Grandma's Buttons

When I was a child my brother and I used to spend every school holiday at our grandparents' house, either my dad's parents or my mum's parents. Both were happy to have us and used to spend a lot of quality time with us. They would take us out to various places and we would also spend a good deal of time indoors making things. Funnily enough, one of our favourite activities was sorting out my grandma's button collection. She was from the wartime make do and mend generation so not only did she make a lot of her own clothes (and ours!) but she would reuse bits of old clothes wherever possible. This recylcing nature would be highly admired in today's culture. It meant that buttons, zips and other fastenings were snipped off old clothes and stored in an appropriate old margarine or ice-cream tub. As a result of years of this she had accumulated several hundred buttons, some individual, other in matching sets, and all jumbled together in a yellowing ice-cream tub. I don't know how she ever found the button(s) she needed for the clothes she was making!

So, every now and then, my brother and I would sort the buttons out - usually by colour - inspecting and admiring each of them as we did. We had our favourites, of course. And when the job was done we would put them all back into the ice-cream tub in a big muddle, ready for the next rainy day. After years of doing this, and with the wisdom of age, we decided that once we had sorted them out we ought to keep them sorted. So we tied matching sets together on pieces of thread and we put buttons of each colour into separate plastic bags. And that was that. Never again did the button collection need sorting.

When I was 18 years old my grandma died and one of the things I inherited for her house was a drawer. In the drawer was a lifetime of sewing thread and her button collection, still individually bagged by colour. Since having my own house this drawer has lived on a shelf in my garage and occasionally I use some thread out of it. Then, this weekend I decided to make some sock glove puppets with my children and I knew that I would find the perfect buttons for the job in my grandma's button collection. At first I only brought out one bag of buttons but so intrigued was my eldest daughter by the buttons that she asked me to bring in the whole collection.

She studied the buttons with fascination, just as I had done, holding up some to show me... the same ones that had been my favourites. The smell of my grandma's house still clung to the buttons and added to my memories. As she sorted I emailed my brother to tell him what she was doing. "Awesome," came the reply, "what fun that was!". Then, over the next half hour, the button gradually become more and more muddled up as she opened bag after bag. And then by bedtime the buttons were in a big heap, the plastic bags (mostly with holes in due to age) discarded to one side. I fetched an empty metal biscuit tin from the kitchen and we scooped them all into it. And there they shall remain, in a big muddle, until the next rainy day when two little girls will ask if they can sort out my button collection!

Dealing with duck

As I have said before, duck is my favourite meat but it is expensive. It is also surprisingly lacking in meat when compared to a chicken of the same size. Nonetheless, when I buy duck I like to make the most of it in order to get good value for money. For a start, when Lidl's have them in I buy frozen whole duck from them as this is the cheapest way I have found to buy it. It doesn't come with any cooking instructions but I know by now that from thawed it will take 2 hours as 200°C. Before hand I push some sage, onion, celery and maybe a mushroom or two into the cavity to add to the flavour. It is also brilliant to cook roasted potatoes under a duck because the duck fat is so tasty. The trick here is to have the duck on a rack out of the fat and to allow the potatoes to cook in the fat but to drain the fat off (into a container to keep!) when the duck is taken out to rest. Return the potatoes to the oven for 10 minutes to crisp up.

We usually eat the two breasts with a roast dinner. If you can manage it, try to cut the breasts off whole, rather than slicing them as you would for chicken. A breast each for an adult is great but we have two small children so we usually cut some of each breast off to give to the children so it feeds all four of us. What we'll do when the children are bigger I'm not sure.

So after a roast dinner we still have both legs and wings left. Later this week I striped the meat off the remaining bird and boiled up the carcass and stuffing to make stock, which I jarred and stored for later use. The meat I divided roughly in half. One half of the meat we cooked up as a Chinese-style meal last night for my husband and me. Whilst I prepared vegetables for a stir fry he concocted a sauce to go with it. I don't know exactly what went into the sauce but it was loosely based around oyster sauce. The stir fry contained leek, shallots, carrot, celery, mushrooms and some large slices of root ginger. Then, once the vegetables were just about cooked, we threw in the duck meat and finally added the sauce. This was served with some plain boiled rice.

Earlier that day I had used the other half of the duck meat to make some duck rolls. These are loosely based around duck spring rolls but to be honest I have tried making that pastry spring rolls usually come wrapped in but have never succeeded. I think the problem lies in them needing to be deep fried and I don't own a deep fat frier and I'm too frightened of a fat fire to do it on the hob. I have tried filo pastry too, which is fiddly to use and has a tendency to shatter in the freezer. So now I use puff pastry, which is not only very tasty, but is easy to use and freezes well. To the duck meat I added one large closed cup mushroom, very finely chopped and some grated carrot. I make these for my children so I like to get a few extra vegetables on their plates without them realising! Finally, I added a tablespoon of hoi sin sauce and mixed it all up. Then I rolled out half a block of ready made fresh puff pastry and cut it in half. Then I dolloped the duck mixture all along it. Using milk to stick it together, I rolled the pastry over as if I were making sausage rolls. Finally, more milk was used as a glaze and then they were cut into sausage roll size lengths. This makes about 12 rolls, which will feed my two children 3 times. I froze the lot. They can be cooked from frozen at 200°C for 25 minutes until golden. Last night I served them with some rice, a few noodles and some carrot and cucumber sticks and they were eaten with enthusiasm.

So from a whole duck costing approximately £8, we had a roast dinner for 4, two adult Chinese-style meals, 12 duck rolls, a tubs of duck fat and several jars of stock. OK, a chicken would have been cheaper but I don't think that is too bad for the money.

Cranberry Flapjacks

Next month the soft fruit will be ready for harvesting again and that means a return to jam making season. So this month I need to try to clear my backlog of homemade jams and preserves.

There is only so much jam you can eat on toast during any given week so I do try to find ingenious ways to incorporate jam into recipes. With this in mind, I managed to invent a cranberry flapjack using up stocks of homemade cranberry sauce. Brilliantly simple because the sauce is both a fruity flavouring and a source of sugar so no need to add extra.

Cranberry Flapjacks

4¾ oz (135g) margarine or unsalted butter
4 oz (110g) cranberry sauce
2 oz (55g) golden syrup
8 oz (225g) oats
¾ oz (20g) sunflower seeds
1¾ oz (50g) raisins

Preheat oven to 190° C (gas 5). In a large saucepan, gently melt the margarine or butter with the sauce and syrup. Removed from the heat then add the remaining ingredients. Spoon the mixture onto a small baking tray and press down with wetted fingers. Bake for 20 to 25 minutes. Mark out the flapjacks before allowing it to cool in the tin.

Tiffin

If there was ever a good way to make use of leftovers then tiffin has got to be it. Take some stale biscuits, add a few stock cupboard ingredients and a bar of chocolate and hey-presto you have transformed something inedible into something delicious! It is very rich so not so great in terms of nutrition but brilliant in terms of food waste, especially as it keeps for ages. Horrah! Let's eat tiffin and save the planet!

Tiffin

8 oz (225g) stale biscuits

4 oz (110g) butter

1 good tablespoon golden syrup

8 oz mixed dried fruit

2 oz glace cherries, chopped

200g milk chocolate

Place the biscuits in a bag and bash with a rolling pin until crumbed. Melt together the butter and syrup in a pan over a low heat. Combine the biscuit, butter mix and fruit and stir well. Grease a suitable tin and press the mixture into it and level. Refrigerate for at least half an hour until solid. Melt the chocolate over a pan of hot water then spread over the biscuit base, level out and return to the fridge. Once solid, cut the tiffin into small squares and transfer to an airtight container. Keeps well.