Sugar

Fri, Sep 29, 2006
Sugar: the sweetest food in the kitchen. Paul cooks up some sweet mango relish and lemon meringues for dessert. We'll find out why sugar used to be more expensive than caviar and how a whole generation of children missed out on their candy.
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Rice

Fri, Oct 13, 2006
Chef Paul Merrett explores the science and history behind the humble grain of rice, creating a few recipes as he goes.
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Nuts

Fri, Sep 22, 2006
Chef Paul presents a programme about the history of the use of nuts in food.
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Sausages

Fri, Sep 15, 2006
Paul Merrett looks at the world of the banger, and shares his recipe for the classic British dish Toad in the Hole, explaining the importance of not pricking the sausages.
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Fish

Fri, Oct 06, 2006
Chef Paul MERRETT looks at the history of popular fish dishes & the science behind food trawled from the sea, why cod liver oil is good, & how to gut a fish, & steamed sea bass in salt.
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Berries

Fri, Sep 08, 2006
Chef Paul Merrett looks at the history and science of everyday ingredients. Berries.
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