Calling All Foodies: Kristen Bailey’s Festive Food Blog Party!

Today, I’m kicking off another Accent Press author Kristen Bailey‘s Christmas blog party with a fairytale of New York. Do pop over, take a look and follow the rest of the tour. It’s going to be a blinder. Essential reading for all book, booze and food lovers.


Guest post from Kristen Bailey: Flippin’ Fish & other culinary delights

Kristen Bailey’s debut novel, Souper Mum, is published today by Accent Press and I have the great honour of welcoming her to my blog. Kristen is a kindred spirit; she’s as hopeless in the kitchen as I am! Some of you might remember my Great British Burn Off? But today’s all about Kristen. Over to you…

Can I cook?  Well, in theory, yes.  For example, if you gave me a chicken breast, I could season it, apply heat to it and you’d end up with one cooked chicken breast.  Ta-dah!  The problem is I’d probably overcook it.  It’d be charred (code for burnt) on the outside and inside the consistency of chalk but yes, definitely cooked.  Bon Appetit!

Souper mum cover_FCMy culinary prowess is a bit of a running joke in my family.  It started back at school where I had to create a dish for my Home Economics lesson.  I had the truly great idea that I’d coat bits of cod in cornflakes.  I called them Fish Flips.  I didn’t use any binding agent like egg or flour.  So it just ended up as shrunken rubbery pieces of cod in a sea of baked cornflakes.  Yum.  My brother still brings up this spectacular culinary fail fifteen years down the line.  When there is talk of Christmas, family birthdays and celebration meals, the conversation often goes as such:

Mum:  It’s my birthday!  Let’s go out for dinner!

Me:  I could cook?

Mum:  Or we could go out for dinner?

And I’m not sure why I’m so bad at cooking, I give it a good ol’ stab.  I have cookbooks about my person which I bookmark and drool over.  I watch the odd cookery show and help myself to those random recipe cards you find at the back of supermarkets.  But for some reason, those glossy pictures of burnished lamb shanks with crowns of rosemary, and lustrous fruit tarts usually get lost in translation through my cooking skills.  I’m not sure if it’s my bad maths that can never work out the timings or perhaps there is something fundamentally wrong with my palate but many a time, my kids curiously drag their forks around their plates.  Children who are essentially, the worst food critics, ever. ‘I don’t like it.’  Imagine that as a restaurant review in The Times, just that.  Ouch.

The general reaction to my cooking

The general reaction to my cooking

And what is worse is that I come from a family of foodies.  My mother is the archetypal kitchen-dwelling matriarch.  When you eat at her table, it’s a veritable feast of courses and flavours and love.  My sister produces layered, well-iced cakes that are GBBO worthy. I have aunts, cousins, grandmothers who have recipes and dishes that are firm family favourites.  And then there’s me.  Mac and cheese, anyone?  I make a decent mac and cheese?  With a side of frozen peas?

So in a market saturated with cook books, foodie blogs and faddy diet advice, I wrote Souper Mum for mums like me, the non-cooking sorts.  The ones who try, who let occasional junk pepper their dining tables but who also level it out with a bit of broccoli.  Mums who have limited cooking skill, fussy little customers and who have to think about other constraints like time, fatigue and budget.  It’s like the proper Hunger Games.  Your kitchens are the battlefields; they’re not the pastel, beech work-topped utopias you see in your cookbooks.  These kitchens are covered in yesterday’s washing up, school newsletters, Lego and a remote control without any batteries.  The mums within have little to no foodie wisdom or ability; they’re literally just winging it with a bag of pasta, a tin of chopped tomatoes and half a block of cheddar cheese.267828_10150312087550731_6309393_n

My Souper Mum is Jools Campbell: she grills cupcakes, messes up scrambled eggs and has never really worked out the secret mastery involved in chopping onions.  Let’s just say I had a catalogue of excellent bad-cooking anecdotes to lend to her story.  Her journey is one of self-discovery – the same one that I think most mothers go on when they find themselves embroiled in parenthood and are trying to dig through the debris to remember what’s important in life and reclaim their sense of identity.  Her story is set against a foodie culture she decides to take a stand against with hilarious if life-altering consequences.  If your life is full of quinoa, samphire and you’re one of those full-on crazy people who feel the need to make their own puff pastry, then I warn you, you may not like what Jools has to say.  However, if tonight you’ve opened your kitchen cabinet, reached for the baked beans and are examining those last few slices of bread for mould then Souper Mum might just be your new best friend….

DSC_5363Souper Mum is the story of Jools Campbell, a stay-at-home mother of four, who becomes an unlikely foodie hero when she stands up to a pompous celebrity chef, Tommy McCoy on a reality show.  Armed with fish fingers and a severely limited cooking repertoire, we watch as she becomes a reluctant celebrity and learns some important life lessons about love, family and the joyless merits of quinoa.

To buy Souper Mum, click on this link:


Mother-of-four, gin-drinker, binge-watcher, receipt hoarder, hapless dog owner, enthusiastic but terrible cook.  Kristen lives in Fleet, Hampshire and has had short fiction published in several publications. The sequel to Souper Mum will be published later in the year.

She writes a weekly blog about being a modern mother.  That and more can be found at her website:

You can also find her on:

Twitter @baileyforce6 and Facebook

Sounds fantastic, Kristen. Best of luck – with the book (and tonight’s supper!). x

Dust, Dirt and first Drafts

No one died of a dusty house, right?

MSOn Wednesday, I completed the first draft of my latest novel – working title Redemption Song. It’s a story of guilt, love and forgiveness – or Buildings, Bats and Love – set in a remote seaside town in Wales. It’s fair to say that for months my house has been absolutely rammy and I should be awarded an A star in slovenliness. But as I said in the sub-title: no one ever died of a grubby house. And in mitigation I was immersed in my characters’ worlds.

Now that I have to stay away from the manuscript for at least a couple of weeks (oh how my fingers itch for the keyboard) my house is spotless, mounds of paperwork have been filed, the lawns have been mowed and I even baked a cake with Ginger2 on Saturday – with disastrous results. Nigella Lawson, I’m not.

All this cleaning is fine preparation because soon enough, though not soon enough for me, I’ll be tidying up messy areas of the novel. I might rearrange the furniture in some scenes, repaint others, polish certain characters, bin others, or even go out shopping for a new look for one, to give the character a little more va-va-voom. I do love this process because, when I’m lucky, a kind of alchemy occurs: the base metal of a story is transformed into narrative gold, though I’ll settle for a second draft of silver because after draft two comes draft three …

Budget food 80s style, Part 9: Baked Stuffed Hearts

Not a baked heart! But made with love!

Not a baked heart! But made with love!

On this, the 30th anniversary of a defining moment in British history and the strike – The Battle of Orgreave – immortalised by artist Jeremy Deller, author David Peace and poet Helen Mort. I’m sharing another offal recipe – Baked Stuffed Hearts. Why? Because the strike was full of passion and my novel, Public Battles, Private Wars, has been described by book blogger Tracy Terry at Pen and Paper as a novel with a big heart.

You will need:

4 calves hearts

Pork Sausage Stuffing

50g/2oz of butter

3 tablespoons of stock or water if you’ve no stock

To prepare:

Wash hearts well

Remove veins and fat. Dry thoroughly

Cut through centre divisions to make 1 cavity in each heart

Fill loosely with stuffing

Transfer to casserole dish

Dot with butter. Pour in stock water

Cook, tightly covered, in the centre of a moderate oven (160C/325F or Gas Mark 3) for an hour and a half

Baste well

Continue to cook, uncovered, for a further 30 minutes (or until tender)

Serve with Creamed Potatoes, Brown Sauce and Redcurrant jelly.

On the 18th June 1984 striking miners clashed with riot police, many with shields and on horseback, in the fields outside the Orgreave coking plant in South Yorkshire. In 1991 South Yorkshire Police force paid out over half a million pounds in compensation to miners arrested during the struggle.

Budget food 80s style, Part 7: Hot Savoury Soufflés

souffleSo here’s another recipe from my friend, Julia Cook’s (I know, I know) book. Another one I haven’t tried and never will given the alleged trickiness of getting soufflés just right, and my proven culinary ineptitude. If expert cooks mess it up I sure as hell will.

You will need:

50g/2oz butter

50g/2oz plain flour

300ml/ ½ pint of lukewarm water

100g/4oz finely grated cheese (preferably stale)

1 level teaspoon made mustard

½ level teaspoon salt

¼ teaspoon Worcestershire sauce

Yolks of 3 large eggs

Whites of 3 or 4 large eggs


To prepare:

Melt the butter in a saucepan and add flour. Cook for 2 minutes without browning, stirring all the time

Gradually whisk in warm milk (do not use a spoon). Continue whisking gently until sauce comes to the boil and thickens

Simmer for about 2 minutes. Sauce should be thick and leave the sides of the pan quite clean

Remove from heat and cool slightly. Beat in cheese, mustard, salt, Worcestershire sauce and egg yolks

Beat egg whites to stiff snow. Gently fold into sauce mixture with a large metal spoon

Transfer to well-buttered 1 to 1 ¼ litre/ 2 to 2 ½ pint soufflé dish. Put in the centre of a moderately hot oven (190C/375F or Gas No.5)

Bake for 45 minutes. Soufflé should be well risen with a high, golden crown

Remove from the oven and serve immediately

It is VITAL not to open the oven door while the Soufflé is baking or it will fall

Serves 4

Budget food 80s style, Part 6: Creamed Liver

IMG_1142On the eve of official publication day, here’s a recipe that Mandy would approve of. I remember my grandmother serving liver regularly. Offal is dirt cheap and I’m told by my fella and sons that this is extremely tasty. Personally, I’d rather eat my own tongue, but hey-ho, we’re all different. I’m including a photograph of the book, because it’s lovely to have one to hold and sniff. Forget the smell of cooking, there’s nothing to beat freshly printed pages!

You will need:

250g/8oz calves’ or lambs’ liver

2 level tablespoons flour

Salt and pepper

300ml/ ½ pint milk

25g/1oz butter

2-3 tablespoons double cream

To prepare:

Cut liver into small pieces

Roll in flour seasoned with salt and pepper

Fry gently in hot butter until cooked through and golden brown. Stir in remaining flour

Gradually blend in milk. Cook slowly, stirring, until mixture thickens. Simmer for 5 minutes

Stir in cream

Serves 4

Budget food 80s style, Part 5: Sussex Swimmers

This recipe is from Yorkshire Television’s Farmhouse Kitchen book of 1982 and one that Mandy might have served up to the pickets and children. I love it because it’s such a quirky-but-perfect name and also because the recipe is credited to a Mrs Ruth Brooke & Mrs Sheila Powell of Hove and Portslade, Sussex, which is where I live now!

Sussex Swimmers

dumplingsThese dumplings used to be served with a good gravy and, like Yorkshire Puddings, before the meat course. The rule was those that ate most puddings could have most meat, a canny way to save meat! They can also be served as a sweet course with golden syrup.

You will need:

100g/4ozs self-raising whole wheat flour

100g/4oz self-raising white flour

100g/4oz shredded suet

¼ teaspoon of salt

7 to 8 tablespoons of milk

Boiling stock or water

To prepare:

Mix dry ingredients and suet

Mix to stiff dough with milk

Take tablespoons of mixture and form into balls

Have ready a saucepan of boiling stock or water in which the dumplings can be submerged

Slip dumplings into pan and boil for 15/20 minutes

Drain well and serve with a good gravy, or golden syrup!


Budget food 80s style, Part 4

Mandy, my lead in Public Battles, Private Wars, is a Yorkshire lass through and through, but she’s partial to this famous dish from across the border. Short of cash, Mandy cooks it for the families and pickets in the soup kitchens during the strike, often replacing the neck of lamb with much cheaper cuts.  Don’t tell anyone – but it tastes just as good! Try it with bacon, or left over scraps of beef. One last tip for budgeters everywhere: my Grandma used to add left over veg, like carrots and cabbage to pad it out.

hot potLancashire Hot Pot

You will need:

750g/1lb 8oz best end neck of lamb

2 lambs’ kidneys

500g/1lb of potatoes

250g/8ox of onions

Salt and Pepper

150ml/ ¼ pint stock or water

25g/1oz of melted butter

To prepare:

Cut the lamb into cutlet, removing surplus fat

Peel and core the kidneys. Cut into slices

Thinly slice potatoes and onions

Cover base of 1 to 1 ½ litre/2 to 3 pint casserole dish with some of the potato slices

Stand lamb on top

Cover with kidneys and onions

Sprinkle with salt and pepper

Arrange overlapping rings of rest of potatoes on top.

Pour in the stock water

Brush with butter

Cover the dish

Cook in the middle of a moderate oven (180 C/350 F or Gas Mark 4) for 1 ¼ hours

Remove the lid and cook for a further 30 minutes (till the tatties are golden brown)

Serves 4

8 shelled oysters may be added if you’re feeling flush.

Budget food 80s style, Part 3

During the year-long miners’ strike of 1984/85, many families suffered extreme hardship. Social security benefits were cut on the premise that miners were in receipt of strike pay. Like the government’s overarching policy on fossil fuel, this was a politically motivated decision, not an economic one. And it wasn’t true; the NUM pocket was almost empty, and were it not for fundraising efforts and soup kitchens many people, and children, would have gone hungry.

Offal is, and was, ridiculously cheap, with the added benefit of being packed full of protein, vitamins and all round goodness. Low in fat too. So in Public Battles, Private Wars Mandy and her team serve them up frequently. Here’s a recipe for those of you who, unlike me, are not of a squeamish or vegetarian disposition.

Devilled Kidneys (feeds four)

You will need:

4 pigs’ kidneys

2 level tablespoons of flour

Salt and pepper

50g/2oz of butter

1 medium-sized chopped onion

300ml or ½ pint of water

2 teaspoons of Worcestershire sauce

2 level teaspoons made mustard

2 teaspoon of tomato puree

1 level tablespoon of finely chopped parsley

4 slices of hot buttered toast

To prepare:

Skin and core the kidneys

Cut them into ½ cm or ¼ inch thick slices

Toss in flour seasoned with the salt and pepper

Melt butter in a saucepan, add the onion and fry till pale gold

Add kidneys and any remaining flour. Cook slowly for another 5 minutes, turning frequently

Combine the water with the Worcestershire sauce, mustard, puree and parsley and then pour into the pan

Cook slowly, stirring, till the mixture comes to the boil and thickens

Lower the heat and cover the pan. Simmer for 15 minutes

Serve on toast.


Budget food 80s style, Part 2

floddies!Okay, so I was going to share a Victoria sponge recipe next, but I changed my mind. Another old-fashioned food staple mentioned in Public Battles, Private Wars are FLODDIES. I am utterly useless in the kitchen, so perhaps not the best benchmark, but I’d not even heard of these before I wrote the novel. Cheap, easy to prepare (yes, as part of my research I made them) and brilliant for using up left-overs. And boy, are they delicious.


A way to use up a small amount of cold, cooked meat. You can also use chicken and turkey.

1 large potato peeled

1 medium onion peeled

1 beaten egg

25g/1 oz self-raising flour

75g/3oz bacon, finely chopped

A pinch of mixed herbs (optional)

Salt and pepper

Oil for frying

  1. Grate potato and onion into a basin
  2. Mix in the egg
  3. Add flour, chopped bacon, herbs and seasoning and mix well
  4. Heat oil in a heavy-based frying pan
  5. Fry tablespoons of the mixture, turning until golden brown both sides.