Rick Stein has new lease of life after undergoing life-saving heart surgery
TV chef Rick Stein has revealed he was close to death after suffering from a serious heart condition.
The 76-year-old star who became a household favourite due to his culinary skills, had to replace an aortic valve in his heart after suffering symptoms of breathlessness for more than five years. And so, after seeking advice from a cardiologist he was told that he would die without an operation. Rick, who has just released his latest book Simple Suppers, said: "The cardiologist said, ‘You’ve got to have an op, because you’ve got no choice. You have got a choice, you could die, or you could have the op.’"
Rick Stein reveals secret heart condition (Ken McKay/ITV/REX/Shutterstock)
Rick Stein had to have a heart operation to replace a faulty aortic valve (Ken McKay/ITV/REX/Shutterstock)Before the operation, Rick became breathless and got aches and pains which he says he didn't realise "was down to my heart." He went on to say: "I was on a fishing trip with my boys in The Highlands. They sort of shimmied up a mountain and said, ‘Are you coming Dad?’ And I got about 100 yards up a very steep hill, and I just realised I was completely breathless."
Following a medical examination, Rick underwent surgery last June. He continued: "It’s actually not more dangerous these days than having your appendix out, which is a very nice thing to say – not that I’ve totally believed it." Now, the star who is famed for his expertise in fish and seafood, is free of his symptoms and is feeling better than ever. He added: "Lots of people have had the same operation and more or less all of them say that it’s completely rejuvenated them."
In a poignant moment, the night before his operation Rick was served a fish dish which inspired his latest book. He ate lightly fried haddock fillet, with salt and cracked black pepper with an olive oil dressing, spring onions, red peppers and lemon juice. He said: "That first dish when I arrived in hospital was fantastic. You think a lot when you’re in the hospital, and I was just thinking how wonderful [the haddock] was and how lovely it would be to write a book which was filled with these sort of similar recipes. And I think the older you get, the more you realise, that the simpler recipes are often the best ones."
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In his recipe book, Rick has focused on simple dishes including his dad's chicken soup that was made for him as a child. The recipe includes tomatoes and tarragon which he makes with Sunday roast leftovers. He also includes gnocchi with crab and chilli and a lemon posset.
All of his recipes are meant to be completed in 30 minutes to an hour. And he has also done his best to write recipes that are easily sourced in an everyday household. He added: "Because I think over the years, shop-bought preparations have improved immeasurably. In the old days, I’ve always said don’t buy if you can make better at home. But if you can’t, there’s not a lot of point unless you actually love making pastry. If you’ve got a couple of hours spare from time to time, fine."
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