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.
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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.
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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.
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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
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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
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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.
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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.
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This time Raymond explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames..
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Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin-starred chef. But first, he had to understand what happens to food when you cook it different ways.
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In Mary Berry’s Easter Feast Ep.2 Mary shares her favourite Easter recipes and takes a look at how Christian communities celebrate Easter with special food.
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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
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Firstly Mary prepares a delicious soup using one of her favourite seasonal vegetables – asparagus. Next it’s a dinner party classic ….
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