Cook The Perfect...
Summary: Discover cooking techniques and tips to help you perfect your cooking know-how. Jenni Murray and Jane Garvey are joined by leading chefs and food writers who share their secrets for perfect home-cooked dishes. Part of Radio 4's Woman's Hour.
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- Artist: BBC Radio 4
- Copyright: (C) BBC 2014
Podcasts:
Israeli born chef, Yotam Ottolenghi, demonstrates a classic Middle Eastern aubergine dish - Baba Ganoush.
Mary Berry demonstrates her Chocolate Roulade, a great alternative to Christmas Pudding.
Michelin-starred chef Giorgio Locatelli cooks pasta con le sarde, or pasta with sardines – a typically Sicilian dish.
Edd Kimber, winner of the Great British Bake off 2010, shares his family's Christmas Cake recipe.
Award-winning baker Dan Lepard demonstrates how to make soda bread.
Matthew Benson Smith uses his Yorkshire grandmother's recipe to cook the perfect parkin.
Molecular gastro star Heston Blumenthal demostrates perfect pumpkin soup – complete with a few surprises.
Joyce Molyneux, one of the first women to be awarded a Michelin star, cooks the classic French dish coq au vin.
Fish pie is the ultimate comfort food. Sue Lawrence demonstrates her classic recipe; capers, lemon zest, parsley, eggs and a white sauce.
Lisa Benison from Betty's Cookery school in Harrogate explains to Sheila McClennon how to cook the perfect choux pastry.
In her latest book Gorgeous Suppers, food writer Annie Bell turns her hand to this classic recipe. Her version has a rich filling of cream, egg, cheese and bacon. Jane joins Annie in her kitchen where she learns how to concoct the filling and make homemade short crust pasty.
Hugh Fearnley-Whittingstall tells Jenni Murray how to cook potato dauphinoise.
Rachel Allen shows Jane Garvey how to cook seven minute chicken noodle soup.
Food writer Trish Deseine demonstrates how to make this classic French dish.
Cook the Perfect Gazpacho with food writer Felicity Cloake. Chilled soup is not to everyone’s taste, but this might change your mind for ever. A Spanish classic, it originates from southern Andalucia, and is essentially a peasant dish, designed to make use of cheap, very ripe Mediterranean ingredients. The recipe can vary but it is essentially a combination of some or all of the following - tomatoes, peppers , garlic, cucumber, not forgetting crusty white bread, sherry vinegar and a generous slug of olive oil.
