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 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

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

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

In Gordon Ramsay’s Ultimate Cookery Course episode 17, Gordon's cookery course continues, as he shares his perfect TV dinners. Recipes include delicious mushroom and leek pasta, stunning sweetcorn fritters with yoghurt dip plus Gordon shares his top tips for buying pasta. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.17.mp4"][/video]     Leek And Mushroom Pasta INSTRUCTIONS: 1. Heat oil in a pan and saute sliced mushrooms for 5 minutes. Add garlic cloves and stir nicely. 2. Mix in chopped leeks and pour chicken stock, season with salt and pepper. Let it simmer on low flame for 5 minutes until liquids are reduced, add cream and again let it simmer for 3 – 4 minutes. 3. Boil water in a pan and when it is bubbling hot drop in lasagna sheets. Make sure lasagna sheets do not stick to the bottom of the pan. Once pasta is cooked drain it in colander and rinse under cold water.

Gordon's lessons in baking continue, as he shows us how to achieve better baking results. Recipes include his simple leek and pancetta quiche, a stylish baked cheesecake and indulgent chocolate tarts. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.12.mp4"][/video]   Leek and Pancetta Quiche With this recipe, Gordon teaches us valuable lessons in baking techniques. Method 1. First make the pastry. Sift the flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl – you want to keep the mixture light and airy. When it resembles fine breadcrumbs, mix in 2–3 tablespoons of cold water. Bring the pastry together, then knead lightly on a floured work surface to create a smooth, solid ball. Wrap in cling film and chill for 20 minutes. 2. Preheat the oven to 200°C/Gas 6. Oil a 25cm loose-bott

Today in Gordon Ramsay’s Ultimate Cookery Course episode 9, Gordon’s cookery course continues shows us how to make real fast food. Recipes include his smoky pork sliders with homemade BBQ sauce, chicken stir-fry with rice noodles, and a fast noodle soup with poached egg and spring onions. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.9.mp4"][/video]   Gordon Ramsay has been cooking in professional kitchens for over 25 years. He’s been taught by some of the best chefs in the world, and in turn he has taught some of the best. Now in this practical home cookery series he’s going to strip away the complexity and hard graft and teach us how to cook 100 simple, accessible and modern recipes you can stake your life on. Chicken Stir-Fry with Rice Noodles Method 1. If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about

Today in Gordon Ramsay’s Ultimate Cookery Course episode 8, Gordon’s cookery course continues, as he teaches us his favourite easy recipes. Dishes include meatballs in fragrant coconut broth and a fabulous alternative to a chocolate brownie: white chocolate blondies. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.8.mp4"][/video]   This recipe is a must try. It's one of Gordon's favourite recipes: Meatballs in Fragrant Coconut Broth Method 1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the

This week in Great British Menu episode 16 2017 is the north east regional heats and returning banquet champion Tommy Banks takes on two ambitious newcomers, Danny Parker and Josh Overington. They start by finding out who is the surprise veteran judge, who will be marking their dishes.   [video width="832" height="468" mp4="https://video-clump.com/wp-content/uploads/2018/04/Great-British-Menu-episode-16-2017.mp4"][/video]   Today they are cooking their starters. Tommy, head chef at Michelin-starred The Black Swan in Oldstead, is eager to defend his title and win a place cooking at the Great British Menu banquet. Tommy's tomato starter draws inspiration from the traditional celebration of midsummer and his dramatic presentation impresses his fellow chefs. Danny and Josh both take risks with their starters. Danny, head chef at Michelin-starred House of Tides in Newcastle, creates a dish using 22 different vegetables to represent the 22 players in the fir

Today in Great British Menu episode 14 2017, dessert is the last chance for the chefs to secure a place cooking for the judges and the pressure in the kitchen is intense. Paul can't afford to make any mistakes and is pushing himself with a technically challenging baked alaska in tribute to the Wimbledon men's singles trophy. Ellis's dish is inspired by strawberries but with so many elements to perfect, has he given himself too much to do? Tom hopes to beat the other chefs with a savoury and sweet bilberry dish. With a place in the regional finals riding on three very different desserts, who will impress veteran judge Daniel Clifford and make it through to cook for the judges? This year on Great British Menu, the ultimate professional cooking competition, 24 of Britain's top chefs are competing for the chance to cook at a prestigious Taste of Summer banquet celebrating 140 years of the iconic Wimbledon Championships. The chefs have been challenged to create outstanding d

Today in Gordon Ramsay’s Ultimate Cookery Course episode 5, Gordon’s cookery course continues, as he shows us how to make his ultimate food on a budget. Recipes include flavourful sausage rice, roasted mackerel with garlic and paprika and unforgettable lamb with fried bread. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.5.mp4"][/video]   Lamb with Fried Bread This recipe is unforgettable and the ultimate food for when on a budget. Method 1. Make small cuts into each edge of the lamb steaks to prevent them curling up while cooking. Season well with salt and pepper (lamb needs a lot of pepper), pushing the seasoning into the meat. (This will be much easier if the meat has been taken out of the fridge earlier and allowed to come up to room temperature.) 2. Heat a frying pan until hot and add a little oil. When it’s hot, add the lamb and the garlic. Colour the lamb for 2½–3 min

Gordon Ramsay’s Ultimate Cookery Course episode 2, Gordon teaches how to keep it simple. Recipes include chilli beef lettuce wraps, and miso-poached salmon, and there's a guide to buying perfect fish. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.2.mp4"][/video]   Gordon Ramsay goes one on one with the viewer to teach them step by step how to cook on a budget, bake like a pro, make tasty fast food and a 5 star feast. Chilli Beef Lettuce Wraps Method: 1. Heat a large frying pan and add a little oil. Mix the minced beef and pork together. Season with salt and pepper and mix well to ensure the seasoning is evenly distributed. Fry the mince in the hot pan for 5–7 minutes until crisp and brown and broken down to a fine consistency. Drain the crisped mince in a sieve – this will help it stay crispy. Set aside. 2. Wipe out the pan and add a tablespoon of toasted sesame oil. Ad

In Gordon Ramsay's Ultimate Cookery Course episode 1, Gordon teaches how to cook with confidence. Recipes include delicious pork chops with sweet and sour peppers, and pan-fried scallops with crunchy apple salad, and Gordon shares a tip for keeping your knives sharp. [video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.1.mp4"][/video]   Gordon Ramsay goes one on one with the viewer to teach them step by step how to cook on a budget, bake like a pro, make tasty fast food and a 5 star feast. Pork Chops with Peppers Method: 1. First prepare the peppers. Heat a little olive oil in large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar and sauté over a high heat for 4–5 minutes until soft and coloured. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn’t hot enough and you’re in danger of boiling the vegetables inste

In Nigellissima episode 2, Nigella Lawson's mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto. Dessert comes courtesy of Nigella's surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake. There's also a silky pasta dish with courgettes, which elevates a quick fridge foray into a languorous late night treat. Nigellissima episode 2 recipes Pasta with courgettes [caption id="attachment_3019" align="alignnone" width="300"] Pasta with courgettes[/caption] Sometimes the simplest food makes for the best dishes and the vibrancy of flavour with this recipe is extraordinary. I should really call this pasta with zucchini this being an Italian recipe. To make it you'll need: c

In Raymond Blanc’s Kitchen Secrets – Summer Greens episode 8, Raymond celebrates the freshest summer greens. Beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan. Next a dish ideal for a warm summer's day - poached salmon resting on a bed of citrusy sorrel served with a zingy lemon sauce. The combination of crisp chicory, ripe pears and walnuts creates a flavour-packed salad perfectly paired with a rich, creamy Roquefort dressing. And to round off, an exquisite spinach ravioli encasing a perfectly poached quail's egg, accompanied by a light beurre blanc, earthy wild mushrooms and fragrant micro-herbs - delivered direct to Raymond's kitchen by specialist grower Richard Vine. Raymond also visits the Cotswolds to discover a nutty alternative to olive oil - beautifully golden, cold-pressed rapeseed oil. Celebrated chef Raymond Blanc welcomes the cameras into his kitchen to

Classic Mary Berry episode 4 2018 - Mary has always adored entertaining and pulls out some of her finest classics that will leave any guest begging for the next invitation - be it a romantic meal for two or hosting a big meal for friends and family. From her divine dover sole cooked to perfection, a genius way to make beetroot gravadlax and a sticky chicken recipe that will have them knocking down the doors, to an ambitious crispy roast duck and a simple but exquisite raspberry mousse. For a look at the extreme ways one can decorate to entertain, Mary travels to Leeds Castle with acclaimed florist Simon Lycett as he prepares for this year's Festival of Flowers. Bringing Henry VIII's Banquet Hall to life he shows Mary that too much is in fact never enough! Classic Mary Berry episode 4 2018 recipes   Sticky chicken [caption id="attachment_2789" align="alignnone" width="300"] Sticky chicken[/caption] An old family favourite that's quick, easy and