Épisodes 50
Episode 1
This week's Cookery School students are Ashley Snell, Wincy Lee, Brandy Brewer, Jenny Bagshaw, Karl Debenham and Matthew Vernon.
The dishes they must master include wild salmon wrapped in lardo with fennel puree; pan-fried beef with a tarragon and chervil sauce; and lemon posset with butter shortbread.
Lire la suiteEpisode 2
The students prepare sardines with a pine nut and feta stuffing, and mackerel with gingered-rhubarb hollandaise.
Lire la suiteEpisode 3
The students try to master steak tartare with quail's eggs, pan-fried beef with a tarragon and chervil sauce, and hand-cut burgers with hot pepper salsa and chunky chips.
Lire la suiteEpisode 4
The students prepare desserts including lemon posset with butter shortbread, and little citrus sponges with custard.
Lire la suiteEpisode 5
It's the weekly final - judgement day - with the students required to cook the two dishes that they have achieved the lowest marks for during the week. Only one will make it to the semi finals.
Lire la suiteEpisode 6
This week, students Gary Twell, Hilary Norris-Evans, Mayur Mistry, Chris Wilkinson, Emma Meads and Natalie Horner are trying to master crispy duck with bok choy and a black bean, lime and ginger dressing; pollack goujons with homemade tartare sauce; and raspberry clafoutis with orange cream.
Lire la suiteEpisode 7
The students try sea bass with wilted spinach and mushrooms, and stuffed lemon sole with tenderstem broccoli.
Lire la suiteEpisode 8
The students are asked to master chicken schnitzel with crispy capers, baby chicken with puy lentil dahl, and chicken chasseur with egg ribbon pasta.
Lire la suiteEpisode 9
The students take on a raspberry invention test, which includes raspberry clafoutis with orange cream and layered raspberry biscuit.
Lire la suiteEpisode 10
It's the weekly final - judgement day - with the students required to cook the two dishes that they have achieved the lowest marks for. Only one will make it to the series semi-finals.
Lire la suiteEpisode 11
This week's students are Lorna Wright, Helen Dunn, Karon Sewell, Bram Davenport, Tony Edwards and Jose Domingo - tackling everything from duck omelette to a flourless chocolate sponge.
Lire la suiteEpisode 12
The students strive to master chip-smoked scallops and tea-smoked mackerel with beetroot stew.
Lire la suiteEpisode 13
The students learn spiced lamb koftas with minted yoghurt, Barnsley chop in a herb crust with creamed flageolet beans, and saffron lamb rump with anchovies and lardons.
Lire la suiteEpisode 14
The students try to make flourless chocolate sponge with coffee cream, and chocolate tart with fresh raspberries.
Lire la suiteEpisode 15
The end of the week means it's decision time. The students are required to cook the two dishes that they have achieved the lowest marks for. so far, and only one would-be chef will make it to the semi finals.
Lire la suiteEpisode 16
This week students are Victoria Hanson, Stephen Goddard, Margaret Hallowell, Atta Hanfi, Natalie Lobel and Keiran Maxwell cooking among many other things twice-baked goat's cheese soufflé and baby squid.
Lire la suiteEpisode 17
The students try to master salt and pepper squid with dipping sauce, baby squid stuffed with chorizo and feta with a tomato and roasted garlic sauce, and squid ink gnocchi with sprouts and chilli.
Lire la suiteEpisode 18
The students try to master lamb's kidneys with griddled sourdough, crispy chicken liver rolls with carrot and yoghurt slaw, and potted duck's liver with pickled mushrooms and Irish soda bread.
Lire la suiteEpisode 19
The students try to master pear tarte tatin with star anise, and vanilla and saffron poached pears with spiced madeleines and Chantilly cream.
Lire la suiteEpisode 20
It's the weekly final, judgement day, with the students required to cook the two dishes that they have achieved the lowest marks for. Only one will make it to the semi finals.
Lire la suiteEpisode 21
This week the students try to master onion spinach and ricotta ravioli with lemon cream sauce, and Dutch apple pancakes with cinnamon and clove sugar.
This week's students are Jenna Lee, Garry Giff, Robert Cervello, Rebecca Sanderson, Jason Scott and Gita Lad
Lire la suiteEpisode 22
The students try to master crab and orange salad, dressed crab with seasonal vegetable salad, and crab bisque with sesame crab toast.
Lire la suiteEpisode 23
The students try to master Thai pork lettuce cups, pork chop with an apple and grain mustard sauce, and pork and fruit Wellington.
Lire la suiteEpisode 24
The students try to master fine apple tart with pecans and custard.
Lire la suiteEpisode 25
It's the weekly final, judgement day, with the students required to cook the two dishes that they have achieved the lowest marks for. Only one will make it to the semi finals.
Lire la suiteEpisode 26
Students Richard Wynn, Ryan Philpott, Lee-Marie Grant, Gill Firth, Janette Garden and Dan Harding try to master pepper-crusted tuna loin with carpaccio of mushrooms and chestnut beignets, pan roasted guinea fowl breast with a polenta and chanterelle mushroom sauce and sticky toffee pudding with ginger and dates.
Lire la suiteEpisode 27
The students attempt to master tuna burger with wasabi mayonnaise, tuna nicoise and pepper-crusted tuna loin with carpaccio of mushrooms and chestnuts beignets. Which student will make it all the way through to the finals
Lire la suiteEpisode 28
The students try to master guinea fowl hash with a fried quail's egg, pan roasted guinea fowl breast with polenta and chanterelle mushroom sauce, and ballotine of guinea fowl with Jerusalem artichokes.
Lire la suiteEpisode 29
The students take on a toffee and caramel invention test which includes sticky toffee pudding with ginger and dates, and crème caramel with apple compote
Lire la suiteEpisode 30
It's the weekly final, judgement day, with the students required to cook the two dishes that they have achieved the lowest marks for during the week.
Lire la suiteEpisode 31
This week's students hope to master mushroom tortellini with a chicken consommé, pan-roasted duck breast with apples, calvados and black pudding, and chocolate mousse.
Lire la suiteEpisode 32
The students try to master moules mariniere, razor clams in tomato sauce, and clam chowder with mini garlic loaves.
Lire la suiteEpisode 33
The students try to master crispy confit of duck leg with celeriac remoulade and poached duck breast with a beetroot puree and mooli.
Lire la suiteEpisode 34
The students try to master vanilla panna cotta with saffron honey spiced figs and chocolate mousse with praline and sautéed strawberries.
Lire la suiteEpisode 35
Today is judgement day and the students have to cook two of the dishes that they have achieved the lowest marks on.
Lire la suiteEpisode 36
This week's students try to master chicken Kiev with tenderstem broccoli, haddock and parsnip fish cakes with a spiced parsnip cream, and coffee and walnut cake.
The students are Mark Hordern, Marie Kennedy, Ashleigh Mommsen, Andrew O'Flynn, Sarah Oglethorpe and Daryl Guthrie.
Lire la suiteEpisode 37
The students tackle carpaccio of smoked haddock with a vegetable and herb butter, and poached haddock with salmon caviar.
Lire la suiteEpisode 38
On the menu today it's veal carpaccio, poached rump of veal with a fennel salad, and stuffed veal escalope with aubergines and courgettes.
Lire la suiteEpisode 39
The students must prepare a coffee invention test, tiramisu, and coffee and walnut cake.
Lire la suiteEpisode 40
It's the final and deciding day for this week's students, who have to cook two of the dishes that they have achieved the lowest marks on thus far.
Lire la suiteEpisode 41
It's the semi finals and the eight winners of their heats face a day of exams and eliminations. Michelin-starred chef Richard Corrigan and cookery mentor Gizzi Erskine teach recipes and test skills to decide who are the best of the best.
Lire la suiteEpisode 42
It's the semi finals and Richard Corrigan teaches two of his ultimate dishes: fruits de mer, and saddle of venison with a potato and pancetta terrine.
Lire la suiteEpisode 43
It's the semi finals and the students try to master classic roast chicken with parsnips, carrots and savoury bread pudding - and granny's tipsy trifle.
Lire la suiteEpisode 44
Guest chef Arun Kapil teaches the class oudhi chicken with pilau rice and a spiced pomegranate mint raita, and pot roast pheasant with buttered crumbs.
Lire la suiteEpisode 45
It's the semi finals, and time to discover who has made it through as the students have to cook their own ultimate dinner party menus. Each must make three courses that they've chosen themselves.
Lire la suiteEpisode 46
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Episode 47
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Episode 48
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Episode 49
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Episode 50
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