The Talent Zone

Atul Kochhar lamb with chickpeas curry (Mangsho Ghughni) recipe on James Martin’s Saturday Morning

November 9, 2019November 9, 2019admin

Atul Kochhar served up a tasty lamb with chickpeas curry (Mangsho Ghughni) on James Martin’s Saturday Morning. The ingredients are: 200 grams Chickpeas, [...]

Prue Leith veggie sausage rolls with spinach and Cheshire cheese recipe on Junior Bake Off

November 8, 2019February 20, 2020admin

Prue Leith showcase her tasty veggie sausage rolls with spinach and Cheshire cheese for a technical challenge on Junior Bake Off. The ingredients [...]

Rachel Ama sticky crispy cauliflower recipe on This Morning

November 7, 2019November 7, 2019admin

Rachel Ama served up a tasty and healthy sticky crispy cauliflower with a spicy sauce on This Morning. The ingredients are: 1 head [...]

Monica Galetti layered puff pastry dessert with berries and vanilla mousseline recipe on Masterchef The Professionals

November 6, 2019admin

Monica Galetti served up a delicious layered puff pastry dessert with berries and vanilla mousseline for a skills test on Masterchef The Professionals [...]

Marcus Wareing omelette Arnold Bennett with crab meat and Gruyere cheese recipe on Masterchef The Professionals

November 6, 2019November 6, 2019admin

Marcus Wareing served up a tasty omelette Arnold Bennett with brown crab meat and Gruyere cheese for one of today’s skills test on [...]

Prue Leith apple and cinnamon buns recipe on Junior Bake Off

November 6, 2019admin

Prue Leith showcased her delicious apple and cinnamon buns for today’s technical challange on Junior Bake Off. See the recipe in Prue’s new [...]

The Talent Zone

TV Food and Recipes

Simon Rimmer Earl Grey cake with yoghurt icing recipe on Sunday Brunch

Simon Rimmer thick cut pork chop with ratatouille recipe on Sunday Brunch

James Martin honey roast duck confit with mashed potato, stewed red cabbage and a red wine and sherry vinegar sauce recipe

Tommy Banks Dexter beef with wild herb salsa verde and beef fat smoked mash potato recipe on James Martin’s Saturday Morning

Kenny Atkinson poached and roasted quail with confit duck, celeriac, pickled mushrooms and red wine puree recipe