Donna Air appeared on This Morning on May 19th 2009 to talk about Grown in Britain, the Soil Association's Donna Air cook book for which she acted as editor.
Donna Air was joined on the mini-feature about the Grown in Britain cookbook by Phillip Schofield and Fern Britton.
Phillip Schofield has seen a generation through their morning television, starting out on Saturday morning's Going Live and appearing with Gordon the Gopher in Children's BBC's Broom Cupboard. Since then he has gone on to a range of presenting roles, including Dancing on Ice. With Fern Britton on This Morning, he found one of the most celebrated presenting duos since Richard and Judy.
Fern Britton has a host of presenting roles on her own CV and has history where cookery shows are concerned. Before moving to This Morning, she rose to fame as host of BBC2's cookery-against-the-clock show Ready Steady Cook. She is now married to Phil Vickery, one of the chefs from the show, who also appears on This Morning for the cooking segments.
The Interview with Donna
The segment was more about food than about Donna Air herself. However, she again spoke passionately about the importance of local produce - just as she had two days earlier on Something For The Weekend.
Donna explained that local produce is more sustainable as it does not need to be transported so far - which also helps it to retain its nutrients and to lower costs, making it cheaper.
She also admitted that, for the first time in a 15-year television career, she had realised her ambition of having her own "here's one I prepared earlier" moment, bringing her pre-prepared roasted carrots in spices out from the oven just seconds after putting the raw ones in to cook.
Donna's recipes
All of the below recipes were prepared by Donna on This Morning and are also in the Donna Air cook book Grown in Britain, out now.
Visit Amazon for more information about the Donna Air cook book
Roasted vegetables in spices
In a bowl, mix:
Nutmeg, ginger and cumin
Orange juice and zest
A little oil
Slice carrots lengthways and toss in the dressing
Transfer to an ovenproof dish and add a knob of butter
Cover with foil and roast until ready
Garnish with yoghurt and seasonal herbs
Potato salad
In a bowl, mix:
Thyme
Parsley
Mayonnaise
Yoghurt
Balsamic vinegar
Add in-season potatoes and toss
Transfer to a serving bowl, garnish with parsley
Asparagus quiche
Serves 5
To make pastry:
175g plain flour
45g diced cold lard
45g diced cold butter
Pinch of salt
Sift flour and salt into a bowl.
Add lard and butter, rub in until the mixture forms a fine breadcrumb texture.
Add a little cold water to form a dough.
Knead on a floured surface.
Line a 20cm flan ring and chill for 30 minutes.
Fill chilled flan base with crumpled foil or protect with greaseproof paper and add baking beans.
Bake for 10 minutes in an oven preheated to 200C, 400F, Gas Mark 6.
Remove beans and paper or foil and bake for five more minutes.
Remove base from oven and lower temperature to 180C.
To make filling:
175g asparagus spears
Olive oil
115g cream cheese
2 tsp fresh thyme, chopped
Black pepper
85g grated cheddar cheese
2 eggs
150 ml single cream
Toss asparagus in olive oil.
Griddle quickly until tender and bright green.
Spread cream cheese over the pastry base.
Sprinkle with thyme, pepper and cheese.
Trim asparagus to fit into the base, add and arrange in an attractive pattern.
Beat eggs, add salt and pepper.
Pour into the quiche and bake for about 30 minutes, until set and golden.