She also visits a traditional stilton factory.Gordon teaches how to cook with confidence. This recipe is lighter, but with a lovely taste from the tarragon.Mary Berry cooks her delicious and shiny latte panna cotta with hazelnut brittle.In each episode of Mary Berry's Foolproof Cooking , Mary shows fabulous recipes and technical tips to please the novice and the expert cook alike.Nigella Lawson is back with a new series called: Nigella: At My Table and is packed with simple recipes full of complex flavour.
Inspired by the places she visits, she brings some failsafe recipes that deliver on flavour but save on time.Series celebrating what makes Mary Berry such a brilliant cook, teacher and inspiration.Mary Berry shows us how to make easy and delicious meals for family and friends.She’s reliable and trusted recipes are as popular today as they’ve even been. Learn handy tips and sneaky tricks from superchef Heston Blumenthal, as you turn basic ingredients into culinary masterpieces.Lorraine Pascale creates amazing food, completely from scratch, in super quick time.Chef, baker and patissier Lorraine Pascale shares her secrets, passion and knowledge on baking sweet and savoury recipes.Food writer and cook Nigel Slater meets devoted home cooks across multicultural Britain to find out culinary secrets from across the world and discover what makes different cultures in Britain tick.Nigel Slater shares his favourite festive treats that make Christmas a truly tasty time of year, with tips on cooking a feast for many, or some simple self-indulgence to get the festive juices flowingNigel Slater explores the Middle East, cooking and eating with the people of Lebanon, Turkey and Iran, as he discovers the secrets of the world’s oldest cuisines.The Hairy Bikers traverse the infamous Route 66, serving up plenty of delicious food along the way.The Hairy Bikers seek out the authentic flavours of the Mediterranean.The Hairy Bikers create mouthwatering festive dishes and get into the spirit of the season with a variety of special guests.The hunt for a chef who wants to make it to the top of the culinary world.Out of the thousands who applied, 56 amateur cooks have made it through to compete over four weeks of heats, ready to produce some of the most inspiring exceptional and unusual food ever seen on the series.The Bafta-winning hit is back for its eleventh series. The latest offers and discount codes from popular brands on Telegraph Voucher Codes The farmer promises it will taste of leek, but Berry takes no nonsense.“Who are you kidding! Scotland’s favourite gardening programme.The Beechgrove Garden is and always has been a firmly practical, get-your-hands-dirty gardening programme which delights in success but also learns from failures in the garden and never takes itself too seriously.The Beechgrove Garden is a hardy annual TV gardening series which sets out to deal with, glory in and celebrate Scottish horticulture and growing conditions. Over seven weeks, 48 professionals will face the rigours of the MasterChef kitchen before one chef is crowned culinary superstar of 2018.The nation’s top chefs compete for the chance to cook at an incredible four-course banquet.The nation’s top chefs compete for the chance to cook at an incredible four-course banquet.Great British Menu is back, and this time the nation’s top professional chefs are competing for a chance to cook ‘A Feast to Say Thank You’ at a glorious banquet celebrating 70 years of the NHS, one of Britain’s most prized institutions. 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.Jamie Oliver wants to change how we think about veg, finding inspiration from around the world and cooking amazing veggie dishes.If you think you haven’t got time to cook – think again, as Jamie Oliver presents the ultimate set of go-to recipes for quick and easy-to-remember cooking.Raymond Blanc believes becoming a good cook is all about mastering the basic techniques.
She then returns to the kitchen to make an indulgent treat of lobster tails with aioli and asparagus.Next, Mary prepares a dish for all tastes – ‘posh roast vegetables’ – before visiting Rules restaurant in London, which has been open since 1798 and is renowned for its beef Wellington.To finish, a perfect ending for those truly special occasions- latte panna cotta.A different take on a classic ratatouille with the vegetables arranged prettily in a dish.