End of an era

What the Harry Potter generation read next.

Let us imagine, for a moment, that your life is being novelised as a coming-of-age story for young adults. Let us also suppose that the author plans to centre the novel on the climactic moment where you finally realise your childhood is over and a world of responsibility beckons. How did your childhood end? Can you picture the scene? Was it one specific moment? Two? You saw both of mine live on television.

It is likely that ours will be remembered as the generation that smashed the windows of Foot Locker. But perhaps I can convince you to remember us also as the generation that formed orderly queues outside Waterstones and waited, dripping with excitement and rainwater, for the last Harry Potter book? When you saw us on the news, you were watching our childhoods end. We were in denial, though; cries of "we still have three films left!" were stifled only this summer, when you saw us in Trafalgar Square, waiting for Harry Potter and the Deathly Hallows: Part 2.

So our childhoods really were over, and when things in the real world got too scary, there was nothing left of Harry Potter's world to hide in. We are a generation that needs fantasy. Unfortunately, it is likely you will remember us fulfilling this need with fantastically violent video games. But perhaps I can convince you to remember us also pulling fantasy novels off shelves and reading them on bookshop floors.

With Potter finished, the great hunt for more fantasy began. We re-read Philip Pullman's His Dark Materials. We tried Twilight along with everyone else, but slightly snobbishly turned our noses up at it, tweeting and blogging Stephen King's quote: "Harry Potter is about confronting fears, finding inner strength and doing what is right in the face of adversity. Twilight is about how important it is to have a boyfriend." We tried Paolini's Inheritance Cycle, but having grown up with Hermione, Luna and Mrs Weasley as strong female role models, we struggled with female fantasy characters who existed only as a fantasy for teenage boys. Exasperated, we wondered if we were just too old.

But as the withdrawal grew worse, we finally found our fix. All three installations of Suzanne Collins's The Hunger Games trilogy had been published by 2010 and we hadn't read any of them, it seemed no one had read any of them. Someone prominent amongst the Potterheads tweeted or blogged or vlogged about it and suddenly it went viral. We were all talking about it, breathless and excited in the way we used to be. It was hypnotically fast-paced, set in a world so close yet so far from home, the heroine was full of flaws and so was the love story. There were characters of every age to adore and abhor. And were those some morals hiding between the lines? We had grown so used to feeling guilty about "fast-paced books" and "easy reads" - ' but, just as Potter had been, this was different and we handed it to our little brothers in the hope they would learn something from it.

Perhaps you will remember us as the generation that refused to pay for our music, but please remember that we also continued to spend our pocket money on books. They cost about £3 each on the Kindle - I downloaded and read three books in four days, then called a friend of mine and instructed him to do the same. "OK," he said, "I'm busy. I'll take a look later." My voice rose a little. "You don't understand. This is a book recommendation." The Potter generation is a tough crowd to please; I thought he might take me a little more seriously. "Yeah OK, I'll look it up later." I gripped the phone a little tighter. "I am recommending this book to you because I haven't been this excited about new fiction since Harry Potter." He was silent for a moment as he processed this. "OK. I'm buying it right now."

You see, teenagers don't use Twitter, Blackberry Messenger and "word of mouth" just to pass messages of fear and violence, but also to pass the message that magic, hope and excitement can still be found between the covers of a hardback novel.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad