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These recipes from TV chef, Glynn Christian, were featured on Pebble Mill at One in January 1982. The combination of celeriac and mint flan, carrot and ginger flan, shoulder of lamb with red pepper, accompanied by a puree of parsnips and basil sound like a good wholesome winter meal. Notice how all the measurements are imperial, rather than metric. The recipe sheets could be ordered by viewers, and sent out to them.
Thanks to floor manager, Eurwyn Jones, for sharing these recipes.
The following comments were left on the Pebble Mill Facebook page:
Jane Mclean: ‘Those wanting recipes had to send in an SAE. We typed them out as above, photocopied them and rammed the envelopes. Not even PM headed paper! A tad removed from today and logging on to slash/recipe. Oh the glamour.’
Jane Clement: ‘The joys of life pre-computers, when it was all typewriters and carbon paper. So much fun, especially on a daily, live to air show that changed all the time. Bits of screwed-up paper everywhere and much swearing.’
Steve Weddle: ‘Absolutely. Incidentally I first stumbled upon Glynn Christian when I was researching an item on the Mutiny On The Bounty – he was actually a direct descendant of Fletcher Christian and had written a book on it. So I also tracked down a direct descendant of William Bligh too, Captain of the Bounty, and then let them slug it out in the foyer. On the way back to hospitality Glynn mentioned to me that he was something of a cook, and because he’d performed well I managed to persuade the powers that be to allow him back for a cookery demo. That was followed by a series of six – I’d never researched or produced cookery items before – very much the preserve of Steph Silk and Mary Clyne – and it was a bit of nightmare for me. Not my thing at all. So I was almost relieved when the newly launched Breakfast Time moved in and whisked Glynn away for him to become their regular on screen cook. How he must have loved those early mornings!’