The
Digital Chef ™

A seemingly elementary task but a popular request and online search - How do you chop onions so small? How do you hold the knife best etc?

Here we look at finely chopped (for sauces, reductions, vinaigrettes), sliced (for blended soups, salads, curries), and diced (for roasting, mirepoix, braising).

Culinary Lessons Covered:

1. Setting up a station for knife work
2. Essential safety tips
3. Best practice with onion preparation 
4. How to hold the knife
5. Position of supporting hand
6. Various cutting techniques
7. Rolling technique
8. Cleaver style

A sharp knife is an integral part of the success of any recipe - this is one 'tool' that needs to be on point. Think precision and accuracy first, then speed. 

Here we feature stainless steel knives and also authentic Japanese carbon steel, both profoundly different blades. The knife sharpening routine is the start-point for any day in the kitchen.

Culinary Lessons Covered:

1. The benefits of different steel
2. Recommended set of knives 
3. How to look after your set
4. How to sharpen stainless steel
5. How to sharpen carbon steel
6. Using a whetstone correctly
7. Working with a steel
8. How to test if it is sharp 

Here's our signature raw vegan slaw to help maximise your knife skills with a full range of cutting techniques.

Test your palate with this vibrant, clean and zingy dressing whilst balancing with soy, dates and roasted nuts. There are further options by using seasonal vegetables and also in deciding whether it may be a starter or an accompanying element to a main course.

Culinary Lessons Covered:

1. Finesse with knife techniques  
2. Selecting seasonal ingredients 
3. Raw food 
4. Balancing flavour profiles 
5. Correct seasoning 
6. When to dress a slaw 
7. Considering placement on a menu
8. Pairing with other dishes

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

This seed packed bread produces such an evocative smell! The method is quick and easy but it does take longer to bake compared to a yeast leavened bread. Look for strong colour and a thick crust. 

Soda bread is much like a scone or even a heavy sponge cake. It’s a no-knead, no-prove bread which makes it a popular choice. Unlike a yeast leavened bread, all the rising happens inside the oven.

There is the option here to substitute the buttermilk and seeds for yoghurt and chocolate drops, or buttermilk for beer!

Culinary Lessons Covered:

1. Chemically leavened bread
2. Learning to bake with colour

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Try this refined version of a farmhouse recipe - British shortcrust pastry with that crumbly texture similar to the French Pâte brisée. Find out how to stop the sides shrinking, lighten the filling with egg whites and create a divine beetroot accompaniment.

Culinary Lessons Covered:

1. Rubbing method to isolate dough particles and waterproof gluten
2. Flour to fat, 2:1 respectively
3. Flour to water, 5:1 respectively
4. Weakening gluten structure
5. Knowing 'fats' as shortenings
6. How to form, rest, roll and line
7. Blind baking best practice
8. Baking short pastry
9. What a blind baked pastry looks like
10. Use single cream when the filling has a significant fat content
11. How to lighten with whipped whites
12. Additional knife and prep skills
13. Transferable method for relish and condiments 
14. Practicing slow cooking (braising style)
15. How to use a cartouche to allow some evaporation
16. Enhancing flavours

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Our version of this famous cake - a simple method but the option to elaborate the garnishes accordingly, this is an excellent cake for any occasion whether it be for afternoon tea, for a dessert or in bulk for a catering event.

Culinary Lessons Covered:

1. Dehydrating fruit at 55 degrees celsius
2. Learning to bake with colour
3. Golden rules of baking 
4. Best practice to line a round tin
5. Working with parchment paper
6. What is a loose bottom tin
7. Oven temperatures
8. Sponges with fresh fruit
9. Using chemical raising agents
10. The use of soft butter
11. What is the right consistency of mixture 
12. How to avoid a cake splitting in the oven 
13. How to bake a flat-top cake 
14. Best practice for wet caramel
15. Sugar boiling temperatures
16. Sugar concentrations (%)
17. Professional level decorations
18. How to work with hard crack caramel

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

When it comes to full flavours and textures Indian cuisine has this in spades.

Learn how to turn out authentic dishes in this step by step tutorial. This review describes the consistency of the curry, texture and structure of the bread, the openness of the dumpling and the how the bhaji should look and taste.

Culinary Lessons Covered:

1. Curry pastes and its applications
2. Vegetarian dish (with meat conversion option too)
3. Multi-tasking for efficiency
4. Toasting and cooking-out spices
5. Frying, caramelising and reducing (to bhun-it)
6. Reducing the fat in Indian food
7. Healthy and nutritious cooking
8. Blanching and refreshing
9. Working with gram flour (chickpea)
10. The right consistency for a light dumpling
11. Using lemon juice to activate a chemical raising agent
12. Braising and steaming dumplings 
13. How to finish a curry sauce
14. How to balance the flavours and adjust seasoning
15. What is garam masala
16. How not to over wilt spinach leaves
17. Milkbread dough consistency
18. Bread with low gluten flour
19. Light kneading and resting (understanding gluten)
20. Chapatis style shaping and rolling
21. Temperatures for deep-frying
22. Techniques for deep-frying
23. Best practice and set-up for deep-frying

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

This nutritious vegan recipe of vegetables and herbs has a light and delicate chickpea flour batter.

They eat beautifully as a starter with sambals (e.g. mint chutney) or as part of a selection of dishes to be eaten together. Vegetable bhajis are at their best eaten at the time but can be made in advance or even frozen, if there is no time to make them on the day.

1. Understanding the density of vegetables
2. Deep-frying revision
3. Utilising cauliflower leaves and stalk
4. Removing cheeks from a chilli
5. Cutting julienne
6. Working with fresh herbs
7. Indian cuisine/chutneys
8. Adjusting seasoning

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Classic, classic, classic and timeless too - baked custard, caramel sauce and fine French biscuits.

Whilst the origin is notably European, this is a popular classic French pudding for which is known as crème renversée au caramel, depicting how it is inverted onto the serving plate.

Quite simply a bitter-sweet caramel is set in the base of the mould, then an egg custard is poured over and baked low and slow in a water bath in the oven until just set. The caramel provides a clear sauce in contrast to the sweet smooth custard.

Culinary Lessons Covered:

1. Method for simple wet caramel 
2. Setting custard by bain-marie
3. How to avoid colour to top, splitting of and bubbles to the set custard
4. Cooking and testing tips
5. Presentation - less is more
6. French biscuits
7. Precise pallet knife work
8. Efficient turnaround of batches

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Colour and flavour explosions! This Italian dish is simply divine. These light potato dumplings can be made with a variety of ingredient, such as, potato, breadcrumbs and cornmeal. Try our potato version with meat or create your own accompaniments.

Culinary Lessons Covered:

1. Authentic ‘table top’ method
2. Pinching technique
3. Understanding the texture and consistency of the dough
4. Using a garganelli board
5. Italian Ragù sauce
6. Gastrique reduction (sweet and sour base)
7. Sweating vegetables
8. Sauce making
9. Seasoning
10. Blanching and frying Gnocchi
11. Using semolina to thicken a sauce
12. Practice plating-up
13. Garnishing

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

This high-starch, short-grain rice is synonymous with countries all over the world. Can you apply your skills to bring the humble rice pudding dating back to the Tudor period, into the 21st century?

Culinary Lessons Covered:

1. Contemporary twists with classic recipes
2. Using short grains for sweet dishes
3. Top tip to prevent over cooking
4. Using garden herbs and spices in a stock syrup
5. Segmenting oranges
6. Macerating fruit
7. Palate cleaners
8. Using a silicone shell mould
9. Genoise style sponge
10. Developing a chemically raised mixture before baking
11. Piping
12. Cooking mini sponges

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Eat me! Here we present to you, goodness in a bowl. This Kosher certified grain, which has tripled in popularity this decade brings the necessary protein, fibre, B vitamins and minerals to what is essentially a very fine garden vegetable soup.

Culinary Lessons Covered:

1. Plant based cookery
2. How to maximise flavour
3. Masterclass in vegetable cuts
4. Sweating; cooking without colour
5. Reduction - to develop depth.

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Glutenin proteins form elongated bundles of molecules which are populated by the gases from the yeast and create the texture of the baked bread. This granary and spiced vegetable bread is a beautiful accompaniment to almost anything! When using fresh yeast, remember it's always twice the weight than when using a dried yeast. 

Culinary Lessons Covered:

1. Working with fresh yeast (fungus organism)
2. Variety of kneading techniques for a ‘wet’ dough to aggravate gluten
3. Top tips for proving
4. Shaping buns for silicone moulds

Mouthwatering stuff; crisp, light and chewy pastry with caramelised pear, bittersweet caramel and smooth crème fraîche ice cream. There is a fascinating story of provenance surrounding this recipe and its adaptability of size and ingredients has kept it a firm favourite to make and eat. 

Culinary Lessons Covered

1. Lamination
2. Pastry with equal quantities of butter and flour
3. Making divots and elongating pastry
4. Top tips for dry caramel
5. 180 degrees and 99% sugar concentration caramel
6. An idea for Calvados sauce
7. Identifying the preparation steps
8. Handling laminated pastry
9. How to identity that it is well laminated
10. Use of a laminated pastry
11. Main ingredient variations
12. Utilising pastry trimmings
13. Classic ice cream recipe
14. How to gauge a vanilla pod is fresh
15. How to use vanilla seeds and resin
16. How to utilise the remaining vanilla pod after use
17. Making custard with the sabayon method
18. Know when the custard is cooked

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

The ingredients for this fragrant, sweet and spicy curry are not exactly set and there are many versions. Our version utilises kaffir limes leaves, jaggery, lemongrass and coconut milk but brings in a refined method for cooking the chicken.

Culinary Lessons Covered:

1. Authentic Thai cuisine
2. Making a curry paste
3. Application of paste for best results
4. Understanding the high risk nature of raw chicken
5. Chicken butchery and removing skin 
6. Basic seam butchery - dividing along the contours of the muscles 
7. Removing a wishbone
8. Preparing and cooking dark and white meat
9. How to begin a green Thai curry
10. Poaching chicken breast
11. Maintaining the consistency of a sauce
12. Adjusting seasoning 
13. How to cook pilaf style rice 
14. Technique to prevent rice adhering and becoming sticky

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

This delightful combination really 'pops' on the plate and on the palate! It's a great one to have made in advance and also when cooking for numbers.

Culinary Lessons Covered:

1. Infusing milk with fresh vanilla
2. Crème anglaise
3. Working with gelatine
4. Using arrowroot to thicken
5. How to know when a custard is cooked
6. Understanding the point of setting
7. Creaming method 
8. Substituting with cornflour 
9. Using ‘warmth’ of hand to bring dough together
10. Precision cutting
11. Cooking through without colour 
12. Making sugar syrup to thread stage 
13. Learn to visually gauge the temperature without using a thermometer
14. How to confirm a sugar thread using finger and thumb or teaspoons
15. Best practice to extract passion fruit pulp
16. How to remove passion fruit seeds

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Once a Japanese worker’s meal of noodles with a meat or fish broth is now an Instagram phenomenon. It was gradually influenced with American wheat noodles and has since exploded in popularity not only for its nourishment but for its ability to include a high variety toppings and garnishes. A true chameleon dish.

Culinary Lessons Covered:

1. Perfect soft boiled eggs (oeuf à la coque)
2. How to refresh with ice
3. Using nutritious and medicinal ingredients 
4. Knife skills and techniques 
5. Julienne or matchsticks 

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Oooooo! Try this deep-filled, ball-shaped confection. Our recipe features medium sized doughnuts but they can be made tiny to garnish desserts or  large, similar to a portion of cake. So many fillings and toppings to experiment with too!

Culinary Lessons Covered:

1. Advanced doughs
2. Sweet and enriched doughs
3. Bulk rise for doughnuts
4. Shaping doughnuts
5. Final proving tips
6. Temperature and setting point for preservatives (e.g. jam)
7. How to prepare the fruit
8. Times, tips and temperatures
9. The role of pectin
10. Deep-frying sweet confectionery 
11. Basting doughnuts

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

A British classic, normally made with brown shrimp and nutmeg but try our more economical twist with diced freshwater trout - the lesser cousin of salmon. 

Culinary Lessons Covered:

1. How to fillet a freshwater or round fish
2. Purchasing points for freshness
3. Removing fins
4. Scoring the fillets in advance
5. The ‘gliding strokes technique’ with a filleting knife
6. Keeping the knife parallel to the spine
7. Pin boning with tweezers
8. Sawing action to remove fish skin
9. Best practice on the filleting board/station
10. Clean dicing technique
11. How to clarify butter
12. Light cooking techniques
13. Building flavours and high seasoning 

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

This trendy recipe is technical at times, tactile and wholly satisfying.

The principles are similar in making sourdough bread but here we’ve simplified the method and reduced the timings to make pizza. 

Learn to make a microscopic fungus organism a.k.a. wild yeast to sustain a production of soured doughs.

Follow this dedicated but simple feeding routine to produce your own leaven. Experience firsthand why the process of autolyse aids the gluten and improves the crust of any bread.

Culinary Lessons Covered:

1. How to make wild yeast starter
2. How to judge when it is ready for use
3. Additional tips for ingredients i.e, organic flour, bottled water etc.
4. Using a 65-68% hydration dough 
5. Setting chlorophyll
6. Extending the shelf life of pesto
7. How to also extract a pesto oil
8. Simplified sourdough recipe
9. Window pane effect
10. Bulk rise 
11. Instruction for dough shells
12. Learn to pound and stretch the dough
13. Why less toppings mean better results
14. Cooking times and temperatures

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Here we use the term confit according to its modern definition which is to impregnate with flavour and slow cook. From the french verb 'confire' meaning "to do, to produce, to make, to prepare". Traditionally, anything made by confit was to preserve once cooked by submerging in vinegar, salt, oil or fat.

Culinary Lessons Covered:

1. Correct technique for ‘pricking’ the skin
2. How to make aromatic salt (simple cure)
3. How to prepare for crisp skin
4. Osmosis
5. Foil bags for pressurised cooking
6. Rendering fat
7. How to crispen the skin
8. Basting
9. Charring vegetables in the oven
10. Toasting seeds
11. Removing cheeks of chillies
12. Precise vegetable cuts

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Delice describes something to be a 'delight' and a 'pleasure', and we certainly find that here with this dessert. The layers are made separately then combined at the right temperatures, so is likely to take a day to create/build or perhaps time across two consecutive days. 

Culinary Lessons Covered:

1. Diverse sponge recipe which has many uses
2. Understanding agents and reactions
3. Homogenisation
4. Creating a light, eggless mousse
5. Piping skills
6. Levelling with a bread scraper
7. Signs to tell that the sponge is cooked
8. How to best remove the lining paper
9. Adding the sponge layer of the Delice
10. How to make ganache (for an exterior)
11. Understanding the transferable nature of ganache
12. Flooding a cake

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Experiment here with some simple ingredients but some precise cooking to promote the natural flavours of bass - also known as European bass, king of mullets and white salmon.

Culinary Lessons Covered:

1. Classic sauce, contemporary twist
2. Reduction base
3. Hot emulsification
4. Using double cream as a stabiliser 
5. Using salt to extract excess moisture
6. Coarse potato fritter 
7. Controlling the heat with a high starch ingredient
8. Utilising garden herbs
9. Accompaniments
10. Purchasing points for ‘fresh’ fish
11. Trimming to create the perfect fillet shapes
12. Making incisions on the skin, known as scoring or scissor-lay
13. How to avoid the fillet buckling 
14. Tips for seasoning

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Fondant, from the French ‘fondre’, meaning “to melt”. Most commonly used to describe the ‘melt in the mouth interiors’ for puddings, fudge, icing and even potatoes.

This recipe uses a ‘souffle’ style mixture (flourless) and a ganache as the melting centre. 

Culinary Lessons Covered

1. Dry caramel
2. Crushed caramel brittle
3. Caramel liquor
4. Sabayon
5. Cheat’s ice cream 
6. How to make ganache (for an interior)
7. Using dark chocolate with 70% cocoa solids to avoid unnecessary bitterness
8. Correct preparation of Dariole moulds for baking
9. Flourless sponge mixture (meringue)
10. Working with chocolate 
11. Delicate sponges

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Mitigate those rice disasters with our full proof method for risotto. Simple combinations, expert advice for cooking fish and clean plating tips.

Culinary Lessons Covered:

1. Quick method to maintain nutrients and colour
2. Top tips for texture and consistency/thickness
3. Seasoning advice
4. Options for a neutral chicken or a vegetable stock 
5. Step-by-step instructions
6. Sweating
7. Developing flavours
8. Precise seasoning
9. Using parchment paper to achieve a crisp skin
10. How to cook fish correctly
11. Top tips for risotto
12. A taste of Provence
13. Accompaniments and garnishes

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Macarons or Macaroons! We say the former. The consistency of the meringue is crucial to allow the macaron shell to find a smooth, flat, raised and shiny top.

Here we share with you the French method using stiff whites for this meringue shell, rather than the Italian method which requires a hot sugar syrup.

The variety of nuts, colourings and shapes of macarons is extensive which makes this even more exciting. 

Culinary Lessons Covered:

1. Identify top tips for success
2. Using powdered colouring
3. How to avoid greasy, grainy, soft shells
4. Ground nut variations

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

The aim here is a colourful, rich and smokey soup. Light not heavy and fresh flavours from the garden herbs and citrus fruit. 

The choux pastry must be hollow, light and crisp. The blue cheese centre works best when it is mellow and complimentary rather than too strong tasting.

Culinary Lessons Covered:

1. Making stock with chicken wings
2. Using aromatic vegetables and herbs
3. Cold water to set impurities
4. How to extract the excess fats
5. Skimming to purify
6. What not to include in a stock
7. How it should taste (flavour profile)
8. Developing depth of flavour (sweating, reduction, frequent seasoning)
9. Rendering smoked bacon lardons
10. Advantages of Pomace oil
11. Making a roux
12. Best practice for choux pastry
13. Importance of drying the mixture
14. Piping and using water to flatten/neaten
15. Glazing with egg wash
16. How to tell if it is cooked
17. Making a cheese mousse
18. Checking consistency

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

A beautiful dry rub with the addition of two parts salt and one part sugar to make a dry cure.  We approach this recipe in 3 parts over 3 days; 1) marinade/cure, 2) sous-vide/water bath and pressing, 3) finishing and glazing.

Culinary Lessons Covered:

1. How to make a dry cure
2. Working with spices
3. Drawing moisture from meat to improve texture 
4. Marinating 
5. Vacuum packing 
6. Using a water bath
7. Prolonged cooking at 75 degrees
8. Pressing pork belly
9. Braising 
10. Reduction
11. Glazing vegetables
12. Advanced garnishes
13. Omitting colour in a white puree
14. Quick reduction method
15. Getting the consistency right
16. Seasoning tips

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Saltimbocca alla Romana is an Italian dish originally with veal, prosciutto and sage, either rolled or kept flat. It literally translates to "leap into the mouth", which depicts its tastiness! Try our deconstructed version with chicken to challenge your culinary abilities. 

Culinary Lessons Covered:

1. Poaching (dark) leg meat
2. Compound butter
3. Butterflying chicken 
4. Tenderising and elongating via meat mallet
5. Best practice for ballotine cylinder
6. Cooking under vacuum (sous-vide)
7. Using a commercial water bath (or poaching method)
8. Fresh pasta dough (in a food processor)
9. The benefit of a dry dough
10. Colour variants inc. purple, red, black etc.
11. Best practice for rolling (with pasta machine)
12. Shaping ridged Garganelli cylinders
13. Meat filling suitable for filled pasta
14. Using baked carrots (filling)
15. Fresh pasta; rolling, cutting, shaping
16. Piping
17. Egg washing to form a seal
18. Reduction sauce method
19. Thickening with beurre manie
20. Turnip emulsion (or glazed turnips)
21. Making a herb oil 
22. Parma ham crisps
23. Caramelising a ballotine
24. Checking a sauce consistency
25. Adjusting an emulsion
26. Blanching (semi-dried) Tortellini
27. How to test if pasta is cooked
28. Carving and plating 

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Knockout dessert! A classic made contemporary. It's easy but elegant and looks very refined. Make sure you have some butane to release the cake from the tin!

Culinary Lessons Covered:

1. Best practice with leaf gelatine 
2. Applying a stock syrup
3. Choosing best fruits to puree
4. Making fruit jellies
5. How to eliminate bubbles
6. Dessert bases
7. Creaming method for biscuits
8. Considering variations or alternative ingredients
9. Rolling between paper to achieve thinness 
10. Meringue with oven-warm sugar
11. Heat to create a smooth and dense meringue
12. Why is a stale egg white best?
13. How to test your peaks are perfect
14. Using coloured food gels
15. Piping tips for drops or kisses 
16. How cooking affects the end product texture and shelf life
17. Making a set cream cheese filling
18. How to avoid a grainy texture
19. How to fill and smooth effectively
20. Setting a jelly glaze
21. Removing stubborn bubbles

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.

Try a stunning classic with a contemporary twist. This posh English pie is traditionally made with fillet beef, pâté and mushroom but here we use cannon of lamb, chicken mousse and spinach.

Culinary Lessons Covered:

1. Making stock with chicken wings
2. Using aromatic vegetables and herbs
3. Cold water to set impurities
4. How to extract the excess fats
5. Skimming to purify
6. What not to include in a stock
7. How it should taste (flavour profile)
8. Mirepoix vegetables 
9. Depth of flavour by caramelisation 
10. Straining with muslin cloth
11. Using butter to create shine; beurre monté
12. Trimming a lamb cannon (fat, sinew, silver)
13. Making chicken mousseline/keeping ingredients cold
14. Best practice for searing meat
15. Blanching spinach for a ‘wrap’
16. Handling pastry for a Wellington
17. Professional tips for glazing
18. Cooking eye-of-meat to 50 degrees celsius
19. Trimming a lamb cannon (fat, sinew, silver)
20. Making chicken mousseline/keeping ingredients cold
21. Best practice for searing meat
22. Blanching spinach for a ‘wrap’
23. Handling pastry for a Wellington
24. Professional tips for glazing
25. Cooking eye-of-meat to 50 degrees celsius

Includes: Recipe handbook, equipment list, video time (mins), preparation time, cooking time, ingredients costings, Q&A chat box, tutor feedback.