For Joan Biggs this Mother’s Day
I thought I’d post this on Mother’s Day, which I know can also be a difficult time of year for those who have lost their mothers.
But I wanted to dedicate this post to my mum, Joan Biggs.
A wonderful lady to us boys, and now in her 70s, having lived an incredible and widely unsung life.
Mum is great fun, a loyal friend, and always has time and unending love for us all.
Thank you.
We’ve certainly all put you through some very difficult times, which I won’t highlight!
Mum at fashion college, 18 years old
Mum was a pattern cutter and milliner when she met my dad, Fitzroy at work - Biggs Millinery in Luton. She was promoted to head of ladies wear as a designer under her own label Joan Biggs Millinery, and was extremely successful and well thought of - creating hat designs for the late Queen Elizabeth II, the Queen Mother, and HRH Princess Diana amongst many other notable celebrities.
Mum was also the first lady to have a window display of her own at Harrods, ever!
Mum hates singing her own praises so I thought I would, I know my brothers feel the same.
The three boys James (centre), Giles (left) and myself (right)
Mum has three boys, James, Giles and me...
Sadly James passed away in his early forties after suffering with kidney disease since he was a child, spending many years in hospital. But sadly like I said, passed away far too young.
However, he left behind two wonderful grandchildren for mum who have gone on to be fine women and mum’s themselves.
Mum’s also a grandma to Giles and Charlotte's girls, Daisy, Martha and Rose Biggs, and one day, hopefully mine too! I think between the three of us she probably feels like she’s brought up more than just three children…
All of us have had our troubles but mum has always been there for us - the rock to hold it all together!
Growing up, we were lucky enough to spread our time between north Norfolk and Bedfordshire with lots of holidays travelling through France and Corsica. I have such fond memories of our times camping there, 3 kids and 2 adults piled into a tiny car with all the camping gear!
Before huge supermarkets started importing foods from Europe, we were fortunate enough to stop off in all areas along the way. Each area with its own distinctive foods and distinctive smells!
Shopping at markets and cooking back at the campsite or eating out in restaurants - definitely nothing fancy, but true, memorable French and Corsican food.
I’ll pop some of mum's recipes in for people to try…
Mum, so grateful for all those memories and your support after my stroke. All whilst looking after dad too.
Thank you so much for being a wonderful mum. You’re the best!
Sorry I’ve given you cause for worry over the years.
We all love you so much, Julian xxx
Ma’s Cawl
Probably the most traditional recipe from my mothers repertoire. This originated from her mum Beryl, then my mum added her own twists. I’ve just recently made it for St David’s Day at The Touring Club in Penarth.
It’s a cook's recipe, traditionally cooked over the week over a fire or on the stove.
Nothing is very precise. Everything is adaptable. You really need to taste it and keep tweaking as you go along. I like to add a little apple cider vinegar before eating, and plenty of freshly ground black pepper.
If it's a bit fatty, leave it out covered on a cold night and remove some of the set fat the following day.
ingredients
250g Large Diced Lamb Shoulder 1 Pinch Plain Flour 1 Large Onion, peeled and sliced 3 Carrots, washed and cut into 3cm pieces 2 Potatoes, peeled and cut in 1 inch chunks 1 Leek, washed and chopped into 2cm pieces 50g Peas Worcestershire Sauce Salt and Pepper
Method
Toss lamb in flour and brown off the meat. The darker the brown, the deeper the taste.
Add the onions and soften gently, stirring.
Put the carrot over the meat and onion base. Add half the potatoes (keep the rest under water so they don’t brown, or be prepared to peel and dice again later) and enough water to reach the top.
Bring to the boil and simmer for about 2 hours. Stir occasionally. You should see the potatoes break up and melt into the stew.
Add the rest of the potatoes and splash of sauce, and season to taste. Simmer again for anything between 1hr and 2hrs. It’s a very forgiving dish, so the longer it goes, the better.
Keep stirring so it doesn’t catch. Serve with bread, butter and cucumber pickles, or I love pickled red cabbage (recipe in Welsh Lamb and Leek Hot Pot With Pickled Red Cabbage).
The family like ketchup with it, and now also Bryn’s Sôs Coch. My Dad swears by brown sauce. Whatever. So do I.
Mums Slow Cooked Liver, Bacon and Onions
Meltingly soft, tender pieces of liver cooked in delicious onion gravy with the bonus of bacon thrown in too!
My Welsh mother used to make this when I was a child and I would always enjoy the mashed potato, dipping it in the gravy which came with the liver, bacon, and onions - always a clean plate!
Ingredients
1lb or 500g Lamb's or Pig's Liver, washed and sliced 1⁄2lb or 250g Bacon, chopped 2 Medium Onions, sliced 3 Cloves Garlic 1 Cup or 70g Mushrooms, cut to bite-size pieces 1 Tablespoon Tomato Puree 1⁄2 Cup Flour 1 Pint Beef Stock Salt and Pepper to taste Optional: 1tsp Fresh or Dried Herbs of your choice
Method
Wash and slice the liver into bite size pieces.
In a large mixing bowl, add the flour and season with salt and pepper. Then add the liver and toss, making sure each piece is coated with flour.
When done, take 3 tablespoons of flour and place in a cup, and add a little cold water to form a paste. We will use this to thicken the gravy later. Set aside.
Chop the bacon and slice the onions, mince garlic etc. Over a medium heat, fry off the bacon until cooked. Use a slotted spoon and put the cooked bacon on a plate, leaving the bacon fat in the pan.
Turn the heat up on the pan and add the liver slices. Carefully turn them until they’re browned on all sides, then remove onto a plate.
Add the sliced onions, garlic and mushrooms to the pan.
You may need to add a drop of olive oil if there’s not much fat left from cooking the liver. Gently cook until the onions are soft. If using herbs, add them now.
Add the bacon and liver back to the pan with the onions and mushrooms and combine. Then add the tomato puree and beef stock. Add the cup of flour water you prepared earlier, and gently stir until everything is combined
For cooking on the stove top, place the lid on the pan and gently cook on the lowest heat setting you have for about 2 hours, or until the liver is tender.
For cooking in the oven, transfer everything to an ovenproof casserole dish and place in the oven at 300 F or 150 C for approximately 2 hrs 30 minutes.
When ready, serve hot with some lovely mashed potatoes and veggies!