Liverpool pop singer Liz McClarnon _158
Liz says she instinctively knows what food marriages will work.
“I’m only reasonably good because I’m such a food snob,” she insists. “I can have a smell and a taste and tell you what’s in it. I can pick it apart. That’s my talent.”
Being a chef was a tough gig. “All the hours standing around on your feet all the time. Nine hours on your feet with no break.”
As hard as being in a band?
“Any band, Girls Aloud who have a similar schedule to ours, would say yes, definitely.
“I really, really want to smack anyone who says get a proper job.
“If you worked on the factory line at Ford the same hours you’d be earning loads too.
“It’s a really, really tough job to do, especially with all the time you’ve got to spend promoting.”
Ironically, she hardly needs to cook now she’s such hot property.
“Since the show I’ve been in London working and eating in TV studios, or eating out for dinner or being taken out by agents,” she says.
“If I’m in Liverpool my mum’ll say I haven’t seen you for ages let me cook for you, and she’ll make chicken and mushroom risotto.”
Liz, who is single reveals her favourite food is fois gras terrine. The animal rights storm about its production it doesn’t unduly concern her.
“I’m not a cheap date,” she smiles.
“Any meat you eat has to be killed. Ignorance is bliss.
“To be very very honest I don’t eat veal but I do eat fois gras. I love it, and I’m a carnivore.”
She’s carved a niche for herself presenting pocket-friendly cooking, and she attributes her cost conscious when it comes to food to her mum.
“Everyone is on a budget these days. At home the favourite game is ‘guess how much this was?’
“My mum thinks nothing of having an expensive meal but refuses to pay costly prices for fish for example. She runs into Asda and competes with people for the knocked down stuff.
“Buying ready meals is ten times more expensive than cooking something. We’re in the middle of a credit crunch and sometimes it’s cheaper to go out than get a ready meal.
“We get a piece of beef and some cream and wine and mushrooms and loads of rice and freeze most of it. We buy meat in bulk. You’re laughing then.”
She’s planning to do more with cookery, maybe even a book.
“I’d like to do more with food. But I’d never open a restaurant. That would be too much like hard work.”