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

1 tbsp Worcestershire sauce

salt

1 rounded tsp soft brown sugar

Serves: 6–8

Prep time: 15 minutes

Cooking time: 3 hours (plus overnight soaking of beans)

1 The night before, put the beans in a large bowl and cover well with water. Leave them to soak overnight.

2 The following morning, drain and rinse the beans. Put them in the casserole, cover with water and simmer on the hob for 1 hour.

3 Preheat the oven to 150°C/300°F/GM2.

4 While the beans are simmering, make the sauce. Start by frying the onions and garlic in the olive oil on a gentle heat. When the onions are soft and golden, sprinkle in the paprika and ground cloves and stir for about 1 minute. Then stir in the ketchup and mix well. Gently add the passata and water and bring to the boil. Simmer for about 10 minutes before liquidizing until smooth.

5 Once the beans are cooked, drain, return to the casserole and pour over the tomato sauce. Add Worcestershire sauce, salt and sugar. Stir well and bring to the boil. Put the lid on and place in the oven. Bake for 1 hour.

6 After an hour, check the beans and, if necessary (which it always seems to be!) add some more boiling water. Cook for another hour. Before serving, check whether the beans need more liquid, and if you think they do, stir in some more boiling water.

full english (#ulink_d2d13737-713a-567e-9dce-fe824f4d59bc)

Every one has their own idea of the perfect full English breakfast – this is my version. (Strictly for weekends or school holidays as this is far too messy for weekdays!)

2 tbsp olive oil

12 chipolata sausages

12 rashers of bacon (I love maple bacon)

1 tin baked beans (or your own if you have any made!)

6 large field mushrooms

6 plum tomatoes

pepper to taste

6 large free-range (and if possible organic) eggs

fresh wholemeal bread

margarine

Serves: 6

Prep time: 5–10 minutes

Cooking time: 30 minutes

1 One of the hardest things with cooked breakfast is timing everything together and keeping it all warm! To help with this, preheat the oven to 130°C/250°F/GM½ and put in your serving plates and a large platter.

2 Heat the olive oil in a large frying pan and add the chipolatas, cooking slowly for about 10 minutes until they start to spit. Add the bacon and cook until it begins to crisp. The sausages should now be nice and brown. Pop these into the oven onto the large platter to keep warm.

3 Place the baked beans in a small saucepan and heat gently. Do not allow to overheat.

4 Lower the heat in the frying pan and add the mushrooms and tomatoes. Season these with some pepper and gently fry for approximately 5 minutes.

5 Meanwhile in a separate frying pan heat a little oil and crack the eggs carefully into it. Cook until the white is completely set and firm.

6 Toast the wholemeal bread and spread with margarine.

7 Serve!

herring roe on toast (#ulink_f7df69c7-b6cd-5511-82a2-2afa00b94d6c)

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 (#ulink_4f9680bc-0e81-5cd5-a167-67721c033f42)