James Martin – Meals for One ep.5
On the menu is an easy-cook steak and chips with homemade bearnaise sauce, and a quick salted caramel cheesecake.
James Martin – Meals for One ep.5 Read More »
On the menu is an easy-cook steak and chips with homemade bearnaise sauce, and a quick salted caramel cheesecake.
James Martin – Meals for One ep.5 Read More »
James shares the recipes that remind him of his Yorkshire childhood, including his grandmother’s roast shoulder of pork and her indulgent bacon sandwiches.
James Martin – Childhood Favourites ep.3 Read More »
Rick heads to the capital – a melting pot that encapsulates a country that, despite its narrow stature, crosses three time zones.
Rick Stein’s Road To Mexico ep.5 Read More »
Delicious home-cooked recipes don’t have to break the bank, as James proves by creating three meals from a single ham hock and prepares his personal take on tartiflette, a popular Alpine dish.
James Martin – Cheap and Cheerful ep.2 Read More »
James Martin proves that fast food does not need to cost a fortune, as he prepares a menu of must-have, home-cooked takeaway meals.
James Martin – Homemade Takeouts ep.1 Read More »
This time he explains frying – cooking in fat or oil. For Raymond it’s a great quick technique that gives food a wonderful flavour, colour and texture.
How to Cook Well : Frying Read More »
This edition looks at baking – cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb. He ends with two desserts. The first is a restaurant masterpiece – a pistachio souffle with a bitter cocoa sorbet inside – and is followed by a
How to Cook Well : Baking Read More »
This episode is all about poaching – cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue, big tip, don’t use an old egg! He shows how to
How to Cook Well : Poaching Read More »
This episode is all about roasting – cooking in the dry heat of the oven using fat or oil to keep the surface of the food moist. For Raymond it is a technique that conjures up the wonderful smells of the kitchen at home.
How to Cook Well : Roasting Read More »
Leaving the Baja Peninsula, Rick explores the western mainland. He lands in the town that placed tequila – and probably Mexico – on the world map and the metropolis that gave us mariachis and dishes like carne con chile.
Rick Stein’s Road To Mexico ep.4 Read More »
This time Raymond explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames..
How to Cook Well : Barbecue & Grill Read More »
Nigella cooks more warming, comforting and inspirational recipes. Perfect for winding down at the end of a long day, there’s a cosy supper of chicken with red grapes and marsala, followed by a deeply divine sunken chocolate amaretto cake with crumbled amaretti cream dolloped alongside.
Nigella: At My Table ep.6 Read More »