Basil Oil

This is the taste of Summer – it goes on anything, and keeps for a week in the fridge. It looks like green sludge but tastes amazing.

3 large bunches basil

2 cloves garlic

Sea salt & black pepper to taste

200ml extra virgin olive oil

Since this is so simple, use the best ingredients you can find. Ideally the basil will be from the garden and the olive oil as green and grassy as the basil.

The boy is in charge of the basil plants on the patio. They want to flower, but nipping the flower heads off will force them back into leaf production.

Remove the basil leaves from the stalks and place in the food processor, along with the garlic, salt and pepper. Once it’s finely chopped, slowly pour the oil in, keeping the motor running. 

Let it rest a few minutes – the blending will have introduced a lot of air so it needs a while to settle before you taste it. Adjust the seasoning. The boy likes this on barbequed lamb chops, baby new potatoes,in a sausage sandwich, on peas or stirred into pasta.

My tip on growing Basil easily. Buy some supermarket “growing herbs”. Lift it out of the pot (it will be so compacted it will come out in one piece). Split it at the root into 3 or 4 pieces and plant each a few inches apart in the same pot. It will flop and look as if you’ve killed it, but give it some water and plenty of bright sunshine and it will perk up again. You’ll soon have a big, bushy basil plant that will keep going all summer. Pick the flowers off to keep it producing leaf.

Eat on the patio with Faure’s requiem playing at a decent volume.

Vietnamese Grilled Prawns

It’s surprising how something so simple can be so good. The boy has discovered that we can get 10 limes for one pound at our local grocer. Which got me thinking about this. Its proper name is Tom Cang Nuong.

1 small onion, finely chopped

1 clove garlic. Finely chopped

1tsp chilli flakes

450g raw tiger prawns

The Dip

1tsp salt

1tsp pepper

Juice of 1 lime (or more)

Surprisingly the boy likes peeling prawns so he is doing this.  Mix the onion, garlic, chilli flakes and oil and add the prawns to the mix as he hands them to you. Marinate in the fridge for about three hours.

This gives you plenty of time together. Grill the prawns for 5 minutes, turning them once.

Mix the lime juice with the salt and pepper – you’ll need to decide if one lime is enough. Pour into a small bowl. This is your dipping sauce. Serve the prawns on a bed of romaine lettuce, hoping the boy will eat it . He almost certainly won’t.

Penne Arrabiata for tired boys

It’s been a long day; I’m tired and just want something simple. The boy arrives home 10 minutes after me and looks wiped out too. I ask him if he fancies penne arrabiata and it would seem he’s up for it. The chilli will lift it just enough from being boring.

Penne for 2

1 can chopped tomatoes

6-8 basil leaves, torn

2 cloves garlic, roughly chopped

3tbsp olive oil

2tsp chilli flakes

Salt & pepper

Grated Parmesan to serve

Really simple – put the penne on to boil – I can usually tell from his body language, just how hungry the boy is. I do think penne is the right pasta shape for this, though I don’t know why and I don’t suppose it matters that much.

Gently heat the oil and heat the garlic – don’t let it brown, but just soften it gently. I find listening to Mendelssohn’s string quartets in the kitchen helps keep the pacing right. Some Boccherini guitar quintets would be good for a summer night too! Add the chilli flakes. Again, you could judge whether to up this or not. As we’re both tired, I’m not going for a shock to the system. Don’t burn them, just let them aromatise in the warm oil.

Tip in the chopped tomatoes – you will all know that I like Cirio brand, but you usually find that of tinned tomatoes, chopped are better quality than whole ones. (Whole tinned tomatoes are usually canned whilst slightly under ripe in order to keep their shape). Anyway, use whatever brand  you have handy. This is about an easy meal with what you have, rather than sourcing the finest ingredients.

Heat all through and season well. Start checking the penne. When it’s done add a spoonful or two of the starchy water to the tomato sauce and then drain the pasta and tip into a serving bowl. Toss with a little more oil to stop it sticking. Tip in the sauce and toss well and finally stir in the basil.

Serve and top each bowl with a generous amount of Parmesan.

He’s not getting away without a side salad, though it’s a simple one. Lambs lettuce, thinly sliced fennel and green olives dressed in lemon juice and olive oil. He does eat it all and yet again I feel a sense of comfort in having got him to eat at least a few raw vegetables.

Malay Duck & Mango Curry

A Malay curry and a Duck Malay Curry at that! Duck is one of the boy’s favourites, and so is curry, so what could possibly go wrong? Another brilliant creation from Yotam Ottolenghi.

4 duck breasts, scored lightly on the skin side

120ml oil

Salt

50g palm sugar

180ml coconut milk

280g green beans, blanched

2 mangoes

1tbsp lime juice

Spice Paste

½ tsp chilli flakes

2 ½ tsp sambal oelek

3 red chillies

30g ginger, sliced

1tsp turmeric

12 small shallots, sliced thinly

10 garlic cloves, sliced thinly

Make the paste first – just grind it all up in a mini processor. I like the sound of the word sambal oelek very much. It might need a little oil to get to form a paste, so judge how much it needs.

Add 150g of the spice paste to a bowl and add the duck. Marinade for a couple of hours. The boy has nosed his way into the kitchen and spotted the duck.. He wants something to do so he is peeling the mangoes and cutting them into large dice. One of ours is very ripe and the other is still a bit firm. I think the contrast will work nicely.

Heat a heavy pan. Scrape excess paste from the duck skin and add it back to the reserved paste. Fry the duck for a few minutes each side - don’t worry if the spice coating catches.  Once seared take them out of the pan and set aside.

Cook the remaining paste slowly for about 15 minutes, stirring frequently until it turns a darker colour. Add a little water if it needs it. Get the boy to put the rice on about now. We have a rice cooker otherwise there's no way I'd trust him to get it right. Return the duck, skin side down, to the pan, with the salt and 250ml water. Simmer for 6 minutes, turning once.  Remove the duck again. Add the coconut milk, palm sugar, beans and mango and simmer for 3 minutes. Slice the duck and add it back to the pan along with the lime juice. Two or three more minutes and it’s done.

It does seem like you’re constantly popping the duck in and out but Yotam’s the man so we do as he says.

Courgette & Parmesan Salad

I like fatty things to eat – especially piggy fatty things like slow roasted pork belly or butcher’s pork chops with a thick layer of fat. Even a good home made sausage will do. But they do need something very fresh to balance things out. This is delicate but full of flavour, and very easy.

4 courgettes

A large handful rocket

A small handful of basil leaves

Juice of 1 lemon

2tbsp of freshly, finely grated parmesan

6tbsp best extra virgin olive oil

Flaky sea salt & black pepper

The boy is plundering our basil plants on the back patio. They are starting to flower now so he’s picking the flower heads off to force them back into leaf production.

I’m slicing the courgettes at an angle on the thinnest setting on the mandolin. If you have good knife skills you don’t need one. The boy isn’t allowed anywhere near the mandolin. Anyway, as thin as you can.

The parmesan really should be freshly grated as the flavours here need to be fresh and vibrant. Place in a very pretty bowl and combine everything. Don’t drown the salad – lightly dress it rather. Happily the boy views this as a tasty side dish rather than an attempt to get him to eat enough salad.

Pho Bo

The boy loves Vietnamese Pho (pronounced Fir) – it’s a proper slurping soup with beef and noodles. We’re cheating a bit on the stock, but I think it should be light and delicate, rather than rich and strong

350g flat rice noodles

6 shallots, thiny sliced

1 Pak choi sliced

2 spring onions, finely sliced

3tbsp chopped coriander

1 litre beef stock

1 thumb of ginger, bashed

2 sticks cinnamon

1/2tbsp coriander seeds

2 pieces star anise

1tsp each salt, pepper, sugar

2tsp nuoc cham or fish sauce

200g skirt steak, sliced very thinly

To Serve

200g beansprouts

1 lime cut into wedges

A fresh red chilli, sliced

Sprigs of mint and basil

Make the stock. If using cubes or the like, make it slightly weak. Perhaps not the whole cube. Add the bashed ginger, cinnamon, coriander seed, star anise. Simmer for about 15 minutes. Add the  sugar, salt, pepper and fish sauce. Strain and keep it warm over a low heat. Add the pak choi and spring onions.

Bring a pan of water to the boil and cook the noodles. Place some into each of your serving bowls. Get the boy to find the Chinese soup spoons and chopsticks.

Add some of the shallots and coriander to the noodles in the bowls and top with the raw beef. Ladle the hot broth over, so the beef starts to cook. It’s essential that it’s very thinly sliced.

Arrange the herbs, chilli, beansprouts and lime wedges on a plate and use them to customise the soup to your taste. I like the herbs in my soup but the boy likes to nibble them in between. You’ll need the chop sticks to delve for noodles and slices of beef, and the spoon for the broth. I’m always amazed at the boy’s adeptness with chopsticks given he can be quite clumsy at the best of times. Needles to say, adeptness is not elegance, and this is a messy dish for slurping. The tablecloth can be washed.

 My final recommendation would be a small bowl of chilli sauce to dip the beef into. The authentic Vietnamese kind is called Srirracha. The best brand comes in a plastic bottle with a picture of a rooster on it. I can’t get the boy to stop calling it Hot Cock Sauce.

Hari (Coriander) Chutney

Just found out that my next book club meeting will be featuring an Indian menu. The boy is always curious as to what we’re reading but shows no inclination to join in. I’m going to make this Coriander (Cilantro) Chutney to take along. We use it in loads of recipes – the boy has a particular liking for pakoras and likes to dip them in a mixture of this chutney and yoghurt.

1 large bunch coriander

3 green chillies

An inch of ginger

A pinch hing (asafoetida)

1tsp cumin

1tsp sugar

1 ½ tsp salt

1 tsp oil

3tbsp lemon juice

3tbsp water

Trim the end roots of the coriander but leave a good amount of stem. I think the fat mild chillies would work well here.

So easy. Put everything but the coriander into a blender and give it 30 seconds.  Add the coriander and blend again until you have a smooth, runny paste. It should pour out of the blender at a consistency similar to single cream. You can always add a little water if you think it’s too thick.

That’s it. Keep it in the fridge and make cheese sandwiches sing. Mixed with yoghurt it even makes a nice salad dressing for onions and tomatoes.  Drizzle on poppadum’s. We always have some ready. I think the boy would actually complain if we ever ran out.

As the recipe doubles up easy I’m tempted to make two batches – one with an additional hot chilli for the chilli-heads, and the other let down with yoghurt for those who like it cooler. Will make it at the last minute so the boy doesn’t have chance to use it all up. It’s easily done.

Broad Bean & Ricotta Bruschette

An awesome starter from the Polpo restaurant in Soho. We have our own young broad beans and I think few things are more satisfying than podding them.

2 large handful podded broad beans

4tbsp olive oil and more for the toast

1 lemon, zested and  its juice

15 mint leaves, chopped

Flaky sea salt and black pepper

4 slices sourdough bread

½ clove garlic

6tbsp ricotta cheese

The boy is outside picking the mint. I’m putting on a CD of Bach cantatas.

Boil the broad beans  for 5 minute, drain and re-fill the pan with cold water to stop them cooking. Peel the outer skins off.

Put the beans in a bowl and dress them with the lemon juice, most of the zest, the mint and the salt and pepper.

Toast the bread – ideally it will have a few charred crunchy bits on the outside will still be slightly soft in the middle. Really thick slices will help.

Rub one side of each slice of toast with the garlic and then drizzle with olive oil.

Season the ricotta with the salt and pepper and mash it lightly with a fork. Spread on the toast and top with the broad bean. Top with the remaining mint.

This turns out to be the perfect late afternoon snack for the boy, though it would usually be a great starter.

Carolina Style Barbecue Sauce

We will have lots of leftover pork from yesterday (See Kentucky Pork and Georgia Salsa) and so, yes, the rest will make sandwiches. I’m going to do my best not to make this a compromise as pulled pork is just so good. This barbecue sauce will top the pork in French baguettes, along with fresh tomatoes, coleslaw and coriander leaves.

500ml distilled malt vinegar

50ml Heinz tomato ketchup

1tbsp American hot sauce

100g sugar

¼ tsp salt

½ tbsp chilli flakes

½ tsp black pepper

So simple. Boil everything together until it thickens slightly, and set aside. We’re using Crystal hot sauce, but any smooth American brand would do.

Taste and adjust with any of the ingredients that seem out of balance.

To make the baguette, put coleslaw on the bottom and top with tomato and then coriander leaves. Then the pork, adding crunchy crackling bits as you go. Top with this sauce and then spread the top of the bread with mayonnaise. Wrap in cling film and then hand it to him as he dashes out the door. He’ll barely notice what it is when you give it to him but wait until he gets home to see how much he liked it.

This sauce would be great with barbecued ribs.

Kentucky Pork & Georgia Salsa

The boy has the Sunday papers spread all over the living room, and is cutting out reviews of books he wants to read. He has Handel’s Jephtha on quite loud. Hope the guys in the upstairs flat like Handel, though it is rather good. He has a while to wait for lunch so I’ve made him breakfast and he’s enjoying a strong Bloody Mary with his paper blizzard.

1.5kg belly pork, bones in, skin scored

200ml Jack Daniels

250ml chicken or pork stock

1tsp thyme (fresh or dried)

 Peach Salsa

4 ripe peaches

1 red chilli

6 tomatoes

Juice of 2 limes

Olive oil

Handful coriander leaves

Get the oven to 220/Gas7 and the Radio to Radio 4. Place the pork in a deep roasting tin and massage the thyme, salt and pepper into it. Try to get it into the score lines if you can.

Roast for 30 minutes, then remove and turn the heat down to 160/Gas 3. Pour 150ml water and the Jack Daniels into the bottom of the tin, and put it back into the oven.  You have an hour and 40 minutes to spend with the boy.  He fancies a board game.

Remove the pork from the roasting tin, and wrap it in foil to rest. Put the roasting tin on the hob, and bring the juices to the boil, pouring in the stock. Scrape the bits from the bottom of the tin and let it reduce to a gravy thickness. Taste and season with salt and pepper. It may need another drop of JD. When it’s ready pour into a jug for serving . Pour in any extra juices from the resting pork parcel.

The boy is bored and wants to eat now. He’s going to make the salsa – partly to distract him and partly so it’s ready sooner.

Get him to halve and stone the peaches, and then dice them. With luck you’ll end up with a mix of ripe and slightly firm.  Place in a bowl, and add the seeded, very finely chopped chilli. Check he’s done it finely enough. You want flecks, not slices. Chop the tomatoes and them along with the lime juice, salt and pepper and a slug of olive oil. Get him to mix well and taste. Scatter roughly chopped coriander on top and get him to give it one last turn.

The pork is ready to pull apart, with crunchy crackling. It’s meant to be a meal to pick at, but knowing the boy I have some lovely soft sourdough bread for him to make sandwiches as he goes.

Texas Barbecue Sauce #2

The boy loves barbeques and we have been invited to one next week. Unfortunately for him it’s connected to my work so he knows he will have to be on his best behaviour. And he can be charm itself when he decides to turn it on. It will be a huge affair so we are all bringing our own meat to grill. I’m bringing this barbeque sauce as well. It isn’t the 2^nd sauce I’ve posted – the original recipe from Texas on the Halfshell calls it that.

3 cloves garlic, crushed

5 medium onions, finely chopped

1 cup oil

2 small bottles of ketchup

1/3 cup Louisiana hot sauce

2/3 cup Worcestershire sauce

2 cups vinegar

A slug of sherry

I don’t know how small the bottles of ketchup need to be, or whether one big one would be better. I’m just going for two of the small ones in the supermarket. The hot sauce needs to be the smooth American kind, like Crystal or Franks.

Put a little of the oil in a pan and brown the onions slowly. Add the garlic half way through. Add the ketchup, Worcestershire sauce, hot sauce, vinegar and the rest of the oil. Cook over a low heat until it thickens nicely.

Get the boy to taste it – I suspect it might benefit from a tablespoon or two of brown sugar. He has a really good sense for these things and he likes being asked for his expertise.

Once it’s done, cool it down and add the sherry. The original recipe says “a fifth of sherry” and Google suggests this is a whole bottle, which can’t be right – especially as it’s optional. So use your own judgement, bearing in mind you want it to stay nice and thick. I think a regular shot will do.

Pour into a mason jar and keep in the fridge.

The boy will want to wear a crisp white shirt at the barbecue and it will lead to trouble.

Muffuletta

We have established by now that the boy loves sandwiches. Muffuletta might be the best thing you have ever given him. It comes from New Orleans so a jazz soundtrack while you are making it will only improve the flavour. I’m going for Sonny Rollins’ Saxophone Colossus.

1 small round white crusty loaf

1 ball mozzarella, sliced

8 slices Italian salami

6 slices emmental

8 slices cooked ham

Olive salad

100g green olives with pimento, sliced

½ stick celery, sliced

1 shallot, finely chopped

1tbsp capers

3 basil leaves

1 clove garlic, chopped

3tbsp olive oil

1tbsp red wine vinegar

Salt & pepper

Start with the olive salad. Mix everything in a bowl and let it come together while you get into the calypso groove of St Thomas. You want to have this outside. We’re going to walk up to Alexandra Palace and take in the great view of North London. I’m laying out his favourite jeans and a white granddad T-shirt to save time when he wakes up.

Cut the loaf in half horizontally and scoop out some of the bread so you have a hollow. Line the bottom with some olive salad and then layer up some mozzarella, salami and ham. I think the salami should be picante, or at least very garlicky to contrast with the ham. Finish with olive salad at the top. If you’ve got the proportions right the lid will barely fit on. Wrap the loaf in foil and then weigh it down. I use tins of tomatoes as weights.

It will need an hour to compress. When I hear the boy hit the shower I will pack the picnic basket. We need a knife to split the muffulatta into 4 thick wedges. His wedge will be bigger than mine. We’re also having small vine tomatoes, some smoked cheese and a punnet of peaches. And a chilled bottle of New Zealand Sauvignon Blanc. We pick up The Observer on the way.

It’s a clear day and we’re so high up, we can see for miles.  The boy’s eyes are as big as saucers when he sees the size of his muffuletta wedge.

Aamat - Sweet Tangy Yellow Dal

I can’t go too long without a dal dish. The boy likes soup and this is a soupy kind of dal.

100g Toor dal, rinsed and drained

1tbsp oil

1tsp mustard seed

A pinch asafoetida

1tsp turmeric

1 onion, chopped

4 green chillies, deseeded and chopped

2 tomatoes, chopped

1tsp sugar

2tsp garam masala

Chopped coriander to garnish

Salt

Soak the dal for 1 hour. This is just long enough to listen to Radio 4’s Classic Serial with him.

Drain and pour into a heavy based pan, and just cover with water. Bring to the boil and then simmer for about 25 minutes. Check that it’s soft and then drain. Mash it lightly with a wooden spoon. Set aside.

Heat the oil in a frying pan and add the mustard seeds. They will pop. Try not to lose too many of them as they jump out of the pan. Add the asafoetida, turmeric, chillies and onion. The boy won’t help with the chopping having once sliced chillies and then touched his willy before washing his hands. He’s not taking any risks from now on.

Fry off for 5 minutes – the onions should be turning light brown.

Get the boy to put some basmati rice in the rice cooker. Just plain. Like his white T-shirt.

Add the tomatoes to the frying pan and cook for 4 minutes or until soft. Add the dal to the pan with 250ml water. Cook over a high heat, stirring until bubbles form, and then lower the heat to medium. Season with salt and add the sugar and garam masala. Simmer for a final 5 minutes.

Serve in bowls, garnished with coriander, with a side plate for a mound of rice. Place a spoonful of oily mango pickle on the rice. Alternate spoonful’s of dal with the rice. Comfort food from Maharashtra.

Rachel (Reuben) Sandwiches

I think, when the boy gets to heaven, he will find it a never ending sandwich counter. This will make 4 sandwiches – there are only 2 of us but one will not be enough. The key ingredient is the Pastrami. Wafer thin slices from plastic supermarket packs won’t do it. Find a Deli that makes their own. That way you won’t feel that sandwiches are a compromise version of dinner.

8 slices light rye or sourdough bread

400g pastrami

12tbsp sauerkraut

8 slices gruyere

Russian Dressing

4tbsp mayonnaise

4tbsp horseradish sauce

2tbsp tomato ketchup

1tbsp grated onion

The boy has been playing hockey. With all the rain, he comes home incredibly muddy, wet, cold and hungry. Pop him into the shower and his kit into the washing machine. Carry on listening to Radio 4. Make the dressing by combining all the ingredients. The strength of the horseradish is up to you, though I don’t think you’re looking for the fieriest kind.

Spread one side of all of the bread with the dressing. Pile on the pastrami – it should be very thick. Top with well drained sauerkraut and then the gruyere. There’s something satisfying about the holes in gruyere.

The boy emerges from the shower with a white towel around his waist, oblivious to the effect he’s having on you. He’s worked up an appetite. Top the towering sandwich with the other piece of bread and butter the top and bottom.

Heat a dry frying pan and carefully fry the bottom of the first sandwich, holding it down so it stays together. When golden on the bottom, cook the other side. Hopefully the cheese will start melting. Do the same for all four sandwiches. Cut each in half vertically so they are somewhat more manageable, but feel free to stack them up so they look epic.

I’m impressed that the boy feels a squirt of English mustard would be good for dipping corners into, as we do have milder French and American mustard. We’re having cups of strong coffee and he’s talking about the almost goals, if it wasn’t for the mud. His hair is almost dry but he’s in no hurry to get dressed.

Sichuan Pepper Prawns

This takes very little time to make but tastes amazing with the right ingredients. Get the rice cooker on while you prep everything.

2 red chillies

1tsp Sichuan peppercorns

2tsp finely chopped ginger

4 cloves garlic

6 spring onions

6tbsp groundnut oil

500g very large raw prawns, shell on

Get the boy to de-seed and finely chop the chillies, and finely chop the garlic while you toast the Sichuan peppercorns in a hot dry frying pan for a minute or so. Tip into a mortar and bash with a pestle until ground up.

Trim the spring onions and slice fairly finely.

Now for the fun. Get a wok on the burner and get the oil very hot. Throw in the prawns and cook for just a minute or so. Fish them out and drain.

Get the chillies, garlic, ginger and spring onion into the wok now and cook for a couple of minutes. Keep it all moving around. Then add the prawns back in and cook for a final couple of minutes.

Serve on rice and eat immediately. There’s no polite way to eat the prawns as they will need peeling, so get stuck in with your fingers. Get an extra bowl for the shells. We have Chinese spoons for the rice but otherwise it’s finger licking time. Yours and his.

Garden-work Gazpacho

We’re both working in the garden, trying to get it ready for Summer. We have a radio tuned to Radio 4 and a big jug of iced grape flavour Kool-Aid. Still, it’s hard work and a cold soup seems like the right thing for lunch. I made it first thing so it would have time to chill while we’re digging and hoeing.

1.25kg ripe tomatoes

3 spring onions, sliced

1 medium cucumber

1 green and one red pepper, deseeded

3 garlic cloves

4tbsp sherry vinegar

6tbsp extra virgin olive oil

Sea salt & freshly ground pepper

½  tsp cayenne

Garnish

Chopped black olives

Chopped spring onion

Chopped parsley

More freshly ground pepper

A big pinch of chilli flakes

So easy, but the freshness of the ingredients is critical. Our own tomatoes aren’t even nearly ready but we bought them on the vine from our local Turkish supermarket. The ripeness is everything so we’ve chosen them carefully.

It’s 9am. He’s drinking his coffee. I’m putting all the veg in the food processor and blending. Get it really smooth. The oil is trickled though the funnel, as is the vinegar. Season very liberally and chill. It needs at least 4 hours to settle down in the fridge. Add a little water if it’s too thick.

Chop up the garnish and mix together.

 Once the soup is cold, taste again and add more salt, pepper or vinegar if it needs it. Being chilled, it needs more seasoning than usual. Sprinkle on the garnish when you’re ready to serve it. This time we’re having it in glasses rather than bowls.

The boy is raking up cut grass. He looks so handsome in his short sleeved T-shirt. Hand him a pint-sized glass of this with a spoon. There are dozens of ways to make Gazpacho - all of them good. This is today's way.

Fijian Beef Curry

I grew up in Fiji. Years later, on holiday in Mombasa, I had a curry lunch. My Mum told me the curry would be different to what I grew up with. Years later I’m going back to what will now seem like a strange curry. The boy loves curry so he’s happy no matter what.

400g boneless beef (not tough stewing steak)

1 medium onion, chopped

3 chillies, chopped

¼ cup oil

1tsp cumin seed

1tsp turmeric

2tbsp curry powder

4 cloves garlic, crushed

2.5cm fresh ginger, crushed

1tsp salt

1 cup water

1 medium tomato, chopped

1 large potato, peeled & cubed

The kitchen opens onto the patio. The door is open as it’s warm. The boy is still in bed. I want to make this in the morning so it rests and will taste much better when we want to eat it.

Cube the beef. Sautee the onions and chillies, until the onions are golden. Add the turmeric, cumin and curry powder. The brand and strength of curry powder has to be a personal choice. When well mixed, add the beef and let it brown all over.

Meanwhile, turn the radio on, whether he’s sleeping or not. Pound the ginger, garlic and salt together to a paste.

Add to the curry, and cook for 5 minutes. Add the water and then the tomato and potato. Top up with more water if needed. When the potato is cooked, it’s ready.

Serve with rice and mint chutney:

Mint Chutney

2 cups mint leaves

1tbsp chopped chillies, deseeded

½ cup chopped onion

1 clove garlic, chopped

1 large tomato, chopped

Salt & pepper

2tsp brown sugar

Blend until smooth. Refrigerate.

Whilst the boy would happily have curry for breakfast it will be even better this evening, once the meat has relaxed and had time to take up all the flavour. Fiji style, this would be served with slices of tomato and peeled cucumber.

1953 Coronation Chicken

Another possible Jubilee dish. Coronation chicken is usually curry powder + mayonnaise. We’ve gone back to the original Constance Spry recipe from the actual coronation and adapted slightly.

2 chickens

Water & white wine to cover

1 carrot

A bouquet garnit

Salt

4 peppercorns

Cream of curry sauce

1tbsp oil

½ onion finely chopped

1tbsp curry powder

1tsp tomato puree

1 wineglass red wine

¾ wineglass water

1 bayleaf

Salt, sugar, a pinch pepper

A slice or two of lemon and a good squeeze of lemon juice

2tbsp apricot puree

350ml mayonnaise

3tbsp whipped cream

I have no idea where to get apricot puree so I’m substituting for 1tbsp apricot jam.

Poach the chicken in the water and wine (Constance doesn’t give a ratio – so I’m guessing water to cover and a glass of white wine. I’m also assuming chickens were smaller in the 1950s so choose modest birds ). Add the carrot, halved and the herbs and salt & pepper. Poach for 40 minutes and allow it cool in the liquid.

When cool, get the boy to pull off the skin and tear the meat from the bone and put it into a large bowl. Acknowledge he’s a boy by allowing him to pull off a few really big bits. Tell him to wash his hands.

Make the sauce. My only change is to add another 1/2 tbsp curry powder and add a 1/2tsp of chilli powder. Note there are no raisins in the original recipe!

Cook the onions in the oil, gently for 4 minutes. Add the curry powder and cook for a further 2 minutes (Add the chili powder here if you’re adding it).

Add the puree, wine, water and bay leaf. Get him to pluck one from the bay tree outside. Bring to the boil and add the salt, pepper, sugar, lemon and lemon juice. Simmer 5 to 10 mins.

Strain and cool. Slowly mix with the mayonnaise and apricot puree. Taste and adjust for seasoning and lemon juice. Let it down with more cream if needed. Give him a little forkful to try. He's been longing for one.

In 1953 this was served with a rice salad. I think, if we do decide to do this for our street party, I will do it served on crostini, with a halved grape on top to stand in for the now ubiquitous raisins.

The boy can see that this isn’t quite the same as the stuff that goes in sandwiches. I think he can tell that it’s something special.