Christine McFadden - The Dorset Foodie

I recently attended an evening where Christine talked about her favourite subject, pepper the spice. Mark Banham (of Morrish and Banham Wine Merchants) matched wine with each variety of pepper – it was wine tasting with a warming difference!! It was a pleasure to listen to Christine who is so knowledgeable and passionate about the spice. I decided there and then to arrange a meeting with Christine to interview her about her life in the food world and to hear more about her cookery school.

Christine McFadden - The Dorset Foodie

How did your cooking career start?
I had been working as a graphic designer for many years, but was becoming more and more interested in food – in all its aspects, and especially nutrition. So much so that I went away to University and gained a first class BSCHons Degree in Food Studies.

While I was a student I enjoyed a brief spell at Good Housekeeping magazine working on their food pages. After that I worked on food part-works and became a senior food editor. Gradually, very gradually, I started writing cookbooks. I found my graphic design background (I used to design instruction manuals for the Stock Exchange when it was first digitized) was invaluable when writing my recipes. The skills are easily transferable!

Which was your first book?
My first was for Sainsbury’s in 1992: Combined Recipes for Vegetarians and Meat-Eaters. It was a challenging concept and had to be written very clearly without any sign of the author’s voice – unlike today’s cookbooks.

I went on to write a series for Little, Brown: Healthy Main Meal Soups, Healthy Main Meal Salads and Healthy Fruit Desserts – all based on healthy food and nutrition. I’ve written 16 cookbooks in all, and hope to do more.

A recent favorite is Baking with Vegetables; it was great fun to do and has become very popular.

Christine’s Books:

Hive: McFadden

Amazon: McFadden

Christine McFaddenHow long did Pepper take to complete?
It took me a year to come up with a synopsis and carry out research in India, then another year to create the recipes and write the rest of the book. It is beautifully designed by Matt Inwood, the art director at Absolute Press at that time. The book is currently enjoying a renaissance, with plenty of national publicity.

Why did you move to Littlebredy here in Dorset?
Christine McFaddenWhile working with co-author Michel Michaud writing Cool Green Leaves and Red Hot Peppers, I fell in love with the food scene here and we (husband Ed) decided to move down to Dorset. That was nearly 11 years ago.

My first book after moving to Dorset was The Farm Shop Cook Book, which is an A to Z of all the foods you can buy in farm shops, with recipes for them. It was also a great way to get to know the farmers and food producers across the county.
Favourite ingredients/style of cooking?
Definitely vegetables, grains, herbs and spices – Middle Eastern cuisine is my firm favourite. I also love Yotam Ottolenghi’s style of cooking and recipes. My favourite dish would be a grilled lamb chop with lots of vegetable salads, and grains.

Food suppliers for your cookery school?
All meats and vegetables, are locally grown and sourced where possible. I get a lot from the Bride Valley Farm Shop, Abbotsbury, suppliers of superior meat from pure-bred Longhorns. For vegetables I go to the Washingpool Farm Shop, Bridget’s Market or grow them myself.

I also have a great list of on-line suppliers for more specialist ingredients.

Funniest thing during a lesson?
There is a great guy from London who is a regular and during one lesson he led the whole class into a discussion about the TV series Breaking Bad and cooking up drugs!

Fail safe recipe/family favourite?
Has to be roast chicken stuffed with lemon & rosemary – simple but delicious.

Holidays, always food related?
Most of my knowledge of world cuisine has been gathered while travelling, especially in Morocco and Italy, where I was actively involved in the Slow Food Movement for many years. My husband is American, so there have been several trips to California, Colorado and New Mexico. I try and go to cooking schools when I’m traveling.

Where-ever we go I love to explore food markets, but having said that, with the current availability of ingredients from all over the world, it’s not so easy to find anything new.

Fine dining or casual?
Casual, I can’t abide thick carpets and dressing up!!

Music to cook with?
Silence please! If I am developing recipes or writing I can’t have anything else in my head, so music is a distraction. My husband does like to listen to music and it is fine while I prepare supper.

Christine McFadden - The Dorset Foodie
Tea or coffee?
I have one coffee a day and then it is herbal teas. I have five different types of mint growing in the garden, which I love making tea with.

Whats’s next in your cookery school?
On the 29th January I have my first course of the year ‘South American Special: Brazil’. It proved very popular last year after the 2014 World Cup, and with the upcoming Olympics there is already a lot of interest.

Brazil is a huge, huge country with a wide variety of cuisine, ranging from tropical seafood in the North to Gaucho grills in the South. The cuisine is forecast to be one of the big trends in 2016, so my class will get you ahead of the game. Booking closes Wednesday 20 January.

Typical recipes
Cheese and Chilli Empanadas (filled pastry parcels) with Chipotle Cream
Malagueta Prawns with Coconut Rice
Cassava Chips with Lime and Coriander
Oxtail, Chorizo and Black Bean Fejaoda (the national dish)
Stir-Fried Leafy Greens with Garlic and Orange
Palm Heart, Black Bean and Avocado Salad
Coconut and Passion Fruit Pudim (Brazilian crème caramel)
Avocado and Lime Ice Cream

Christine McFadden - The Dorset Foodie

Then we have the full range of cookery classes, please follow the links for more details on each course.
29 January – 10.00–3.30 South American Special: Brazil
5 February – 10.00–3.30 Work the Wok
19 February – 10.00–3.30 Cooking with Coconut
26 February – 10.00–3.30 South Indian Vegetarian Thali
11 March – 10.00–3.30 Cooking with Chocolate
18 March – 9.45–3.30 Veggie Special: Pickles and Ferments
8 April – 9.30–4.30 Fish Cookery – FULL Please add me to the waiting list
22 April – 10.00–3.30 Veggie Special: Glorious Greens
29 April – 9.30–4.30 Fish Cookery – FULL Please add me to the waiting list
13 May – 10.00–3.30 Eyes on Pies
20 May – 10.00–3.30 Baking with Gluten-Free Flours

In the pipeline:
Taste of Eastern Europe: Hungary
Middle Eastern Larder
Taste of Italy: Pasta, Pizza and Polenta
Vegetarian Barbecue
Cooking with Pepper: Black, White, Long and Exotic

Christine McFadden Cookery School
Church Walk

t: 01308 482784

Dorset Food & Drink

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1 Comment

  1. John

    Thank you so much for doing this. It is an amazingly detailed blog with lots of useful links.


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