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To prepare paua |
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| Lauraine Jacobs gives important pointers in paua preparation |
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Jointing a chicken |
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| Lauraine Jacobs gives important pointers in chicken preparation |
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Risotto (Pumpkin and Sage) |
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| Ray McVinnie shows you how to cook risotto in the traditional style. |
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How to carve a ham |
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| Lauraine Jacobs takes us through the all-important carving of the Christmas ham. |
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How to fillet a fish |
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| A guide for keen fisherfolk: how to fillet your catch to perfection from Dean Betts, fish expert. |
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Glazing the Ham |
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| Lauraine Jacobs gets festive and demonstrates how to glaze your Christmas ham. |
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Roasted red peppers |
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| Roasted peppers, often called for in salads and savoury recipes, can be prepared by two methods. Lauraine Jacobs demonstrates how. |
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Stuff it! |
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| It's time to talk turkey...... here's what you need to know to make delicious stuffing for poultry or fish. |
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Tiramisu |
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| How to make everyone's favourite Italian dessert. |
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Creme caramel |
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| Crème caramel, known as flan or flan casero in Spain is the country’s most popular dessert. It is on every menu in every region of Spain – and if made properly, it is sensational. |
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Gnocchi |
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| Make your own version of this comforting classic - Fiona Smith demonstrates. |
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Meringues |
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| Snowy white meringues are a wonderful summer treat. Sandwiched together with freshly whipped cream, scattered with berries, they make the perfect end to an al fresco meal. Learn how to make them here. |
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1. Spice Paste : Fiona Smith takes us through spice paste and its many variations.
2. Tarte Tatin : The classic French dessert, illustrated.
3. Pizza Dough : Nothing tastes as good as home-made pizza.Ray McVinnie demonstrates the perfect dough.
4. Vinaigrettes : Lauraine Jacobs demonstrates how to make the perfect sublime sauce to coat and coax the flavour of ingredients in a salad.
5. Preserved Lemons : Preserved lemons create an all year round flavour boost, and they're easy to do - learn how here!
6. Tarte tatin - by Fiona Smith :
7. Perfect Pizza dough - by Ray McVinnie :
8. Vinaigrettes - by Lauraine Jacobs :
9. How to Make Pasta - by Julie Biuso :
10. Caramel - by Lauraine Jacobs :
11. Mayonnaise - by Ray McVinnie :
12. How to Sharpen a Knife - by Julie Biuso :
13. How to Joint a Chicken - by Ray McVinnie : |
