Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family. Tana Ramsay

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herring roe on toast

       This was a dish I used to enjoy as a child – my mum always used to do it for my grandmother who lived with us. I remember Mum being surprised that I loved it so much, but that is often the way – children like the most unlikely foods at times, and we miss that because we never give them different things to try. This became my favourite Saturday morning breakfast. Incredibly easy and quick to make.

       knob of butter

       300g/12oz soft herring roe

       couple of twists of black pepper to taste

       1 lemon (cut into quarters lengthways)

       4 slices wholemeal toast

      Serves: 4 children

      Prep time: 5 minutes

      Cooking time: 5 minutes

      1 Simply melt the butter in a medium-sized frying pan.

      2 Put in the herring roe and sauté gently, until the roe is firm. This takes approximately 2–3 minutes. Twist in the black pepper and serve onto hot buttered toast.

      3 Squeeze over the lemon and serve!

      Tip

      • A sprinkling of chives adds great flavour.

smoked haddock kedgeree

       25g/1oz butter

       1 tsp ground coriander

       1 tsp ground cumin

       ¼ tsp turmeric

       250g/8oz basmati rice

       450ml/16fl oz water

       pinch Maldon sea salt

       2 free-range eggs

       450g/1lb smoked haddock fillet

       125ml/4½fl oz milk

       125ml/4½fl oz double cream

       2 spring onions, finely chopped

       2 tbsp coriander, chopped

      Serves: 4 hungry children

      Prep time: 10 minutes

      Cooking time: 20 minutes

      1 Melt the butter in a medium saucepan, then add the spices and the rice. Cook this for approximately 2 minutes. Add the water and salt. Bring this to the boil and simmer for 10 minutes.

      2 Place the eggs into a saucepan of boiling water and boil for 6 minutes, so they are not too runny in the centre, but not fully hard – you want them to have a lovely bright yellow yolk that is almost creamy in texture.

      3 Meanwhile, put the haddock in a saucepan with the milk and cream and heat to a simmer. When simmering, cover and allow to cook for approximately 5 minutes.

      4 When the eggs are ready, run them under a cold tap to stop them overcooking, then peel and put aside till ready to serve. Take out the haddock, remove the skin and flake the fish, carefully removing any bones. Put the flakes back into the milk and cream.

      5 Stir the rice and add to the haddock, sprinkle in the spring onions, chop the eggs and add to the dish, gently stirring through. Sprinkle the coriander over the top and serve.

      Tip

      • This is also delicious if you add fresh peas.

lunch bites

      Food on the go doesn’t have to be basic or boring. The challenge is to think of ways of incorporating healthy options. The only catch is, you want ideas which can be made the night before, or put together quickly, as we all need to rush out of the door on a weekday morning and none of us has time to fiddle around. Even being able to have sandwich fillings ready, or salads to spoon into containers, is a start.

      The other important aspect to consider is choosing things that will satisfy – you don’t want your children to end up picking up a bag of crisps or a chocolate bar because lunch left them feeling hungry. You want to have energy and feel like you have had something healthy and filling – and a little different from the ordinary cheese sandwich.

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