“Cod with Lentils, Rocket and Salsa Verde” and “Go-with-Anything Cake” from “Good Things to Eat”

Andrew (11): The cod is really good.

Nicholas (8): I’m really familiar with cod.

Maureen: How is that then? Please explain.

Nicholas: Cod is always the fish I pick when I have fish and chips.

Maureen: That explains the overfishing problem, then. What do you think, Tim? This is your Father’s Day special.

Tim: I’m really excited about having lentils. We never have lentils.

Maureen: Do you like them?

Tim: How could you not? They’re delicious.

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“Cod with Lentils, Rocket and Salsa Verde” and “Go-with-Anything Cake” from “Good Things to Eat”

“Little almond cakes with raspberries” from “Good Things to Eat”

Kirstin: So, what do you think of these?

Miles: It’s delicious. I think it’s good. What’s that in the middle?

Kirstin: A raspberry. Would you like me to make it again?

Miles: Yes please. My favourite Megyptian person is Anubis. And all the other Megyptian gods. Even that flying person and Tutankhamen.

Ella: Personally, I like Isis and Sekmeht.

Kirstin: Did you like the cake?

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“Little almond cakes with raspberries” from “Good Things to Eat”

“Peach, prosciutto and mozzarella salad” from “Good Things to Eat”

Tom: Well, this salad is an old friend.

Kirstin: Or is it?

Tom: How is this version different from the usual Jamie one we’ve had for years?

Kirstin: It doesn’t have salad leaves — it just has mint, along with the usual peaches, prosciutto and mozzarella.

Tom: I like this salad because it’s an excuse to eat three things I like: peaches, prosciutto and mozzarella.

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“Peach, prosciutto and mozzarella salad” from “Good Things to Eat”

“Spaghetti with mushrooms and fennel seeds” from “Good Things to Eat”

Kirstin: Did you like it?

Tom: Yes. A very good midweek pasta dish. And I always think mushrooms are the nearest thing to having meat, if you’re not going to have meat.

Kirstin: He’s good at these pasta dishes, isn’t our man Lucas?

Tom: He is. Like the carbonara, this was really substantial. It’s not like one of these pathetic spaghetti sauces where you don’t feel like you’ve eaten anything.

Kirstin: I had one problem with this recipe, and that was that he didn’t tell you to chop the mushrooms. I assumed you had to. You can’t eat whole mushrooms with spaghetti. Could you taste the fennel?

Tom: Yes. I didn’t realise that was what it was, but it was rather good.

Kirstin: Do you know what would have been really good as well? A little bit of chilli.

Tom: Ooh, yes! Next time! And I suspect there will be a next time. There was no cream in this, either, so it wasn’t too rich. I can see us making this on holiday.

Kirstin: It was lovely and quick. With all these end-of-term concerts and plays and shows going on at the moment, these quick pasta recipes are just what we need.

Tom: Right — let’s see how your macro food photos came out.

Kirstin: I need more practice, I suspect. What a shame! Sam will be pleased though. She loves a bit of macro; I can just see her grinning as she reads this!

Tom: I’ll help with eating the food.

“Spaghetti with mushrooms and fennel seeds” from “Good Things to Eat”

“Summer Vegetable Broth with Pesto” from “Good Things to Eat”

Nicholas (8): I’ve got one thing to say. In the event of an earthquake, if you had these vegetables, it would be the only thing that survived.

Maureen: I don’t understand what you’re talking about. It’s delicious. I love it.

Andrew (11): It seems to be missing something. I’ve got another comment about the Jamie Oliver prunes dessert.

Maureen: But we’re talking about the soup!

Andrew (undeterred): The prunes were good for only one thing and that was to clean out the sewers.

Maureen: Back to the soup. This is really nice. There’s nothing weird in it. It’s not spicy. It’s just yummy vegetables made into a soup. I’m not asking you to love it. I’m asking you to eat it. (The boys begin to eat it) Is it growing on you?

Andrew: Yes, actually.

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“Summer Vegetable Broth with Pesto” from “Good Things to Eat”

“Chocolate Marmalade Slump Cake” From “Good Things to Eat”

Andrew (11): What’s in this? I’m not sure I like it.

Maureen: It’s chocolate and marmalade. It’s like a fancy jaffa cake.

Andrew: Oh, OK. I take it back and say it was brilliant.

Nicholas (8): This was really good.

Maureen: What did you like about it?

Nicholas: I liked the chocolate flavour.

Noah: I liked it! It had a nice [inaudible] flavour.

Maureen: Sorry. What was that? Tasty? Chocolately? Orangey?

Noah: TANGY!

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“Chocolate Marmalade Slump Cake” From “Good Things to Eat”

“Pea, asparagus and Parmesan tart” from “Good Things to Eat”

Anna: I’m not really a tart person….

Jane: Guffaw! I don’t know, I’ve known you a long time  – have you forgotten the Nineties?

Anna: Thank you for that. As you well know, what I mean is that I seldom make tarts, quiches, those sorts of things. In fact I think I manage one a year.

Jane: Well this is beautiful.

Anna: I’d call it ‘rustic’. The pastry is threatening to fall apart. I’m not quite sure why, as I followed the recipe. It’s pastry alchemy. I don’t have the secret.

Jane: Did you make the pastry from scratch?

Anna: Did I hell. There’s a limit to how much work I’m prepared to do on a Sunday morning, even if I have the Archers Omnibus to keep me company.

Jane: It reminds me of the south of France. It’s delicious. Can I have another slice?

Anna: It is very good, isn’t it? But it’s not very filling. I put more parmesan in than it called for too, but I think it’s because there isn’t enough filling mixture. It feels like there’s more pastry than tart, if you know what I mean.

Jane: I do. It looks quite big and rich in the dish, but once you put the slice on the plate it looked a bit thin and sad.

Anna: Though that might have been because the pastry fell apart, as feared.

Jane: We had enough for seconds, and I still think it was delicious. Thank you for my lovely lunch!

“Pea, asparagus and Parmesan tart” from “Good Things to Eat”