Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet. Air Date : 1st-Jan-1970
It’s the perfect combination of sugar and butter, together with solid wrist-work that help make Gordon's heavenly dessert: caramelised rhubarb crumble. Transforming sugar crystals into aromatic liquid gold needn't be a sticky business. Follow Gordon's tips and practise to perfection before the Cookalong. Air Date : 1st-Jan-1970 Read More
Salmon en croute is made from a salmon fillet wrapped in pastry - it's as simple as that. In this video Gordon shows how it's done ahead of the Cookalong. Air Date : 1st-Jan-1970 Read More
Chopping an onion is an important skill to learn since it is the basic ingredient of many dishes. Air Date : 1st-Jan-1970 Read More
Citrus fruits add great flavour to desserts but if you get over zealous with the grater, you may grate the pith. Air Date : 1st-Jan-1970 Read More
A basic white sauce is a great technique to perfect, as it is the base of so many other sauces and dishes (soufflés/fish pies etc...). Air Date : 1st-Jan-1970 Read More
Pasta: it's a staple of our everyday diet and one of the most commonly cooked ingredients, but it doesn’t mean that everyone knows how to cook it properly. Air Date : 1st-Jan-1970 Read More
Cooking duck can seem like a daunting process but it isnt something to be afraid. Air Date : 1st-Jan-1970 Read More
Mashed potatoes, roast potatoes and crushed potatoes are perhaps a more common accompaniment to home cooking, but fondant potatoes are really easy to make. Air Date : 1st-Jan-1970 Read More
Chillies are small, but they certainly pack some punch. Air Date : 1st-Jan-1970 Read More
This classic show stopping dish is rich in flavour, the centre piece being the sirloin steak. Air Date : 1st-Jan-1970 Read More
Simple to prepare and delicious to eat, sautéed potatoes are an ideal accompaniment to any main course. Air Date : 1st-Jan-1970 Read More
Home made mayonnaise may sound scary but it can be put together in minutes and add a real delicate flavour to your Marie Rose sauce. Air Date : 1st-Jan-1970 Read More
Prawns are most commonly bought ready prepared. For those that feel like getting a little mucky, Gordon demonstrates how simple it is to peel and de-vein prawns. Air Date : 1st-Jan-1970 Read More
Chicken stock. You can buy it fresh; you can buy it in ready-made and you can buy it in the form of stock cubes, but you can easily make it yourself. In this video Gordon demonstrates to how to make your own chicken stock. Air Date : 1st-Jan-1970 Read More
Gordon shows how you can turn your own chicken stock into a base for an oriental soup. Once you’ve got a good quality home made chicken stock, the rest is easy. A handful of ingredients and a matter of minutes is all it takes to convert your stock to an oriental classic - hot and sour soup. Air Date : 1st-Jan-1970 Read More
Peppers are a common, day-to-day ingredient because of their unique flavour and versatility. The key to cooking with peppers is to make sure all the seeds are discarded. Air Date : 1st-Jan-1970 Read More
Stir-frying is a cooking technique that requires cooking over a high heat, while constantly tossing the ingredients for even cooking. In order to cook your beef to perfection it essential to cut it into thin strips. Air Date : 1st-Jan-1970 Read More
One of the nation's favourites, here Gordon shows you how to make the rich, spicy tomato based tikka masala curry sauce. Air Date : 1st-Jan-1970 Read More
Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet. Air Date : 1st-Jan-1970 Read More
Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet. Air Date : 1st-Jan-1970 Read More
Shami kebabs are little mince patties, packed full of flavour - almost a mini Indian hamburger. Air Date : 1st-Jan-1970 Read More
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