Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


This is a great French dip that booths kids and adults seem to love. It tastes great on crostini like toast but can be also eaten with grilled fish, goat cheese, roasted vegetables or just eaten with Ryvita Thins (such a great invention). Dips are good ways to get children to try ingredients that otherwise they will not even touch such as capers or anchovies.

You need:
- 2 jars of pitted black olives (strong flavour olives are best for adults, but that means you have to pitt the olives, which in fairness takes only five minutes, but for some reason those five minutes seem like an eternity - so if you like me, do not have a patient disposition and do not mind a bit of imperfection, just use to tins of pitted olives) - 300 g
-1 small tin of anchovy fillets (without the oil) - 30 g
- 2 handfuls of capers
- 1 handful of parsley
- 7 tablespoons of olive oil
- two handfuls of ground almonds

Put all the ingredients in the food processor and pulse them until you get a paste. This keeps for 7 days in a jar (cover the top with a if of olive oil)