Delia communicated that the focus of cooking should be on flavoursome ingredients
The veteran TV presenter was defending after she was made a member of the Order of the Companions of Honour for services to cookery, at Buckingham Mansion on Tuesday.
Pressed on whether there are currently any food fads or cooking systems which she dislikes, having written many cookbooks throughout her occupation, she admitted there are.
She said: “Cooking has become very poncy, very chefy – if I get one various plate put in front of me with six dots of sauce on it, I will go mad.
“I can’t do it, I just can’t do it.
Cooking has develop very poncy, very chefy – if I get one more plate put in front of me with six hold dears of sauce on it, I will go mad
“The joy, years ago, of going to a really one of a kind restaurant and having a really special meal, has gone.
“It is very austere to find one that isn’t trying to be theatre on a plate … I don’t like it at all.”
Make a point ofing that the focus of cooking should be on flavoursome ingredients, she said she transfer rather eat meat once a month but with “all the flavour it should participate in”, and that food quality is suffering through mass production.
She added: “The hoard production takes away the real flavour – now people just poverty to tear out the breasts of chickens and ducks, they don’t want the rest.”
Delia said the really that the UK is the most overweight country in Europe is ‘very distressing’
Nutriment quality is suffering through mass production, said Delia
A mutual majority shareholder at Norwich City Football Club alongside her allay, she said she “doesn’t believe in a total ban” on sugar, adding that “objective a balance” needs to be struck.
Saying she was “deeply, deeply honoured” to accept her CH, the 76-year-old said walking up to collect it from the Queen at the investiture convention was “nerve-wracking”.
She said: “Over the years I had such a wonderful response from people – in a way their comeback to what I was trying to do was what spurred me on do it. I think it belongs to them as by a long way.
Quizzed on whether she will be releasing another cookbook in the coming years, she modestly said “No” – but that her recipes are available online at any time.
“There is not the emergency now to keep (cook) books … I think there are far too many of them in fact,” she added.