Tartiflette pizza

Tartiflette pizza

This recipe was first published in my Eat the Season column in the Wells Journal on 30 January 2014.

Certain dishes can magically transport you to places from your past. Whenever I eat chicken satay, for instance, I’m taken back to trips to Malaysia as a child, visiting my mother’s family. And whenever I eat buttery poulet a l’estragon, I’m straight back to France and the first time my father-in-law cooked for me and I discovered Elizabeth David.

This tasty pizza is another dish that takes me back to France. But it’s not to the snowy French Alps I go, which is where Tartiflette originates. It is to St Émilion; where I sat with my family last summer in a touristy pavement cafe in the blazing August heat, and where I first tried this rather different take on the classic French cheese and potato bake.

I promised myself then that I would make the pizza on my return home. It’s only taken me five months. But actually, I think this pizza is probably suited to the winter months. It is rich and creamy, and can definitely be classed as an indulgent comfort food with its topping of delicious Reblochon, the French mountain cheese from the Savoie region.

tartiflette pizza

My recreation back at home worked well. I wasn’t 100% sure the children would cope with the cheese as it does have a rather strong taste, but they gobbled it down greedily. Potato may sound an odd topping for a pizza and this is certainly not a light pizza, but it is just so good with the oozy cheese and caramelised onion, making for a very satisfying meal.

Tartiflette pizza

Makes 2 large or 4 individual pizzas

For the dough:

400g strong white bread flour
1 tsp salt
1 7g sachet fast action dried yeast
1 tsp dried oregano
250ml luke warm water
1 tbsp olive oil
semolina for dusting

For the Tartiflette topping:

150g smoked lardons
1 large red onion, thinly sliced
2 garlic cloves, crushed
6 potatoes, peeled, boiled and cooled
1 tbsp dried oregano
1 Reblochon cheese, around 240g
50ml double cream

To make the dough, put the flour, salt, dried yeast and oregano into a large mixing bowl and mix well.

Make a well in the middle and pour in the lukewarm water and oil. Gradually work the flour into the liquid, making a soft dough. If it’s too dry, add a drop more water. If it’s too sticky, add a little more flour.

Flour your surface before tipping the dough onto it. Knead the dough by stretching it away from you, then pulling back into a ball. Do this for five minutes or so, until the dough is smooth and elastic.

Return the dough to the mixing bowl, cover loosely with cling film and put in a warm place for about an hour, until the dough has doubled in size.

Preheat the oven to 220°C/Gas Mark 7.

While you are waiting for the dough to prove, gently fry the lardons until they release some fat. Add the sliced onion and continue to fry gently until the onion is soft. Stir in the crushed garlic.

Uncover the risen dough and punch it back down. Flour the surface again and divide the dough into four balls. Stretch or roll out each ball until you have a thin circle about 22cm across. Place the pizzas onto baking sheets, lightly dusted with semolina.

Thinly slice the cooked potato and arrange on the pizza bases. Scatter over the lardons, onion and garlic and sprinkle with the oregano. Thinly slice the Reblochon and lay on top. Finally drizzle each pizza with cream.

Bake in the oven for around 10 minutes, until the topping is golden and the pizzas are crispy. Serve at once with a crisp green salad.

tartiflette pizza

Admittedly pizza isn’t one of the most sophisticated dishes ever created, but in my eyes Reblochon cheese is one of the sexiest foods I know. And sexy foods in my eyes equal romantic foods. So I’m entering my Tartiflette Pizza into February’s Cheese, Please! challenge over at Fromage Homage where the theme this month is Cheesy Romance. This pizza would definitely get me in the mood for love…

cheeseplease

Cheat’s ciabatta pizza

Now that I’m working full-time again, the only chance I really have to play around in the kitchen is at the weekends. But then if I spend too much time in the kitchen, I feel bad that I’m not spending enough time with the kids. So wherever possible I try to involve Jessie and Mia in the cooking too.

On Saturday, after spending the afternoon in Bath shopping for new clothes (my girls are growing so blinking fast at the moment!), we rustled up some quick ciabatta bread pizzas for an easy tea. And the girls enjoyed deciding on their own toppings.

PizzaCollage

I’m not really sure whether to call these posh open grilled sandwiches or ciabatta pizzas – I guess they’re somewhere in between. And they don’t really warrant a recipe. I simply spread some passata on sliced ciabatta (you may prefer French bread or even a slice of cottage loaf) before the girls got going with their own special creations. Up for grabs was whatever we found in the fridge; leftover tinned sweetcorn, ham and salami, some chopped wild garlic leaves we’d picked from the hedgerows, black olives, capers and of course lots of mozzarella cheese.

Mia likes to play safe when it comes to food and kept her pizza topping simple. She isn’t a big fan of strong flavours like olive and capers. Despite that, she did go crazy with the wild garlic, and ate it all quite happily.

ciabatta pizza

Jessie, on the other hand, has always been much more adventurous with food, and went for everything on offer. If there had been raw chillies, she’d probably have thrown some of those on there too.

ciabatta pizza

Cheat’s ciabatta pizza

Serves 4 (2 adults, 2 children with leftovers perfect eaten cold for breakfast!)

4 small part-baked ciabatta, sliced widthways
350g passata or crushed tinned tomatoes
3 x 125g mozzarella cheese

And any toppings you fancy – we went for…

cooked ham, roughly chopped
salami, roughly chopped
tinned sweetcorn
pitted black olives
capers
wild garlic leaves, roughly chopped (or any other fresh or dried herb)

Preheat the oven to 200°C/Gas Mark 6.

Smother the ciabatta with passata and decorate with your chosen toppings. Tear the mozzarella and place on top.

Place your ciabatta pizzas on a lightly greased baking tray and pop in the oven (or alternatively under a medium grill) for 10 to 12 minutes, until the bread is lightly toasted and the cheese has melted. Easy as.

ciabatta pizza

As our ciabatta pizzas feature ham, salami, sweetcorn and tomatoes, I’m entering them into this month’s Recipes for Life, a challenge hosted by me and run in conjunction with SWALLOW, an amazing charity supporting adults with learning disabilities. Each month we set three ingredients and challenge bloggers to use these to come up with tasty, healthy and easy to cook dishes that can be made by SWALLOW members in their cookery class and at home. And this month’s three ingredients just happen to be pork, sweetcorn and tomatoes…

recipes for life

If you like this, you might also like to try…

The full English pizza

The full English pizza

Slow roasted tomato and oregano pizza

Slow roasted tomato and oregano pizza

Spaghetti with wild garlic pesto

Spaghetti with wild garlic pesto

Wild garlic risotto

Wild garlic risotto

Round Up: March’s Recipes for Life Challenge

Beetroot, carrots and cheese. Those were the three ingredients selected by the cookery club at SWALLOW for this month’s Recipes for Life challenge. And they did indeed present quite a challenge.

But I should have known I could rely on you food bloggers to deliver the goods. We received a surprisingly diverse range of recipes this month, showing just how versatile these humble ingredients can be…

Sarah from The Garden Deli got the ball rolling with this sumptuous Carrot and Beetroot Soup with Cheesy Croutons. Featuring garlic and cumin, this beautiful soup is a proper winter warmer and I love the croutons for dunking topped with one of my favourite cheeses, Wensleydale.

I experimented with some Beetroot and Carrot Pancakes for my first entry and, while they tasted pretty good – particularly with the herby mascarpone on the side – I was a bit disappointed the pancakes didn’t turn out pink like the batter!

Last month’s challenge winner, Chez Foti came up with this fantastic Roasted Roots and an Easy Roasted Roots Pizza. Louisa’s dish brings together sensational seasonal roasted root vegetables on top of a quick and easy wholemeal scone pizza base, not forgetting lots of lovely mozzarella. Yum!

Helen from The Crazy Kitchen really did go crazy with not one, not two, but three entries for Recipes for Life. Anyone who was stumped by the three set ingredients this month – look and learn! First up were these incredible Baked Cheesy Meatballs with Beetroot Sauce. Now don’t they look good? And a crafty way to sneak vegetables into unsuspecting children…

Another fiendishly clever way of disguising veggies comes in this gorgeous Two-of-your-five-a-day Chocolate Cake – the second entry from Helen at The Crazy Kitchen. “It’s sooooo good!” was the verdict of Helen’s 10-year-old, beetroot-hating daughter! Say no more!


There’s been a lot of talk on Twitter and food blogs recently about the 5:2 diet. So much so, my husband and I are both giving it a go. This Beetroot, Carrot and Cottage Cheese Salad, the final entry from The Crazy Kitchen’s Helen would definitely make a delicious lunch for a 5:2 fasting day and I plan to give it a try very soon.

I love the look of this Roasted Vegetable and Goat’s Cheese Risotto from Under The Blue Gum Tree. It sounds so simple to make but you just know it’s going to be absolutely packed full of flavour, with the gorgeous creaminess of the goat’s cheese a perfect partner for the earthiness of the root vegetables.

I wish I could bring you pictures of this Beetroot, Carrot and Goat’s Cheese Tatin from Martin at The Tempest Arms as it sounds simply divine and should look stunning. But I promise to make it very, very soon and I will post photos when I do.

Meeting the lovely Choclette from Chocolate Log Blog was one of my highlights from the Bristol Blog Summit earlier this month, which also gave me the perfect opportunity to persuade her to enter Recipes for Life. She promised she’d try, and I was very pleased to see she was true to her word with these ingenious Beetroot, Carrot and Goat’s Cheese Muffins. As with all Choclette’s recipes, there’s some chocolate in there, as well as a little kick from a touch of cayenne pepper. I look forward to trying them out.

This is a dish we eat quite a lot in our house, so I just had to enter it – my Beetroot, Carrot and Feta Cheese Salad. It’s ever so simple and ever so tasty, and a great way to create a summery-feeling salad with winter vegetables.

The final entry came in at the very last minute but I was so glad to see it – a Carrot and Beetroot Cake with a Cream Cheese Topping from Lucy at The Bell Inn. Again I sadly don’t have photos of this one but when you read the recipe you just know it’s going to taste good and I absolutely adore beetroot and carrot in cakes. Another one to try very soon.

But of course, what you’re waiting to hear is who did the SWALLOW cookery club choose as this month’s winner? Well, Lucy at The Bell Inn came a very close second with her Carrot and Beetroot Cake but first place goes to… Helen from the Crazy Kitchen for her scrumptious Baked Cheesy Meatballs with Beetroot Sauce. The group said they particularly liked the sound of the oozy cheese in the middle of the meatballs. Me too!

So a huge congratulations to Helen for her well deserved win – a small prize will be arriving in the mail very soon. Thank you so much to everyone who entered their wonderful recipes this month, and watch this space for the next set of three ingredients for April’s Recipes for Life challenge.

What brunch dish will you bring to the Breakfast Club?

Breakfast Club: because breakfast should be more interesting than tea & toast or coffee & cereal.

During December, I am delighted to be hosting Breakfast Club, a bloggers challenge created by the very talented Helen at Fuss Free Flavours to encourage more creativity in the kitchen for that all important first meal of the day. I really hope you’ll join in the fun by entering a dish or two.

Let’s do brunch!

The theme for Breakfast Club this month is Brunch. According to Marge Simpson’s charming Casanova of a bowling instructor, the über smooth Jacques, brunch is…

…not quite breakfast, it’s not quite lunch, but it comes with a slice of cantaloupe at the end. You don’t get completely what you would at breakfast, but you get a good meal!

Brunch is my idea of a perfect breakfast. The kind of lazy breakfast you cook and eat at leisure on a relaxed Sunday, when you’re not in a rush to get to work or school. The kind of laid back breakfast you take your time over with a large pot of coffee and a selection of papers.

So no, not the kind of breakfast I get to eat all that often, but I always make sure I indulge when the opportunity presents itself. And a very good idea to have a stock of good brunch recipes up your sleeve for when it does.

It’s very easy to enter a brunch dish into this month’s Breakfast Club:

  • Email me with the URL for your brunch recipe blog post
  • Mention in your post you are entering your dish into Breakfast Club, include the logo above, and add links back to both this post and the Breakfast Club page at Fuss Free Flavours
  • Entries can be submitted to other events
  • You are welcome to enter old posts/recipes but they must be republished with the logo and links above
  • If you use Twitter please use #blogbreakfastclub and tweet your entry, and I’ll retweet everyone I see
  • The closing date is Friday 28 December 2012.

Hopefully, that all makes sense but if you do have any questions, please comment below. I can’t wait to see your entries!

Oh and before I forget, Helen at Fuss Free Flavours is always on the look out for new guest hosts for the Breakfast Club, and last month’s round up is here.

To get things started, I thought I’d give you my brunch recipe. I found it hard to choose which one as I have so many brunch favourites. I love pancakes and did think about entering these indulgent lemon and ricotta pancakes.

Or how about a more virtuous start to the day with some homemade granola?

But then I do also find it hard to resist a good fry up, but really – who needs a recipe for that? And so I’ve decided on…

The full English pizza

I know it sounds a little crazy. Or maybe a lot crazy. But this is a perfect and fun weekend brunch, particularly when you’ve had a few drinks the night before and need some stodge to sort you out. It’s essentially all the usual suspects you’d find in a cooked English breakfast but on top of a pizza. Gorgeous. And you probably won’t need to eat for the rest of the day.

I get up early to make the pizza dough. Then go back to bed for a bit with a cup of tea while the dough rises. But if that sounds to you like too much of a palaver, then ready-made pizza bases would make life a little easier.

Makes 4 pizzas

For the dough:

400g strong white bread flour
1 tsp salt
1 x 7g sachet fast action dried yeast
2 tbsp chopped fresh oregano
250ml luke warm water
1 tbsp olive oil

For the topping:

200g spinach
knob of butter
passata, about half a jar
4 pork sausages, grilled and sliced
4 rashers bacon, grilled and chopped
mozzarella, 2 x 250g balls
4 free range eggs

To make the pizza dough, put the flour, salt, dried yeast and oregano into a large mixing bowl and mix well.

Make a well in the middle and pour in the lukewarm water and oil. Gradually work the flour into the liquid, making a soft dough. If it’s too dry, add a drop more water. If it’s too sticky, add a little more flour.

Flour your surface before tipping the dough onto it. Knead the dough by stretching it away from you, then pulling back into a ball. Do this for five minutes or so, until the dough is smooth and elastic.

Return the dough to the mixing bowl, cover loosely with cling film and put in a warm place for about an hour, until the dough has doubled in size. This is when I retire back to bed for a while.

Preheat the oven to 200°C/Gas Mark 6 or use the middle of the top oven of an Aga.

Uncover the risen dough and punch it back down. Flour the surface again and divide the dough into four balls. Stretch or roll out each ball until you have a thin circle about 22cm across. Place the pizzas onto slightly oiled baking sheets.

Melt the butter in a frying pan. Add the spinach and cook gently until wilted.

Pour a couple of tablespoons of passata onto each pizza, smoothing out with the back of the spoon. Spread some spinach over each base (squeeze out any excess butter), followed by the pieces of sausage and bacon, and finish with torn pieces of mozzarella. Be careful not to overload the centre of the pizza, where you’ll be cooking your egg later.

Bake the pizzas in the oven for 15-20 minutes. Remove from the oven and carefully break an egg into the middle of each pizza. Return to the oven for 3 to 4 minutes until the white is just cooked but the yolk is still soft. Enjoy at your leisure!

December’s entries for Breakfast Club:

  1. Turkey, Cranberry & Stilton Christmas Brunch Muffins from Fuss Free Flavours
  2. Beet Greens & Red Pepper Frittata from On Top of Spaghetti
  3. White Chocolate &  Cranberry Christmas Cookies from Chez Foti
  4. Buck Rarebit from Credit Munched
  5. Courgette and Mushroom Omelette with Garlic and Parsley from Bangers & Mash
  6. Swiss Scrambled Eggs, Croissants and Shakes from Fabulicious Food
  7. Mushrooms on Rye Toast from The Garden Deli
  8. Minestrone Soup from Divine Foods Living
  9. Nduja Potato Cakes from Foodycat
  10. Christmas Breakfast Muffins from Elizabeth’s Kitchen
  11. Speculoos & Mascarpone Pancake Cake from Kavey Eats
  12. Lemon Poppy Seed Muffins from Mondomulia
  13. Brunch Quesadillas – Fab Food 4 All

Highs and lows in the Bangers & Mash kitchen – part 5

The last few weeks have been as busy as ever in the Bangers & Mash house. I jetted off to Amsterdam and London for work leaving my darling Mashettes to fend for themselves for a few days. I’ve never been apart from my family for that long before but of course when it came to food they were all sorted, as I’d left them with a trusty meal plan…

That’ll be me then. In the Dam.

Amsterdam was wonderful. The last time I visited I was in my early twenties and it felt quite strange going back all grown up and all professional. I was there for the Meet the Blogger event for interior design bloggers at the simply stunning Conservatorium Hotel. If you’ve ever seen my home, you’ll know how incongruous I felt being at a conference for glamorous ladies talking about the latest in home design trends. But my role there was to tweet and blog about the proceedings, and I’m always happy when tasked with writing. There is a lovely short film documenting Meet the Blogger if you’re interested…

As I was there in a work capacity I didn’t have much opportunity unfortunately to really explore Amsterdam’s restaurant scene, although I did enjoy a rather splendid steak somewhere I can’t remember the name of at the end of a very long day. And I was also taken to a lovely bakery for a quick bite of lunch on my way back to the train station. De Bakkerswinkel bakes superb bread, as well as pastries, cakes, pies and all kinds of baked delights. I only had a simple ham and cheese roll but it was sensational and a delicious way to end my stint in the Dam.

De Bakkerswinkel in Amsterdam

A day after getting back from Holland, I had to head off to London for a trade show where I was helping out as a press officer on a client’s stand. I can’t say the event was all that exciting but it was a good chance to catch up with my Dad and step-mum Sue the night before as they live in Tottenham. And I finally got to see their amazing new kitchen, which they’ve been talking about and planning for oh, only the last 20 years or so. I am now green with envy. I want a new kitchen. Now.

My step-mum Sue in her beautiful new kitchen

But back to the food. I’ve been trying out some really rather good recipes lately. Initially I was rather disappointed with my attempt at a lamb and rosemary crumble. When it came out of the oven it just didn’t look particularly appetising and so I didn’t bother taking any photographs. Yet it tasted surprisingly good. I’m to work on it a bit more to see if I can make it look as good as it tastes.

My rhubarb, strawberry and lemon tart creation went down rather well, although this was another dish that wasn’t much of a looker.

Strawberry, rhubarb and lemon tart

Another tart that turned out well was a butternut squash tart with blue cheese, spinach and ricotta. It was one of those very simple affairs where you roll out some ready-made puff pastry, smother it with a few choice ingredients and bake. Hey presto! You have a tasty supper.

Butternut squash, blue cheese and ricotta tart

Pasta is always popular in our house, particularly as a quick dinner after a busy day at work and school. We all loved this yummy sausage and courgette pasta carbonara from Chez Foti. Definitely a dish we’ll be making again. And again.

Sausage and courgette pasta carbonara from Chez Foti

Pasta makes another appearance in my list of highlights. Broad bean tops arrived in our veg box the other week. I have to admit I had no idea you could eat them but they are quite delicious; like a cross between pea shoots and chard. I used them in this recipe from Riverford for pasta with broad bean tops, ricotta and mint, which was very good indeed. We are growing broad beans in our vegetable patch, so I look forward to experimenting some more with this new ingredient.

Pasta with broad bean tops, ricotta and mint

Egg fried rice is an excellent speedy supper and so versatile too. You can throw in whatever you have to hand or need to use up. I cooked up a big wok full of egg fried rice the other night with peas and red pepper, served up with lashings of soy sauce and hot chilli oil. My kind of fast food. Yum.

Egg fried rice with peas and peppers

Last but not least comes the Full English pizza. Yes, you’ve guessed it. Pizza topped with all those staples of the traditional cooked English brekky: sausage, bacon, tomato, spinach and egg. I wanted to use mushroom as well but my daughter Jessie hates them with a passion. You’re probably thinking it sounds completely OTT and you’re probably right, but it was so tasty and very, very moreish. I can’t believe I’ve never tried it before.

The Full English Pizza

Well I think that’s it for now. I’m rather pleased to be able to look back and see the highs far outweigh the lows. I’m definitely getting better at this cooking lark, I think. Now, time for those meal plans…

Monday 11 June
Lunch: pasta with broad bean tops, ricotta and mint 
Dinner: Bangers & Mash bake (F)

Tuesday 12 June 
Lunch: tuna mayonnaise rolls
Dinner: butternut squash tart with spinach, blue cheese and ricotta

Wednesday 13 June
Lunch: rice salad
Dinner: sausage and courgette pasta carbonara

Thursday 14 June
Lunch: cheese and pickle rolls
Dinner: baked potatoes with garlic mushrooms and salad

Friday 15 June
Lunch:  pasta salad
Dinner: egg fried rice with peas and red peppers

Saturday 16 June
Lunch: cheese and tomato on toast
Dinner: courgette and summer greens pie and salad

Sunday 17 June
Lunch: OUT
Dinner: cold courgette and summer greens pie

Monday 18 June
Lunch: hummus, pitta bread and salad
Dinner: lamb and rosemary crumble with new potatoes

Tuesday 19 June
Lunch: ham salad rolls
Dinner: the Full English pizza with salad

Wednesday 20 June
Lunch: cous cous salad
Dinner: red Thai curry with tofu and vegetables

Thursday 21 June
Lunch: cheese and pickle rolls
Dinner: chicken and ginger stir fry with noodles

Friday 22 June
Lunch: wet garlic, tomatoes and mozzarella on toast
Dinner: pasta with pesto and cream cheese

Saturday 23 June
Lunch: bread and cheese
Dinner: pork chops with rice, asparagus and carrots

Sunday 24 June
Lunch: homemade ham with Finnish mustard and herby focaccia
Dinner: cheese omelette

F = from freezer

Slow roasted tomato and oregano pizza

Homemade pizza is a regular on the menu in our house. The children like to get involved in making it, especially kneading the dough and putting on the toppings. As you can imagine, it can turn into quite a messy affair!

This recipe for slow roast tomato and oregano pizza is a firm family favourite and the perfect way to put to good use all those gorgeous tomatoes and herbs coming into plentiful supply this time of year.

We have lots of beautiful oregano in the herb garden at the moment

You do need to plan ahead a little with this one. The tomatoes are slow roasted in a low oven for four to five hours, giving them an incredibly intense, sweetly caramelised flavour and a gorgeously sticky, slightly chewy texture.

Trust me, it’s worth the effort. They taste sublime and are fantastic on pizza, as well as in salads, quiches or served with olives and cold meats as part of an antipasto.

Slow roasted tomato and oregano pizza

Makes four pizzas

For the slow roasted tomatoes:

8 cherry tomatoes
6 medium tomatoes
2 tbsp olive oil
2 tsp dried oregano
2 tsp sugar
salt and pepper

For the dough:

400g strong white bread flour
1 tsp salt
1 x 7g sachet fast action dried yeast
2 tbsp chopped fresh oregano
250ml luke warm water
1 tbsp olive oil

For the topping:

Passata, about half a jar
Mozzarella, 2 x 250g balls
Two handfuls fresh oregano, leaves picked

Firstly, prepare the tomatoes – I suggest the night before.

Preheat the oven to 140°C /Gas Mark 1 or use the bottom oven of an Aga.

Cut the tomatoes in half and place on a baking sheet. Drizzle over the olive oil, and sprinkle on the oregano and sugar, and season to taste. Place in the oven and roast for four to five hours, until the tomatoes are shrivelled but still sweet and juicy.

To make the pizza dough, put the flour, salt, dried yeast and oregano into a large mixing bowl and mix well.

Make a well in the middle and pour in the lukewarm water and oil. Gradually work the flour into the liquid, making a soft dough. If it’s too dry, add a drop more water. If it’s too sticky, add a little more flour.

Flour your surface before tipping the dough onto it. Knead the dough by stretching it away from you, then pulling back into a ball. Do this for five minutes or so, until the dough is smooth and elastic.

Return the dough to the mixing bowl, cover loosely with cling film and put in a warm place for about an hour, until the dough has doubled in size.

Preheat the oven to 200°C/Gas Mark 6 or use the middle of the top oven of an Aga.

Uncover the risen dough and punch it back down. Flour the surface again and divide the dough into four balls. Stretch or roll out each ball until you have a thin circle about 22cm across. Place the pizzas onto slightly oiled baking sheets.

Pour a couple of tablespoons of passata onto each pizza, smoothing out with the back of the spoon. Next add the roast tomatoes and oregano leaves and finish with torn pieces of mozzarella.

Bake your pizzas for 15-20 minutes and leave to cool for a couple of minutes before devouring.

I’m entering this tasty pizza into the June Herbs on Saturday blog challenge over at Lavender & Lovage. Karen always receives heaps of delicious looking recipes for her blog challenges, so make sure you go and take a look at the other entries!

I’m also adding it to the One Ingredient blogging challenge, as the ingredient in question is the tomato. The challenge is run by Laura at howtocookgoodfood and Nazima at Londonworking mummy.

Highs and lows in the Bangers & Mash kitchen – part 3

Talk about highs and lows this week – more like the sublime to the ridiculous!

I just can’t stop smiling!

I haven’t come down from the ceiling since Thursday when I discovered I am a finalist for a national blogging award. Don’t worry, I won’t go on about it again here. I’ve been doing enough of that already on this blog and on Twitter, so suffice to say I am really rather chuffed.

I’m not the only spod in the family though. Just a few days earlier my daughter Jessie received a Blue Peter badge for a poem she had sent in. She’s already working out how to achieve her next one. I was a huge Blue Peter fan when I was little, so as you can imagine I’m a very proud mum…

But back to the food. I’ll get the hideous low out of the way first.

We had good friends over to stay at the weekend, who have really encouraged me in my blogging antics. There was a lot of good humoured banter in the week running up to their visit about high expectations of the culinary delights in store.

So I thought I’d impress them with a retro feast of posh ham, eggs and chips. While the home-baked ham was very good, my homemade chips were an absolute disaster. They completely disintegrated on attempting to serve. Wrong kind of potato possibly, or was the oven too hot or too cool? Serves me right trying to make my own chips for the first time instead of doing what I usually do and cooking the shop-bought frozen variety. At the last minute I had to send the lads out to the local fish and chips shop in order to salvage the meal. Whoops.

Thankfully though the ham got a big thumbs up. I did Nigella Lawson’s ham in cola again – I last tried it at Christmas and absolutely fell in love with it. I know it sounds crazy but baking a ham in coca cola is fantastic and you end up with a beautifully moist, smokey, almost barbecue-flavoured piece of meat.

My next high point in the kitchen was a potato, cabbage and smoked bacon soup. I accept it doesn’t sound exactly like food porn but it was incredibly tasty and very satisfying.

Another highlight was my oregano and roast tomato pizza. I slow roast the tomatoes for about five hours in the bottom oven of the Aga, giving them an incredibly intense flavour and gorgeously sticky, slightly chewy texture. Simply sublime.


So now time for the detailed meal plans. Oh and if you do have any tips for homemade chips (in the oven rather than a deep fat fryer), I’m all ears!

Monday 30 April
Lunch: butternut squash soup
Dinner: pasta with wild garlic pesto

Tuesday 1 May
Lunch: cheese and chutney rolls
Dinner: sweet potatoes stuffed with cream cheese and spring onions

Wednesday 2 May
Lunch: pitta bread with hummus and salad
Dinner: fish pie

Thursday 3 May
Lunch: wraps with carrot, sultana and coriander salad
Dinner: potato, cabbage and smoked bacon soup

Friday 4 May
Lunch: Thai-style cauliflower soup (F)
Dinner: chilli con carne

Saturday 5 May
Lunch: bread and cheese
Dinner: cola ham, egg and chips followed by raspberry chocolate mousse

Sunday 6 May
Lunch: pub lunch
Dinner: bread and cheese

Monday 7  May
Lunch: pasta salad
Dinner: oregano and roast tomato pizza

Tuesday 8 May
Lunch: salad wraps
Dinner: wild garlic pesto and spaghetti

Wednesday 9 May
Lunch: pitta bread, hummus and salad
Dinner: cous cous, courgette and broad bean salad

Thursday 10 May
Lunch: ham and salad rolls
Dinner: bangers and mash bake (recipe to follow)

Friday 11 May
Lunch: grilled chicken and rice salad with artichoke hearts
Dinner: mushroom omelette

Saturday 12 May
Lunch: slow roast beef, roast potatoes and vegetables, followed by rhubarb crumble
Dinner: bread and cheese

Sunday 13 May
Lunch: warm bean and potato salad with leeks and smoked bacon
Dinner: bread and cheese

F = from freezer