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Marguerite Patten's Century of British CookingEpisodes

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  1. Pesto With Chips - 1990 to 1999

    10/10Hummus, couscous, tempura, pesto and chips.

  2. From Taramasalata to Tiramisu - 1980 to 1989

    9/10Moules mariniere, beef wellington, pizza and creme brulee.

  3. Curries and Nut Roasts 1970-1979

    8/10Vichyssoise, avocados, beef stroganoff and nut roast.

  4. Eating Abroad - 1960 to 1969

    7/10Prawn cocktail, cheese fondue, paella and choux pastry.

  5. Post War Pleasures 1950-1959

    6/10Scampi, Hamburgers, Quiche Lorraine and Lemon Meringue Pie.

  6. Trench Cookers and Borsch, 1940-1949

    5/10Corned Beef Loaf, Jugged Hare and Crumble during rationing.

  7. Hard Times and Omelettes, 1930-1939

    4/10Seasonal salmon and chicken in the pre-tinfoil kitchen days. A history of British cooking.

  8. Flappers, Puddings and Dumplings 1920-1929

    3/10Bacon and egg pie, Lancashire hotpot and steamed puddings.

  9. From Champagne to Rationing 1910-1919

    2/10Oyster soup, braised pheasant and champagne sorbet.

  10. The End of an Era: 1900-1909

    1/10Kedgeree, devilled kidneys, peach melba and victoria sponge.