Recipes include roast turkey with cranberry sauce, bread sauce and three stuffings orange trifle rum sauce for Christmas pudding.
Cheese-and-parsnip roulade chocolate truffles cake decorating.
Canapes roast goose with prunes braised-beef casserole champagne jellies chocolate truffle torte.
Mincemeat apple-nut strudel roast pheasant with cranberry relish.
Guest Alice King helps with the wine menu appropriate to the season's desserts.
Basic principles of making Christmas cakes, Suffolk ham and pickled pears.
Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.
Rick and Chalky continue their culinary quest around the country.
Rick Stein enjoys Christmas in his adopted county, enjoys Wassailing, and cooks his own goose!
Rick Stein enjoys Christmas in his adopted county, enjoys Wassailing, and cooks his own goose!
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.
Raymond demonstrates the versatility of the summer's juiciest fruits with a simple but impressive berry-strewn pavlova and a spicy cherry clafloutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry.
Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat he starts with a green papaya salad with pomegranate and a tangy chili-lime dressing next, an Indian vegetable curry with a blend of masala spices lastly, a slow-cooked pork belly marinated in a Chinese-style blend of spices.
Chef Raymond shares his love of charcuterie, beginning with thin slices of duck cured in herbs and juniper berries also, he makes a chicken liver parfait and a meaty pot-au-feu medley lastly, a ham hock terrine served with home-made pickles.
Raymond celebrates his passion for puddings, cooking dishes including riz au lait, tarte tatin and fruit crumble.
Chef Blanc shares his favorite lamb dishes first, a succulent lamb liver with caramelized potatoes and a dusting of French seasoning next, slow-roasted shoulder of lamb with garlic and herbs served with a potato and turnip gratin lastly, a lamb provencal with ratatouille.
Chef Raymond begins with a feather-light lemon tea cake, coated in an apricot jam and tangy lemon glaze he also makes a choux pastry filled with chocolate cream and covered with a chocolate icing lastly, the secrets to the perfect macarons.
Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere, seared squid salad and Scottish lobster.
Chef Blanc focuses on tomatoes, opening with a simple salad recipe inspired by his mother he also makes a creamy risotto, stuffed tomatoes glazed with cheese and a series of ices and sorbets to cleanse the palate with elegance.
Chef Raymond Blanc combines the universally popular ingredients of egg and cheese to make a classic omelette with a secret technique he then uses a Comte from his home region in France to make a family-style souffle.