We’re really motoring on the book now. Every Wednesday Jay Watson (the photographer) and I get together, usually at my house but occasionally at one of the cafes, to cook, test and photograph a batch of recipes. Jay has a wonderful imagination and sense of style and is using virtually every piece of crockery and every fabric and every interesting corner to show the food off at its very best.
So the book-writing weekly routine is working out like this. On Monday I do a first draft of the week’s recipes (about 8-10 each week). On Tuesday I shop and start preparing, marinating, chopping and mixing and actually cook anything that’s just as happy to be made the night before – maybe a cassoulet, some salted caramel walnut brownies or a rabbit stew.
Then on Wednesday I’m up early to try and make sure that a good number of the dishes are ready by the time Jay arrives at about 11. I try to plan it so that things are coming out of the oven in a good order so that they can be photographed as freshly as possible – things that have sat around for too long generally look as though they’ve sat around for too long. I’ll have some suggestions for Jay about how we might present a dish but she has a great visual imagination and sense of colour (and I’m a bit colour-blind) so whilst I’ve done all the cooking, most of the set-up is done by her.
On a good day we’ll have the splendid Helen washing up and then we’ll have time for a lunch break, eating some of the food that’s already been photographed. Then Helen and I will clear up and I’ll do goody-bags for Jay and Helen and the team heads off; leaving me to try to fit the vast mass of leftovers into our fridge.
But then it’s downhill all the way. Most weeks we’ve had enough leftovers from the Wednesday photoshoot to feed the family for the rest of the week. And it’s all really good stuff. So after the last photoshoot at home we (that is me, Sarah, Jonathan and Holly) had the following to feed us for a week:
- Celie’s Lemon and garlic roast chicken with Charlotte potatoes
- Leek and gruyere quiche
- Victoria O’Neil’s Vietnamese beef
- Courgette and feta filo pie
- Patatas bravas with pipelchuma
- Both venison and mushroom lasagne and roast vegetable and halloumi lasagne
- Baba ganoush
- Edna’s wonderful cheese biscuits
So that was our menu at home for nearly the whole of the next week – delicious.
Here’s the recipe for patatas bravas pictured at the top
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This is the omnipresent item on tapas menus. Potatoes with a spicey tomato sauce. As well as being a snack in their own right they go beautifully with our courgette and feta filo pie or Spinakopita. I like them made with roast small potatoes although I suspect this is not authentically Spanish.
If you don’t have Pipelchuma to hand you can just use chilli flakes. If you like your patatas particularly brave you can increase the amount of pipelchuma/chilli flakes.
750g small potatoes, Charlottes are ideal, halved
4 tbs olive oil
1 tsp salt
1 large onion, halved and sliced
4 tbs olive oil
1 tsp salt
1 x 500g passata
2 tsp Pipelchuma
Pre-heat the oven to 180C (fan). Toss the halved potatoes with the oil and salt and roast for around 35 minutes until browning and quite tender.
Meanwhile fry the onions on a lowish heat in the olive oil with the salt for about 25 minutes until very soft. Add the passata and pipelchuma, bring to the boil and simmer for about 15 minutes to reduce and thicken the sauce.
Mix the sauce with the roast potatoes and serve straight away.