There was uproar amongst the foodies this week after TV chef, Mary Berry casually added white wine and cream to her spaghetti bolognaise – even choosing to omit the pasta altogether… Cue Twitter pandemonium with various self-proclaimed foodie experts crumbling under the thought of her ruining this classic comfort dish:

“Just watched a cooking programme where Mary Berry put white wine in bolognaise. Turned it off”

“I can’t cope with Mary Berry’s bolognaise recipe. She used white wine, not red wine. She cooks it in the oven. There is thyme but no basil”

The Daily Telegraph even had the story as one of their “breaking news” pop-ups… it seems she’s caused a stir in the industry…

So, it got us thinking here at the Lucre food and drink towers – who else has come under scrutiny for daring to push culinary boundaries? Albeit, sometimes it’s been for all for the better!

 

Jamie Oliver outraged Spaniards by adding chorizo and chicken to his paella.

“Adding chorizo to a paella should be an offence”

“No, Jamie. No. Stop ruining a classic”

The tradition Valencian dish includes meat, fish, shellfish, and vegetables but not a whiff of the cured sausage or succulent chicken thighs. People argued, he’s just created rice with stuff… tastes good, though….

 

Heston Blumenthal has forged his career and created a role for himself as our go-to chef for unlikely flavour combinations (snail porridge, anyone??) yet, his Bacon & Banana Trifle, launched last Christmas didn’t go down too well with the British public… perhaps a bit too far… It certainly left customers crying out for the classic to be served throughout the festive period instead.

 

Nigella Lawson is famous for recommending we add a teaspoon of marmite to our spaghetti bolognaise in replacement of a stock cube. Love it or hate it, feedback is it adds depth and distinction to your standard ragu sauce

 

So, some food for thought… should we stick to the classics and follow a recipe to the letter? Or, should we mix it up a bit and pull a Mary by adding some flair and pizazz to our usual weeknight dinners? Think what you like about our favourite bake-off chef, her recommendation, “white or red, whatever you’ve got to hand” certainly sounds like something we can get on board with!