a b c d e Durrant, Sabine (5 June 2011). " 'Let's get this straight': interview with Marguerite Patten". The Telegraph . Retrieved 15 June 2015. 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. In a web exclusive Marguerite recreates some healthy but easy recipes which young people and anyone who dislikes cooking can try over a two day period. Marguerite Patten's recipes Day One Bruschetta - for one person

Celebrity Chef Gary Rhodes at the Marine Hotel in Salcombe - Flying the British Flag". Devon Life. 15 March 2011 . Retrieved 18 April 2017. 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] Anyway, I digress. Onto the scones. This recipe is classic, timeless, and without a doubt the best English scone recipe ever: I then thought more people might like to cook a Marguerite Patten recipe in their homes and raise a glass to her to celebrate her achievements – and the 100th anniversary of her birth. So, I approached the Guild of Food Writers who grasped the idea with enthusiasm...... So, all I can say to her many fans who have written me such amazing letters is ‘get cooking on 4 November’!’Elgot, Jessica (10 June 2015). "Cookery writer Marguerite Patten dies aged 99". The Guardian . Retrieved 15 June 2015. 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). Her daughter Judith explains: ‘Knowing how much my mother liked jugged hare I bought a hare earlier in the year and said I would cook it (using a Marguerite recipe of course!) and would then puree some so Marguerite could enjoy it too. But the hare was put into the freezer and then warmer weather came, and so ‘jugging’ it was put off by mutual agreement, sadly she died before ‘hare weather’ was with us again. At her funeral, I found myself apologising for the non-appearance of the hare, and there and then decided that it would be cooked on 4 November to celebrate her life. Wrap the pastry and chill briefly in the refrigerator, then roll out and use to line an 8in (20cm) shallow flan tin or dish.

Born in Bath, Somerset, she was raised in Barnet, Hertfordshire, where she won a scholarship to Queen Elizabeth's Grammar School for Girls (now Queen Elizabeth's School for Girls). [2] Patten was 12 when she began to cook for her mother and younger brother and sister after her father, who was a printer, died, and her mother had to return to work as a teacher. While she was not the primary cook for the family, she did take an interest in cooking from that age onwards. [3] After leaving school, she worked as an actress in repertory theatre for nine months, and then as a senior home economist for Frigidaire, promoting the benefits of the refrigerator. [4] [5] Second World War [ edit ] 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. Patten, Marguerite. "Christmas Pudding Recipe from ANCHOR® Butter". Howto.tv. Howto.tv . Retrieved 24 December 2016. The privations of the wartime diet are well-known but Marguerite’s description of whale meat is worth repeating, “it looked like a cross between liver and beef and because the raw meat had a strong and very unpleasant smell of fish and stale oil, I loathed handling whale meat to create recipes and in my demonstrations to the public.”Slater, Nigel (2003). Toast: The Story of a Boy's Hunger. Fourth Estate Ltd. ISBN 978-1-84115-289-9. The sweetness of her nature, the energy she displayed throughout her life, and the efficiency of her planning and performance of cookery demonstrations, left younger colleagues and competitors standing. Though some curled their modern lips at the style, she was a force for good. Place the garlic-flavoured bread on the grill pan and sprinkle with a generous amount of olive oil. 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! Break the eggs, one at a time, into a small container and whisk with a fork. Gradually beat the eggs into the creamed fat and sugar.

Fortunately, after the interview and loud rounds of applause, Mrs Pattern let me know she had a very small appetite at her age and requested simple pâté on toast. We dined in the open air, having chosen an Italian restaurant near the Royal Pavilion, our small party favoured by the warm sunny weather that October day. Marguerite Patten’s fame was bought home to me when a young chef from a nearby establishment came running out of his workplace having heard the legend was in the vicinity. He was keen to meet and thank Marguerite Patten for being his inspiration. It was a lovely happening on an unforgettable day.Preheat the oven to 190°C/ gas 5 and heat a baking tray at the same time. Stand the baking tin or dish on the hot baking tray and cook the pastry 'blind' (line the base of the pastry with parchment paper and add a handful of uncooked rice) for 15 minutes.