Get in touch: send your photos, videos, news & views by texting YOGAZ to 80360 or send an email»
James Martin's Scarborough Hospital cook book flying off the shelves
8:15am Wednesday 28th December 2011 in News
A BOOK of recipes created by TV chef James Martin for the patients of Scarborough Hospital is selling like hot cakes.
The Saturday Kitchen presenter worked with the hospital earlier this year for a television series in which he attempted to turn around the poor reputation of hospital food.
Now Pat’s Place Recipe Book, named in honour of the hospital’s head of catering, Pat Bell, has almost sold out its first print run and another is expected soon.
A spokesman for the hospital said: “Due to popular demand, a Pat’s Place Recipe Book is now available featuring the most popular dishes from the new menu, including sticky toffee pudding and butternut squash and lime soup.”
Pat said: “We have been very touched by the positive comments that we have received following the airing of the programme. The changes implemented as part of the programme continue to be popular with both staff and patients and we plan on introducing a new seasonal menu shortly which will also be rolled out at Bridlington Hospital.”
In order to get feedback on the new menu the catering department undertook a survey which was given out to 200 patients and staff.
The hospital said comments patients praised the “wonderfully prepared and creative food”, while one satisfied hospital visitor wrote: “Compared to other hospitals the food standard is very good.”
A spokesman said: “Numbers are up in the restaurant. Staff who haven’t eaten in the restaurant for years are now regular customers and visitor numbers are also up with people visiting from across Yorkshire, having watched the programme.”
The booklet is available from the restaurant at Scarborough Hospital, which is also called Pat’s Place, priced at £2. All money made from the book will go towards buying catering equipment.
Cauliflower and Apple Soup
1 tbs olive oil
100g onion, thinly sliced
350g cauliflower, thinly shaved
1 Cox’s apple, cored and diced
1 vegetable stock cube
Salt and freshly ground black pepper
1 Heat the olive oil and the butter in a large saucepan, add the onion, cover and sweat for three-to-four minutes.
2 Add the cauliflower and continue to sauté for a further two to three minutes.
3 Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is cooked.
4 Put the soup in a blender and whizz until smooth.
5 Adjust the seasoning to taste and serve.