Dining out with Demons

Published in the Jun/July edition of Vale Life Magazine

The chocolate's at the bottom of the bowl, right?

With two boys now nearing ages two and four, dining out is starting to become... let's say challenging. Before the boys were born we would happily indulge in a meal out whenever it took our fancy, at whatever time of day we fancied, in whatever restaurant we fancied. No worrying about fitting meals in around nap times, no fretting about children’s menus and the availability of highchairs.

Even when the kids were little, we could just leave them sat next to us in their car seat and they'd happily sleep all the way through the meal.

Not these days. These days dining out can be sheer and utter hell.

It's not that the boys are badly behaved, they're just typical, run-of-the-mill, kids. And most restaurants are adept at managing tables with children. I wrote once before about how impressed I’d been with the child friendliness of local restaurants, however all changed when I stepped foot in a particular, recently reopened, Oxford pub.

Visiting with a group of mums and kids, we experienced quite possibly the worst customer service I’ve encountered yet. An absurdly rude owner, parent to four as he told us (*slow clap*), questioned our ability to “control our children” after an exhaustive wait for food led to them become rather restless. And that’s only one of a long list of issues there.

The whole experience left me furious, the man an utter arse. But that’s not to say I don’t get that kids in restaurants can be annoying. To be frank, I find dining out with them pretty frustrating myself.  Let me be clear, I love my kids to bits, but God do I miss those uncomplicated pre-child meals. I miss the peace and quiet. I miss not having a giant bag stuffed full to the brim with nappies, distracting toys, baby wipes, nappy creme and multiple changes of clothing. I miss eating food with a knife AND fork, instead of stabbing at bits of food with one hand whilst wrangling a child with the other. 

But what should we do once we’ve made the decision to bring another little human into the world - never dine out with them? I’m no fan of unsupervised children running around in restaurants, or staying at the table while they cry, that’s got ‘take it outside’ written all over it, but sod avoiding restaurants altogether. It might be tough work but I think it’s far more productive teaching kids early about table manners and how (or not) to behave in public. That, plus the fact we’d all go stir crazy if we were stuck at home for EVERY SINGLE MEAL.

So next time you find yourself twitching at the noise coming from the ‘brats’ at the table in the corner, feel for the parents who are sitting right in the middle of it. Unless they’re taking no notice while the kids whoop around the place, in which case you have my full backing to evil glare.

Meal Planning Like a Pro

Published in the March/April edition of Vale Life Magazine

Before I had kids, when I was a suit wearing nine to sixer, I used to stock the fridge full of anything and everything I could possibly fancy that week. Lots of ready meals (hello Tesco Finest) and quick cook dinners like steak; things I could throw together in under half an hour while my stomach hungrily grumbled away. Mealtimes weren't all that healthy and were rarely seated at a proper dining table. Get changed, throw something tasty together, feet up on sofa - that was my ideal evening.

I never planned my meals out and ended up throwing loads of food away, especially meat and veg. The snacks and chocolate, however, well they always managed to get eaten… Funny that.

These days though, with an exercise mad husband and two growing boys to feed, on one income and a tight budget, I have to be a lot more economical and organised.

Every week now I sit down with a cuppa, armed with a notepad and pen, my online grocery basket and some source of inspiration. I mark out breakfast, lunch and dinner for Monday to Sunday, then gradually fill in the blanks with meals I want to cook that week. Once I’ve added in a few meals I’m particularly keen on, I see if there are any other dishes I can make with leftovers, or use the same ingredients for, to limit how much I need to order.

The BBC Good Food website has a fantastic selection of inspiring recipes, and Jamie Oliver’s “Save with Jamie” gives a great choice of ‘mothership’ dishes (usually big joints of meat or fish), from which leftovers can be turned into all sorts of interesting new things.

There are definitely still weeks where I leave it to the very last minute, then hop online in a blind panic the night before my delivery is due, throwing all my old ‘favourites’ back in the basket; you know, those ‘go to’ meals. In our house this entails some form of large roast, jacket potatoes, steak, sausages, chicken breasts for some form of curry, another large joint of meat for spreading across two nights, plus some sort of fish dish. With little time to think about which veg I actually need for each dinner (let alone lunch), I always end up missing things then having to do multiple mini shops during the week. These are also the weeks I end up ordering things I don’t need, intending to use them up, then ultimately throwing them away. 

So while the pennies are being saved and evening meals are so much less stressful, without any last minute panicking about what to cook, I think I’ll keep up the menu planning.

In fact, I’ve got a couple of hours to spare now while the kids are in bed. My hot chocolate awaits, with a couple of new cookery books and the latest series of Game of Thrones at the ready. Sounds like the perfect opportunity to fill up that empty shopping basket!

You can find a really good meal planner template over on A Crafty Chai

Steamers Aren't a Girl's Best Friend

Published in the Feb/Mar edition of Vale Life Magazine

Several years ago, someone (naming no names) bought me the biggest Christmas present ever. It sat majestically under the Christmas tree, larger than any other gift, and I had absolutely no idea what it was. I was so very excited. I tried every means possible to work out what it was. I sniffed it. I felt every angle of it. I shook it. I still had no idea what it was.

On Christmas Day, I left that great big present to the very end, like the most desirable sweetie in the bag. When the time came to finally unwrap my huge gift, excitement levels were at an all time high. Gently, I slowly peeled back the wrapping paper, savouring the anticipation. Then suddenly the contents were revealed. A great, big, almost industrial sized, electric food steamer. Yes. Never have I been so disappointed.

It wasn’t that I wasn’t grateful, it was a thoughtful(ish) gift - I do like to cook after all. It was just that small (or rather large, in this case) kitchen appliances are not gifts - they are simply kitchen appliances. Functional. What became of the giant steamer? I used it once, then it was packed up never to see light of day again.

Having recently read an article about a new butter mill that will magically "transform your cold block of butter into beautiful spreadable ribbons" - can't you just use a butter dish and not put it in the fridge?! - it got me thinking about all those other pointless kitchen gadgets that have probably made their way to the back of a cupboard already, now the Christmas decorations are all packed away.

Spreadable butter for all! (Picture: Cooks Innovations)
Via metro.co.uk

Here are a few of my favourites…

Egg, banana or avocado slicers - really? You can't use cutlery? Unless you're eating them by the dozen, you probably don't need a specific tool to slice them up.

Fruit peelers - come on, you don't even need cutlery for this, use your fingers or just a regular peeler!

Twirling forks - love spaghetti? Too lazy to twirl your own fork? This gadget is definitely for you!

Steamers - less of a pointless gadget, but if you are going to buy one, make sure the person actually wants one. Or at the very least make sure they won't need to build an extension just to fit it in the house

So in case you are wondering what to buy for the lady in your life, here's a little tip - steer well clear of the kitchen appliances, foodie or not. May I please direct you to the jewellery store further down the road. And no, not the cheap one either. “Steamers and cubic zirconia are a girl’s best friend”, said no one ever.

Recipe - Easy Peasy Rock Cakes

Published in the Nov/Dec 2014 edition of Vale Life

I've never watched Great British Bake Off before. There, I've said it [runs for cover]. Before last year that is. Last year I watched GBBO for the very first time and realised what everyone else did ages ago, that it’s awesome! I’m not someone who generally enjoys baking, but watching all the drama unfold - those sideways sneaky peaks at neighbouring kitchenettes, the ‘to prove or not to prove’ dilemmas, the show-stopping show-stoppers, coupled with Paul Hollywood stalking his way round each of the contestants’ benches like a lion with its prey - I could barely tear my eyes away.

Seeing all those delicious creations almost sent me running straight for the kitchen to immerse myself in a dust cloud of flour and icing sugar. Not quite though, because I’m simply not a baker at heart – and heart, I think, is required. When it comes to working with food, you have to love what you do.; otherwise that lack of passion will ring through every mouthful.

Though not a natural Mary Berry, I am occasionally tempted to step into the bakery arena and have one little recipe that saves the day every time I fancy something baked, sweet and homemade – the ever so humble Rock Cake.

Five minutes to prepare, then 15-20 minutes in a hot oven and BOOM, instant gratification. The husband loves them, the kids love them, plus they can be made large or small enough for packed lunches, biscuit tins… or simply stuffing straight into your mouth. Now this is home baking I can enjoy.

So as a change to my usual wittering on, and for all you other non-bakers out there, I’m going to share the easiest recipe of all (other than MrF’s ‘cheese on toast rules’), my mother-in-law’s Rock Cakes.

You will need…

8oz/225g self raising flour

3oz/85g sugar (I use golden caster sugar)

3oz/85g margarine (I use unsalted butter)

4oz/115g sultanas

One egg, beaten

Some milk

• Mix the flour and sugar into a bowl, then rub in the margarine/butter.
• Mix in sultanas.
• Mix in the egg and enough milk to form a stiff dough.
• Form into 10-15 rough heaps and place onto a greased baking tray.
• Bake in hot oven (425-450°F/220-230°C/Gas 7-8) for approx. 14-20 minutes until a skewer inserted into the middle of the cakes comes out dry.

Pop them on a cooling rack if you have one, until ready to eat – et voila, perfectly formed little handfuls of subtlety sweet, crispy on the outside, soft on the inside cake. Good bake, as the queen of baking, might say. Just make sure you get in there early, they go really fast. 

Hello 2015!

Published in the Jan/Dec edition of Vale Life Magazine

With the festive season full of overindulgence, New Year is a natural time for those all too familiar health-related resolutions – stop smoking, start dieting, drink less, hit the treadmill – you know, the ones that last all of a month or two. This year though, I’ve decided not to bother lying to myself that I’ll make use of that annual gym membership.

Though generally not one for resolutions, this year it's about time I set one or two I might actually stand a chance of keeping. So, what of my resolutions for 2015? Well, in order to look forward, we first have to look back.

Having launched a street food collective, Bitten Street, 2014 involved an awful lot of - you guessed it - street food. I've tasted my way through everything from pulled pork, to gourmet burgers, pimped-up hot dogs, numerous varieties of dumpling, American and British bbq, curries from Tibet, Japan, India and Thailand, churros and pizza. I can't even say I'm bored of it yet, street food just keeps on getting better and better.

Pho - Vietnamese noodle soup

But there are some foods in particular that left me wishing I could cook it at home. Vietnamese street food in particular has enthralled my taste buds, with its potent balance of herbs and spices, so this year I’m challenging myself to learn some Vietnamese recipes. Resolution number one sorted!

While resolution number one is all about food pleasure, resolution number two is more about food conscience. Having spent an awful lot of the last two years focussed on food, and given I write about it regularly, it dawned on me that there is still a lot more I need to learn about its ethics.

Great local groups like Good Food Oxford and Cultivate Oxford have been springing up around me, focussed on building local and sustainable food networks and knowledge, whilst finding better solutions for ongoing food issues. 

Good Food Oxford website

This has been making me question things a lot more. Where does my food come from? Is it sustainable? How does it affect our planet? Our community? So my next challenge is to learn about these topics. Think of it an idiot’s guide to food ethics, starting right at the beginning.

So with food for the belly, food for the brain and food for the soul all covered, I think I’ll leave it at that. Whatever your own plans for New Year resolutions, I hope you had a wonderfully delicious Christmas and have a fabulous foodie year ahead. 

Love Foodie x

Trend Zone - the scary and the cool

Published in the Sept/Oct edition of Vale Life Magazine

When it comes to food, simple is often best. Traditional Victoria Sponge, good old steak and chips, comforting cheese on toast, or early morning bacon sarnies on really good bread – all these things can be perfectly executed with little need for fuss. Every now and then though, I just need something, well, different.

Tonight I'm off out to a restaurant near MrF’s hometown, where the menu consists mostly of burgers and steak. Not just any old burgers and steak though, seven different cuts of steak (or a mixed grill if you simply cannot choose) and eighteen, yes EIGHTEEN, variations of burger. There are small plates and salads available, but when online reviews promise the “best burgers” in the local vicinity, which are “to die for & on par (if not better) than high end London restaurants”, well, what’s a Foodie to do – I'll take one of those thank you very much. In fact, I'm currently struggling to decide between “The Frenchie”: topped with pan fried Foie Gras, gingerbread and truffle mayo, and the “Crabby Patty”: a pan fried crab burger with baby herb leaf, tomato and spicy mayo. Decisions, decisions.

The trend for gourmet burgers with endless topping choices clearly isn't a new thing; neither is pulled pork, which seems to be on 90% of all menus these days. But some trends do stick around for a while, ultimately ending up shoehorned on mainstream chain restaurant menus, in a sad kind of ‘child star’ style downward spiral.

How to do pulled pork...
'The Angry Texan' from The Rusty Bicycle

2012 trends predicted by The Telegraph included: cheap cuts of meat, slow roasted and served up with store cupboard essentials; all things pickled, inspired by kimchi (Korean pickled cabbage); meatballs; salt beef; casual dining (think minimal interiors or supper clubs); and doughnuts. All recession-friendly and easy on the pocket.

Jump forward to 2014 and slow cooked meats are still on menus, you'll likely still see kimchi and salt beef kicking around and supper club popularity continues to rise.

According to The Guardian though, future food trends are much scarier. Kale ice lollies? Please God no. Smart knives that can check the levels of harmful bacteria while you're cutting? Too much information.  Alcohol awareness ice cubes, which warn you if you're drinking too fast? No thank you. Sensors embedded in your teeth that report your diet and smoking habits back to your doctor? No. Freaking. Way.

There’s a fine line between genius and crazy, and you sometimes have to go a little crazy to find the genius ideas. Personally, I can’t wait to see what comes next, and I'm all in favour of a little crazy – you just won’t catch me near the kale lollies. 

Bring back the buffet!

Published in the Jun/Jul edition of Vale Life Magazine

Photo credit: University of Exeter

As I write this I'm three days away from being bridesmaid at one of my best friend’s weddings. I haven’t been a bridesmaid since I was about twelve and never particularly enjoyed it then. With five of us as bridesmaids this weekend, you might be surprised to hear I'm one of the tallest – especially given I’m about 5’3”. I'm not massively excited at the prospect of towering over most of the wedding party on the bride’s side, nor am I excited about teetering around on a risky pair of 4” heels. What I am looking forward to, however, is seeing my friend getting married; she’s kissed her fair share of frogs and has finally met one who isn't a complete pillock.

BUT, all that pales by comparison, to what I'm most excited about… the food of course!

You see I love a bit of wedding catering. A little bubbly here, some banquet food there, table wine, wedding favours, canapés, maybe even a buffet if I'm lucky.

Wait, what? Yes, the B-word is a little out of favour these days, but as a natural grazer I like nothing more than a sea of tasty treats stretching from one end of a room to the other.  I am very partial to the odd prawn vol au vent (who am I kidding, I’d happily clear a plate by myself), but I'm not talking cheese and pineapple on sticks or frozen sausage rolls. I’m talking big beautiful salads, crostini, gourmet quiches and tarts, really good sausage rolls, salmon, prawns, terrines, cheeses, plus platter after platter of meat. And puddings, think of all those puddings! From the obligatory trifle, to pavlovas, cheesecakes, wedding cake... profiteroles!

I'm literally like a kid in a sweet shop. My knees go weak, my pulse races, my eyes widen. And as much as a try not to leg it to the buffet table as fast as my little legs will carry me, in my head I've already dived straight for the cold cuts, rolled around in the meringues and landed in a happy heap amongst the cupcakes.

Photo credit: Alpha

We may have moved on from buffets to more formal sit down meals or street food fun these days, but I'm sure that if I just wait long enough, the buffet will come back around again - eventually.

If, however, my friend went a bit 80’s and I do spot my beloved prawn vol au vents this weekend, don’t be surprised if I lose all sense of dignity after one too many glasses of fizz and end up head first in the crustacean canapés. Just look the other way, nothing to see here. 

Get Fresh on Market Date

Published in Mar/Apr edition of Vale Life Magazine

After what seems to have been relentless rain and storm force wind since December, the UK has been a battleground for the elements. Our media has been filled with the reality of flooding, with some southern areas of the country underwater for several weeks. Motorways were closed, public transport halted, numerous homes suffered power cuts and whole villages have been cut off.

One of the worst hit communities has to be that of the farmer, suffering damage to crops, loss of feed and accommodation for livestock, along with the flooding of their own homes. I've read of the agricultural community banding together by sheltering livestock for flood hit neighbours and donating feed. But what can we, the consumer, do to show our support? Build an ark? Well, yes, quite possibly. But perhaps something a little more realistic is to invest our hard earned.

Oxon and Bucks have a stunning selection of farmers’ markets and farm shops, where you can buy direct from the producer, often at lower prices and fresher than in supermarkets, but with higher profit margins and less restrictions for the farmer. Not only that, but you can stop for a tea or coffee at an onsite cafe or refreshments stall, get some fresh air, meet the producers, pick up a bargain or two and discover a whole world of fabulous local produce that may not end up on your supermarket shelves... could this quite possibly be the most enjoyable good deed ever?!

Most of our local towns, even villages, have regular weekly or monthly markets. Often steeped in history, these markets can date back hundreds of years, to a time well before the big supermarkets – though the produce has probably moved on somewhat.

Reopening in early February was one of my favourite markets – Vale Harvest Market. Based in the quaint village of Haddenham, the market runs on the first Saturday of every month, from 9am to 1pm. Make sure you get there early though, to avoid missing out on all the good stuff - such as fresh fruit and veg from Bucksum and Sandy Lane Farm, wonderful fresh bread from Cornfield Bakery, breakfast-ready bacon and sausages from Egg House Charcuterie, fresh beef for your Sunday lunch from Oving Dexters and delicious Italian dinners from Award winning CiCi-CoCo.

It doesn't stop there though, you'll also find plenty of fabulous cakes, soft centre Scotch eggs, hot drinks, beer, oils and chutneys. I don't know about you, but I’d much rather amble around a lovely local market than elbow my way round a packed and frenetic supermarket at the weekend. Better still, you'll be supporting your local producers through what, for many, will be a very challenging time. That has to be a no-brainer, right?

Just remember to pack your wellies though; while I can promise great food, I'm afraid I can’t do much about the weather.

Slim Pickings at Foodie Hall

Published in Feb/Mar edition of Vale Life Magazine

Feb / Mar edition of Vale Life

With almost four years of marriage, five Christmases, two children and thirty (something) years under our belts, MrF and I have reached that point where we need more than occasional exercise and salads, in order to stay in ok’ish shape.

I’d been warned about this moment, while I was young and carefree, stuffing my face with cream cakes and chocolate. I knew it would happen, but, you know, one day. No need to think about it till it happens right?

But, here we are, it’s THAT time.

MrF and I are probably at our most health-conscious, partly for actual health, partly for vanity, but mostly - like 80% - for the utter fact that if we don't do something about it now, we never will.

For a household obsessed with food, eating healthily does not come easily – especially when our go-to vices are bread and biscuits. We've had to drag our no-longer-twenty-something asses, kicking and screaming, towards a diet filled with lean fish and meats, lentils, bulgar wheat and beansprouts.

I know, I know. Sounds horrific doesn't it! Don't worry though, I've not gone all Gwyneth Paltrow on you, I'm still a believer in a little bit of what you fancy, just a little less of what I fancy than before.

So in a bit to avoid middle aged spread, MrF started triathlon training and I, well I did what I do best, hit the recipe books.

Having trawled my vast collection, along with a couple of my favourite recipe websites, I gradually built up a new repertoire of less hip inflating meals.

 

While we certainly aren't consigning these to the bin, our previously hearty repertoire of roast dinners, spag bol, chilli, sausage and mash and risotto, has mostly been replaced by a selection of surprisingly filling and tasty healthier options.

Our new family meals consist these days of Thai beef salad, Sicilian fish stew, chicken stew with bulgar wheat, or Thai crab cakes with stir fry veg. And basically, a lot less potatoes and a lot more greens.

I'm starting to sound all preachy and ‘I've found the light’ now though, so I’ll come down of my soapbox and admit to throwing it all out the window at Christmas, partaking in not one, not two, but three family Christmases. As I write this I'm still swimming in trifle, cold cuts and chocolate assortments – but come on… who diets at Christmas?

While the turkey and mince pies are beginning to fade though, I can hand on heart say there is nothing more appealing to me than a cup of mint tea and a low fat salad.

Whad’ya know, maybe I can be healthy after all. Don’t go ruling out the occasional cake though. All for research purposes... obviously.

Nothing Like a Sunday Roast

Published in Dec/Jan edition of Vale Life Magazine

Dec-13 / Jan-14 Edition of Vale Life

It’s that time of year again - the chill in the air, the pretty autumn leaves, heating goes on and winter coats come out. Don’t worry though, I have the perfect solution - get yourself down the pub, grab a table near a roaring fire and tuck into a glorious Sunday Roast!

I'm all for salads in summer, but you can’t fail to get excited by the promise of giant Yorkshire puddings, crispy roast potatoes and blushing beef, all smothered in delicious gravy and topped off with a dollop of horseradish. Makes me drool just thinking about it.

This winter, I'm on the hunt for the best local Sunday lunch. But what goes into making the ultimate roast?

Well, let’s be clear, the star of the show HAS to be the meat – well-seasoned, great quality and cooked to perfection (if lamb or beef, it had better be pink). Second in the pecking order are golden, crunchy-on-the-outside, fluffy-on-the-inside, roast potatoes. No ready-made, cook from frozen rubbish; proper, homemade roasties.

Next up is the Yorkie (and yes, size DOES matter), closely followed by decent homemade gravy. The Foodie household does like a generous serving of gravy, so no scrimping! Last but not least, a nice selection of veggies and condiments; I can’t eat a roast without its accompanying sauce. Well, I can, but I’ll moan about it.

So, where better to go to start my search than The Thatch in Thame, recent runner-up for Best Sunday Lunch in the South, in the Observer Food Monthly Awards (along with Best Restaurant and Best Place to Drink). It’s always great to hear of a local business earning recognition, so MrF and I popped along to check it out for ourselves.

 With its higgledy-piggledy beams and thatched roof, The Thatch looks like it’s straight out of a fairy tale - pop inside though and you’ll find a modern but cosy gastropub. I pleased to say I can vouch for the quality of their roasts – the pork and beef were tender, delicious and perfectly cooked; the roasties some of the nicest I've tasted for a while (bar my own, obviously); the gravy ample and flavoursome, and yes, they had condiments. Wait, did I forget to mention the Yorkies…? They were GIANTS!

With just enough room for dessert, we topped off the meal by stuffing our faces with a selection of fabulous puds – the crème brûlée and chocolate torte were especially good, leading to a battle of the dessert spoons.

Exceptionally good quality beef and towering Yorkies

Wouldn't you though...?

The Thatch is now serving its new autumn menu, featuring steak supplied by butchers Aubrey Allen (holders of a Royal Warrant), plus salad and veg from locally based Bucksum Salads, who also picked up a recent award for Best Local Farmer. Go check it out for yourself if you get the chance… just make sure you leave room for one of those delicious puddings.

(The Thatch, 29-10 Lower High Street, Thame OX9 2AA. Tel 01844 214340. www.thethatchthame.co.uk).

So, the search continues and I’d love to hear your recommendations. Do get in touch with your favourite place for a spot of Sunday Roast!

The Pub is Dead, Long Live the Pub

Published in Nov/Dec edition of Vale Life Magazine

Nov / Dec Edition of Vale Life

According to a recent article in The Telegraph, an average of 16 pubs are closing in the UK each and every week; only a month earlier, The Independent reported on The Good Pub Guide quoting expected closures were “at the bottom of the pecking order, the Bad Pubs” adding “It’s high time they closed their doors.”

So with the Great British Pub becoming somewhat of an endangered species, there is an on-going debate as to whether better quality food could be deliverance or destruction for the old dog.

Being partial to a good gastro pub, I'm always pleased to hear of an ‘average’ food pub, that’s been content with serving up Aunt Bessie style cook-from-frozen spuds (other brands are, I’m sure, available), upping the ante and serving better quality food – but, there are those who mourn the loss of the ‘traditional boozer’, citing gentrification as the murderer and cold hard cash as the motive. 

So what is the answer? Personally, I think it’s a matter of supply and demand – if there’s enough demand for an old fashioned two-pints-of-lager-and-a-packet-of-crisps pub, then it will remain; if, however, the majority rule that they want better food with their beer; or, even more controversially, GREAT food, then surely that’s just progress. 

You may have guessed I fall into the latter category (though I do prefer a nice Chablis to a beer), but I in no means wish the old fashioned boozer dead as a dodo – there’s nothing wrong with variety. A number of people see the changes as a bad thing, complaining about hiked up prices for “ludicrous foodie nonsense”; personally, I think it’s more about getting back to home cooked, decent, fresh food. Maybe Britain has become acclimatised to lazy, passionless, throw-it-in-the-fryer, 50-shades-of-brown food, and all we’re doing is demanding something better. 

Look at the recent National Restaurant Awards, a pub won the 2013 top spot. You heard it… a PUB, winning Restaurant of the Year! Not just any pub though, this was Marlow based Hand and Flowers, which also boasts two Michelin stars. 

The Mole & Chicken, Nr Long Crendon

Before you blow a gasket, don’t worry, I don’t expect or want Michelin star pubs taking over the land, but somewhere in between would be heaven for me; and this is where a decent Gastro pub fits – better than the food you might cook at home, but not so fancy you can’t rock up in jeans and a t-shirt having booked months ahead.

So, with great pub food being on the menu, here are a few local food pubs that I would recommend checking out:

• The Mole Inn, Toot Baldon, Oxford OX44 9NG www.moleinn.com
• Mole & Chicken, Easington Lane, Nr Long Crendon HP19 9EY www.themoleandchicken.co.uk
• The Pointer, 27 Church Stret, Brill HP18 9RT www.thepointerbrill.co.uk
• The Peacock Country Inn, Henton, Thame, OX39 4AH www.peacockcountryinn.co.uk

If you haven't had chance to pick up a copy yourself, then you can read the whole magazine on-line. 

Vale Life
Aylesbury & Thame
Twitter: @ValeLifeMag
Website: www.vale-life.co.uk

Beef Dreams

Published in Sept/Oct edition of Vale Life Magazine

The latest edition of my food column in Vale Life Magazine is now available to view online. For those who haven't seen it yet, here it is in full.

September / October column in Vale Life

As I write this I am on the verge of a major breakthrough, a breakthrough back into the world of proper food; and by proper food, I mean everything I've been forbidden during pregnancy.

While the advice changes from generation to generation, and from country to country, the NHS these days say no raw or undercooked eggs (goodbye pert poached perfection), no undercooked or raw meat (bye-bye Beef Wellington), no unprocessed cheese (au revoir Camembert), plus zero liver and pate (so long chicken liver parfait). Basically, lots of foodie favourites go flying out the bloomin’ window.

You may feel a (very small) pang of sympathy for me then, to learn my pregnancy was confirmed just one week before Christmas… a Christmas that involved a giant family feast hosted by MrF and I, including garlic & rosemary infused baked Camembert, charcuterie platters, stunning pates and enough booze to keep AA occupied for days! Grrrr, if only I’d found out a week later.

Oh how I'm bored of food restrictions, of having to analyse restaurant menus, avoiding all the best sounding dishes; in some cases, avoiding whole restaurants entirely because their menus are compiled purely of all my restricted items. In honesty, I'm looking forward to simplifying my dining experiences almost as much as I'm looking forward to the bounties that await me.

My dreams are made of... THIS!

I've certainly gained some insight into those with permanent food restrictions – I can only imagine the frustrations for vegans, vegetarians and coeliacs, constantly having to choose from a reduced selection of dishes. The mixed knowledge of waiting staff, when asking about safe ingredients, has been somewhat disappointing too; one waitress amusingly told me she thought I should eat the questioned dish (featuring liver) anyway, as the restrictions were basically petty. Thanks for that, but I think I’ll pass.

During my last pregnancy, my main craving was for pate; MrF won major husband points by bringing some to the hospital for me, the very day after MiniF was born. There I sat, sleeping newborn by my side, blissfully tucking into a long awaited pot of pate. This time round, it’s been all about the beef; for eight long months, it’s all I've been craving... but not just any beef – medium-rare, juicy, lip-smacking, perfectly seasoned, caveman style, carnivoretastic beef! Nothing else quite compares or scratches the itch.

It is now, while I'm within weeks of my due date, that I can finally start preparing to tuck into a decent steak. So, dear readers, the next time you hear from me, I will be a new woman; I’ll be a sleep deprived, Mum of two, joyfully tucking in to plate after plate of juicy, pink steak! See you on the other side…

Cook Book Addiction & MrF's Cheese on Toast Rules

Published in Aug/Sep edition of Vale Life Magazine

My name is Jacqui Thorndyke, and I'm a cook book addict.

There, I've said it, now cancel my Amazon account and send me to a self-help group. Jamie, Gordon, Nigella, Good Housekeeping, Michelin Star chefs, Indian, Thai, Japanese, British, Cakes, Cocktails, Salads… you name it, I've got it. I'm also fairly particular about the condition of my beloved books – they either have to be beautifully food splattered, representing the regularity of their use, or remain in pristine condition.

Needless to say, when MrF left one of my Raymond Blanc books (pardon Monsieur) out overnight in the rain last year, after using it to fan the BBQ… one was not amused; in fact, on finding the sodden collection of Michelin star chef recipes slumped sadly over the picnic bench, I may well have threatened some form of physical violence. Overreaction? Nah.

So do I need all these cook books? Of course I do; if I need inspiration for what to cook next week, have a dinner party or family event to cater for, I reach for my trusty cook books and plough through a selective stack of my favourites. Happily nose-deep in images of elegant starters, sumptuous mains and delectable desserts, I could while away hours on this part of the process alone.

I've unearthed recipes from within these volumes that have wowed guests, along with recipes that have gone on to be regulars on the Foodie Family dinner table – Gizzi Erskine’s Moroccan Chicken, Jamie Oliver’s Tray Bake Fish, plus Nigella’s Italian Roast Chicken to name just a few. My cook books are a constant source of enjoyment for me and I cannot get enough; the littering of them in my Amazon wish list is proof enough.

It therefore may come as some surprise to you, as it did to me, that the most satisfying recipe I ever learnt was how to make perfect cheese on toast…. from none other than MrF himself. I know – annoying right?! He owns maybe two cook books at best, rarely cooks our meals and has a recipe repertoire of about four dishes (that’s another story entirely) – including cheese on toast! He does, however, make the most amazing cheese on toast.

It bugged me enormously when, after tasting his masterpiece, I was unable to recreate it myself – despite several attempts. Feeling somewhat defeated, I gave in and admitted I needed his recipe...or rather rules!

MrF's Cheese on Toast Rules:

1. The bread CANNOT be toasted in a toaster, it must go under the grill
2. The bread can only be toasted on ONE SIDE
3. Cover the UNTOASTED side with slices of cheese, before returning to the grill (you can add seasoning at this stage -salt, pepper, Worcestershire sauce maybe). 
4. DO NOT overcook the cheese – it must be melted, but not brown & bubbly
5. Add a small swipe of butter across the top as a final measure & EAT WHILE WARM

So there you have it – the perfect cheese on toast. With all the stunning array of recipes I have at my disposal, an incredibly simple cheese on bloomin’ toast by my very own MrF is the star of the show; how very annoying.

Don’t think for one minute though I'm ditching the cook books, I’ll have ordered at least another two by the time this goes to print!

Little Things

My brand-spanking-new food column launched last month in the latest edition of Vale Life Magazine, a fantastic free publication covering the Aylesbury and Thame area. If you haven't had a chance to read it yet, then make yourself a cuppa, put your feet up and take five... here it is in full.

June/July Column in Vale Life

I'm not sure when I first realised I was a ‘foodie’; maybe it was baking as a child, or booking my first restaurant as an adult. What I do know is that my life as a ‘foodie’ changed the moment I became a parent. Gone are leisurely lunches and impromptu dinners out, replaced by apprehensive eating (awaiting cries of hunger/boredom/thirst/discomfort/all of the above) and pre-planned ‘date nights’ with a babysitter on duty.

Don’t get me wrong, MiniF is mostly a very well behaved little boy, but he’s just that - a little boy. Children aren’t fully developed emotionally, they get hungry/bored/thirsty/tired/restless/all of the above and don’t know how to express it - other than with peace-shattering howls. I understand if you don’t have kids you may not appreciate this while enjoying your meal, but, does that mean I forgo the right to restaurant food unless MiniF is elsewhere? No, I don’t think it does.

Having looked at the restaurant scene with parental eyes for the last year and a half, I've been, mostly, incredibly impressed; 99.9% of places we've visited have been perfectly accommodating, we've never been tutted at by other diners, most venues have high chairs or booster seats, some offer crayons and colouring sheets. There will, of course, be the odd place that doesn't welcome children – maybe they've been put off in the past by kids running wildly amongst other diners (I may tut at this myself), or don’t want the peace and quiet of their restaurants shattered by screaming children. Ultimately though, I feel it’s positive for restaurants to welcome children, it’s an opportunity to teach them about food, good table manners, social etiquette, etc. No, of course, you don’t want my child driving you crazy over a quiet lunch, but, you know what, neither do I. If my child cries, I’ll console him; if he won’t stop, I’ll walk outside with him. It falls to the parent to be responsible for their child(ren), but at the same time, restaurants need to trust parents to do this.

There’s only one venue I recall disappointing us; somewhere we’d visited previously, but had since employed a new, Michelin star, chef. On calling to arrange a high chair, we were advised children were not allowed in that restaurant… hmm… OK. Keen to go, we settled on a meal in their other restaurant, where children were allowed. We had a lovely meal, but I can’t pretend it wasn't tainted by the other chef not welcoming us, or specifically, MiniF. Funnily enough, we stuck our noses around the door to check out the Michelin starred restaurant and were surprised to see it… completely empty. I guess they achieved the peace and quiet they were aiming for after all!

You may feel Michelin starred restaurants should indeed refuse children - if you’re paying a high price for top-end food, you don’t want to be disturbed by noisy children, right? Thankfully, this isn't felt across the board. Le Manoir aux Quat'Saisons, in Great Milton, is incredibly family friendly, welcoming children of any age, in any part of their restaurant, offering a wonderful children’s menu. I'm truly warmed by this, not that I spend most of my time in Michelin starred restaurants!

So, with my new found parental experience, I’d like to applaud restaurants who do welcome children; aren't they, after all, the ‘foodies’ of the future…?