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Welcome to Episode Four of the Underground Cookery School free videocast. What we’re going to do today is a fillet of bream. I’ll show you
Summer is over, finished, and more gone then a Betamax version of “Gone With The Wind”borrowed from Ken Clarke whist visiting him at Gonville and
In cricketing terms the August bank holiday traditionally sees in the last over of play for a number of things including tomatoes, samphire, and every
I love Ibiza and whilst there, always like to visit the amazing Es Torrent, which serves St Pierre, a speciality of the Island. It’s rather
Simon first peeled one and a half Granny Smith apples using the wide setting on a Japanese Turning slicer, rolling everything up into a fat
Michelin Starred chef Simon Hulstone was in last week and today I’ll talk you through the amazing main course dish he showed us how to
Last week we welcomed Michelin Star Chef Simon Hulstone of the Elephant Restaurant in Torquay who was taking a class on how to use soy
On Saturday I took my daughter to the fun fair. As she raced to the entrance, waiting for me to catch-up I wondered what it
So this week I was taken for Dinner at Dinner; go it’s fun, original and a real treat, although you do feel like everyone dining
Last Sunday I was in the fishmongers and there was some lovely red snapper; my mind immediately thought that needs grilling! Once the bbq was