Video Documentaries

Raymond Blanc says that a good cook is one who understands the basic techniques of cooking. Raymond had to teach himself to be a Michelin-starred chef. He found out for himself what happens when you cook food in different ways. Now, after years of trial and error, Raymond wants to help us to cook well and become confident in the kitchen. [video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2017/12/RB.ep-barbaq.mp4"][/video]   Each week he takes a different technique and shows five delicious dishes using that technique. The recipes range from the simple to the ambitious. Raymond delivers them all with a passion and enthusiasm that belies his years at the top. This time he explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames, glowing coals or hot bars. For Raymond, grilling is a simple method which can produce ambitious dishes. He skips between the stove in his restaurant kitche

  One of Mary's pleasures is to shop for fresh, exciting, seasonal ingredients, and in this episode it's the local farmers' market that inspires Mary. There's nothing like meeting local producers and the feeling of knowing where your food comes from, and in this programme, Mary visits Guildford Famers' Market to source some wonderful fresh ingredients to take back to the kitchen. Firstly Mary prepares a delicious soup using one of her favourite seasonal vegetables - asparagus. Next it's a dinner party classic - chicken with lemon creme fraiche and asparagus. Farmers' markets are great places to source speciality goods like sunblushed tomatoes, fresh olives and chargrilled artichokes - all of which Mary uses in her spectacular five-market salad tapas. For busy mums and dads on the go, Mary reveals a one-dish wonder - a delicious sausage supper that all the family will love. To finish she whips up a special pavlova with red market fruits - perfect for a specia