food

Far Eastern Odyssey

Rick Stein’s Far Eastern Odyssey ep. 1

Far Eastern Odyssey / 1 minute of reading / / By

Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East’s diverse food cultures, which have soared to the heights of popularity the world over.      Rick Stein’s Far Eastern Odyssey ep. 1   He begins his odyssey in Cambodia, a country still recovering from the regime of the Khmer Rouge. Nevertheless, tourists are beginning to return to this land dotted with sugar palms, paddy fields and small villages. Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of […]

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Nigellissima episode 7

Nigellissima episode 7

Nigellissima / 3 minutes of reading / / By

Nigellissima episode 7 – Nigella loves Christmas and for her a party is the perfect way to celebrate. She kicks off festivities with a glittering buffet party. For her Italian inspiration Nigella travels to Venice, a city that has been close to her heart ever since her first visit 20 years ago. Armed with recipe and party ideas for her festive feast, Nigella returns to create a tasty Christmas buffet menu for her guests.     Nigella gets the party started with her own ruby red Venetian cocktail, served with quick and easy canapes like parmesan shortbreads and panettone stuffing

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Nigellissima episode 6

Nigellissima episode 6

Nigellissima / 2 minutes of reading / / By

In Nigellissima episode 6, Nigella Lawson continues to share her passion for creating mouthwatering Italian food, treating her supper guests to a sumptuous feast of lamb chops with mint, chilli and golden potatoes, served alongside roasted red onions with fennel and basil. Dessert is a true Anglo-Italian affair with a ruby red plum and amaretti crumble.     There is also Nigella’s easy no-stir farro risotto with mushrooms, and chocolate pasta with a dark butterscotch sauce – a perfect supper for those nights when you can’t decide if you’re in the mood for savoury or sweet.   Nigellissima episode 6

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Nigellissima episode 4

Nigellissima episode 4

Nigellissima / 2 minutes of reading / / By

Nigellissima episode 4 – Nigella shares her culinary talent as she presents delicious Italian-inspired food. In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola – the Sardinian sun-dried and toasted couscous – in a light, tomato-hued recipe of couscous with clams.     Nigella’s dinner party guests are served a simple yet sumptuous meal of butterflied leg of lamb and baby aubergines with oregano and roasted red onion. Dessert is an irresistible meringue gelato cake with sharp raspberries and

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Classic Mary Berry episode 6 2018

Classic Mary Berry episode 6 2018

Classic Mary Berry / 1 minute of reading / / By

In Classic Mary Berry episode 6 2018, Mary unleashes some of her classic favourites that have moved in and out of fashion, but still have a much-loved stronghold. Her take on a classic prawn cocktail, a warming deep rich onion soup and a divine banoffee pie are too enticing not to try out at home.     Mary also prepares a leek and onion quiche to add to her ploughman’s lunch, and who better to eat it with than traditional farmer Robert Sampson, who insists they do a bit of ploughing with his horse-drawn ploughs before sitting down to enjoy

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Nigellissima episode 2

Nigellissima episode 2

Nigellissima / 2 minutes of reading / / By

In Nigellissima episode 2, Nigella Lawson’s mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto.     Dessert comes courtesy of Nigella’s surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake. There’s also a silky pasta dish with courgettes, which elevates a quick fridge foray into a languorous late night

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Summer Greens

Raymond Blanc’s Kitchen Secrets – Summer Greens episode 8

Kitchen Secrets / 1 minute of reading / / By

In Raymond Blanc’s Kitchen Secrets – Summer Greens episode 8, Raymond celebrates the freshest summer greens. Beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan.     Next a dish ideal for a warm summer’s day – poached salmon resting on a bed of citrusy sorrel served with a zingy lemon sauce. The combination of crisp chicory, ripe pears and walnuts creates a flavour-packed salad perfectly paired with a rich, creamy Roquefort dressing. And to round off, an exquisite spinach ravioli encasing a perfectly poached

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Summer Fruits

Raymond Blanc’s Kitchen Secrets – Summer Fruits episode 7

Kitchen Secrets / 1 minute of reading / / By

In Raymond Blanc’s Kitchen Secrets – Summer Fruits episode 7, Raymond demonstrates the versatility of the summer’s juiciest fruits. To begin with, he prepares a simple but impressive berry-strewn pavlova. Next, a spicy cherry clafoutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry. A ruby red fig tart adds a touch of decadence, and for the finale there is an aromatic fruit soup topped with a delicate caramel cage and light bubbles of champagne.     Raymond also travels to Fife to visit a traditional fruit farm and witness how his favourite variety of raspberry is

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Spices and Chillies

Raymond Blanc’s Kitchen Secrets – Spices and Chillies episode 6

Kitchen Secrets / 1 minute of reading / / By

Raymond Blanc’s Kitchen Secrets – Spices and Chillies episode 6, in this episode, Raymond draws upon memories of his travels through Asia to create dishes full of fragrant spice and fiery heat. To kick off, a mouth-wateringly fresh green papaya salad with the sweet crunch of pomegranate and a tangy dressing of chilli and lime.     The inspiration for Raymond’s next dish comes from no further than his own kitchen. Indian vegetable curry infused with a complex blend of masala spices is one of his much-loved family recipes. Next tender, slow-cooked pork belly marinated in a Chinese-style blend of

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Charcuterie

Raymond Blanc’s Kitchen Secrets – Charcuterie episode 5

Kitchen Secrets / 1 minute of reading / / By

Raymond Blanc’s Kitchen Secrets – Charcuterie episode 5, in this carnivorous episode, Raymond shares his love of the art of charcuterie: cooked or preserved meats. To begin, wafer-thin slices of duck ham cured in herbs and juniper berries are joined by crispy lardons to create a delicious dish packed with crunch and flavour.     Next, a rich, buttery chicken liver parfait with a zesty, spicy coating, which is simple to make but satisfying to savour. Pot-au-feu is a one-pot French classic, a meaty medley slow-cooked in a velvety broth bursting with intense juices. Finally, an eye-catching ham hock terrine

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Pudding

Raymond Blanc’s Kitchen Secrets – Pudding episode 4

Kitchen Secrets / 2 minutes of reading / / By

Raymond Blanc’s Kitchen Secrets – Pudding episode 4 is a treat for the taste buds as Raymond celebrates his passion for puddings, sweet and savoury. To kick off there is a French childhood favourite, riz au lait, a velvety vanilla rice pudding with a crunchy caramel topping and a tangy fruit compote. Next is another French classic, tarte tatin. Glossy caramelised apples embedded in golden puff pastry create a sumptuous dessert and comforting finale to any meal.     Moving on to savoury, Raymond prepares a heart-warming dish perfect for a chilly night, a suet pudding filled with succulent steak,

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