Now I’ve got my Christmas entertaining out of the way I’ve able to think of warmer times, when I won’t need a hat, gloves, scarf and even wellingtons to go outside. Galton Blackiston’s latest book Summertime has really got me in a good mood.
Galton is a fantastic chef, he can even boast of Delia Smith being one of his fans. I’m lucky enough to have eaten in his restaurant at Morston Hall, North Norfolk and since I love Norfolk I keep a keen eye on Galton’s work. Galton is a champion for local produce and supports local suppliers, something else I can chalk up as a positive against his name.
Well what about his book? I have to admit it took me by surprise; with a Mitchlin star to his name I did not expect such a refreshing, user friendly book. There are so many recipes I want to cook from this book, reading them alone has been a pleasure. The photography and sytling give a fantastic vibe, even my 2 year old son enjoyed looking at the pictures in this book! It’s interesting that ever since I showed my son the pictures from Galton’s delicious picnic section he’s been role playing picnics with his Lego characters….make of that what you will, but it seems to me that if Galton can even get a two year old fascinated with cooking and eating then the rest of us are going to love this book.
The first recipe I’ve cooked is Galton’s Sticky Banana Tea Bread.
We ate this so quickly I’ve had to make another already! Here’s the recipe, slightly adapted, and as I cooked it. I bet once you’ve tried this recipe you’ll be as much of a fan of Galton as I am.
Sticky Banana Tea Bread:
- 150g sultanas
- 125g raisins
- 125g currents
- 275ml leftover cold tea
- 2 bananas, mashed with a fork
- 200g demerara sugar
- 100g pecan nuts, chopped (I used mixed nuts, hazelnuts, brazils, almonds etc)
- 1 egg beaten
- 2 tbsp milk
- 2 tbsp black treacle (I used golden syrup)
- 400g self-raising flour, (I used some white flour and some spelt flour)
- The night before baking, place all the fruits, except the bananas in a bowl, pour over the tea and leave overnight to marinate.
- The next day pre-heat the over to 170c.
- Add all the remaining ingredients to the fruit and beat well. Pour the mixture into a prepared loaf tin (900g/2lb tin) and bake for approx 1hr 15mins or until a skewer inserted into the centre comes out almost dry (there may still be a little stickiness).
- Remove from the oven and turn out on to a wire rack to cool.