For the last three weeks, Gordon and Tilly Ramsay have been embarking their culinary wisdom onto a group of little chefs and today they’re waving goodbye to the four budding cooks who took part in their masterclass.
Keen to show everyone how to create fresh, healthy meals, the Ramsays are showing us how to make a family favourite: salmon en croûte.
Keen to show everyone how to create fresh, healthy meals, the Ramsays are showing us how to make a family favourite - salmon en croûte.
It’s the photo that’s got us all talking - but can you really make a fry-up in a slow cooker? Well Phil Vickery’s putting it to the test.
He’ll also be whipping up his tasty lamb korma, and an apricot caramel pudding with clotted cream - all using stress-free slow cookers.
Prue says: I’ve been demonstrating this dish for years, and it always gets a gratifying round of applause when it comes out of the oven. It’s a piece of cake (or tart) to make if you have a food processor.
Recipe taken from Prue My All-Time Favourite Recipes
This week sees 13-year-olds Jayden and Poppy join Gordon and Tilly's masterclass to learn how to cook lettuce cups filled with prawns and turkey.
Jayden can’t bear to be apart from his XBox and Poppy has to cook for her fellow scouts. So what tips will they learn
Gordon and Tilly also discuss how hectic lifestyles and social media are causing a loss of interest in the joys of cooking, and that parents should take an active part in teaching their children how to prepare healthy food.
Braiding might be the buzz word when it comes to hair trends for 2018, but have you ever tried braiding bread? If the answer is no, then get ready because we’re in the kitchen ready to get our bake-on with a workshop by Allegra Benitah or Challah Mummy - who started baking to entertain her little boy and just happens to be Vanessa Feltz's daughter!
They join us today to bake sweet, savoury and rainbow Jewish challah bread.
With Waitrose getting themselves into hot water over their £8.74 student store cupboard essentials, Phil Vickery, whose own daughter Grace heads off to university tomorrow, gives us his ultimate guide to what we should be packing our loved ones off with.
And to make sure they have a tasty feast when they arrive, Phil will be ‘pimping up’ all-time favourite student dishes - cheese toasties, beans on toast, and a classic pasta dish!
After becoming a first-time dad to baby Indie in July, Joe Wicks has got his hands full - which is where his fuss-free, quick meals come in to their own.
Today he’s in the This Morning kitchen cooking up a great weeknight meal: his bangin’ chicken balti. This dish can be on the table in 30 minutes and beats any takeaway, so whether you’re a student wanting to impress your mates, or a time-poor parent in need of a tasty meal, this one’s for you!
Joe will also be telling us how he’s applied The Body Coach mentality to fatherhood - and that means prepping like a boss.