‘Sure!’ She looked at Reg for approval and he nodded.
‘They’re just over there. We’ve got half an hour before the tide comes in. Let’s do it.’
‘Great.’ She started to gather her things together, reaching in her bag. He could see it – the wild-eyed twitch of an addict as she assessed the situation and how she could feed her habit. What did she need to make the perfect pose? What should the kids be wearing, holding? What props did they need?
‘Lily,’ said Reg gently.
She took in a deep breath and nodded. She was clutching her phone to her chest. With a supreme effort of will, she tucked it into her pocket. ‘Okay,’ she whispered.
She followed them to the top of the beach where the rock pools were. The tide had again gone out so the rocks were revealed, black and gleaming, studded with shiny barnacles and bright green moss. And between them the pools were brimming, teeming with sea life: tiny crabs and anemones and little creatures that shot away before you could identify them. The late afternoon sun was mellow and gentle, bathing them all in a warm glow.
‘They’ve got freckles already,’ smiled Lily, looking at the kids leaping over the rocks.
‘I know. And I smothered them in Factor 50,’ said Reg.
They looked like different children. Their hair was wild, soaked in salt from the sea, sticking out at all angles. Their clothes were covered in sand; their hands and faces grubby. They were wielding the shrimping nets and buckets they’d bought earlier, peering into the crevasses and corners of every pool. Totally absorbed.
‘They look beautiful.’ Lily had tears in her eyes.
‘Hey.’ Reg reached out an arm and pulled her in.
‘I’ve been such a fool,’ she said. ‘I didn’t realise how much it was taking over our lives.’
‘Listen,’ he said. ‘You were doing it for us. You got carried away. It’s not your fault you struck gold. But the trick is knowing when to stop. Not get greedy.’
‘I thought I could have anything I wanted. I didn’t realise I already had everything I needed.’
‘We’re still here.’
‘But you might not have been. I could see it in your eyes, when we had that row. I thought you might leave me. I was so up myself I didn’t care. I thought I didn’t need you. But I do.’
‘I need you too, Lily.’ Reg picked up her hand and squeezed it. ‘But I want the real you. The old you.’
‘What will I do, though?’
‘There’s loads of things you can do. You’re amazing.’
‘You’re amazing. I couldn’t have done it without you holding it all together.’
‘Well, okay, yeah. Let’s agree how amazing I am.’ He grinned at her.
‘There’s one thing I’m going to do.’
‘What?’
She pulled her phone out of her pocket and, before he could stop her, she dropped it into the rock pool. It lay in the bottom, lime-green fronds of sea moss drifting gently around it.
‘Lily!’ Reg looked aghast. ‘You can’t leave it in there.’
He reached down to fish it out but Lily grabbed his arm.
‘No. Leave it in there long enough for it to do some real damage.’
They both sat staring at the blank screen as Zak raced over with a bucket and held it out for them to inspect.
‘Look at all the little crabs!’
Lily looked down into the bucket. ‘Wow!’
‘Aren’t you going to take a picture?’ Her son looked at her, his little face puzzled.
‘No,’ she said. ‘I’m not taking any more pictures.’
Zak looked suspicious. ‘Ooooh-kaaaaay,’ he said. ‘Weird.’
Reg and Lily burst out laughing. Elsie came running up, her hair flying. ‘What’s so funny?’
‘Mum’s being weird,’ Zak told her. Then he saw the phone at the bottom of the pool. ‘Mum. Your phone!’ He went to grab it. ‘It’s okay. I’ll put it in a bag of rice. Dad, we have rice, right?’
‘It doesn’t matter,’ said Lily. ‘I don’t need it any more.’
‘Did you get a new one? Does that mean I can have your old one?’
‘I want it!’ Elsie was indignant.
Reg took the phone off Zak. ‘I think it’s beyond repair. And you haven’t got long before the tide comes in. Go and see what else you can find. We’ll go and have something to eat in a minute.’
The two of them raced off again. Lily sighed. ‘They’re having a wonderful time.’
‘It’s pretty special here. And we’ve done a lot. It’s paradise.’
‘The beach hut looks cool.’
‘It’s a home from home. You fall asleep to the sound of the waves. And the stars! Wait until you see the stars.’
Lily put her head on his shoulder. ‘Who needs Ibiza?’
‘Well, not us. I mean, we had our Ibiza days. The kids will have their Ibiza days, eventually. But right now this is perfect.’ He slipped his hand into hers. His heart felt so much lighter. He felt so relieved she had come to her senses, without the whole thing becoming an issue between them. He’d support her in whatever she wanted to do next. They would be a normal family again.
Afterwards, they wandered back up to the beach hut, and Reg went inside to make dinner while Elsie and Zak insisted on burying Lily up to her neck. She seemed quite happy to be their victim, laughing as spadefuls of damp sand were thrown over her and they patted it down carefully around her until she was like a mummy in a sarcophagus.
Reg brought out black bean chilli and tacos and bowls full of grated cheese and diced avocado and lime quarters, and they ate sitting on the deckchairs as the tide came in further and the crowds slipped away. And as the fiery sun dropped to meet the horizon, Lily didn’t give her phone a second thought, but sat and sipped her beer and gave a sigh of happiness.
This was real. This was family life. This was what perfection looked like. But nobody else needed to see it. Nobody else at all.
FAMILY FAVOURITE RECIPES
It’s the end of the day. Everyone is tired but happy. New freckles have come out. Skin is sun-kissed and dried by the salt. There is sand between everyone’s toes and in their hair. Bags full of soggy towels are dumped by the washing machine. Wetsuits are hung out to dry. Surfboards rinsed off and put away. It’s time for a quick nap to recharge for the night ahead. Or a shower to rinse away the day’s sun cream. Or to curl up with a book or a magazine.
This is my favourite time of day, when everyone is safely gathered in. I pull a cold bottle of Picpoul de Pinet from the fridge and pour a glass, light a scented candle, put on FIP FM – a cool French radio station that makes you feel as if you are in a film. I step into the garden to grab some herbs: outside the sea still shimmers and the sun is drifting away.
It’s time to cook. Something easy but substantial that can be plonked on the table for us all to share. We’ll chat about what we’ve done and what we’re going to do. There’ll be a few beers, maybe cocktails, certainly more wine.
And afterwards, maybe we’ll wander back down to the beach for an ice cream and sit and watch the sun set for her well-deserved rest, for hopefully she has more work to do tomorrow.
Spicy lamb on flatbreads
This dish is hands-on and sociable: a piled-up platter of spicy lamb mince offset with a fresh salsa and herby yoghurt all scooped up with flatbreads.
SERVES 4
500g lamb mince (you could use beef if you can’t get lamb)
1 tbsp olive oil
1 red onion, diced
2 garlic cloves, finely chopped
1 chilli, thinly sliced
3cm piece of fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
1 tbsp tomato purée
1 × 400g tin chopped tomatoes
1 cucumber
2 tbsp pine kernels
Handful of chopped fresh mint and coriander
Juice of 1 lime
Flatbreads, to serve
For
the herby yoghurt
250ml Greek yoghurt
2 garlic cloves, grated
Handful of chopped fresh mint
For the salsa
200g cherry tomatoes, halved
½ red onion, thinly sliced
1 tbsp pomegranate molasses
1 tsp balsamic vinegar
Dry-fry the mince in a pan until nicely browned and the fat has been released. Drain off the fat. In another pan, heat the olive oil and add the onion. When the onion starts to soften, add the garlic, chilli and ginger and cook for 5 minutes or so. Add the spices, cook for a minute then add the browned mince. When it’s all starting to cook down, stir in the tomato purée and heat through, then add the tomatoes. Cook for 20 minutes, adding water if the mixture begins to dry out.
Make the herby yoghurt: put the yoghurt in a bowl and mix in the garlic and mint.
Trim the cucumber, cut in half down the middle, then slice each half lengthways and scoop out the seeds. Then cut the halves lengthways into long batons.
For the salsa, mix the cherry tomatoes and onion together and drizzle with the pomegranate molasses and vinegar, then leave to steep.
Dry-fry the pine kernels until they are nicely toasted.
Load up the spiced mince on a big plate. Scatter over the tomato salsa and pile up the cucumber batons. Drizzle over the herby yoghurt, then top with the pine kernels, mint and coriander, and squeeze over the lime juice.
Serve in bowls and scoop it all up with warmed flatbreads.
Dhal
This is for when you have been on the beach for just a little too long and are chilled to the bone. Its spicy warmness is the ultimate comfort food and it will restore your spirits even quicker than a hot bath. This version is quite mild, but you can add cayenne pepper, some chilli flakes or some garam masala if you like a bit of a kick.
We eat this dhal with naan bread or spooned into baked potatoes. Or you can make a lentil pie by topping the dhal with sweet potato mash. Dollops of Greek yoghurt are good with it too.
SERVES 4
1 tsp each coriander, mustard and cumin seeds
1 tbsp coconut oil
1 large red onion, chopped
3 garlic cloves, finely chopped
1 red chilli, finely diced
3cm piece fresh ginger, grated
1 tsp ground turmeric
Sea salt and freshly ground pepper
1 cinnamon stick
250g dried red lentils
1 × 400g tin chopped tomatoes
500ml vegetable or chicken stock
Juice of 1 lime
Handful of chopped fresh coriander
Dry-fry the seeds in a little pan for a couple of minutes to release their flavour, then crush them in a pestle and mortar.
Heat the coconut oil in a saucepan. Add the onion and fry until it starts to soften, then add the garlic, chilli and ginger. When starting to brown, add the crushed spices and turmeric and mix them together well until they form a fragrant paste. Add sea salt and freshly ground pepper to taste and the cinnamon stick. Tip in the lentils, coating them well in the paste, then pour on the tomatoes and stock. Once bubbling, turn down the heat and cook for 20 minutes or so, making sure the mixture doesn’t burn or catch. If it’s a little too thick add some more stock, or just water.
Just before serving, remove the cinnamon stick, squeeze over the lime juice and scatter with the coriander.
Courgette and halloumi fritters with herby dressing
I remember when Delia’s Summer Collection came out and everyone went mad for her halloumi with lime and caper dressing – not many people had heard of the wonder cheese before then. I always keep a block or two in my fridge now, as it's so easy to throw it into a pan and then put in a salad or on a pile of roasted vegetables. These fritters are crispy, squeaky, salty perfection. I sometimes make mini versions to go with drinks. The herb dressing is a dream and can be used to liven up lots of things, so don’t worry if you have some left over.
SERVES 4
2 medium courgettes
Sea salt
1 × 250g block halloumi
4 spring onions, thinly sliced
1 tbsp chopped fresh mint
1–2 tbsp panko breadcrumbs
1 egg, beaten
Sunflower oil, for frying
For the herb dressing
3 tbsps Greek yoghurt
3 tbsps mayonnaise
Juice and zest of one lime
1 small bunch chives
1 small bunch mint
1 small bunch flat leaf parsley
Grate the courgettes into a colander, sprinkle with sea salt and leave to drain for about 1 hour before squeezing out the excess liquid with your hands. Make sure they are really dry or your fritters will be soggy and limp.
Add the courgettes to a mixing bowl and grate in the halloumi. Add the spring onions, mint, breadcrumbs and egg, mixing well. If the mixture is still a little sticky, add some more breadcrumbs until it binds together. Shape into patties about 1cm thick then refrigerate for 30 minutes to firm them up. Heat the oil in a frying pan and fry the fritters for a couple of minutes each side until they are cooked through. Keep them warm in a low oven as you make them, wrapped in foil, until they are all done.
For the dressing, put all the ingrdients in a food processor or liquidiser and whizz until you have a lovely bright green sauce flecked with herbs.
Chicken souvlaki wraps with tzatziki
We were mad on fajitas for a long time – a Friday night favourite – but one day I hit upon this slight twist to ring the changes. We used to have our souvlaki in pitta bread but wraps work just as well and somehow it’s easier to get more extras in! Do the marinade in the morning if you can remember so the flavours get a chance to develop.
SERVES 4
4 large chicken breasts, cut into chunks
2 tbsp olive oil
1 tsp sea salt
2 garlic cloves, finely chopped
Zest and juice of 1 lemon
1 tbsp dried oregano
1 tbsp dried mint
1 tsp ground turmeric
4 tortilla wraps
200g cherry tomatoes, halved
1 red onion, thinly sliced
1 tbsp pitted black olives, halved
Handful of chopped fresh mint
For the tzatziki
1 cucumber
250 ml Greek yoghurt
1 garlic clove, grated
1 tbsp chopped fresh mint
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Combine the chicken, oil, salt, garlic, lemon zest and juice, herbs and turmeric in a large bowl. Leave to marinate for at least 1 hour.
Make the tzatziki: slice the cucumber down the middle, scoop out the seeds and dice into small pieces. Add the cucumber pieces to the Greek yoghurt, along with the garlic, mint and lemon zest and juice, and stir thoroughly.
Heat a heavy-bottomed non-stick frying pan and tip in the chicken together with the marinade. Fry until thoroughly cooked through but still tender, 10–15 minutes – cut into a thick piece to make sure there is no pink – and the marinade has reduced a little. Don’t overcook the chicken – you want it nice and moist, not dry.
Warm the wraps in the oven. Scatter with the tomatoes, onion and olives, then the chicken and top with tzatziki. Garnish with the mint, roll up the wraps and enjoy!
Lime pie with sea salt
As I said, we don’t often bother with pudding, but if there are hungry guests then this creamy lime pie is super-easy and always a winner, though it does need a couple of hours to chill to be at its best so make it ahead.
SERVES 8
150g digestive biscuits or ginger nuts
150g butter, melted, plus extra for greasing
100g white chocolate
Zest and juice of 5 limes
1 × 397g tin condensed milk
300ml double cream
1 × 250g can squirty cream
Sea salt
Preheat the oven to 150°C/fan 130°C/gas mark 2 and grease and line with parchment paper a 20cm springform cake tin. (This cheesecake can be difficult to lift out so I sometimes just serve it on the bottom of the tin once the outside has been removed.)
Smash up the biscuits into fine sand and mix thoroughly with the butter before pressing firmly into the prepared tin. Bake in the oven for 10 minutes. Cool thoroughly.
Melt the white chocolate in a bowl over a saucepan of boiling water. Pour the chocolate over the cooled digestive base until completely covered. Put in the fridge to harden off.
Keep back one lime’s worth of zest for decoration. In a large bowl, stir the rest of the lime zest and juice into the condensed milk. Whip the double cream until it is just holding its shape and fold it carefully into the condensed milk mixture, then pour into the tin. Chill for 4 hours until firm.
When you are ready to serve, remove the outer ring of the tin and cover the pie with squirty cream. Sprinkle on the reserved lime zest and scatter with sea salt.
THE TEN BEST BEACH HUT BOARD GAMES
Everyone’s fed but not yet ready to go to bed, so it’s time to crack open another bottle of wine, light the wood burner and dig out the board games, bringing out people’s competitive spirit and revealing their true characters. Are they strategic? Sneaky? Bad losers? Do they have an astonishing amount of general knowledge or a massive vocabulary that you had no idea of? Or are they great team players? Get to know the truth about your friends and family in a short space of time …
CLUEDO
The classic detective game which engages your little grey cells as you find out who murdered Dr Black – Miss Scarlet in the library with a wrench?
TICKET TO RIDE
Collect the appropriate cards for train tracks, tunnels, ferries and stations to make your way from city to city across eighteenth-century Europe.
MONOPOLY
The ultimate in empire building; settle yourself in for the long haul and Do Not Pass Go.
A Day at the Beach Hut Page 12