How to make shortcrust pastry by hand, rolling the pastry, lining a tin or ring and blind-baking the pastry case.
Learn how to make mayonnaise in four different ways with this easy guide from Leith’s Cookery School.
Learn how to prepare six different dressings including a classic vinaigrette with our easy guide with this video from Leiths Cookery School.
Learn how to pluck and roast a pheasant and make a red wine and juniper sauce to go with it in this video from the world-famous Leiths School of Food and Wine in the UK.
When you cook a turkey, it will always be dry in parts and juicy in others, so don’t get hung up on it – a turkey with a dry breast is down to a flaw in poultry engineering, not a failure of cooking. + VIDEO: Watch Jamie Oliver show how to carve a turkey on his Food Tube channel.
Artichokes can be fiddly to prepare: here are two curated videos that show how to prepare larger globe artichokes so they are ready to boil or steam until tender and another video that demonstrates the easy way to prepare the more tender baby artichokes.
See the craft of the butcher in action! Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.
Dry-curing fish in salt and sugar for 10-20 minutes before cooking draws out moisture from the fish, concentrating its flavours. It’s a handy trick that chefs use and it also helps to give it a vibrant colour.
Learn to make amazing, espresso-style coffee in a moka pot without making a bitter coffee. We’ll show you a latte hack too.
Michelin star pastry chef Luke Butcher from Purnell’s in Birmgham creates a ‘millionaires’ chocolate tart dish. Watch step by step as Luke takes us through their version of this classic pastry dish.