Fried Green Tomatoes at the Whistle Stop Cafe by Fannie Flagg, Recipe by Jane Devonshire

I cant remember how many times i’ve watched the film of Fried Green Tomatoes at the Whistle Stop Cafe, equally the same with the book. Sometimes it’s just fun to read or watch something that i know i’ll enjoy, no matter how many times i’ve already done so.

This funny, sad and joyful book by Fannie Flagg, is about racism, lesbianism, sexism, gender inequality all rolled up in two story arcs that are as compelling as the other.

Rarely have i read a book like this where i feel invested in each character, no matter how small the part, and the film is worth watching because of this. too.

A friendship begins to blossom between Evelyn Couch, a middle aged housewife and the elderly Ninny Threadgoode when Evelyn begins to visit Ninny every week in the nursing home she lives. Each week Ninny tells stories about her younger days at the Whistle Stop Cafe and each week Evelyn begins to build confidence in her own life.

Thats all i’m telling you because i want you to discover all the parts of the story and character nuances for yourself.

What i am going to do is give this book a 4 1/2 egg rating, which gives you some idea of my love of the book.

Fried Green Tomatoes at the Whistle Stop Cafe

by Fannie Flagg

4.1/2 Eggs for Fried Green Tomatoes at the Whistle Stop Cafe

Now, let’s talk about Jane Devonshire!

Jane Devonshire - MasterChef Champion 2016

Jane is such a support of Foodie Book Club, i feel that she is becoming a friend, and i’m glad of it .

This is not her first rodeo when it comes to gifting Foodie Book Club a recipe either! With so many fabulous recipes in Janes cook books (Vegetarian Hassle Free Gluten Free and Hassle Free Gluten Free) , it’s not surprising that Jane has one for tomatoes.

Here’s a little bit about Jane from her own website telling us how cooking became to be in her blood. If you’ve not popped over to check it out as yet, what are you waiting for?

"I come from a family of cooks, my nanny Pearce was a wonderful cook who baked beautiful cakes and dishes. My mum is a fabulous cook of really good traditional food and my dad, who has always worked in food sales, would go to the markets and bring home different and interesting foods. My brother Colin and I share a great passion for food.

Food is an absolutely solid and integral part of my family life, both when growing up and now. It represents so much more to me than just food - the best times are always when good food, family and friends surround you.”

Speaking on the inspiration for entering the MasterChef competition, Jane said:

“My youngest, Ben, had been pestering me for a couple of years to enter and on a whim last year we filled in the form together. I really wanted to just immerse myself in the whole food process and do something just for me where I could concentrate on something I loved.” 

In the final episode Jane explained that she has spent the last ten years fighting cancer and has been in remission for the last three years.

“There was a time when I thought I wouldn’t be here; it’s been incredibly tough, a really horrible time, a very scary time. You’ve got to get through these things, and with my children there’s no way I was going to give up. You have to try and survive and I’m one of the lucky ones.” Jane Devonshire

Read on for the recipe.

Charred Vegetable Salsa, Roast Tomatoes and Halloumi

Charred Vegetable Salsa, Roast Tomatoes and Halloumi by Jane Devonshire

“This can make a beautiful dish on its own served with the lovely crusty gluten-free French Bread on page 183 or else as part of a spread of food – the colours just sing of summer. I have also prepared it indoors on a grill pan for those wonderful English summer rainy days. Don’t be scared to really char the veg.” Jane Devonshire

 Serves 4–6

•  150g heritage tomatoes (you can use red if you prefer

• 1 garlic bulb

• 1 large red pepper, whole

• 1 red onion, cut into rings about 1.5cm thick, kept unseparated

• 1 long red chilli

• 15g basil, stalks included, small leaves picked off and saved

• 2 tablespoons extra-virgin olive oil

• 1 x 225g pack halloumi cheese

• squeeze of lemon (optional)

• sea salt (optional)

 You will need

• BBQ or grill pan

•  If using heritage tomatoes, cut the bigger ones into quarters and leave the cherry ones whole.

• Barbecue or use a grill pan to roast the tomatoes, garlic, pepper, onion and chilli until they are blackened and charred.

• Leave the garlic whole; this recipe only needs a couple of cloves but the roasted garlic can be used in many other dishes and kept wrapped in tin foil in the fridge once cooled.

My tip

• I learnt this technique when I was in Mexico with MasterChef working with Enrique Olvera at Pujol. It’s one of the top restaurants in the world, so you listen when he shows you how to do something. If I can take just a little of his magic and put it into my dishes, it makes me so very happy.

•  Once everything is blackened remove from the heat and cut the pepper in half lengthways. Using a spoon, remove the pith and seeds. For a milder sauce, remove the pith and seeds from the chilli too. If you like it spicy, just cut off the top green stem.

• Place the pepper, onion, chilli and basil with two garlic cloves from the bulb into a food processor with 1 tablespoon of olive oil and blitz (just one quick blitz is sufficient). Alternatively, finely dice them.

• Chop the halloumi into chunks and fry off in a frying pan with the remaining oil until golden and crispy.

• To serve, put the charred vegetable salsa on a plate. Place the halloumi on top and spoon over the roasted tomatoes. Sprinkle with the baby basil leaves.

• I don’t add salt to this dish as I think the halloumi is salty enough and I wanted the vegetables to have a purity of flavour. However, please feel free to add salt and a spritz of lemon if you feel it needs it.

  Jane Devonshire