Rory O'Connell introduces the timeless, classic, and essential techniques, which every cook needs to understand and implement if they want to cook well.
In this first programme Rory starts with Grapefruit, Lovage and Cucumber with Grapefruit Granita, followed by Poached Mackerel with Bretonne Sauce, Tomato and Basil Fondue.
Rory’s menu in episode 2 starts with a warming Potato and Fresh Herb Soup followed by Baked Plaice with Herb Butter and Chanterelle Mushrooms, Buttered Cucumbers with Fennel.
Rory prepares Leek Vinaigrette Mimosa to start, followed by Chicken with Gruyère Cheese and Carrots Vichy. Dessert is Carrigeen Moss Pudding with a Blackberry and Apple Compote.
Rory prepares Chilled Ruby Beetroot Soup as his starter. His main dish is Casserole Roast Guinea Fowl with Marjoram, Green Beans and Squash Puree then Almond Tart with Raspberries.
Rory prepares Hot Buttered Oysters on Toast for this week’s starter, followed by Italian Beef Stew served with Gremolata, and Scallion Champ.
Rory prepares The Madras Club Lamb Curry with side dishes of Cucumber Raita, Tamarind Chutney, Apple and Mint Chutney, and Poppadoms.
In this final programme, Rory prepares a Traditional Salad with Lydia’s Cream Dressing; Roast Rack of Lamb, Sauce Soubise, Redcurrant Sauce, and Gratin of Potatoes and Mushrooms.