Sue and Ollie are feeling all continental as talk turns to traditional French cuisine . . . have they lost their place in the culinary world or is classic cooking still important?
Research has shown that home cooks are becoming more adventurous, both in terms of flavours and techniques. But as a nation, are we equipped with the basic skills to be truly competent in the kitchen?
To discuss this, Sue and Ollie welcome to the studio Colin Westal from Le Cordon Bleu, the world’s largest network of culinary and hospitality schools. Colin explains that the focus for students is more on learning classic French techniques, rather than recipes, as these are the essential tools for gastronomic success.
Luckily for the team, Colin has also brought in a sneak preview of Le Cordon Bleu’s upcoming plant-based course – which, much to Sue’s delight, takes the form of two absolutely delicious dishes in which the veggies are the heroes.
It takes a lot of courage to switch from one career to another, so Anna Richey’s tale of transformation from journalist to liquid egg white producer is quite the story. She comes out of her shell to discuss the success of Two Chicks and, of course, Colin is on hand to give us all the secret of a perfect poached egg.
Sophie Grigson: A Taste of Italy
Ferment Foods and Space Mushrooms
Jam vs. Honey, the debate continues
LEARNING HOW TO ’TASTE’ ARTISAN COFFEE
READY WHEN YOU ARE
YO HO HO AND A BOTTLE OF RUM
STILL WATERS RUN DEEP
CHILD LABOUR IN THE CHOCOLATE INDUSTRY
TWO FOR TEA AND TEA FOR TWO
THE WORLD’S BEST FOOD PRODUCT (OFFICIAL)
THE INSIDE STORY OF THE WORLD CHEESE AWARDS
THE GREAT TASTE AWARDS AND FOOD INNOVATION
TRY JANUARY WITH CHRISTABEL CAIRNS
VERMUT OR VERMOUTH? THAT IS THE QUESTION
COWES, NEEDLES, MERMAIDS AND VODKA
BLOODY MARY AND COCKTAILS IN A CAN
HOW TO SHEAR A SHEEP
FROZEN PEAS FOR THOSE TWISTED ANKLE DAYS
UMAMI - ONE OF THE FIVE BASIC TASTES
RENÉE ELLIOTT OF PLANET ORGANIC TALKS WELLBEING
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