My mother, Fay Winkler, died on the 11 January 2017. My mother is the original real food lover, who inspires her family with a love of cooking and an ancestral knowledge about what makes real food.
I have often referenced my mother on this blog. And I am not going to stop now. For instance, we have inherited a huge file of recipes including traditional Jewish dishes made by my grandmother. I can’t believe I have not yet posted about Fay’s chicken soup.
In my 2010 blog on Fay’s fish soup made with wild sea bass, she talks about her fishmonger, Pat, in Tachbrook Street market, London: “If he packs up, I’ll pack up” she says.
Fay and Pat the fishmonger go back a long way. Here they are in the 1980s.
Fay believes, “good food begins with good ingredients”.
“You can’t make a silk purse out of a sow’s ear,” she says.
You have to buy the best – be it organic, free-range, fresh, seasonal, local and/or artisan – to make a good meal, she says.
If the ingredients are good, no need for complicated recipes (as her mother said before her).
Ingredients, ingredients, ingredients. The only three words you need to know when it comes to cooking.
I love you, Fay.