An interview with Lucy
What made you decide to write this book?
It all happened in the autumn of 2002, when unbeknown to me, a Director of the publishing house Ebury Press came along to our "Making the Most of the Aga" Day course, where she watched me do the afternoon demonstration. Then in December, I got a call from the publishers, explaining that she had been to the day and wondered whether I would be interested in writing a contemporary country book with a young friendly feel. I haven’t look back since!
Was there anything, in particular, which inspired you?
It would have to be Mary Berry. I have worked alongside Mary for 15 years, helping with her books and working on her TV programmes – she is my inspiration. And working at Mary’s home is a dream - there are wonderful kitchen and herb gardens. It is such an enchanting place that I am always thinking up new recipes, particularly those which have a country but modern feel.
Mary has written so many books, were you a little nervous about what she would think of yours?
Yes I was, but Mary is my best friend and I knew she would be honest. No matter how busy Mary is, she always has time to give me advice. And given Mary’s expertise, I implicitly trust her advice. Luckily she is as excited about the book as I am!
Some friends unexpectedly drop by your house mid week; you've got 15 minutes to prepare something. What would you make?
One of my favourite quick supper dishes is pasta with fresh pesto. I always have a pot in the fridge as well as mushrooms and creme fraiche and loads of chives. In the summer it is perfect as the chives just grow and grow. But I do keep a bundle of fresh chives in the freezer and just snip off the end when I need them - so I always have them to hand, whatever the season.
Your book has tips and secrets for each recipe, what kind of things can we expect?
The tips are designed to give readers' confidence and reassurance when they are cooking. For example I explain that it is important to brown the meat ahead, as this seals the juices and prevents the meat from drying out. And if you are making a sauce from the recipe and it looks a little thin, you can leave the lid off and this will allow the liquid to evaporate and the sauce to thicken up. The secrets will provide everyone with a little insight into my working life with Mary; how we work together and some of the helpful hints we have learnt over the years.
You've had a classical Cordon Bleu training - any hot tips you can share with us?
I think it is a wonderful training and has provided me with the fundamental principles of cooking. By having this training, I am lucky to be able to make many culinary short cuts.
So my tips are don’t be afraid to make shortcuts - we often do - as everyone has much busier lifestyles than say 20 years ago. But cooking is a science, so if you are following a recipe be sure to measure exactly and to do as the recipe says in the method!
Finally, no secrets, what is your idea of a perfect country weekend and if you could choose anybody, who would you choose to spend it with?
In the summer I would spend my perfect weekend by the sea in Devon, paddling in the water and watching the boats with all my friends.
In the winter, a country cottage in the Cotswolds with a log fire and long walks to the local pubs. And I would have to choose George Clooney!
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