How to Be a Better Cook episode 1

Lorraine Pascale’s “How to Be a Better Cook” kicks off with an inspiring journey into the heart of simple, flavorful cooking. In episode one, Lorraine takes on her most ambitious task yet: teaching 52-year-old builder Tony Sartori how to pull off a truly impressive meal for friends and family. Tony, who has never cooked a meal in his life, is about to discover that even the most hesitant cooks can transform into culinary stars. With Lorraine’s guidance, cooking becomes less of a daunting challenge and more of an inviting adventure.

Lorraine Pascale’s magic lies in her ability to demystify cooking. She doesn’t just hand over recipes—she opens the kitchen door and invites viewers in, taking them through deceptively easy recipes and brilliant tips. In this episode, Tony dives headfirst into a Mediterranean-inspired menu, discovering flavors and techniques that will impress without the stress. It’s all about building confidence and having fun while creating food that makes people say “Wow!”

The episode begins with a stunning starter: a grilled peach and burrata salad. If you’re thinking salads are boring, this dish will change your mind. Imagine the sweet, juicy peaches, their sugars caramelized perfectly on a hot grill, paired with creamy burrata—a heavenly soft cheese that almost melts into the fruit. The whole dish is elevated with a drizzle of balsamic reduction, fresh herbs, and a scattering of toasted nuts. This isn’t just a salad; it’s an experience that welcomes Tony and viewers alike into the wonderful world of simple yet sophisticated flavors.

Lorraine shows Tony how easy it can be to create restaurant-quality dishes at home. As she explains, it’s all about letting great ingredients shine, something anyone can achieve with a bit of patience and the right approach. Cooking for beginners doesn’t have to mean dull or basic—it’s about learning to use fresh, accessible ingredients in exciting ways. And who wouldn’t feel confident starting with something as visually stunning and easy to prepare as a grilled peach and burrata salad?

Next up, Lorraine guides Tony in making the main event: crispy salmon with polenta chips and grilled asparagus. Salmon can often intimidate first-time cooks—how do you get the skin perfectly crispy without overcooking the fish? Lorraine breaks it down step by step, ensuring Tony gets it right. She shares her top cooking tips for beginners, like ensuring the pan is hot before adding the fish and resisting the urge to poke and prod while it’s cooking. The result? A beautifully crispy piece of salmon, moist and flaky on the inside—the kind of dish that’s perfect for a dinner party and bound to impress.

To accompany the salmon, Tony learns to make polenta chips. Polenta might sound a bit fancy, but Lorraine makes it accessible. She shows Tony how to cook the polenta until it’s thick and creamy, then lets it cool before cutting it into chip shapes and baking them until golden. These polenta chips are crispy on the outside, soft inside, and a delightful alternative to regular fries. The addition of grilled asparagus adds a touch of green, balancing the richness of the salmon and polenta. The entire dish comes together in a way that’s hearty yet refined, bursting with Mediterranean flavors and textures.

And of course, no impressive meal is complete without a show-stopping dessert. Lorraine wants Tony to have a dish that’s not only delicious but has the kind of visual flair that makes everyone around the table gasp. She chooses a dessert with a real wow factor: a lemon posset, served with fresh berries and a crisp almond biscuit. Posset is one of those desserts that feels indulgent but is incredibly easy to make—just cream, sugar, and lemon juice, simmered together until thickened. Lorraine describes it as the perfect ending to a meal, light, tangy, and refreshing.

How to Be a Better Cook episode 1 – Tony Sartori

As Tony plates up the dessert, Lorraine encourages him, emphasizing that cooking is about experimenting, making mistakes, and most importantly, having fun. The posset looks elegant in its little glass, topped with vibrant berries and accompanied by a delicate, golden almond biscuit. Tony can hardly believe that he’s managed to make something that wouldn’t look out of place in a fancy restaurant. The pride on his face says it all—he’s not just cooked a meal; he’s created an experience, something to share and savor with the people he loves.

“How to Be a Better Cook” is more than just a cooking show. It’s a gentle reminder that anyone, even someone who’s never set foot in a kitchen, can learn to cook an impressive meal. Lorraine Pascale’s recipes are designed to build confidence. By starting with easy Mediterranean recipes for beginners, she lays a foundation that makes more advanced techniques seem less daunting. Tony’s journey from kitchen novice to someone who can whip up a grilled peach salad, crispy salmon, and a lemon posset in a single evening is inspiring for anyone feeling hesitant about cooking.

The beauty of this episode lies in its simplicity. The Mediterranean-inspired menu uses fresh, vibrant ingredients that don’t need a lot of fuss to taste amazing. The grilled peach and burrata salad, crispy salmon with polenta chips, and the impressive dessert with minimal ingredients are all dishes that can elevate any meal, whether it’s a cozy night in or a gathering with friends. Lorraine Pascale’s cooking tips for beginners are woven seamlessly throughout, making each recipe approachable and achievable.

Cooking doesn’t have to be complicated. With Lorraine by his side, Tony learns that the key is to start simple, focus on flavors, and build confidence step by step. Episode one of “How to Be a Better Cook” is a testament to what’s possible when you let go of fear and embrace the joy of cooking. Whether you’re a seasoned cook or someone who’s never boiled an egg, there’s something to learn and enjoy—because cooking, at its heart, is all about love, creativity, and sharing something wonderful with the people who matter most.

Grilled peach, burrata and basil salad with Dijon dressing

Burrata is quickly becoming a favorite on restaurant menus, and for good reason. This insanely decadent cheese is like a love affair between mozzarella and cream—luxuriously rich and indulgent. Wrapped in a delicate layer of fresh mozzarella, burrata’s creamy center oozes with flavor, offering a delightful contrast in textures that melts in your mouth. It’s the kind of cheese that feels like a special occasion, even if you’re just treating yourself on a Tuesday night.

If you want to elevate this experience even more, consider adding a few slices of Parma ham. The salty, savory notes of the ham complement the creamy burrata perfectly, creating a balance that’s simply irresistible. Together, they make a stunning appetizer or centerpiece for any cheese board, transforming a simple bite into an unforgettable moment.

Ingredients:

For the dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (not a syrupy one)
• 1 tsp Dijon mustard
• flaked sea salt and freshly ground black pepper

For the peaches

• 2 tsp olive oil
• 4 peaches, almost ripe but not too soft, quartered and stoned

To serve

• 200g/7oz ball burrata, drained and torn into chunks (or 2 x 125g/4½oz balls mozzarella)
• 70g/2½oz bag rocket
• 1 bunch of basil, leaves only, roughly torn

Method:

• Arrange the buratta chunks (or mozzarella) around the peaches and scatter the rocket and basil leaves over. Scatter a little salt and pepper on top. Quickly whisk up the dressing again if necessary, drizzle it over and serve.

• For the dressing, lightly whisk all the ingredients together in a small bowl. Season to taste and set aside.

• For the peaches, lightly grease a griddle pan or barbecue with the oil and then get it nice and hot. You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them.

• Use a metal fish slice to help lift them up so as not to leave the chargrilled marks behind. Turn them onto their other cut side for another minute (don’t cook on their skin side). The charring will add to the flavour. You can also use a frying pan to cook them, but obviously you won’t get the char-grilled lines on them. Sit the peaches cut side up on a large serving platter as you go.

Crispy salmon, polenta chips and grilled asparagus

Polenta, often known as cornmeal, can be a bit unusual at first glance. When cooked, the instant kind resembles mashed potatoes, with a soft and creamy texture. But once you let it set, cut it into squares, and transform those squares into golden ‘chips,’ something magical happens. These crispy polenta chips have a wonderful crunch on the outside, with a soft and tender inside that makes them truly irresistible.

For an added touch of elegance, serve these polenta chips alongside perfectly cooked fish. Trout, for instance, would pair beautifully with their savory flavor and satisfying texture. This simple but stylish dish can elevate a meal, giving it a touch of sophistication without too much fuss. With the right seasoning and a bit of creativity, polenta turns from humble to special—a true testament to how a simple ingredient can surprise and delight.

Ingredients:

For the polenta chips

• 900ml/1½ pints vegetable or chicken stock
• 200g/7oz instant polenta
• 1 stick rosemary, leaves finely chopped (about 1 tbsp chopped rosemary)
• flaked sea salt and freshly ground black pepper
• 20 large sage leaves
• 20 slices pancetta
• 2 tbsp olive oil

For the gremolata

• 4 garlic cloves (can use more or less depending on your taste), roughly chopped
• handful fresh parsley, roughly chopped
• 1 lemon, finely grated zest only
• 50ml/1¾fl oz olive oil

For the fish and asparagus

• 2 tbsp olive oil
• 4 salmon steaks, with the skin scored
• 250g/9oz asparagus, woody root ends snapped off

For the sauce (optional)

• 50g/1¾oz unsalted butter
• small handful fresh parsley leaves, finely chopped
• 1 lemon, juice only
• 1 lemon cut in to wedges, to serve

Method:

• Serve at once with the gremolata and lemon wedges.

• Line a 20cm/8in square tin with baking parchment or heatproof cling film. Bring the stock to the boil in a large saucepan. Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper.

• Cook for 4-5 minutes, stirring constantly until large volcanic-like bubbles form. The polenta will swell and become really thick – don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set aside to cool for 20 minutes.

• Meanwhile, make the gremolata. Place the garlic, parsley and lemon zest in a pestle and mortar and pound the mixture to a mash so that all the flavours mix together. Stir in the oil. Alternatively, blend everything together in a mini-blender until as fine as possible. Either way, spoon into a small serving bowl and set aside.

• Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half across to give 20 chunky chips. Being careful not to break the chips, wrap a sage leaf around the middle of each one, followed by a slice of pancetta. Arrange on the tray as you go. These can be prepared to this stage a day ahead of time, in which case, cover with cling film and keep in the fridge.

• Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Heat two large frying pans on a medium to high heat and drizzle a tablespoon of oil into each one. Fry 10 polenta chips in each pan for about 1-2 minutes on each side. Use a small fish slice to carefully turn them over to avoid breaking them. Arrange them back on the baking tray once cooked and pop them in the oven to keep warm.

• For the fish and asparagus, wipe out the frying pans with kitchen paper and return both to a medium to high heat with a tablespoon of oil in each one. Season the salmon with salt and pepper and, once the oil is hot, place the fish skin-side down in one pan and leave to cook for about 3-4 minutes.

• Meanwhile, for the asparagus, fry the asparagus in the other pan for 3-4 minutes tossing occasionally.

• If you want to make the sauce, simply melt the butter in a small saucepan and add the finely chopped parsley, lemon juice and season to taste. Keep warm.

• Once the fish has had its time, flip it over and let it cook for four minutes on the other side.

• Meanwhile, remove the polenta chips from the oven and arrange five on each serving plate. Divide the asparagus up evenly between them also. Once the salmon is cooked to your liking (either a little pink in the centre or cooked completely through) remove from the heat and arrange one on each serving plate. If you made the optional sauce, pour this over now.

Conclusion How to Be a Better Cook episode 1 – Tony Sartori

Lorraine Pascale’s “How to Be a Better Cook” reminds us that cooking is more than just following a recipe—it’s a way to build memories and nurture relationships. Throughout Tony Sartori’s journey, viewers witness a transformation that goes beyond mastering a few dishes. He starts as a beginner, unsure and wary, and evolves into someone who can confidently present a meal that’s not only delicious but also a true celebration of flavor and creativity. Lorraine’s approach to guiding Tony—and anyone watching—is a testament to her belief that cooking is not an exclusive club. It’s for everyone willing to pick up a pan and have a bit of fun.

The Mediterranean-inspired menu crafted in this episode represents simplicity at its best. With fresh ingredients, straightforward techniques, and a dash of courage, Tony’s meal embodies the essence of home cooking—bringing people together over vibrant, comforting dishes. The grilled peach and burrata salad invites a moment of delight, a reminder that even the simplest ingredients can create something extraordinary. The crispy salmon, paired with golden polenta chips and bright green asparagus, speaks of balance and warmth, while the light lemon posset offers a sweet finale—proof that elegance doesn’t need to be complicated.

Lorraine’s encouragement and practical tips serve as a guidepost for anyone feeling overwhelmed by the thought of cooking. Her focus on confidence-building, on showing that it’s okay to make mistakes, turns cooking from a chore into an adventure. The journey from hesitancy to pride, as seen through Tony’s newfound skills, inspires all of us to step into our kitchens with a bit more daring and a lot more joy. Cooking is about sharing—not just the food, but also the laughter, the stories, and the time spent together.

As the credits roll on episode one, it’s clear that “How to Be a Better Cook” is not just about the recipes. It’s about demystifying the kitchen and celebrating the power of a home-cooked meal. Whether you’re a seasoned chef or someone yet to crack an egg, Lorraine reminds us that the real magic of cooking lies in its ability to connect people, elevate ordinary ingredients, and fill the simplest moments with extraordinary joy.

FAQ How to Be a Better Cook episode 1