Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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Marguerite’s success was cemented by a series of mass-market books of 500 recipes – of sweet dishes, hors d’oeuvres, meat courses and so forth. These must have entered the kitchens of every modern home during this expansive and socially mobile decade. Marguerite explained and simplified for the insecure and the novice: another great success was Classic Dishes Made Simple (1969). She also introduced them to new foods, from pimentos to lemongrass (though rarely pursuing exhausting authenticity). Place the garlic-flavoured bread on the grill pan and sprinkle with a generous amount of olive oil. Patten continued to contribute to TV and radio food programmes into her late nineties, following a brief retirement in her seventies. [5] Her approach to cookery instruction included teaching essential knowledge and skills needed in the kitchen. Her advice and books were instrumental in improving the quality of British cookery in the post-war years, [11] when rationing meant that more exotic dishes were impossible to prepare. She has been an influence on other well-known cooks such as Nigel Slater [12] [ failed verification] and Gary Rhodes, who called her one of his two culinary heroes. [13] Her 1972 part-work 'Perfect Cooking' was made into an art installation, a paper-weave, by British artist Martin Slidel, and exhibited at The Paper Factory, London (UK), in 2006.

If you wish to give your event a charitable purpose, make a donation to the Anthony Nolan Trust. This charity was particularly dear to Marguerite, whose grandson Charlie Henderson died earlier this year from leukaemia (thanks to Anthony Nolan he had two bone marrow transplants which helped him have seven years’ more life after the initial diagnosis). His sister Joanna also worked as a volunteer for the charity’s R&Be campaign before her death in 2011. She received many lifetime achievement awards, including Woman of the Year in 2007, and was the subject of This Is Your Life in 2000 and Desert Island Discs in 2001. She was appointed OBE in 1991 and CBE in 2010. First collect all ingredients and put on plate. Both bruschetta and crostini are famous Italian savouries based on bread. Crostini is usually toasted but brochetta can be toasted or left as soft bread.

Navarin of Lamb

And we thought you'd like to know too what it's like to go undercover and turn detective. Oxfam wedding Slater, Nigel (2003). Toast: The Story of a Boy's Hunger. Fourth Estate Ltd. ISBN 978-1-84115-289-9. The Guild of Food Writers’ offers the following suggestions to make the celebration special, share with friends and family, win cookbooks and even use the event to raise money for charity.

Cut each large apple into quarters - this makes it easier to peel and core than dealing with the whole fruit. When all is prepared, put half into the 450 ml/ ¾ pint pie dish or ovenproof dish. to 15 ml/ ½ to one tablespoon oil (sunflower is better than olive oil because it does not become over-heated so easily). Patten, Marguerite. "How To Make The Perfect Christmas Pudding". YouTube. HowTo.tv. Archived from the original on 12 December 2021 . Retrieved 24 December 2016.

Marguerite Patten

Following from her wartime appearances, she appeared on many BBC radio programmes, included Woman's Hour from 1946 until the 2000s. [6] Place the flour into the sieve - placed over the mixing bowl. Shake gently until the flour falls into the mixing bowl. But Marguerite was a writer more than a performer (although her memorable 1999 Radio 4 series on the cookery of the 20th century fixed her queen-motherly tones in many a brain), and her writing career was transformed by her association with the publisher Paul Hamlyn. He conceived an inexpensive book filled with large colour photographs to illustrate the recipes. The resulting Cookery in Colour (1960) changed everything, with sales of 2 million. Hilda Elsie Marguerite Patten, CBE (née Brown; 4 November 1915 – 4 June 2015), was a British home economist, food writer and broadcaster. She was one of the earliest celebrity chefs (a term that she disliked at first) who became known during World War II thanks to her programme on BBC Radio, where she shared recipes that could work within the limits imposed by war rationing. After the war, she was responsible for popularising the use of pressure cookers and her 170 published books have sold over 17 million copies. When Granny first gave me this recipe I had to clarify the use of self-raising flour in a crumble. It seems a little counter-intuitive to use a flour with a raising agent, in a part of a bake you don’t necessarily want to rise. Granny assured me self-raising flour is indeed what she uses!

We take four Medway teenagers who haven't a clue about cooking to see what Marguerite can do with them. During World War II, she worked for the Ministry of Food suggesting nourishing and inventive recipes using the rationed food that was available. She broadcast her ideas and advice to the nation on a BBC radio programme called the Kitchen Front. [4] When the war ended, she demonstrated kitchen appliances for Harrods, including the pressure cooker which her work popularised in the UK. [4] Television and Radio [ edit ] Top with the grated cheese and place under the preheated grill until the cheese just melts - this takes about one minute. Food gurus Marguerite Patten and Prue Leith honoured". BBC News. 12 June 2010 . Retrieved 16 June 2014.a b c "Marguerite Patten, cookery writer, dies at 99". The Telegraph. 10 June 2015 . Retrieved 15 June 2015. The TV programmes on which she appeared regularly included the first UK TV magazine programme Designed for Women (1947 - 1960) and Cookery Club (1956 - 1961). She was one of the earliest TV ' celebrity chefs' – a description with which she disagreed saying "I am NOT! To the day I die I'll be a home economist", [5] presenting her first television cookery programme on the BBC in 1947. [7] However, Patten seemed to have relaxed this stance later in life, describing herself as "the first Television Cook in Britain." [8] [9] By now she was a seasoned demonstrator with much practical experience, of great utility once war became inevitable. In 1939 she moved to Yorkshire, and then to Lincoln, as home economist for the local electricity company, working in the evenings in the ARP (Air Raid Precautions) canteen, developing and teaching dishes to cope with wartime shortages. In Lincoln, she met Bob Patten, a gunnery officer with Bomber Command, whom she married in 1942. Put the flour, baking powder and salt into a bowl. Rub in the butter (this is my favourite bit – I LOVE the smell and the feel of the flour in your hands). Reporter Jon Hunt has been telling us about his investigation into counterfeit DVDs and its links to people smuggling - the danger, the long waits, the near misses.