Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions

3 eggs

100ml/4fl oz double cream

100ml/4fl oz milk

½ tsp ground cinnamon

4 pieces thick-sliced white bread

275g/10oz butter for frying

300ml/11fl oz Greek yoghurt

300g/10½oz raisins

4 tbsp runny honey

1 Whisk together the eggs, cream, milk and cinnamon.

2 Dip each piece of bread in the mixture and stack on a plate.

3 Heat half the butter in a large frying pan (preferably non-stick). When the butter is very hot, add 2 of the bread pieces and fry for 2–3 minutes on each side until golden brown.

4 Put on a plate and keep warm while you melt the rest of the butter and begin the process again.

5 Cut each piece of bread into 5 soldiers and serve beside a dollop of Greek yoghurt sprinkled with raisins.

6 Drizzle honey over everything and serve immediately.

Serves: 4 children

Prep time: 5 minutes

Cooking time: 10–15 minutes

TIPS

This is better made with slightly stale bread, which means it’s a great way of using up an old loaf.

My frying pan isn’t large enough to do four slices of bread at once so I make it in two batches, but because it cooks so quickly, nobody seems to notice.

salmon and dill frittata (#ulink_04721c6e-d382-5672-bdb8-82b3c71e6b23)

This is an ideal weekend brunch if you’ve got some friends coming round. I like it best served with some green, salad and thick wedges of fresh wholemeal bread. You could also try making this in the morning for a lunchtime picnic – it tastes wonderful at room temperature and makes a great alternative to soggy sandwiches!

500g/18oz salmon fillet, skinned

1 bay leaf

6 peppercorns

1 medium onion, finely chopped

1 potato (approximately 275g/10oz), diced

3 tsp olive oil for frying

6 eggs

250ml/9fl oz double cream

25g/1oz bunch dill, stalks removed and finely chopped

salt and pepper

1 Preheat the grill to hot (approximately 240°C/475°F).

2 Place the salmon in a medium saucepan with the bay leaf and peppercorns. Cover with water and bring to the boil. Put on the lid and leave to simmer for 10 minutes. Turn off the heat. Using a slotted spoon, remove the salmon, flake into a bowl and allow to cool.

3 In a 25cm/10 inch circular cast-iron dish or non-stick frying pan, sweat the onion and potato in the olive oil by covering with a large plate or tin foil and cooking on a low heat. After 25 minutes the onion should be translucent and the potato just cooked.

4 While the potatoes are cooking, whisk together the eggs, cream and dill. Lightly season – this does tend to need a little salt.

5 When the potato and onion are ready, add the flaked salmon and pour the cream mixture over them. Turn up the heat a little and cook gently for 10 minutes or until the egg has started to set.

6 At this point, if you are using a frying pan, make sure the handle is well covered with tin foil so that it won’t melt under the grill.

7 Remove the frittata from the hob and place under the grill for 2–3 minutes until golden. The top of the frittata should be about 10cm/4 inches from the grill element – any closer and it will burn.

8 Remove from the heat and allow to stand for at least 10 minutes before cutting into slices and serving.

Serves: 4

Prep time: 20 minutes

Cooking time: 40 minutes

Standing time: 10 minutes

TIP

If you’re not a fan of dill you could substitute with a small bunch of finely chopped chives or parsley.

Adding red peppers or peas to the frittata not only adds a splash of colour but is also a sneaky way of adding a few extra vegetables!

smoked haddock pots (#ulink_68efaa8f-a2c2-5afd-a74c-0b3ac05266bb)

These are incredibly easy and make a really delicious brunch when served with fresh wholemeal bread or crushed new potatoes.