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

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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. Wedges of lemon and cayenne pepper or Tabasco sauce and thin brown bread and butter are the usual accompaniments. In the past globe artichokes were grown in abundance in Britain, for they are an eye-catching plant as well as appetising vegetable. Chicken was always sold with the giblets so Giblet Soup became a staple for the middle and lower class. Potted Smokies: the uncooked flesh can be flaked then pounded and used as in Potted Salmon (see page 12).

Join me as I navigate the previously unchartered territory of motherhood always safe in the knowledge there's a bottle of wine in the fridge.Do not despise the more humble shellfish, such as cockles, winkles, whelks and mussels, as they each have an interesting flavour. Turning off the personalised advertising setting won’t stop you from seeing Etsy ads, but it may make the ads you see less relevant or more repetitive. There is something refreshing about being taken back to basics, with no room for nerves or self-doubt. 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. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.

The best shrimps are considered to come from Morecambe Bay on the coast near the beautiful Lake District.Admire the splendid range of meat and meat products - some of which are a speciality of one farm or one area - and the interesting British cheeses and baked goods. So it’s ironic that the very first cookbook to feature colour photography was so prosaic in its goals and in its target audience. But they were no flash in the pan: Patten’s stepby-step, no-nonsense pragmatism won over countless readers. A colourful way of garnishing any shellfish salad is to rub cooked egg yolks through a coarse sieve, so the golden yolk falls over the fish like mimosa balls.

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