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

60ml/2fl oz milk (and a splash of cream for indulgence…)

knob of butter

1 Slice the bagels and put them in the toaster, ready to toast.

2 Crack all the eggs into a large mixing bowl, add the salt and pepper and the milk, and whisk together thoroughly.

3 In a large non-stick saucepan, melt the butter over a moderate heat. Add the egg mixture and stir continuously, stirring in any bits that catch on the side or at the bottom of the pan.

4 Pop the bagels down in the toaster to toast lightly. Remove and set aside.

5 Meanwhile, keep stirring the eggs for approximately 10 minutes until the mixture forms lumps and becomes scrambled. Remove from the heat slightly before it is ready and allow to stand for a minute or two. This stops it from overcooking which can happen very suddenly – you don’t want dry scrambled eggs!

6 Spread each bagel half with soft cheese – be generous!

7 On 4 of the bagel halves place a slice of smoked salmon, squeeze over some lemon juice then top with scrambled egg and another good grinding of black pepper. Sandwich together with the other bagel halves and serve immediately.

Serves: 4

Prep time: 10 minutes

Cooking time: 10 minutes

homemade bagels (#ulink_3ae66fcc-6d61-51cd-841f-72868513d061)

I nearly always buy fresh bagels as it involves far less effort, but if you’re an early riser and fancy an adventure in the kitchen you can of course make your own. I’ve done it a few times – it’s fun but time-consuming.

3 tbsp dry yeast

2 tbsp caster sugar

125ml/4½fl oz warm water (plus 1 tsp to add later)

250ml/9fl oz warm milk

450g/1lb plain flour, sieved

3 tsp salt

1 egg yolk

1 tbsp poppy seeds or sesame seeds (whichever you prefer)

2 tsp Maldon sea salt

1 Put the yeast, 1 tbsp of the caster sugar, the water and milk into a large mixing bowl and whisk together until all the yeast is dissolved. Cover and leave in a warm place for 10–15 minutes until it is beginning to bubble.

2 Add the flour, salt and the remaining 1 tbsp of caster sugar (with the dough hook if using a mixer) and mix to a firm dough. This shouldn’t be too sticky – adjust by adding a little extra flour if needed.

3 Turn the dough out onto a floured surface and knead for 5–10 minutes until it is really smooth and elastic.

4 Place the dough into a large bowl, cover with a damp tea towel and stand in a warm place for approximately 1 hour until it has doubled in size. Be careful not to leave it for too long or it will form a hard crust on the top which stops it rising properly.

5 Flour the work surface and turn out your dough. Knead it a little more then divide into 10 equal balls.

6 Using your finger, make a hole in the middle of each ball and massage into a bagel shape. The hole in the centre should be approximately 2½cm/1 inch in diameter and there should be equal thickness in the edges all around. Resist perfection at this point or you’ll go mad!

7 Place your 10 bagels onto a greased baking sheet, cover with a damp tea towel and leave in a warm place for 20 minutes to give them a chance to rise again.

8 Preheat the oven to 190°C/375°F/GM5.

9 Bring to the boil a large pan of water, lower the bagels in batches into the water and blanch for 1 minute. Remove and place back onto the lightly greased baking sheet.

10 Brush over the tops of the bagels with the egg yolk and sprinkle over your chosen seeds.

11 Bake for 20 minutes until golden then cool on a wire rack.

Makes: 10 bagels

Prep time: 2 hours, including rising time

Cooking time: 5–10 minutes to blanch the bagels and 20 minutes to bake

TIP

It’s easiest to make the dough in a food mixer with a whisk attachment, followed by a dough hook. By hand is also fine, just slightly harder work!

Light Lunches (#ulink_ca24045f-d6dd-58d4-a073-e343b19aa823)

No matter how much you vary the fillings, sandwiches can get really monotonous! I’m often trying to come up with different ideas for lunch that won’t take too long to prepare. These are all ideas I’ve fallen back on in the past. Many of them will work in lunchboxes and can be made the evening before (for more lunchbox ideas, see Picnics and Treats). They are also ideal for informal lunches with friends when you’d rather be catching up on all the gossip than spending hours in the kitchen.

Hearty winter soup

Chilled cucumber and mint gazpacho

Chicken skewers with sweet and sour sauce

Red onion tarte tatin

Ham and cheese roll-ups

Salmon fishcakes

Lamb samosas

Mackerel salad with beetroot and horseradish dressing

Warm potato, chorizo and parsley salad