I put up an Instagram Poll on this recently – most of you wanted the recipe but those that didn’t messaged me! It is funny the associations it has for many people –

‘No way! Ate too much of this as a child’,

‘No way, I worked in a hospital kitchen and can’t look at it!’ .

It got me thinking about the food associations we all have.

What are yours? What foods evoke what memories? Mine would be a roast dinner on a Sunday, both my parents worked but Sunday afternoons we stayed home and did nothing. Fire on, maybe a match on the TV but generally a slow relaxed day at home. A roast chicken dinner symbolises rest and relaxation for me.

I wonder then what food association’s we will pass on to our kids? Have you any food rituals that are based purely around connection? Maybe it is a walk and an ice cream or a particular brand of biscuit in a grand parents home? My parents are no longer with us, but when my Dad was alive he regularly bought us ice burgers. When my kids were younger we used to break up the ice burgers and share. Now, whenever they see an ice burger they automatically think of my Dad. It has a positive association for them.

So, food is more than nutrition and being healthy. I’d love to hear more about your food rituals and associations, please let me know here.


Rice Pudding


1800ml of milk – I used cows milk but any milk with a similar fat content will do.

100g caster sugar

2 tablespoons of vanilla extract or a vanilla pod with seeds scarped into milk.

150g of short grain pudding rice.



  1. Put the milk, sugar, vanilla and rice into a large saucepan over a medium heat and bring to the boil.

  2. Turn down to a gentle simmer and cook for 30 minutes, stirring from time to time.

  3. During the last 5 minutes, stir slowly and continuously to prevent the rice from sticking.

  4. At this stage, it will be three-quarters cooked.

  5. While the rice is simmering, preheat the oven to 150°C/Gas 2.

  6. Pour the rice into the baking dish and bake for 30 minutes.

  7. Leave to stand in a warm place for 1–2 hours.

  8. Sprinkle with icing sugar to serve.

  9. Allow the baked pudding to cool completely.

  10. Preheat the grill to high and sprinkle the caster sugar evenly over the surface of the pudding, using a sieve.

  11. Place under the grill for 2–3 minutes to carmelise, then leave to cool for 10 minutes before serving.

The original recipe I used was from Raymond Blanc.

Food Associations

Food Associations – my favourite picture of my Dad with my kids (I shared the icecream with the youngest).