Video Documentaries

Nadiya Hussain shows how to create the perfect dishes to compliment any kind of day. Nadiya makes tasty and nourishing recipes that keep the whole family happy. This episode's theme is family get-togethers and Nadiya's dishes are nutty and garlicky furikake fries, mouthwatering beef burgers with bacon jam for the meat lovers, and a true delight for the vegetarians - jollof pilau with salted cucumber salad.  If there is still room for more, Nadiya also bakes a back-to-front cheesecake. Nadiya's quest to find the boss of barbecues takes her to Hampshire, where she meets BBQ enthusiast James. Her love for salt lands her in Cornwall, where she visits a salt processing plant and meets Paul Ainsworth, Michelin-star chef.   Nadiya's Family Favourites episode 2 recipes:   Furikake fries [caption id="attachment_5441" align="alignnone" width="300"] Furikake fries[/caption] Japanese-style fries. These matchstick fries are beautifully crisp, but it’s

Rick travels down the Mekong River to Vietnam. The country's light and fresh food, prepared using an abundance of herbs, includes lots of freshwater fish and flavoursome soups made with thin strips of beef and rice noodles.  In Saigon, Rick visits the old stomping ground of his hero Graham Greene, and in Hanoi he meets up with a former employee who delights in the varied and delicious street food of Vietnam's capital city. For the ultimate in al fresco eating, Rick tries the night food stalls in the heart of Bangkok. Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.

Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.   Rick Stein's Far Eastern Odyssey episode 1 He begins his odyssey in Cambodia, a country still recovering from the regime of the Khmer Rouge. Nevertheless, tourists are beginning to return to this land dotted with sugar palms, paddy fields and small villages. Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper. [caption id="attachment_5401" align="alignnone" width="600"] Rick Stein's Far Eastern Odyssey episode 1[/caption] He learns how to cook the most famous dish in the country, fish amok, made with lemongrass and coconut, and he samples lok lak, an extremely popular and delicious dish made with stir-fried strips of marinated beef. Rick visits the awe-inspiring Angkor Wat t

Nadiya Hussain demonstrates how to create the perfect dishes to compliment any kind of day. Whether it is a treat day, a family trip or a lazy weekend, Nadiya makes tasty and nourishing recipes that will bring smiles to the faces of everyone. The theme for this episode is family days out, and Nadiya's dishes are a warming chai spiced vermicelli, picnic-perfect cheese biscuits with tomato jam, a filling and delicious samosa pie and a feast of prawn saffron biryani to come home to.   Nadiya's quest to find the best homemade pasty in Britain takes her to Cornwall, where she meets Cornish pasty Amateur World Champion Gillian, and her fascination with the yellow fields that sprinkle our countryside take her to a rapeseed oil farm in Northampton. So, pop the kettle on, make yourself comfy and let her show you her family favourite recipes. Nadiya's Family Favourites episode 1 recipes:   Samosa pie [caption id="attachment_5274" align="alignnone" width="300&

Stir Fry, Crispy Lemon Sole, Tomato Soup Jamie makes a chicken noodle stir fry, a rustic tomato soup, a crispy-skin lemon sole that's a one-pan wonder, and a honey berry filo smash for a spectacular pudding.  Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it’s outrageous.   Jamie’s Quick and Easy Food episode 8 2018 recipes:   Chicken noodle stir-fry   [caption id="attachment_5202" align="alignnone" width="300"] Chicken noodle stir-fry[/caption] Method Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly a

Lorraine Pascale takes us through recipes to relax over, including pumpkin and rosemary muffins, which are good for breakfast, lunch or any time at all. Macaroons may look difficult to make, but really they are just posh meringues, and mini tiramisu cakes are a delicious and playful twist on the classic dinner party dessert.  Lorraine also shares her fantastic recipe for basic pizza dough and some incredible ideas to make your toppings extra special, with prosciutto, fig and mozzarella. Baking Made Easy ep. 5 recipes:   Prosciutto, mozzarella and fig pizza [caption id="attachment_5153" align="alignnone" width="300"] Prosciutto, mozzarella and fig pizza[/caption] Once you've mastered Lorraine Pascale's basic pizza dough, vary the toppings according to your mood. Pumpkin and rosemary muffins [caption id="attachment_5154" align="alignnone" width="300"] Rosemary and pumpkin muffins[/caption] Pumpkin adds an earthy sweet

If you want to impress with baking, Lorraine Pascale has got it covered. First, a beautiful tomato and basil tarte tatin that is both simple and stunning. If you fancy giving home made puff pastry a go, Lorraine has a basic recipe and it is worth the effort. Classic French bread gets a Spanish makeover with chorizo and thyme fougasse. Then a bit of culinary magic with honeycomb; it's not strictly baking, but it will make your baked goods dazzle.  Lorraine has all the answers to common cake baking conundrums and she unlocks the secrets to an amazing three-tier red velvet cake. It may sound scary, but with Lorraine's professional know-how, it really is baking made easy. Baking Made Easy ep. 4 recipes:   Tomato and basil tarte tatin [caption id="attachment_5132" align="alignnone" width="300"] Tomato and basil tarte tatin[/caption] Savoury tarte tatin is perfect for a light lunch, just add a green salad. Honeycomb [caption id="attachment_5133&qu

Want stress-free ideas for entertaining? How about Lorraine Pascale's whisky and chilli tiger prawns? They are baked in the oven and ready in less than 30 minutes. She reveals her top three flavour enhancers, a chef's secret to fabulous baking, and a dinner party favourite gets the easy treatment with a delicious creamy mascarpone and ginger creme brulee.  Lorraine's got the makings of a very chilled evening, with big fat salt and pepper breadsticks - perfect with tasty dips and a glass of wine. She is sharing her baker's dozen of essential ingredients and has a basic recipe for fabulous shortbread, great for sharing - or not! Then it's time for a real savoury showstopper, sticky glazed Asian ham always goes down a storm. So sit back and let the oven do the work - who said entertaining wasn't easy? Baking Made Easy ep. 3 recipes:   Whisky and chilli tiger prawns [caption id="attachment_5111" align="alignnone" width="300"] Whisky a

Chef, baker and patissier Lorraine Pascale shares her secrets, passion and knowledge on baking sweet and savoury recipes. Featuring old favourites as well as new twists on modern classics, plus tips on helpful shortcuts, techniques and kitchen secrets for baking. An old favourite gets a makeover, and strawberry and mascarpone swiss roll is more delicious than ever before.  Lorraine reveals her chef's tips for food presentation, and she's got an easy recipe for a true modern classic, focaccia. Even baked pasta gets the Lorraine treatment, with glam mac and cheese offering the perfect combination of oven comfort and pure indulgence. Lorraine has an easy recipe for perfect meringue every time and it forms the base for an old-school pavlova. But there's a twist - spiced blackberry, pear and apple pavlova is Lorraine's modern take on that all-time favourite dessert. Baking Made Easy ep. 2 recipes:   Mac and cheese [caption id="attachment_5089" align="alignnon

Lamb kofta, Gnarly peanut chicken & Alaska Jamie cooks up some spicy lamb kofta flatbreads, a Spanish broad bean salad with manchego,Gnarly peanut chicken, and peach and almond Alaska.     Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it’s outrageous. Gnarly peanut chicken [caption id="attachment_5060" align="alignnone" width="225"] Gnarly peanut chicken[/caption] Method Turn the grill on to medium-high. Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the finely grated zest of 1 lime. Place criss-cross side down in a cold 26cm non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl. Squeeze in the juice from 1½ limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency. Finely slice the chilli, th

Chef, baker and patissier Lorraine Pascale shares her secrets, passion and knowledge on baking sweet and savoury recipes. Featuring old favourites as well as new twists on modern classics as well as tips on helpful shortcuts, techniques and kitchen secrets for baking. Lorraine is back in the kitchen and this time it's all about speed baking. First up are two super-fast canapes, totally lazy mini sausage rolls and sun-dried tomato and rosemary palmiers. Both are made with shop-bought puff pastry with absolutely no guilt.   Lorraine confesses to a life-long love affair with brownies and whips up a quick-time version, cookies and cream fudge brownies, and she shares her secrets for a tray of flapjacks in a flash. Then it's off to Paris for inspiration because even French-style patisserie can be made fast. Skinny tarts are glamorous, easy on the waistline and easy on the clock. Even bread gets the speed treatment with Lorraine's no-knead take on a wartime recipe, the Doris Gr

Fried Rice, Dukkah beef carpaccio, Fish Pie Jamie cooks up chickpea & chard pork - a hearty one-pan wonder. There's a brilliant egg fried rice; Dukkah beef carpaccio with Egyptian spice; and Jamie's crazy-simple fish pie.   Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it's outrageous. Crazy simple fish pie [caption id="attachment_4940" align="alignnone" width="300"] Crazy simple fish pie[/caption] Method Preheat the oven to 200ºC/400ºF/gas 6. In a bowl, cover the fish with boiling kettle water. Put aside to soak while you trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tablespoon of olive oil. Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off. Spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and sit them ev

Smoky Chorizo Salmon & Lovely Lamb Hotpot Jamie cooks four tasty dishes using just five ingredients - a smoky chorizo salmon; potato and artichoke al forno; lovely lamb hotpot; and a Walnut-Whip affogato Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it's outrageous. Smoky chorizo salmon [caption id="attachment_4826" align="alignnone" width="225"] Smoky chorizo salmon[/caption] Method Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness). Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Squash the olives and dis

Beef, Saffron Rice & Plum Tart Tatin Jamie makes a meltin' mustardy beef that uses only five ingredients. There's also a totally foolproof baked saffron rice, steamed salmon niçoise, and plum tarte tatin. [video width="960" height="540" mp4="https://video-clump.com/wp-content/uploads/2018/06/Jamies-Quick-And-Easy-Food-ep.4-2018.mp4"][/video]   Jamie Oliver returns with more simple but mouth-watering recipes. These crazy-delicious recipes are so quick and easy, it's outrageous.   Meltin' mustardy beef [caption id="attachment_4777" align="alignnone" width="225"] Meltin' mustardy beef[/caption] Method Preheat the oven to 160ºC/325ºF/gas 3. Place a large shallow casserole pan on a high heat, with a large non-stick frying pan on a high heat alongside. Dice the beef into 5cm chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for 8

Sticky kickin' wings, Sizzling Sirloin, Ice Cream Jamie makes some succulent sticky kickin' chicken wings, a sizzling sirloin with awesome aubergines, creamy garlic mushroom pasta, and rum 'n' raisin ice cream.   Jamie’s Quick and Easy Food episode 2 2018   Sticky kickin' wings [caption id="attachment_4706" align="alignnone" width="300"] Sticky kickin' wings[/caption] Method Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate. Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water. Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally. Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits. Trim and finely slic

Jamie rustles up some flaky pastry pesto chicken, a comforting sausage bake, a spicy 'nduja vongole, and a watermelon granita. Jamie’s Quick and Easy Food episode 1 2018:   Flaky pastry pesto chicken [caption id="attachment_4671" align="alignnone" width="300"] Flaky pastry pesto chicken[/caption] Method Preheat the oven to 220ºC/425ºF/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until th