and hard graphed and teach you how to cook amazing food standing on your head

"That is amazing! incredibly tender"

from the Kitchen Novice, to the budding chef

i'm going to give you the confidence, the recipes and the insider knowledge to make you a much better cook.

"slide around"

"waste nothing!"

I've been cooking in professional kitchens for over 25 years

I've been taught by some of the best chefs in the world and in turn I've taught some of the best

Now I'm gonna show you some simple and accessible recipes for fantastic food that you can easily cook at home

"mmm, incredible"

I'll be holding you by the hand it gets better and better and better

Teaching you everything from how to cook with chili and spice, to baking, real fast food and my ultimate feast recipes

This is the only cookery course you'll ever need

Welcome to my ultimate cookery course. Back with cooking tips information and 100 recipes to stake your life on.

The frying pan is one of your best friends

it's so versatile in the kitchen learning to use it with these is a must and I'm gonna show you how

First up my delicious pan-fried pork chops with sweet and sour peppers

Whether it's in the restaurant or even at home

One of my golden rules for producing fantastic food is learning to cook with confidence

This recipe is so straightforward but tastes absolutely amazing

Pan on, get that nice and hot

You think of the sort of density of a pork chop how it needs a little bit of help

Sweet sound peppers go brilliantly well

First slice the peppers. That's the flat side of the pepper. So stand it up

Try to slice a pepper on the side is a nightmare. There's the center start off

it's almost like sort of peeling an orange all the way around and

down

And look this one

Now place the pepper down

three-finger rule one finger in front, two behind

Pinkie holding it down thumb holding it nice and flat, the flatter the vegetables, the more confident you are when you slice so,

Don't worry about the speed

Just let the knife do the work and take your time

Speed = cuts. The most important thing is to get your technique right.

red onion

Now sweet sour peppers, olive oil in

I'm going to sauté them which is just the chef's term for shallow-fried on a high heat for maximum taste

Salt and pepper, "add a tablespoon of sugar;" sugar helps to break down the peppers quicker

But caramelize the onions find them in a frying pan. Perfect

they're one of those sort of basic essential tools of any kitchen because it's so multi-purpose great for sautéing

tossing great for cooking fish and meat

push away and pull back, push away and pull back, that hissing is something you need to hear constantly because

The minute that's gone your peppers and your onions start to boil and you really want them to sauté.

You now start to see glistening in a way that it's starting to caramelize, sugar is working usefully

That's ready for the red wine vinegar

in

Smells incredible it helps to stain the peppers as well. look at the glaze now, do you see the sugar

has worked it's magic. Turn down the gas and add a couple of table spoons of

Extra-virgin olive oil. Let them stew for two to three minutes.

Now I want to make the peppers nice and light and sort of sweet aromatic

Just roll the basil almost like a big cigar

slice

Basil in and then literally cook it out for 30 seconds and then take them off.

Beautiful

Okay, pan back on

And now for pork chops, I wanna make sure they don't curl up in the pan. They start curling up in the pan

they're gonna cook unevenly. A few simple cuts through the Rhine means the Chop stays flat and cooks evenly

Point the knife down

flip through. Season them beautifully

nice large

shards of pepper punch that through lightly guaranteed that seasoning

is gonna stay there, hot pan, a touch of garlic and a touch of thyme.

and the garlic

Take a cup of cloves

Don't peel it. Don't chop it just knife on

Crush it

Olive oil in

just starting to smoke top of the chop in lay away from

Nice

Keep that heat in the pan, put the garlic in there early a nice fragrant bunch of thyme

see how the pork is staying nice and flat turn it over. Look at that, beautiful.

I want a little bit of thyme underneath there.

Start squeezing that garlic out, I what the flavour coming out

Butter in

thin slices of butter tilt the pan and baste

So I'm sort of speeding up the cooking process at the same time

I'm keeping the pork chop, really nice and moist and now look at the color that butter

look at that butter, it's almost like a nut brown.

Check the color on the other side, beautiful.

When that thick between 1/2 to 4 minutes each size, 30 seconds from now they will be medium

They're gonna be medium. So I'm gonna take them out and let them rest

The secret to perfectly moist pork chops is letting them rest almost as long as they're cooked in the pan

a nice spoon

of these peppers basil smells

Incredible did that garlic on there be generous with that vinaigrette from the pepper because it really is incredible

Do two things simple like that pork and peppers

And your confidence is going to shoot through the roof a stunning pork chop with sweet sour peppers

The frying pan is so simple, but incredibly useful with this one pan, you can make a million different dishes

The more you cook with your frying pan, the more your confidence will grow

Here are three my favorite easy pan-fried dishes

First up pan-fried scallops with crunchy apple salad

Get a frying pan smoking hot, essential for quick pan frying add olive oil

Then season scallops with salt and pepper

Starting at the top put clockwise into the pan. So, you know which one to turn first?

Scallops have firm white sweet flesh and cook in minutes

Next salad, lamb's lettuce, matchsticks of apple

Seasoning, lemon (zest and juice)

Add Olive Oil then toss

Turn the scallops when Golden, going clockwise around the pan

Then squeeze in lemon juice and give the pan a shake

Finish with lemon zest

Ready in under ten minutes, my first pan fried dish = scallops with crunchy apple salad

My next super simple pan-fried recipe is... chicken and chicory in masala sauce

Season the chicken breasts, add to hot olive oil skin-side down lay away from you to stop the oil splashing

Sliced chicory, this versatile vegetable can be red or white; has a lovely bitter taste and is great cooked or raw

Crush a clove of garlic and add, then sprigs of thyme

When the chicken skin is crisp turnover, along with the chicory

For the sauce and masala (a sweet fortified wine from Sicily)

Then 150 ml of chicken stock

To make the sauce wander too rich in glossy and butter and simmer for 10 minutes

Plate up and spoon over the sauce, cooked in under 20 minutes, chicken and chicory in masala sauce

My final dish cooked in the versatile frying pan is... sea bream with tomato and herb salsa

Fry phyllis of sea bream skin side down in hot olive oil

If they buckle up, press gently down for perfect even cooking, then season

Sea bream has firm white flesh. Perfect for pan frying

Next the salsa

heat olive oil add half cherry tomatoes pitted black olives and season

After a minute on a low heat add coriander, basil and lemon

Combine and leave to infuse

As a seabream cooks it goes opaque

When it's 2/3 from the top turnover

Bast, fry, and it's done

Seabream with tomato and herb salsa ready in under 15 minutes

One pan three simple impressive and absolutely delicious dishes; "beautiful"

Coming up on my ultimate cookery course

along with a hundred recipes to stake your life on I'm gonna give you a hundred quick cooking tips to make your life in the

kitchen easier

First up, how to keep your knives sharp

It's far harder working in the kitchen with a blunt knife than it is with a sharp knife the secret behind keeping a sharp knife

Sharpen it before and every time you use it first grip the steel feel really comfortable about holding still imagine

You're holding a tennis racket or you're playing squash. you've got to be really comfortable with it

Now 45 degrees confident grip confident grip with a knife

This is the butt of the steel really important to keep your fingers behind that you never grip a steel with your fingers over that

Because the knife comes back in you just lost a finger. It's always grip behind

Nice long strokes so we get the whole of the blade over

the Steel

Stroke and we start from the bottom to the top so

there, across

there, across

slow strokes over the top of the steel and then come back in beneath, back in beneath

It is so dangerous working in the kitchen with a blunt knife

You can cause so much damage working with a sharp knife is ten times quicker more efficient, now

That's ready to start chopping

To stop your chopping board rocking or slipping a great tip is to simply wet a kitchen cloth

kitchen paper or tea towel and place it underneath

Now you can chop with confidence

My next top tip is get the most out of your humble veg peeler

It's brilliant for slicing ultra-thin ribbons of veg perfect for Asian dishes

Great for making long delicate parmesan shavings to top soups and salads

It also makes wonderful chocolate curls

Your Peppermill is more versatile than you might think tighten the top screw to get finely ground pepper ideal for soups and sauces

For general seasoning. You want it medium ground to set the screw to medium-ground and loosen it right off for coarse pepper

perfect for steaks and fish

Peeling garlic.

the one clove simply bash it with the back of a knife and the skin comes off easily

For a whole head crush, separate into a bowl,

Cover and shake hard for about ten seconds then simply pick out the peeled cloves

Coming up on my ultimate cookery course

more great cooking tips

Just hold it down and your fingers on there's a really nice way of taking off all those nice fragrant little thyme flowers

how to shop for the best ingredients

"The skin is a nice white color

And it smells like a fresh chickeny smell."

and a stunning roast chicken recipe to stake your life on

This is my ultimate cookery course, 100 recipes to stake your life on I'll be showing you a roast chicken recipe to die for

Hold the drum the sliced straight through

But first like any good chef. I'm always looking to get great ingredients at the right price

My shopping mantra is simple first rely on your senses. Make sure whatever you're buying

It looks smells and really feels good. And if you get the chance taste it before you buy it

Second is to recognize that knowledge is crucial the more

You know about where your ingredients come from and how they are produced, the better so

asked lots of questions and learn.

You're never too old to learn from experts and when it comes to buying great birds

The one person knows what to look for is award-winning fifth-generation master Butcher, Danny Lydgate

"Poultry is a great meat because there's many different types of birds"

"It's worth tasting. The variation of flavors between different first types of birds is massive."

"Turkeys are a great lean meat that's available all year-round and not just for Christmas. Anybody who's worried about eating fatty meats."

" It's a really healthy, flavorsome meal"

"Game birds people don't try them often enough. Once they're shot, they're hung up for a little while (a few days"

"at least) it means the meats going to be more tender all adds of flavor to the birds"

"We've got a wood pigeon and a red leg Partridge both really good and cook really quickly"

"When you're buying a chicken some of things to look out for is obviously the smell"

"And when you're smelling a good quality chicken"

"You can tell the difference the skins are nice white color and it smells like a fresh chickeny smell"

"When you're buying from a good butcher, you'll find you tend to get the giblets as well"

"Which is basically the neck and other organs. This is great for making gravy"

"Once you have cooked it, you can use all the offcuts for other things stir Fry's Curry's pass"

"The dishes save the bones use the bones for stocks and soups they're really packed full of flavor"

And remember there are lots of different breeds of chicken all have different characteristics and flavors

So shop around and find the ones you love here are three of my all-time favorites.

The label Anglais these come from an old British breed. They've got smaller breasts, but the meat is delicious

The Black Leg a fantastic French variety succulent with bags of flavor and really meaty thighs and

The Poulet De Bresse. This is the rolls-royce of chickens. Rich gamey and delicious one for special occasions

"I think people should maybe try and buy less meat but aim for the best quality"

"You're only going to get out what you put in by putting the best quality into a dish. You're going to get the best results"