That's hard to swallow! Michelin-starred Chef Raymond Blanc praises 'delicious' tinned and frozen food

  • Acclaimed chef Raymond Blanc, 72, praised ‘delicious’ tinned and frozen food
  • Blanc is attempting to make cooking easier in ITV series Simply Raymond Blanc 
  • The father-of-two nearly died of Covid in 2020 and was on high-dependency unit
  • Fellow TV cook Delia Smith also gave tinned mince and frozen mash thumbs up

By Emma Powell Showbusiness Correspondent For The Daily Mail

Published: | Updated:

He is a self-taught maestro in the kitchen with two Michelin stars for food excellence to his name.

But acclaimed chef Raymond Blanc has risked cooking up a storm – by praising ‘delicious’ tinned and frozen food.

It comes after fellow TV cook Delia Smith, 80, encouraged the use of tinned mince and frozen mashed potato.

French chef, Blanc, 72, said: ‘Delia Smith was the first TV chef to really simplify food. She was heavily criticised for using tinned and frozen food in her recipes, but she was absolutely right.

‘Take the frozen pea. First, it’s delicious – all the nutrients are trapped in. Not quite as good as fresh, but nobody wants to pick and pod peas. If it takes two hours, you’re not going to want to eat it.’

Acclaimed chef Raymond Blanc, 72, has risked cooking up a storm ¿ by praising ¿delicious¿ tinned and frozen food.

 Acclaimed chef Raymond Blanc, 72, has risked cooking up a storm – by praising ‘delicious’ tinned and frozen food.

Blanc, who owns the famed Le Manoir aux Quat’ Saisons hotel-restaurant in Oxfordshire, has previously suggested using tinned pears in his dishes.

But he admits one British staple he is still struggling with is sliced white bread. 

He told Radio Times: ‘Sliced white bread is still what most people serve. All the wheat is pulverised and whitened and vitamins added. It will keep for two weeks – and no wonder!’

Blanc is attempting to make cooking easier in his upcoming ITV series Simply Raymond Blanc.  

It comes after the father-of-two almost died of Covid in 2020. He was admitted to a high-dependency unit in Oxford and stayed for a month.

He said he was ‘close to terminal’, adding: ‘When you are that fragile, you come out of it and really celebrate. You want to change everything – work less hard, take time for yourself. 

'You appreciate how precious life is and make all sorts of promises, like meditating every day. I’m trying to take time out of the torrent of life, but it’s amazing how the momentum of life takes over.’

Raymond Blanc

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