Asparagus and Parma Ham Quiche

450ml double cream 75ml pink grapefruit juice 115g castor sugar Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.Poached rhubarb More than you’ll need ... Show More

4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a fe ... Show More

Recipe150ml double cream 150ml whole milk 1 teaspoon vanilla paste 3 leaves gelatine 125g castor sugar 350g Greek style yoghurt Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the ... Show More

They both love to cook, but they don't love cooking together. This Valentine's Day, we help Serena and her boyfriend navigate the kitchen as a team.Recipes featured in this episode: From Rachel, Vada Pav with Dry Coconut-Garlic Chutney, Masala Fried Chicken  and from Chris, Fresh ... Show More

Rachel and her boyfriend are obsessed with scallops. In fact, their ideal scallop experience was at Gordon Ramsay’s Hell's Kitchen, and she's been trying to replicate it ever since. In this episode, we help Rachel figure out how she should be cooking scallops. Plus, Kendra Vaculi ... Show More

Our first ever cooking episode making Parmesan crusted pork chops, smothered green beans and churro cheesecake 

Thomasina Miers shares her love of Mexican cuisine with a delicious fuss-free recipe. 

Chetna Makan joins producer Sally Swift this week to talk about baking in India (or the lack thereof), how she went from being a fashion designer to a Great British Bakeoff contender, and her One: Masala Pastry. Chetna Makan is an author, recipe developer, and YouTube video host. ... Show More

Dumplings feature prominently in cuisines around the world. Some, like the Ghanaian kenkey, or the Irish dumpling, are balls of dough. But in many countries they’re filled with other ingredients. From the Russian pelmeni, to the Japanese gyoza, for centuries we’ve been putting me ... Show More

In preparation for this episode, Deb and Kenji fed their children so many pancakes that they are now on a pancake strike. But before you start feeling sorry for these young people, don’t forget they got to taste the rainbow of pancake styles. Tall and fluffy. Crisp and fluffy. Th ... Show More

In this episode, Bobby & Sophie break down a question that has always troubled a subset of the cooking world: why is baking so hard? Bobby outlines some pastry techniques that highlight the patience and precision needed to bake well, Sophie asks her dad about his past baking fail ... Show More