Following Floyd for more engaging e-learning

So farewell then Keith Floyd. Here at brightwave towers, a week after his memorial service, we're still wearing our black armbands and thinking about how the maestro can inspire us to write better more engaging e-learning.

These days tv chefs are ten a penny, but Floyd was the puffin-flambeing granddaddy of 'em all. So what was it that made him so engaging and charismatic? And if tv cookery shows are really just show and tell for the hungry and greedy, then what can we learn from Keith?

• He was irreverent and unpredictable - keeping us on our toes and on the edge of the sofa (and grateful that we weren't the unfortunate complaining customer chowing down on the deep fried beermat that he once disguised as an escalope)
• He took it out there - on a beach, on a hillside, on a boat - cooking up where the food came from, in a real environment that we could recognize - not a fake tv kitchen
• He was a laugh - everyone likes a giggle, and if we're having fun, we'll remember how to barbeque that ostrich steak, right?
• He talked to everyone - us, the camera, the crew, the old lady who criticized his food to his face - without talking down

There are some enthusiastic foodies amongst us, and none more gastronomically devoted than our own Production Director, Alison Mitchell-Innes. With a full-bodied red in one hand and a Gantt chart in the other, she recommends her favourite Floyd recipes:

Floyd on Britain and Ireland - Cullen Skink, and Roast lamb with anchovies and fresh herb sauce

Floyd on Spain - Paella

Last night, I used Alison's recipe for chicken liver pate and it rocked my world - enjoy:

1 packet of chicken livers
Shallot
Butter
Oil
Thyme
Salt and pepper
Marsala, sherry, brandy, or madeira

1. Heat oil and butter (or just butter) in non-stick pan
2. Add 1 finely chopped shallot (or small onion) and 1 or 2 cloves of crushed garlic - soften
3. High heat - add chicken livers - cook for 2-3 mins each side til slightly pink inside
4. Add fresh or dried thyme - if available
5. Add 2 tbsps of marsala, sherry, brandy, or madeira - let it bubble for 2 mins for alcohol to evaporate
6. Salt and pepper to taste
7. Take off the heat
8. Into food processor - whizz to desired texture
9. Put into serving dish and flatten
10. Melt butter 50g - pour on top of pate to cover and seal
11. Into fridge to cool

Then scoff. Will keep unsealed for a week, or once unsealed will keep 3-4 days. But with some brown bread and a crunchy salad, it will be gone before you know it!

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