Everything you need for your bookclub

• Watch the Q&A with Thomas
• Book Club: Malamander Reader Questions
• Book Club: Malamander Extract
• Check out Thomas's reading recommendations

About Thomas Taylor

Thomas Taylor is an award-winning author-illustrator for children. He illustrated the cover for the very first Harry Potter and the Philosopher’s Stone and has since gone on to write and illustrate several picture books and young novels; most recently he illustrated Scarlett Hart: Monster Hunter, written by Marcus Sedgwick. He lives on the south coast of England, and can be found on Facebook and Twitter @ThomasHTaylor

Snack Recipe: Salt and Vinegar Wedges or Malamander Dip

For all the flavours of fish and chips without a trip to the seaside, these oven-baked wedges are perfect for a holiday treat at home.

To make wedges for 4 people you will need:

• 1 kg potatoes
• 250ml vinegar (plus some for sprinking after they’re cooked)
• Salt (a pinch or two)
• Any additional dry flavourings you like – we used ground-up seaweed but you could try paprika, pepper or chilli (approx a teaspoon of any you try)
• 4 tbsps oil
• An oven set to gas 7, 220°C, fan 200°C.
• A knife
• A chopping board
• A potato peeler (optional)
• A pan of cold water
• A roasting tin

Method:

1. Peel the potatoes then cut them into wedges and place in the pan with the water. Add the vinegar and bring to the boil. Cook until they are soft (about 10-15 minutes).
2. Mix the rest of the ingredients in a bowl. Drain the potatoes and stir them into the oil and spice mix.
3. Arrange in the roasting tin.
4. Roast for about 20 minutes (or until they are golden brown and crisp). Enjoy!

Malamander Dip: A no cook option

To make the dip and decorations you will need:

• Ripe avocados (1 for every 2 people)
• Lemon
• Any other flavourings you like – we used chilli flakes
• Vegetables you would usually eat with a dip – carrots, radishes, cucumbers – the choice is yours. We found that blueberries were good for eyes!
• A sharp knife
• A chopping board
• A bowl
• A fork
• A plate

Method:

1. Carefully cut the avocados in half (ask an adult for help with this step) and remove the stones. Scoop the flesh into a bowl – try and keep the skin intact as it makes a good mould for assembling your Malamander.
2. Mash the avocados with your chosen flavourings and add lemon juice to stop the flesh going brown.
3. When you are happy with how your mix tastes, use a spoon to pack it into one half of an avocado skin.
4. Turn the skin upside down onto a plate – this will create the body of your Malamander.
5. Use the other vegetables you’ve got to create features for your Malamander. We used:–       Cucumber for the tail–       Carrot for the feet–       Pepper for the mouth–       Blueberry for the eyes
6. Serve your dip with your wedges and enjoy your booky discussions!