food

Raymond Blanc

How to Cook Well : Baking

How to Cook Well / 1 minute of reading / / By

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 flourless chocolate cake.  1. Pistachio soufflé with bitter cocoa sorbet   Raymond Blanc demonstrates the technique of baking by making a hot pistachio soufflé with a rich and icy chocolate sorbet centre.  2. Baked cheese “fondue”   Raymond Blanc offers two […]

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Poaching

How to Cook Well : Poaching

How to Cook Well / 1 minute of reading / / By

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 cook one of his favourite dishes from home chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert.   Poached salmon with cucumber, cauliflower and

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Mary Berry's Absolute Favourites Ep.6

Mary Berry’s Absolute Favourites Ep.6

Mary Berry's Absolute Favourites / 2 minutes of reading / / By

In the series finale, Mary cooks dishes inspired by her home and family. No matter how busy Mary is, her top priority is to have the family round for a meal and three generations of Mary’s family visit her in the kitchen and get involved with the cooking.     To start, a delicious Malay fried rice. It’s Mary’s husband Paul’s favourite dish and bursting with flavour, it never fails to be a real crowd pleaser. One of Mary’s joys in life is cooking with her grandchildren and it’s no surprise that Mary’s next dish, a delicious chicken pasta bake,

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