There are only a few commercial relationships that you need for a happy successful life: a good taxi company to get you home safely after a good night out; a regular restaurant that welcomes you with open arms; a supermarket to fulfil daily and weekly shopping needs; a fish shop that doesn’t actually smell of fish and a butcher who cuts meat straight from the carcass.
Browsing: CHEF COOKING VIDEOS
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.
Three Michelin-starred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.
Three-star Michelin chef Pierre Koffmann talks about his passion for cooking, his love of food and where he likes to…
If you find yourself in Barcelona, Spain, pay a visit to a Disfrutar, a Michelin-star restaurant opened by a three chefs who consider themselves close enough to be brothers.
Marcus Wareing, Michelin star chef from Marcus at the Berkeley, creates a dish of Cumbrian rose veal rib with mustard mash and a classical cauliflower cheese sauce.
Financiers are delicate little cakes using egg whites to give them a light texture. Chef Toni Lynn Dickinson, Senior Coordinator of the Pastry Arts at The International Culinary Centre in New York, takes you step-by-step in making and baking financiers.
Do you ever find that the onions you use in a raw recipe taste too strong: here’s a tip from Rick Bayless, the US chef who is an authority on Mexican and spicy cooking to mellow the flavour of raw onions so they don’t overpower a salsa or salad.
We cook the lamb for four to five hours to make sure it is meltingly tender when it comes out of the oven. It’s a lovely way to cook this piece of lamb. You can cook it for a few hours one day and finish the cooking before serving it.
This recipe comes from Pierre Hermé and Dorie Greenspan with a small adaption (we’ve used an ounce less chocolate). Sea salt and chocolate are very fashionable in the biscuit or cookie world. The saltiness cuts through the rich chocolate brilliantly. Serve these after dinner with a coffee – just one or two sablé biscuits is enough for each person. You can make the dough in advance, cover it tightly in a few layers of cling film and store it in the fridge for a few days or freeze it, ready to slice and bake when you are ready. You can buy the Dorie Greenspan app from ITunes.