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 gorgeous Spanish celebratory dish that I am sharing with you to thank all the women (and also a few men!) who have joined and enquired about Inspiring Women on the back of guest editing the Today programme. An interesting experience - and I managed to upset a junior minister and the conservative media, which only made it all that 'tiny little bit more fun' ;-)
 To top this up, another country interested in mirroring the campaign has been in touch: that makes 11 now. This will definitely be the year of the internationalisation of the campaign, isn't that great?

(If you are reading this and do not know what I am talking about, just click on http://www.inspiringthefuture.org/inspiring-women/ and register   It is only one hour per year, so everybody can do it)

Back to the dish. You need really fresh hake for this- if you cannot get it, then don't even try. It is also really important to do this with slices as opposed to steaks, don't ask me why. You need:
- a slice of hake per person
- a big potato per person (peeled)
- 4 bay leaves
- an onion
- 2 tablespoons of paprika (pimenton)
- 5 tablespoons of (good) olive oil
- water
- salt

Bring to the boil two litters of water, the bay leaves, salt and the onion (cut in half) in a big pan. Put in the potatoes (I also cut them in half) and boil them for 10-15 minutes until almost tender. Salt the fish stakes on both sides, put fthe ish in the pan, lower the heat and leave it in for 5 minutes ensuring the water does not boil (i.e. if you see any bubbles in the water take the pan off the heat - I know this sounds petty, but if the water boils the fish will get dry and you would have wasted your time and money…) After 5 minutes, get the pan off the heat and wait for another 5 minutes. Get the fish and potatoes off the water with a slotted spoon and put them on a plate. Mix the oil and paprika and one table spoon of the boiling liquid and pour it over the fish and potatoes. It is one of the best ways to eat hake.

Children can help with it all (and like to pour the pimenton oil over the fish) but be careful if they help to take the fish out of the pan as it can easily break.