and delicious.

Now for the sauce In a pan heat a little oil and crushed garlic. Squeeze in the tomato puree, the amount depends on how many people, but I always do about 3/4 of a tube for 4 people. Stir around to pick up all of the garlic. Now add the cream and whisk until combined. Season and let simmer until heated through. Add the basil, as much or as little as you like, and stir in. Leave on a very low heat while you cook the pasta.

To serve Swirl a portion of pasta into a dish and place your chicken on top. Liberally spoon on your sauce, add a few leaves of basil, and lashings of parmesan and pepper and enjoy!

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Cheese and Walnut LoafRecipe courtesy of Granny Marg225g / 8oz self-raising flour1 level tablespoon dry mustard, bare measureA good pinch of saltA shake of pepper100g/ 4 oz margarine100g/ 4oz grated cheddar cheese25g/ 1oz chopped walnuts2 beaten eggs150ml/ 1/4 pint milk

1. Sieve together into a bowl the flour, mustard, salt and pepper2. Rub in margarine3. Mix in cheese and walnuts4. Add eggs and milk and mix well5. Grease a 1/2 kg/ 1lb loaf tin and line base with greased greaseproof paper. Tip mixture in.6. Bake just below middle of a moderately hot oven. Gas 5, 375 F, 190 C for 1 1/2 hours. Leave to cool for a few minutes before turning out on to a wire cooling rack.Eat with cold butter

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Eat Your Greens

Shopping ListTo serve 4 with a little extra you will need;

400g of Stergoli pasta, the ones like a loose twistVegetables of your choosing but I go for;1 red onion2 courgettes1 packet of tenderstem broccoliA handful of asparagusA handful of sugarsnap peas or mangetoutA handful of baby corn If you have anything that needs using you can always throw that in also2/3 cloves of garlicA handful of pine nutsA good chunk of parmesan for the sauce and for serving500ml of double cream single if youre feeling goodSalt and black pepper to season

MethodOne of the simplest but most tasty recipes Prepare all vegetable simply by rustically chopping to roughly the same size chunks. Slice your onion and crush the garlic and set them in a pan with a little oil. To boiling water add your pasta. Most of the vegetables don’t really need excessive cooking, so add them to the onions and garlic once they have softened. Once the veg has cooked through but still has a little bite to it, add the cream. Season to taste with salt and pepper, and add half of the parmesan to the sauce. Once your pasta is cooked, drain, but keep a little of the cooking water, in case the sauce needs thinning. Add your pasta and pine nuts to the sauce, and mix until all the pasta is coated with the delicious contents

To serveSpoon into a huge bowl, making sure you have a taste of everything. Add black pepper and lots and lots of parmesan.

Mum’s favourite,A face of true satisfaction.

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Comfort Food

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Shopping ListFor four people

2 aubergines1 red onion2 cloves of garlic1 tub of pasataA handful of basil500ml of cream single or doubleLots of parmesan 200g for the sauce an extra for the topSalt and black pepper

MethodPrepare your vegetables Finely slice both the aubergine and the onion, making sure the onion stays in its circular shape. Prepare the sauce by heating crushed garlic and the pasata in a pan. Add the cream and the parmesan and stir. Tear a handful of basil and add to the sauce, along with the salt and pepper to season.While your sauce heats through, start building your bake In a round oven proof dish, start with a layer or aubergine, Then a layer of onion and the sauce, Finish with a sprinkling of parmesan. Continue in this pattern until the top of the dish. Ensure your final layer is the sauce and then top with copious amounts of parmesan.Place in a moderate oven for around half an hour or until the cheese goes all crispy and golden.

To serveThis is delicious as a main meal with some chunky ciabatta, or as a side dish.

The Dining Room

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Husband and Wife team Chris and Lisa own this little gem of a restaurant, with accolades from The Good Food Guide 2012, Michelin Bib Gourmand 2012, 2 AA Rosettes and winner of Yorkshire Life’s Neighbourhood Restaurant Of The Year 2009. It truely is one of North Yorkshire’s most delightful little secrets. They both took the time to answer a few questions about their restaurant and about their foodie lives.

Enjoy.

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L isa, front of house.

How did you and your partner get into owning your own restaurant?We were working for a gentleman and he retired, so we decided that we had to get another job and we thought, well we didn’t really want to work for someone else, so we decided to have a go at doing it ourselves

How long ago was that?13 years ago!

Do you love it?Yeah haha.

Who is your culinary inspiration?Oh well that’s one to ask Chris!

Do you have a food that reminds you of home?A food that reminds me of home, ooh, roast beef.With all the trimmings?Yeah, that always home isn’t it?

Do you have a fondest food memory?Oh erm, I’ve got a lot, Give us any.Oh there’s loads, I’m trying to think, I tell you what, we went to an island and we had these crabs, and they just boiled them in a pot and they just gave you something to crack them open with, and it always sticks in my head they were the best crabs I’ve ever had, it was just off the coat of Tanzania.Straight out of the water and they just put them in these pots and they were amazing!

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Chris, the man in the kitchen.

Is sourcing everything locally important for the restaurant?If it’s good we can get it local that’s fine, but if it’s not then…

So you go for taste over anything then?Yeah because I mean if summats’ better and it’s further afield well that’s fine, I’d rather have summat’ better. I mean locals good but it’s not always better.

What sort of stuff do you get locally?Well asparagus, but not at the moment, it comes from Arrow Ford, down in the White Valley, just near the border of Wales. You can get it around here but it’s a bit early and it’s a bit expensive, in a couple of weeks they’ll come through, same with the strawberries, they’re from down south as well.

If you could go anywhere in the world for culinary experience where would you go?At the moment probably Norway.Really?Or Denmark, I dunno’ there just seems to be a lot of interesting places.

Are there any foods you think you’d never serve?Yeah, I don’t do things I don’t like, so we very rarely do pulses, I normally only do things that

I’d eat, well yeah, because I always seem to do things better if I like it myself.

What food reminds you of home?I like things like fish and chips, just nice comfort food, as long as it’s nice and fresh.Roast dinner seems to be a favourite.Yeah I like a bit of roast lamb, bit of spring lamb yeah.

Do you have a fondest food memory?Lisa was telling us about the time you had crab in Tanzania?Ooh yeah that was really nice, but I think that’s all to do with the setting as well isn’t it.

Do you have a favourite dish to prepare?I like things like crab soups, lobsters and anything fishy. Anything that’s something nice to start off with, like a nice duck or something you know?

If you had to be any food what would you be?I’d like to be a nice stick of local asparagus I think.

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Delightful

Taste of Summer

Shopping List25g/1oz unsalted butter1 tbsp olive oil½ onion, finely sliced1 garlic clove, finely chopped150g/5½oz risotto rice50ml/2fl oz white wine300ml/10fl oz hot chicken stock50g/1½oz goats cheese50ml/2fl oz double cream1 lemon, zest only1 tsp chopped fresh chives1 tsp chopped fresh parsley1 tbsp chopped fresh chervilfreshly ground black pepper

MethodMelt the butter with the oil in a saucepan. Place the onion and garlic into the pan and cook gently for 2-3 minutes.Add the rice and wine to the pan, bring to the boil and cook until the wine is absorbed.Add the hot stock to the pan and simmer for 8-10 minutes.Add the goats cheese, cream, lemon zest and herbs to the pan, stir well and season with pepper only. Cook for a further 2-3 minutes, or until the rice is al dente

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PicnicIn ThePark

Picnic Essentials

Shopping ListMiss Read’s Country Cooking, a recipe fresh from the 60s

Hard boiled eggs2oz sausage meat for each eggOil for fryingBreadcrumbs and beaten egg

MethodPeel the hard boiled eggs and roll in flour.Wrap each in fairly thin sausage meat, but do not stretch the latter or it will disintergrate in cooking.Roll in beaten egg, then breadcrumbs, and fry in deep fat until brown.

To serveCut in half when cold and serve with watercress or lettuce.Scotch eggs of course, are equally as good served hot with suitable vegetables, hot tomatoes pureed are especially attractive

Or just leave to cool and stick them in your picnic basket to enjoy when you desire.

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The summer windCame blowin’ in from across the seaIt lingered there, so warm and fair, to walk with meAll summer long, we sang a song, and strolled on golden sandTwo sweethearts, and the summer wind

Like painted kites, those days and nights, went flyin’ byThe world was new, beneath a blue umbrella skyThen softer than, a piper man one day it called to youAnd I lost you, to the summer wind

The autumn wind, and the winter wind - have come and goneAnd still the days, those lonely days - go on and onAnd guess who sighs his lullabies - through nights that never end

My fickle friend, the summer wind90

Liquid Gold

Shopping List2 pounds of onions1 pound of green tomatoes1 cucumber1marrow1 cauliflower4 pints of malt vinegar1 oz tumeric1 oz mustard6oz plain flower2 handsful of cooking salt8 oz of sugar

Method Prepare vegetables and cut in cubes. Do not wash them. Put on salt and stand overnight. Drain vegetables. Add 3 pints of vinegar and bring slowly to the boil. Mix dry ingredients and blend with 1 pint of vinegar to a smooth paste. Add to boiling veg and boil for 10 minutes. Bottle. Cover when cool.

A perfect accompliment to any picnic.It will brighten any ham sandwhich!

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ATrip ToMarket

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eli//cious

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Butterfly Buns

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Shopping ListA true childhood favourite and a gulity pleasure to this day.

For the buns its a basic victoria sponge recipe;100g / 4 oz of margarine100g / 4 oz of sugar100g / 4 oz of self raising flour2 eggs

For the buttercream50g / 2 oz butter or margarine100g / 4 oz sieved icing sugar

Method Cream margarine and sugar, until light and fluffy. Beat in eggs one at a time, adding a little flour with each. Half fill paper cases with the mixture. Bake at 190 C /375 F /Gas 5 for 20 minutes until firm.

While they cook cream together the butter and icing sugar for your filling

When the buns have cooled, cut a slice from the top of each cake, and cut that in half. Put a little buttercream in each cake and arrange your wings.

Perfect for parties, picnics, or as a little treat for big and little kids.

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Strawberries

Strawberries are without a doubt, the queens of the berry world. The earliest memory of the strawberry begins in a high chair, a crisp white baby grow, a father with a headache and no bib… According to my frustrated parents, meal times were something of a chore, and so the only thing that would bring them five minutes of piece was the humble strawberry. Looking back at photographs it seems that strawberries grew to the size of a baby’s hand 20 years ago. There was nothing more satisfying than gripping the juicy ripe fruit and planting my face straight into it. Sinking my teeth into the sweetest pinky flesh and squirting it all over me and everyone else was all part of the experience, going from a beautiful clean but loud baby, to a quiet, red mushy mess. If only it was acceptable still, to when bad days arise, cover yourself in the organic goodness that is a strawberry. Now the only strawberry delight I get is in the form of to the annual trip to the strawberry fields of Bawtry with the Grandparents. Who still believe that at 21 and 17, my brother and I adore picking strawberries as much as when we were tiny. The fact of the matter is yes, actually we do…our faces may not look as excited, but there is something so delicious about plucking the biggest strawberry from the ground, competing to see who can find the best one, filling your carton to the brim, stepping on the discarded ones and ruining your shoes and making Grandad pay extortionate amounts for our pickings. It’s a family tradition and always will be.

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Get Messy

Shopping ListOne of the most simple recipes in the whole book, and yes just my mums’ version of Eaton Mess, but there aren’t many better combinations.

The quantities are up to you. Make as much or as little as you need;A punnet of StrawberriesAny other fruit and berries you have to use upDouble or whipping creamMeringuesRunny HoneyRaspberry Coulis

Method Whip the cream to stiff peaks. Roughly chop the fruit, and crush your mirangues. Put everything in a bowl and mix up. Drizzle a little honey and coulis over the top and serve.

Messy to eat but gorgeous and simple.

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Spaghetti can be eaten most successfully when you inhale it like a vacuum cleaner Sophia Loren

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Prince RavinderMakes AMeal Of It

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What is your fondest food memory?

Strangest thing you’ve ever eaten?

What food reminds you of home?

Your biggest culinary influence?

Guilty food pleasure?

What couldn’t you live without?

It might sound cliché, but probably the first time i went to India and had real Indian food, the real Indian way.

I’d say one of those Japanese fermented eggs, it was the worst thing I’ve ever tasted.

Well Indian food really, when I go home, my mum always thinks I haven’t eaten in months so we have an absolute feast, curries, chapattis, dhal, whatever you think of it will be there. It’s amazing. I actually don’t eat for a week after!

Well it has to be my Mum, she’s such a true Indian Mum, she makes everything how it should be made.

Chips without a doubt. I could have them for every meal and I would never get bored. Bit of ketchup and mayo and I’m sorted.

Probably my Mum’s home cooking.

When was the last time food made you smile simply by thinking about it?

What is your signature dish?

Do you have a food philosophy?

If you could go anywhere in the world for culinary inspiration where would it be?

What is your desert island dish?

What is the gratest crime against cuisine?

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When I think about my holiday to Venice, sat by the river with a beer and the most divine Italian food with my boyfriend, that never fails to put a smile on my face.

That’s a tough one, I love to make pies. I wouldn’t say they were amazing but they are my favourite things to make.

Fusing Indian and British cuisine...

It would probably be India. The way they use spices, and make everything from scratch really inspires me. I’d like to learn more about Indian cuisine.

It would probably be meat pie with chips then smothered in gravy.

Bad take aways, I hate paying for food and being disappointed.

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Spice

Shopping ListLots of ingredients but simple to make

4 tbsp vegetable oil8 chicken thighs, skin on bone in2 large onions, finely sliced5 garlic cloves, choppedA thumb sized piece root ginger, chopped1 large red pepper, chopped2 tbsp tomato puree3 tbsp mild curry paste1 tbsp garam masala1 tbsp dry fenugreek leaves1 tbsp ground coriander1 tbsp turmeric1 fresh red chilli, finely slicedHalf a bunch fresh coriander

MethodPut a large frying pan on a high heat and add 2 tablespoons of oil. Once hot, add the chicken thighs, skin side down, and cook for 3-4 minutes or until golden brown on each side.Put the chicken on a plate and set aside To the hot frying pan add the rest of the oil. Add the onions, garlic, ginger and red pepper. Cook until soft, then remove from the heat and leave to cool. Tip the mixture into a blender or food processor, and blend until smooth. Add the puree back to the pan and cook over a low heat for 5-10 minutes. Add the tomato puree, curry paste, garam masala, fenugreek leaves, ground coriander and turmeric and cook for a further 5 minutes.Place the chicken thighs back in the sauce and simmer for 20 minutes.

We have it with chapattis but it’s just as good with rice.

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One cannot think well, love well, sleep well, if one has not dined well. Virginia Wolf

Camping DinnersIf anyone has ever been camping you will know how interesting making a meal can be. Particularly if you are ‘real’ camping, no caravans or electricity points in sight, just you, nature, and a few gas rings. The family holiday to Devon each year, in one of the most idyllic places in England, was our home for two weeks each year, our tents and gazebo dotted on the landscape. Making a substantial meal for 9 was the challenge for the parents. Coming off the beach at 7pm and knowing we only had a couple of hours of daylight left added to the challenge. So the four parents set out each night to cook up something delicious on a camping stove, complete with two gas rings and a shelf that toasted bread. They never learnt that alcohol did not aid the gastronomy. Ask any top chef in the world if they have prepared a stew and accompanying veg for 9, on two rings, in the dark, and all ready and hot to serve...my guess is, very few will say yes. The pans themselves were barely big enough for the broccoli. Some of my favourite meals have come from that little camping stove, prepared with love in the Devon countryside underneath the stars. And I didn’t realise as much then, but massive credit to my mum and uncle that managed to not damage anything/anyone while they created their culinary camping masterpieces.

Feeling Nostalgic

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Warm your cockles

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Shopping ListEnough for eight

For the Stew3 lbs of Beef or stewing steak from your local butchers, chopped into chunks3 tbsp of a nice olive oil50g / 2 oz of proper butter4 tbsp plain flour3/4 garlic cloves depending on taste, crushed350g / 12oz baby onions or shallots, peeled3 sticks of celery cut into rustic chunks300g / 10oz carrots cut into rustic chunks3 leeks roughly chopped400g / 14oz potatoes quartered or large chunks depending on size300ml of red wine, one that you would like to drink, not just cook with1 litre of beef stock4 fresh bay leaves5 tbsp fresh thyme leaves5 tbsp chopped fresh flatleaf parsleyHendersons Relish or Worcestershire sauce to taste save some for servingSalt and freshly ground black pepper

For the dumplings250g / 9oz of plain flour, plus extra for dusting2 tsp of baking powderA pinch salt120g / 5oz of suetWater enough to make a dough

MethodPreheat your oven to 180 C / 350 F / Gas 4If you have one if not turn your camping stove to full whack

Firstly the beef, heat the oil and butter in a casserole pan (again if you have access to one) and brown the meat on either side, for around 3 minutes.Sprinkle over the flour and cook for a further 2-3 minutesThrow in the garlic and all of your rustically chopped vegetables, fry for another few minutes.Now your liquids, add the wine stock, Hendos relish, add the herbs and season to taste.Stick a lid on and transfer to the oven leave it on your camping stove for around two hours or until everything is tender.

For the dumplingsSift the flour, baking powder and salt into a bowl.Add the suet and enough water to form a thick dough.Now time to get your hands dirty, flour your hands and roll spoonfuls of the dough into small balls.After 2 hours remove the lid from the stew and drop your dumplings in.Pop it back in the oven for another 20 minutes or until the dumplings are swollen and tender. If you don’t like your dumplings with a bit of a crispy top, cover the stew before returning to the oven.Then stick it in the middle of the table and get your guest to help themselves with lashings of Hendersons relish and parsley if they fancy.

Enjoy

TipMake lots so there is enough for lunch the next day stew is always better the day after

So Long As You Have Food In Your MouthYou Have Solved All Questions For The Time Being

Franz Kafka

The Way We Ate

T o all of the

people that helped produce this foodie

file, I am incredibly grateful. I shall prepare you each a delicious meal

taken straight from the book. A million

thank you’s to you all.

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