She was the ideal candidate to run the advice bureau maintained by the ministry in Harrods department store. Her audience no longer consisted of farmers’ wives, but included perhaps embassy staff or dowagers from Eaton Square – for the first time bereft of all maids and cooks-general – who had never before so much as touched a frying pan. Marguerite found the work absorbing and she stayed with it long after the war, while food rationing persisted. Her earliest books, indeed, were written for Harrods between 1947 and 1950. Spoon the crumble mixture evenly over the hot fruit. Return the dish to the oven and continue cooking for 25 to 30 minutes until crisp and pale golden. Wrap the pastry and chill briefly in the refrigerator, then roll out and use to line an 8in (20cm) shallow flan tin or dish. Following from her wartime appearances, she appeared on many BBC radio programmes, included Woman's Hour from 1946 until the 2000s. [6] When her husband was demobbed from the RAF, he moved to Brighton to work once more as a greengrocer. Marguerite did not follow him to the coast until after her mother had died at the end of the 1940s, when they set up home in Hove, first running a guesthouse (losing money and sleep in the process), then building a large house to their own designs. Although Marguerite’s daily demonstrations at Harrods ended with the move, her public appearances and writing did not.

Weigh out all ingredients and place on plates - the butter or margarine can go into the mixing basin. In later years, her contribution was also valued for the memory and the sheer length of her career. Books building on her experience of wartime cookery, including We’ll Eat Again (1985), the winning Spam: The Cookbook (2000), her larger Marguerite Patten’s Century of British Cooking (1999), Coronation Cookbook (2002) and Feeding the Nation (2005), brought her many new admirers.Elgot, Jessica (10 June 2015). "Cookery writer Marguerite Patten dies aged 99". The Guardian . Retrieved 15 June 2015. If you don’t have time to do it on the day, don’t worry. Every post added over the course of the week will be entered into a competition to win free cookery books from Marguerite’s publisher, Grub Street. They will be awarding prizes to the most exciting or atmospheric effort – all you need to do is join in and describe your event (with or without pictures). Place the butter or margarine into the mixing bowl, cut it into smaller pieces with a knife - this makes it easier to cream. 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. a b c d Hyslop, Leah (10 June 2015). "Eight things Marguerite Patten taught us". The Telegraph . Retrieved 15 June 2015.

The apples need partly pre-cooking; otherwise they will not be sufficiently soft. Cover the dish with foil so the apples do not scorch and cook for 15 minutes Remove skin from the tomatoes - to do this lower into boiling water for 30 seconds; remove with a slotted spoon into cold water then pull away the skin. Place the tomatoes on the chopping board and chop roughly, add the basil or chosen herb and a little salt and pepper. Celebrity Chef Gary Rhodes at the Marine Hotel in Salcombe - Flying the British Flag". Devon Life. 15 March 2011 . Retrieved 18 April 2017. 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 ] Take a good 900ml/one ½ pint ovenproof dish or pie dish. To give a delicate garlic taste, peel and halve the garlic clove and rub round the dish.

Slater, Nigel (2003). Toast: The Story of a Boy's Hunger. Fourth Estate Ltd. ISBN 978-1-84115-289-9. 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. I had invited Mrs Patten to speak about her wartime work at The Ministry of Food. During the war in that role, via practical demonstrations, pamphlets and a BBC radio broadcast called Kitchen Front, she advised the nation on how to eat well and stay healthy using the rationed, limited and sometimes unpalatable foodstuffs available. To make the filling, heat the margarine, add the onions and cook gently for 8 minutes. Mix with the diced potatoes and put into the partially cooked pastry shell. Top with the sliced tomatoes. Beat the eggs, add the milk and the rest of the ingredients.

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.Bob died in 1997, and Marguerite was predeceased by her two grandchildren. She is survived by her daughter, Judith, a great-grandson, Luke, and her sister, Elizabeth.

Her books Cookery in Colour and International Cookery in Colour were featured on the channel of YouTuber "The Infinite Review [18]".Patten, Marguerite. "Christmas Pudding Recipe from ANCHOR® Butter". Howto.tv. Howto.tv . Retrieved 24 December 2016. With mushrooms - remove stalks from mushrooms or cut away the very base of the stalks, wipe with kitchen paper but DO NOT WASH. Did you learn to cook with the help of a Marguerite Patten cookbook, TV show or radio programme? Many thousands of us did and we’re all being invited to celebrate her life by cooking a Marguerite Patten dinner in our homes in her honour, to celebrate what would have been her hundredth birthday in November. Beat up the eggs with the seasoning and then pour over the hot veggies and mix until scrambled lightly