Jamie Dear, You Are Among Professionals Now

Fanny Cradocks TV career more or less came crashing to a halt in 1976 when she was a mentor and judge on the Big Time, hosted by Esther Rantzen. Fanny was tasked with advising Devon housewife and amateur cook Gwen Troake with her menu for a very splendid dinner. Fanny was not impressed, at all, and didn't hide it from the cameras, chiding poor old Gwen, letting her know in no uncertain terms her menu was NOT suitable now that she was among professionals. These days TV cookery shows are plentiful, but are the judges any fairer than Fanny?

Would Fanny be at the helm of Masterchef the Professionals, if lovely Monica hadn't gotten the job? In 2014 Scotlands own Jamie Scott was victorious - but he insists when I talk to him that Monica was much more generous than Fanny! 'Monica was always at my table as soon as my dish was finished to taste what I'd made and check on my techniques.' Ah, so she didn't destroy your confidence even before you'd starting cooking? How unusal! 'Although, it was great to see Fanny at the forefront of TV cooking as a pioneer in a male dominated world, at that time' he shares with me. I'm sure Monica appreciates Fanny paving the way for her!

Jamie is appearing at this years Foodies Festival in Edinburgh for the first time - and he's excited at the thought of a big crowd! 'I watched Adam Handling in the rain last year - it was a wash-out, but Adam was great. I wore shorts and sandles which was a shame. This year I'm hoping for sunshine and I'll be dressed professionally in all the gear.' For Fanny this would be full ballgown, but Jamie isn't so sure this is really him. 'I'm working, so I'll be in my chefs whites and dressed properly for the job' he told me. But we can expect to see some skirt...

Beef skirt. I feel a little like Fanny asking 'Brambles?' to poor Gwen but Jamie assures me it's a cut of meat. He likes to showcase great Scottish produce and providers - so we might just see said skirt, Highland Wagu Beef, perhaps some scallops from Oban and probably more than a dash of Scottish vodka. Now we are talking a language I understand! Like Fanny, Jamie trawls through the old recipe books of Escoffier for inspiration. He has a passion for bringing forgotten recipes and ingedients, like Gentlemens Relish and Mushroom Ketchup, into todays cooking. 'If it worked so many years ago why wouldn't it work nowadays? We have better equipment now - not big stone ovens - so things cook better and taste fresher. I like the classics, but reinvented and made more accessible.' Like me with Fanny!

Jamie has loads planned after Foodies - including more festivals, pop-up restaurants, some guest chef-ing in Arbroath, Dundee, Glasgow, Edinburgh, London and Norfolk, as well as cheese and gin trails around Scotland. Cheese and Gin? I'm there! Fanny would be so proud, I am sure she would take well to Jamie, sharing his passion for classic food. There will be NO yukky faces pulled at Foodies as we all watch in anticipation to see the wonders that Jamie will unveil for his winning menu. I'll be checking round the large crowd for skirtage, so don't be alarmed if you see me.

I am delighted to be an Official Foodies Festival Blogger. See you at the Festival!

Tickets:

Tickets are on sale now at www.foodiesfestival.com or by calling 0844 995 1111

Friday adult day ticket £10.00 (£8.00 concession)

Saturday or Sunday adult day ticket £13.00 (£11.00 concession)

3-day adult ticket £20.00 (£16.00 concession)

Friday VIP ticket £35.00

Saturday or Sunday VIP ticket £38.00

VIP tickets include a welcome glass of bubbly, access to the VIP tent with private bar and refreshments throughout the day, priority entry to food and drink masterclasses, a goody bag and a showguide.

All children aged 12 and under go free to all Foodies Festivals when accompanied by an adult.

Open times:

Friday 7^th August: 11am – 7pm

Saturday 8^th August: 10am – 8pm

Sunday 9^th August: 10am – 7pm

Handling Adams Homecoming at Foodies Festival

I think Adam Handling's a wee bit nervous about his homecoming demo at Foodies this August in Edinburgh. 'I've not done a Scottish crowd before, so we'll see how it goes!' but he promises to relax into it with some jokes and banter with the audience. Fanny Cradock cracked a few jokes too when she appeared at the city's Usher Hall. Initially, she thought her career was over 'for certain' when her usual lines were met with a stunned silence. Perhaps the crowd didn't understand her, or worse still they didn't appreciate her? All turned out well of course for Fanny when one well-to-do Morningside Lady (probably) started chuckling and the laughs soon rippled across the rather reserved Edinburgh audience. I don't think Adam has anything to worry about either - there is a real buzz about his appearance, and I'm sure his Scottish humour will be well received in Inverleith Park. We are a lot less reserved these days, I think!

Maybe Adam is nervous though because he has lost the lucky charm which served him so well in his early career? 'I used to have an LP Rose Champagne top from Gleneagles, I kept it in my pocket for two years' Perhaps it's time for Adam to find something new to bring good fortune? Not that he really needs it, he seems to be doing just fine. If you saw him on Masterchef The Professionals you'll remember some of those amazing creations, luck had nothing to do with it. Fanny used to armour herself with her sophisticated and showy stage outfits, but Adam can't really see himself donning a ballgown, instead opting for a more cheeky charm. 'Maybe I could get some lucky pants instead?' 

Adventurous Adam is keen to showcase two types of dishes at Foodies - one that is true to the restaurant, and one that is easy to do back at home. Probably one savoury, one sweet. Adam wants the audience to get involved too, so you never know there might even be a chance to help him create or taste his famous Chocolate Orange dessert. Well, actually I'm volunteering already to taste! Fanny invited selected guests to come on stage and taste her souffles and sensational creations, so long as they only said if it was 'delicious or disgusting'. No one ever dared to say anything other than 'delicious', but I suspect in Adams case it would be the response anyway. Particularly if its that Chocolate Orange. Did I mention I'd be happy to be a taster? 'I want people to know how it tastes, and then to reminisce about it at home.' I'm sharpening my elbows to get to the front, I love reminiscing!

Foodies will very much be a team effort for Adam, with a couple of highly capable, willing, smiling assistants on board. 'They are amazing, I love them all!' Watch out for them, they'll have 'Team Adam' emblazoned on their chefs whites and if you sneak backstage before the demo you'll see something Fanny would not have had any part of... 'We do a wee happy dance before we go out!' Adam also hopes to get to explore some of Edinburgh during his time at Foodies. 'I'll be there all weekend, so I can chat to people, get to munch a few things and see the city.' And dancing, clearly.

'My ethos is Smile or Get Out of the Kitchen, which just happens to be the title of my new cookbook!' The book will be available for pre-orders at Foodies which will make the crowds happy too I expect. Adam is almost as excited to be heading 'home' to Scotland for his demo as his many fans are. 'Twitter has been going crazy about it, it's great!' So whether it's down to ballgowns, champagne tops or pants, if you are lucky enough to see Adam at Foodies for his homecoming, push yourself to the front, give him a massive 'welcome home' cheer, taste his dishes (you'll have to fight me for the Chocolate Orange though), do your own happy dance... Just make sure you smile while you do it! 

I'm delighted to be part of the Official Foodies Festival Blogging Team! 

Ticket Information

2014 Foodies Festivals tickets are now available from www.foodiesfestival.com or by calling 0844 995 1111.

Tickets:

1-day adult ticket for Friday £10.00
1-day adult ticket Saturday or Sunday £12.00 (£10.00 concession)
3-day adult ticket £18.00 (£15.00 concession)
1-day VIP ticket £38.00 (Friday VIP ticket £35)

Opening times: 10am until 6pm.

VIP tickets include a glass of Bubbly on arrival, access to the VIP tent throughout the day, a goody bag and priority entry to theatre and masterclass sessions as well as a private bar with refreshments throughout the day and great views of the entertainment stage.

All children aged 12 and under go free to all Foodies Festivals when accompanied by an adult.

Fanny Cradock's Invention Test

In the days before Masterchef, Fanny herself ruled the TV cooking game. I'm not sure what she would've made of ordinary people being encouraged to cook, never mind encouraged to make up their own recipes. Just ask poor a Gwen Troake, who famously was involved in the decline of Fannys career on TV. Fanny did not approve of her trying to out-do the professionals (herself included) by daring to deviate from well trodden menus and techniques. 'You are among professionals now dear.' However Fanny obviously saw herself as a class apart, and more than able to unveil her own creations at the drop of a hat. So, if Fanny found herself on Masterchef (it would obviously be 'The Professionals' by the way and not the 'Celebrity' edition) and the following ingredients were presented in the Invention Test there would be no need for panic. Caster Sugar. Flour. Egg Yolks.

The obvious recipe, as far as Fanny is concerned at any rate, is a sponge cake. She calls it Le Biscuit de Reste, presumably as it's made from the 'remains' of the eggs that she's already used the whites to make the Fluffy Angel Cake. Or perhaps meringues. I guess Fanny is worried that if you have a pile of leftover egg yolks and you simply cannot do without cake, then you should have a recipe. It's only fair. 

So how does this minimal ingredient sponge come together? The yolks need to be whipped alone 'very thoroughly indeed' before the sugar is whipped in too. The mixture goes white and ribbony at this stage, or as Fanny notes, pale and frothy. Stop whipping altogether at this point and move to gentle mode, lightly but thoroughly folding the sifted flour in. The mix is really thick, and the flour doesn't really fold in very gently I have to say... But then, it's not my invention test.

Fanny turns the thick, bright mix (I'm tempted to say 'paste' but I'd be chased out the kitchen) into a ready prepared Victoria Sponge tin for baking. Fanny says it should be inverted on a cooling rack before turning out, which suggests it is quite delicate and light. I may have done something wrong of course, but mine doesn't seem like it's about to collapse. Still, I invert and when cooled it looks exactly the same as before and I reckon I could've just cooled it the right way round. Fanny suggests a quick dusting of icing sugar, and voilà she's ready to present it to Marcus Wareing (now that Michel Roux Jnr has gone) and Monica Galetti for tasting. Would they have the nerve to tell her it tastes like eggy cardboard? If you find that you've only got yolks and really need a cake in a hurry, then this is for you, but otherwise...