Feedback with Katie Fforde

This month, we talk to author Katie Fforde about her food likes and dislikes.

Only starting her writing career after her third child was born, Katie's interest in romantic fiction was sparked by reading Mills & Boon books.

After 8 years of rejections she finally had a breakthrough with her first novel Living Dangerously in 1994. Fast forward a mere 29 years, her 30th novel One Enchanted Evening is now available and with over 4.9 million books sold, she has well and truly earned the title bestselling author and 'godmother of romantic ficiton'.

She tells why service in restaurants is so important, why she only eats brown pasta and how nobody else is allowed to make the gravy when she makes a Sunday roast.

What food always reminds you of your childhood?
That has to be toast and Marmite, I remember being given this when I was very small, about 4 years old.  Nowadays mothers wouldn’t give this to their little children because of the salt, but no-one worried about salt in those days, and I have always loved it, it’s still my comfort food.

Do you have a current favourite restaurant or type of restaurant?
I’m quite particular when I’m in a restaurant, although I hope I am not unpleasant to anybody, but I can be secretly quite critical.  I’ve currently got a favourite local restaurant that does everything I need it to do.  It’s got a varied but not massive menu and it includes burgers and sharing plates which I like. The most important thing for me, almost more than the food, is the service. Pleasant, efficient, friendly service is just so important, and I think lovely service can save a not so quite lovely meal.

What food or ingredient could you not do without?
There are a few things…. tinned tomatoes definitely, and I’m afraid since The Hairy Bikers told me about the special Italian ones, I can’t go back to the ordinary kind.  Frozen vegetables because when I come down from writing I’m quite often hungry and want to make something quickly, but don’t want to live on sandwiches.  I will make a salad or a soup with the tinned tomatoes and vegetables, and may be add some pasta. Another thing I always like to have is packet rice. Brown Basmati, two minutes in the microwave and it’s the base for so many meals.  You can make almost anything. Stir fry, rice salad with lots of seeds and nuts and it’s a great vehicle for vegetables

Is there a memorable meal you can remember eating?
A meal I felt at the time was the best I ever had, and I’ve never quite felt that joy since was when I was very young. I was studying dance and singing in Rome when I was 16 and there was a dance festival in Spoleto, where my dance teacher was performing. I was supposed to go with someone else but at the last minute they couldn’t go so I had to get on the train on my own, I wasn’t very confident travelling on my own.  And then I was found by my wonderful Italian landlady who worked at the school where I was studying; I was so hungry, I was tired and lonely, and we all sat down and these most amazing lamb chops arrived. They were tiny, on the bone with that wonderful crispy lamb fat that’s been really well rendered. They were so good and I will always remember them and no other lamb chop has ever been as delicious!

Your latest book One Enchanted Evening is about Meg who wants to be a professional cook.  What research did you have to do?
Well I did have to check when various dishes were around because food does have its fashions, so you have to be careful.  For instance I had look up when they first had Black Forest Gateau in England.  I spent a lot of time on the internet and a lot of time looking at old recipes from my mother and mother-in-law which was rather lovely.  I also spent lot of time looking up menus and canape ideas. I think I probably spent more time on it than I needed to because it is so fascinating!

Is there something in particular you always keep in the fridge?
If my world is completely as it should be I always like to have what I call pesto, but to be honest, very few of the original ingredients for pesto exists in it.  For example, I use nuts and seeds, I use Cheddar cheese and while I will buy basil if I’m in a shop and can buy it, but I quite often use something else like wild garlic, chives or anything that growing in my garden that’s suitable instead.  Once I’ve got that in my fridge it’s such a useful ingredient.  Any soup is instantly jollied-up by it.  I have it on pasta, potatoes,  mix it with rice for a salad, or spread it on toast or crispbread.  It really lifts the flavour.

Do you have any eating routine when you are writing – or is it just a question of reaching for the biscuit tin as and when necessary?
Well, I’m very lucky in that my husband brings me my breakfast at my desk which is very nice. Once I was downstairs at breakfast time when it was ready and I said “I’ll eat it here then shall I?” And he said “No, no, I don’t mind taking it up”.  I realised he just likes a bit of peace in the morning!  I write until about 12 - 12.30 then I am usually hungry again and stop for lunch.  I do try to make it a proper meal rather than to just throw a sandwich together.  I find it soothing to chop things for a salad or a soup.

You enjoy cooking, what’s your signature dish?
I like to do a roast, but I get fed up with the washing up, even though people help, there are still 15 greasy pans afterwards. But I do like doing it and I love  it when it all comes to the table and it’s all sizzling and the gravy is hot.  I love making gravy.  While  I’m very happy sharing the cooking with people but the gravy is mine!  I think it’s because it took me while to learn how to make it. I always make too much but it’s great to have a bit of frozen gravy ready to start the new batch.   The thought of running out of gravy gives me a panic attack. 

What would be your last supper if literally anything was available to you and where would you eat it?
Well… I’d eat it at home.  I think it would probably involve tomatoes, pasta and cheese, because they’re a sort of comfort thing and also very delicious when it’s done right. I do love steak and lamb but there’s something about that simple combination that never fails.  And as a treat, as it’s my last supper I’d have white pasta. I usually try and eat brown pasta; my daughter gave me such a lecture about white pasta. For dessert when I am out, I always go for creme brulee.  I read about all the other desserts on the menu and think how nice they’d be for a change, but I always end up with a creme brulee. I love it when you put your spoon in and you can see those grains of the vanilla pods.  I think is my favourite dessert.  I don’t drink alcohol anymore, but as we are in pretend land, I would have a lovely glass of red, chewy Rioja. Although I wouldn’t usually have a pudding wine, I do rather love a Monbazillac.  Or a lovely glass of champagne!

One Enchanted Evening by Katie Fforde is published by Century, £16.99 in hardback.

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