Loving by Henry Green

Read this for the great dialogue - as recommended by 'Reading Like a Writer' - and was not disappointed. Lovely storytelling, unconventional ending and nice to read something older and so not so cinematic in its scope.

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Katie Morag's porridgies

This is a recipe from the Katie Morag books - I recently read all of them to my 3-year-old. This is a great recipe to make with kids as it's easy and not too messy, and no eggs so they can taste it all. These are really yummy and more-ish - they are essentially flapjacks or chewy oatmeal squares. In the back of my mind I want to try to make a slightly healthier version... when I get the time. 100g / 4oz butter 75g / 3oz soft brown sugar 30ml / 2 tablespoons golden syrup (or light corn syrup) 200g / 8oz rolled oats (porridge oats) pinch of salt Melt butter in a large pan over a low heat. Add sugar and syrup and salt. Mix well. Stir in rolled oats. Mix very well. Spread mixture evenly in tray with palette knife. Bake at 160C fan for 25-35 minutes, until golden brown. Take out of oven. Let cool. Cut into squares and store in airtight container.

Quick ass quiche

This is not the richest, most custard-y quiche you will ever eat. For that, you need cream (not milk), more egg yolk and less egg white, and probably more cheese. But we like this - still creamy and smooth but not so heavy you feel like you've eaten a ton o' bricks. Also we hate to waste egg whites and never have cream in the house (we use whole milk). This features a "cheater's crust", as SWC calls it. It's just bread. You can of course make a real pie crust and that would be yummy too. I'm sure that will happen in our home... one of these days... (Plus: here's the veggie version .) 1 leek, cut into thin rounds 4 rashers back bacon 5 eggs 1 1/2 cups milk 1/2 tsp salt 1/2 tsp basil Ground black pepper 4 ounces goats cheese About 3 cups dryish bread, chopped up in quarter-inch cubes (this is for a 9-inch pie plate. If you're using another size dish, make sure the bread covers the bottom and provides a nice thick layer.) Preheat oven to 160C (fan ove...

Pasta with red sauce and tuna

This recipe is nothing fancy but it's tasty and flexible, depending on what you have on hand. It is inspired by an Annabel Karmel recipe for kids but altered a bit. It can be fed to toddlers (my daughter loves it) or to adults. It served as the basis for our first 'family meal' - where all three of us ate the same dish. Imagine! If you don't have courgette (zucchini to you Americans) or celery, you can substitute another type of squash, or potato, or just use more carrot and onion. You could add a clove or two of garlic if your toddler is willing. If you don't have tuna, you can use ground beef, or make it veggie, or add some grated cheese before serving for extra protein and fat. You could probably also use flaked salmon or trout, or perhaps even chicken, but I haven't tried those yet. Let me know how it goes if you do! 6 Tbsp olive oil 1 small onion, chopped 1 small or medium carrot, chopped 1 stick celery, chopped 1 small courgette, chopped 2 400g/14 oz tins...

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