BBC Maestro
4 recipes converted from their YouTube cooking videos.
Flavourful step-by-step bolognaise with Marco Pierre White
A richly flavored, slow‑cooked Italian Bolognese sauce made with dry‑aged beef mince, grated vegetables, red wine and tomatoes. The sauce is simmered in a low‑heat oven for over an hour to develop deep, caramelized flavors and is best served over pasta after a day or two of resting.
Mushroom risotto made easy with Marco Pierre White
A creamy, family‑style mushroom risotto that showcases the deep umami of a homemade mushroom stock, sweet sautéed onions, and a finish of butter and Parmesan. The BBC Maestro guide walks you through each step, from stock preparation to the perfect al‑dente texture, making this classic Italian dish approachable for home cooks.
Roasted Celery Hearts with Truffle Cheese
Elegant roasted celery hearts layered with thin slices of hard cheese and preserved truffle, finished in a delicate truffle‑celery butter sauce. The celery is gently poached sous‑vide to retain its shape and natural juices, then baked at low heat for a tender, slightly caramelised finish.
Pierre Koffman reveals how to perfectly cook artichoke
A simple Mediterranean‑style boiled artichoke recipe that keeps the tender hearts bright and flavorful by securing a lemon slice to prevent oxidation. Perfect as an elegant side dish or appetizer.