“I began to make this soup around forty years ago and have been making it ever since. I don’t like noodles with soup or pasta in a broth so I decided to start adding plantain to make my broth more substantial.“
“If you’re cooking this, ensure that your clams, your fish – everything is sourced on the day. There are not a lot of complex spices or herbs, the fresh fish and the shell of the prawns and the clams gives it a lovely taste of the sea”.
“My family comes from the north of Spain, which is where this recipe comes from. In my hometown of San Sebastian, the ladies of the house were supposed to cook very well, otherwise they were completely disgraced”.
“I’d go with my grandfather, father and siblings to pick berries in the forest. We’d fill two huge pails with wild blueberries, seal them in glass jars and then boil the jars in hot water to make a jam for blueberry pierogis.”
“The most esteemed guest to have eaten my Peroshkis at a luncheon is Margaret Thatcher, who was perfectly charming. This recipe goes back very far. My mother was Russian and she taught me to make Peroshkis.”
“When Tim (my husband) and I lived in Uganda in the late 1950s, we’d have this Peanut Chicken stew almost every week. He was a doctor over there and I delivered Iodine oil capsules to remote villages.”
“Bobby my son-in-law is always asking me to make him a pie. I’ve had strict instructions not to make him any more though, because of the weight issue. I’ve been making this as far back as I can remember. I don’t actually remember not making it, but it is a bit of an East London dish.”
“I haven’t bought a loaf of bread in 40 years or a jar of jam. I think it’s important for a mum to know how to do all of these things.I learned how to do preserves. I also learned how to rear and butcher a pig.”