Katie Fforde Inspiration and Information

‘Witty and generous romance —
Jilly Cooper for the grown-ups!’

Independent

People and places

The Dutch Barge Association – Katie's barge interest sparked off her book ‘Going Dutch’.

'Practically Perfect' was inspired by Louise Ratcliffe at Early Interiors in Gloucestershire (01453 752265).

Katie wrote about Caroline, the greyhound that Anna adopted in 'Practically Perfect'. Find out more about adopting retired racing greyhounds from:
Wimbledon Greyhound Welfare care for between 50 and 60 greyhounds who have retired from racing and are waiting to experience life as a family pet.
Retired Greyhounds explain that greyhounds make excellent family pets as they are gentle, loving and adapt to home life easily. There is always a need for more people to adopt, so perhaps you could help?

Cotswold Care Hospice – inspiration for the ‘Paradise Fields’ hospice.

Clare Herbert – the picture restorer at Conservation Matters inspired Katie to write ‘Restoring Grace’.

Mere Literary Festival – 12th–18th October 2009 – Katie judged the short story competition a few years back.

Katie's favourite authors (some of whom are her friends)

Kate Harrison – (really recommend Kate Harrison. VERY good! I hate her!)

Sophie Hannah

Russell Ash

Paradise Fields Pudding

Recipe devised by Robert Rees to celebrate the publication of ‘Paradise Fields’ (replace * ingredients with a local equivalent)

Ingredients for Two ‘Passionate’ People:

1 Punnet of Stroud Farmers’ Market Strawberries (later in the summer you can do a mixture of other locally grown soft fruits)*
3 Free Range Egg Yolks
2 Free Range Eggs
2 oz Caster Sugar
1 Teaspoon of Local Honey (truly sexy ingredient)*
Freshly Chopped Selsley Tarragon*
1 Cinnamon Stick
1 Split Vanilla Pod
2 Cotswold Meringues*
1/2 Pint of Fresh Cream
Finely Chopped Lavender
2 Scoops of Local Ice Cream or Yoghurt

Wash and hull the strawberries and place in a bowl. Whisk together the eggs, yolks, sugar and honey. Bring the cream, vanilla, cinnamon, tarragon and half the lavender to the boil. Once boiled pour onto the egg mixture, stir well and return to the heat. On a slow heat whisk or stir continuously till the mixture thickens, this is the eggs cooking. When the mixture is ready it should coat the back of a spoon. Pour over the strawberries and allow to infuse.

To serve place a meringue in the centre of the bowl, fill with some of the ‘anglaise’ mix. Next place a scoop of ice cream in the centre and top with a further amount of berries. Perhaps drizzle with Selsley Herb mulling syrup or local honey. Sprinkle with the remaining lavender and a dusting of icing sugar to serve.

Credit and copyright information

All quotations from Katie Fforde’s books and all other material on this website (unless otherwise credited) are © Katie Fforde 1995–2009. All factual material is Katie's personal writing and does not necessarily reflect the views or opinions of Random House or anyone else associated with Katie in a professional capacity.