Food Challenge Day Two – Gammon

Today it was my turn to eat something I didn’t like – Gammon, I’d not eaten it since Willie Whitelaw was in the cabinet – it’s too salty, too rubbery, too blech for me.

Simon bought the gammon at M&S but sadly he wasn’t impressed with it, too thin and too watery was his verdit, and the wateriness meant that the gammon stewed in it’s own water for some of the time instead of crisping up on the griddle as he wanted.

You’ll have to imagine one gammon steak served up with champ and julliene runner beans as the camera app on my phone failed to save the picture I took.

Well – it was edible, far less salty than I remembered and not as rubbery, I wouldn’t have wanted a steak any thicker than I had so it wasn’t an issue for me.  I can’t say I was overwhelmed with a new found love of gammon but I would eat it again if I had to.

Simon does smashing champ though, he is a genius with the old potato masher.

Tomorrow it’s my turn at tempting Simon with Steak and Kidney pie


Food Challenge Day One – Fish Pie.

Perhaps I was going for an easy win, as Simon does eat some fish – fish and chips, tinned tuna, well cooked tuna steaks but when I had suggested fish pie to him in the past I had received only very unenthusiastic responses.

Today he had no choice….


I’ve used this recipe before even more simplified to make fish pie for Tom, it freezes well.

The ingredients


Jamie says to grate the peeled carrot, cheese and celery into the dish.  The carrot and cheese were simple, the celery went stringy and bitty, not a success, next time I will finely chop it.

Grated celery

Then chilli to give it a zing, lemon zest and juice and parsley.


The fish I used were Cod; ordinary and undyed smoked, and salmon. Jamie says put prawns in, but Simon really doesn’t like the idea of those and I didn’t want to risk a failure so early in the challenge. He’ll get them on Friday as a starter if oysters prove to be unavailable.


Mash on top and in the oven for 40 mins.


With a slight delay because Simon was called into work to solve a computer problem, dinner was served.

Feed Me

Would Simon like it? To be honest as I said on Twitter this morning if I got a “tolerate” reaction I would be happy enough as it would mean that we could eat fish pie as a family in the future and expose Tom to the widest variety of food possible.


He loved it, the pie was rich but not cloying the lemon cut through and gave it a lightness in flavour and the chilli a zing, the veggies also worked well. I didn’t notice the cheese perhaps next time I will use a stronger cheddar or maybe leave it out all together.

In his own words from Twitter

This is bloody delicious. Not as fishy as I was expecting, lots of light tangy flavours. I love that @janegoth can cook so well.

A success

So day one was an unqualified success, far more so than I was expecting too. Fish no longer have the upper fin over Simon.

Tomorrow it’s my challenge – Gammon.

Food Challenge

I would say I am pretty much a completely unfussy eater, there are hardly any foods out there that I don’t like. My husband, Simon on the other hand is faddy as far as I am concerned, he doesn’t like fish, he doesn’t like offal, he doesn’t like cauliflower or broccoli. It’s wrong I tell you – wrong.

We are, of course, trying to ensure that Tom has a wide and varied diet so that he doesn’t end up only eating sausages that were made on a Thursday by a butcher who was born in Wisbech.

Our discussions about how to ensure this lead to a full and frank discussion about how faddy each other are about food. Me – not at all. Him – totally, (however he may dispute this) And then it struck us, we’ve held these entrenched views about how disgusting certain foods are that we’ve forgotten why we don’t like them, so we are trying an experiment. Next week we are going to have a menu consisting of food that one of us doesn’t like.

The provisional menu goes something like this.


Fish pie – I love fish and shellfish. Simon hates the thought so much that he has never eaten prawn.


Gammon and Chips. I loathe gammon, it’s rubbery and salty I haven’t eaten it since Willie Whitelaw was a minister.


Steak and Kidney pie – om nom nom nom but for some strange reason Simon isn’t down with the Kidney


Pot Noodle – I’m sure all you right thinking people will agree with me that Pot Noodles are a crime against the taste bud. I ate a 1/5 of one in Freshers week and none since.



Fresh Oysters with appropriate dressings, brown bread and butter a nice crisp white wine or Champagne (or more likely cava) – I know that we should wait until September rolls round but with modern refrigeration techniques I think we can dispense with the R in the month rule. I love oysters, Si hates the thought of them and has never tried one.

Steak – we both love so why not as an end to our 5 days of experiment.

We are going to blog and tweet about our food challenge so make sure that you are following @intruth and @janegoth and if you haven’t already got it stuck in your RSS reader check out Mere Bagatelle.

Monday next, the fun begins.


It was my umpty umpth birthday yesterday I got several fabulous presents including this
Baking Magic
As I’ve rediscovered my joy of baking from way back when we used to do wet Saturday afternoon baking with my Mum.

The recipe I choose to trial from the book, was carrot cake muffins. Unfortunately I slightly misread the instructions I didn’t dissolve the sugar in the wet ingredients I added it to the dry ones instead, and had to substitute demorara sugar for soft brown, sultanas for walnuts and essence of orange for fresh orange zest. The recipe was robust enough to survive my changes and produced moist, cinnamon-y muffins that smell and taste divine.

Carrot Cake Muffin

My fellow quality assurance taster was so enamoured with the muffin that a tear formed in his eye when he realised that we had finished it and he would get no more until after his dinner.

My Quality Assurance Assistant

I’ve read through the book and want to try all the cupcakes, muffins and biscuits recipes, this is possibly the first cook book where I’ve been able to say that. On the basis of one recipe so far, I think we may be onto a winner.