It’s almost the end of half term, which has meant a week off school and work and some family time. We’ve been in Somerset with the in-laws, and have had some nice outings, including to the Sherborne Castle Country Fair and the local RSPB sanctuary to learn about baby animals, which was very sweet until the children got tired and hungry – at which point sweet went sour and we made a run for it, home for soup and sourdough bread…
Having a bit of time off has given me the chance to take a proper look at Top Bananas! The best ever family recipes from Mumsnet by the ever-so-talented Crumbs sisters, Lucy and Claire McDonald (if you don’t know their blog, you must check it out now!) which I was sent to review. It is a lovely looking book, packed with glossy photos (there is a photo for every dish) and more than 100 family-friendly recipes ranging from Breakfasts and Sunday Lunch ideas to Packed Lunches, so it’s been really well thought through.
The tone is breezy and light, and the authors have clearly been around the block when it comes to putting a family meal on the table – their amusing insights into some of the less glamorous sides of being a parent had me chuckling, not least in the Introduction to the Sunday lunch chapter in which they described how parents imagine Sunday lunch with friends will be, and how it is in reality (in essence, as long as there is some half-decent food on the table and the kids are happy and eat some of it too, all will be well). Yup, been there.
The authors make a point of saying that they want to encourage families to eat together, that the ingredients they use are easy to get hold of, that the dishes are simple and that they will be sprinkling in shortcuts and tips along the way – all of which is music to this busy mum’s ears. The recipes are arranged by meal type, so the book is easy to navigate, and the clear layout and photos make it a joy to browse through and plan what to make.
My feedback would be that although this is clearly defined as a family cookbook, there is not much discussion about portion size for different child age ranges, which I was expecting, and each recipe states how many adults it serves, which I found strange. There is no mention of children or babies at all – it’s either ‘serves one adult’, ‘serves two adults’ or ‘serves four adults’ or whatever. Perhaps this is meant to be used as a guide, but I would have preferred something like ‘perfect for four hungry children’ or ‘for a family of four, with leftovers’ as I personally think this would have suited the book’s audience better.
My only other gripe is that there isn’t a single photo of Lucy and Claire anywhere in the book, which I think was an oversight, given that their voices are so clear and warm throughout. Even just a photo of them at the end would have been a nice addition; as a reader, you feel like you get to know them as you use the book, but you don’t get a sense of what they look like, which is a shame, I think! Having been lucky enough to meet them at blogging events, I can vouch for the fact that they are absolutely lovely in real life, and a pic or two in the book would have been a great addition to help give it personality.
I decided to make the Courgette Fritters as I had all the ingredients on hand, and I am always keen for my children to eat more veg in a main course capacity. I followed the recipe to the letter, and it worked a treat. I used my food processor to grate the courgette, which took seconds.
The alternative suggestions – using Feta instead of Cheddar, or alternative fresh herbs – were good. I thought the fritters could have done with extra seasoning, but the tip to dip them into sweet chilli sauce was a great one, and I’d make this recipe again. Next I’m planning to make 12-Hour Pulled Pork, which Knackered Mother Helen tells me is ‘amazing’. Bring it on.
All in all, a great addition to any busy parent’s cookbook collection. Congrats Mumsnet, and Claire and Lucy!
Disclaimer: I was sent a free copy of Top Bananas! to review but all opinions are my own.
Phew, life is busy. Busy but good. I’ve been trying to practise a bit of gratitude recently – as in, ‘My train was delayed, there’s no food in the fridge and my hair looks like the hair of a madwoman, BUT I am thankful I have a job I like, two healthy children, a roof over my head and all my own teeth.’ It is not always easy to be grateful, but then being frustrated and cross isn’t conducive to a calm, fruitful home life either. So I will be grateful. I am grateful I have a glass of wine next to me, now, for instance 🙂
So what have I been cooking up at One-Handed HQ recently? Well, in keeping with my gratitude theme, I am grateful that it’s asparagus season. Lovely green British asparagus. Years ago I used to live in Germany, and round rolled May, and they all went wild for ‘frische Spargel’ (fresh asparagus). Hooray, I thought, only it looked like no asparagus I’d ever seen – it was white. Weird.
Anyway, I love asparagus, and look forward to its arrival every May, so when Sainsburys got in touch asking me what I would like to celebrate for their Best of British produce theme, of course I plumped for the green stuff – as Sainsburys are stocking 100% British-grown asparagus this year and I like buying seasonal British-grown fruit and veg.
In the past, I’ve always steamed or boiled asparagus – hmmm, yes, nice enough. But I recently discovered the joys of cooking it in a griddle pan. It is a breakthrough – the asparagus retains its lovely sweet deliciousness but also has a bit of bite and crunch to it. Plus it is SO easy, which we like. You just need a very hot griddle pan (one with ridges), some oil, a pastry brush and some tongs. It can be cooked one-handed while dealing with something child-related with the other. It’s great dipped into the yolk of a soft-boiled egg. My (initially very dubious) kids really enjoyed the novelty of dipping something that wasn’t toast into a boiled egg and ate it all up. Hurrah.
Join me in gratitude for this wondrous dish.
Delicious Griddled Asparagus Dippers
What you need
One bunch British asparagus, washed, and with the woody stems snapped off
Some light olive oil for brushing onto the pan and the asparagus
A free-range egg (medium) at room temperature
What to do
- Put a small pan of water on to boil for the egg. Once the water is boiling, reduce heat to a gentle rolling boil, add the egg and cook for 4½ minutes.
- Meanwhile, heat your griddle pan (I have a heavy-based Le Creuset one) until it’s nice and hot. Brush the pan with olive oil while it’s heating up.
- Brush your asparagus spears with olive oil using the pastry brush.
- When the pan is hot, lie the asparagus across the ridges and allow to cook for a few minutes before turning. They need approx. 5-6 minutes total cooking time.
- Once your egg is done, remove and put in an eggcup; cut off the top.
- Put your asparagus dippers on a side plate, allow them to cool before giving to your child – they will be very hot!
In the interest of full disclosure, Sainsburys asked me to choose my Best of British produce and write about it in exchange for some vouchers to buy some produce. These are my views. And mine only!