TV Tuesday – Lorraine Pascale

I love cooking. That’s why I have the Monday Meals section on this blog. I’m not massive on baking. But I don’t think you need to be both. And I think perhaps that’s a lesson Lorraine Pascale might want to learn.

The model-turned-cake maker has also, somehow, managed to turn herself into a TV chef. Except she’s not. Yes, I think she’s got a diploma in cooking, but no, I really don’t think that qualifies her to share her ‘recipes‘ with us on a prime time TV show. Unfortunately, the BBC bosses do, and so I sat down to watch Lorraine Pascale’s Fast, Fresh And Easy Food! On BBC2.

First up was some strange ‘one minute pesto’ recipe….take garlic, Parmesan, basil, pine nuts and oil. Whizz them up and there you go…pesto. Seriously?! Does anyone who tunes into a cooking show not know this?!

Next were little canapé lemons…limoncello jelly lemons actually. Pah! For my 40th birthday dinner last year I made limoncello sorbet lemons, Lorraine. Take that! They were quite cute, but is this as good as it gets? Well, no. Her stripy

cake was impressive, but not exactly difficult, just an interesting idea. And it was a cake. And that’s clearly where her strengths lie.

Back to the meals, and Lorraine showed us a burger recipe that involved ketchup and mustard and Worcestershire sauce in with the mince, breadcrumbs out of a tub, and one egg.

The best burgers need none of this…ask Jamie Oliver. Mince and some seasoning. But my main gripe here is that this was a burger recipe. Yes, another one. On the TV. Like it had never been done before.

And then came the piece de resistance…trout and veg parcels. Carrots, celery, spring onions, ginger, garlic, coriander, chilli, lime juice, on to the fish, wrap in foil and bake. If you have ever been even slightly interested in cooking this has to be something you tried way back at the start of your cooking adventure. These are staple flavours that everyone who likes to cook uses already.

Maybe Lorraine Pascale’s show and book (and no, I don’t want a copy thanks), is aimed at people who genuinely have never cooked before. Or maybe it’s just a half hour filler, with Lorraine looking beautiful. Whatever it is, it’s not making me very giddy at all!


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