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Stagione 1
Data di messa in onda
Nov 16, 1995
Sophie looks at techniques for preparing pork, including boning, rolling and frying. Stuffed loin of pork with spiced apple sauce, pate de campagne and sweet-and-sour ribs are all on the menu.
Sophie looks at techniques for preparing pork, including boning, rolling and frying. Stuffed loin of pork with spiced apple sauce, pate de campagne and sweet-and-sour ribs are all on the menu.
Data di messa in onda
Nov 23, 1995
Sophie looks at poultry, and she's not even planning to roast any of it. She explores rare breed chickens. And duck is often seen as a difficult bird, but Sophie thinks it is undervalued.
Sophie looks at poultry, and she's not even planning to roast any of it. She explores rare breed chickens. And duck is often seen as a difficult bird, but Sophie thinks it is undervalued.
Data di messa in onda
Nov 30, 1995
Sophie and Graham explore offal, from lambs kidney to ox heart, sweetbreads, the thymus and pancreas, testicles, haggis, liver and black pudding.
Sophie and Graham explore offal, from lambs kidney to ox heart, sweetbreads, the thymus and pancreas, testicles, haggis, liver and black pudding.
Data di messa in onda
Dic 07, 1995
Sophie and Graham demonstrate how to select, prepare and cook perfect lamb, and ask if the time has come for a mutton renaissance.
Sophie and Graham demonstrate how to select, prepare and cook perfect lamb, and ask if the time has come for a mutton renaissance.
Data di messa in onda
Dic 14, 1995
Sophie goes to Somerset in search of the best beef from traditional British breeds, before sampling salt beef. David cooks brisket, and Sophie spices up fillet beef with a sweet-and-sour Thai flavour.
Sophie goes to Somerset in search of the best beef from traditional British breeds, before sampling salt beef. David cooks brisket, and Sophie spices up fillet beef with a sweet-and-sour Thai flavour.
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