Welcome to Fishfingers for tea. I’m Sian, married to Rich and mother to our three year old daughter, Izzy. Here you’ll find family friendly food tested on two seemingly unfillable stomachs, one large and one small. There’s nothing complicated and no ingredients that are hard to source. Most things are quick and easy to make, won’t cost the earth and fit into a busy life. I try and make it do what it says on the tin.
This blog – not my first, I’ve been blogging for around 8 years or so – has evolved since 2009. I started as a parent blogger, under a different name and wrote about all manner of things. Over time, more and more foodie posts appeared until it seemed that I stepped over into the world of food blogging. Though my husband and daughter still appear frequently, the focus has shifted. Those early posts will be stay though, they are quite simply us. So, if you’re wandering about in the archives you might well come across things you might not expect.
I grew up with foodie parents and my childhood memories are full of their dinner parties, huge Sunday roasts and - seemingly - trying every fish and chip shop across the UK on days out. Food was an everyday part of our lives and there was no such thing as ‘children’s food’. I ate the same dishes as them and that’s something I’ve carried on with Izzy.
I pottered through my single years on a diet of whatever I grabbed from M&S, toast, eating out, more toast and many evenings were spent at my best friend’s kitchen table with her family.
Marriage and motherhood saw me cooking again because I had to. It was cheaper for one and I wanted Izzy to experience food in the same way I did. I fell back in love with it. I’m nowhere near perfect and beans on toast and, of course, fishfingers are regulars at my table but the majority of our meals are homemade, though I’m not adverse to shortcuts and cheats. I very rarely make my own pastry; the ready rolled stuff has a permanent home in my fridge.
I don’t claim to be a foodie in that way that can come across as slightly pretentious. I love food. I love cooking, though I do prefer to bake. My cooking is good, basic, family cooking, taking its inspiration from both my parents and grandparent’s kitchens. Rich calls it rustic which is a fair enough assessment. We’re on a tight budget so there’s not a lot of room for specialised ingredients, unless I know I’ll be using them often.
I can be quite slapdash, I don’t remember ever really bothering to sift the flour. My concern is that it tastes good and can be knocked up with a three year old pottering around, getting under my feet in the kitchen.
This, quite simply, is our life. On a plate.