Tag Archives: pasta

Mary Berry Cooks recipes from book and TV series YOU magazine 23 Feb 2014

Mary Berry Cooks a new cookbook and a TV series

A new cook book and a TV series from the amazing Mary Berry.

Mary Berry Cooks BBC2 TV cookbook tie in

A whole rangeof classic recipes from Mary Berry who has included bites for quick eats, plates for sharing, great food for starters, favourite recipes for family meals, suppers for those later feasts, roasts from Mary’s classics, puddings that are hot and dreamy and an section on the UK favourite afternoon tea.

Recipes in the YOU magazine:

Read more at the Mail on Sunday Mary Berry Cooks and see Part Two of the Cooks series next week.

TV Series Mary Berry Cooks

All the recipes in the new book refer to the menus in the TV series from a new 6 part series begins on 3 March 2014 BBC2 at 8.30 pm.

Episode One: Afternoon Tea 3 Mar BBC2 8.30 pm

In her own kitchen Mary provides easy to follow and step-by-step instructions for making the perfect afternoon tea. What about hosting a traditional tea party, sandwiches made in advance and scones for a cream tea. A helping hand from her grand-daughters to make orange butterfly cakes and then a trip to visit a plantation in Cornwall to see how tea is grown.


Read about previous series in February last year Part One of a Mary Berry’s free magazine at You Magazine and the Second part of the series, Mary Berry – At Home Part II – 24 page recipe pull out in YOU Magazine 10 Feb 2013


The new book is available for order in:

the UK                              the USA                        Canada


Yotam Ottolenghi’s Mediterranean Feast episode 3 Tunisia 10 Mar 2013 TV series and recipes

Series 1 Episode 3 Tunisia Monday 26 Nov 2012 at 9.00 pm More 4 

Yotam Ottolenghi presents Ottolenghi’s Mediterranean Feast a new 4 part tv series on More 4 on Monday nights for four weeks. Jerusalem is Yotam’s latest cook book.

3/4. A visit to the enigmatic and amazing Tunisia, which is one of North Africa’s most popular holiday destinations. Our intrepid chef, Yotam seeks out fish, eats foods that include the local fiery harissa paste, and tastes spicy merguez sausages.

What about a hermit who runs a restaurant? Yotam visits this unusual out door restaurant with a view.

Recipes include a red mullet platter with a lemon and celery salad and a seafood pasta dish using fresh mussels, squid and luscious prawns, brik – a fried pastry snack containing soft egg and tuna, mackerel salad with olives, green beans and turmeric croutons, grilled peaches, juicy apricots and ripe figs, coated in scented yoghurt.

Later on Yotam helps cook chicken and sweet corn meatballs, served with a tangy lemon salsa at a Jewish restaurant serving Tunisian food.

Recipes and links:

  • Yotam’s Tunisia scrapbook
  • red mullet platter with a lemon and celery salad
  • seafood pasta dish using fresh mussels
  • squid and luscious prawns
  • brik – soft egg and tuna, mackerel salad with olives, green beans and turmeric croutons
  • grilled peaches, juicy apricots and ripe figs, coated in scented yoghurt
  • watch on 4oD

Next and final episode is Israel, Ottolenghi’s Mediterranean Feast – read more.

Yotam’s latest book with Sami Tamimi – is called Jerusalem and explores the food of the city of Jerusalem. Yotam and Sami’s food is based on a shared home city of Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.



Simply Italian Michela Chiappa CH4 recipes watch episodes again buy the book

Simply Italian Michela Chiappa CH4 recipes

Another new series, but a really captivating program, Simply Italian with Michela Chiappa first programme on Ch4 Mon 30 July 2012 at 8.30pm – recipes and video links are below and also related blog articles. Four programs in the series. Now repeating on channel 4 at 12.05pm. Program blog and recipe guide below.

The cook book is published NOW April 2014- read more and see how to order – At Home with the Chiappa Sisters: Easy Italian Cooking from the Heart

New Series Jamie’s Comfort Food


Chilli Chocolate Coated Peanuts Recipe

Winter Sore-Throat Soother Recipe

Homemade Minty Lemonade Recipe

Italian-Style Pancakes Recipe

Farfalle with Mozzarella and Tomato Sauce Recipe

Papardelle with Rich Ragu Recipe

Tagliatelle alle Vongole

Lobster Ravioli with Butter and Caper Sauce

Pasta Reale in Chicken and Chilli Broth

Tortelli Three Ways

Pancake Nidi with Tomato Sauce

Gnocchi Tricolore with Creamy Nutty Sauce

Gluten Free Tagliatelle with Chilli and Garlic

Basic Egg Pasta Dough

Beetroot Pasta with Crispy Pancetta and Sweet Pear

Silhouette Pappardelle with Cold Tomato Sauce

Raviolo with Oozy Egg and Smoked Salmon

Wedding Tortelli with Butternut Squash

Basic Tomato Pasta Sauce

all Chiappa recipes here….

Simply Italian episode guide






The Chiappas watch Food Tube recipes on You Tube

Michela Chiappa Made in Italy: Top 10 Classic Dishes

Last program Ch4 Monday 13 August 2012 at 8.30pm see blog – Gnocchi, Torta, Pancake Nidi, Tagliatelle

Next program is episode 4 Ravioli in Uovo, Pappardelle, Beetroot Pasta, Tortelli.

An enthralling new series Michela Chiappa introduces Italian food in a plain and simple manner. Watch how easy it is to make fresh pasta at home and get started in the mysteries of Italian cooking. Recipes include linguine primavera and Farfalle with mozzarella and tomato sauce recipe. See Linguine, Farfalle, Bologne and Ragu recipe on Ch4 scrapbook. How to cook pasta? How to cook Ragu, and a visit to many people’s favourite place – Bologna to see specialist pasta. Also, lasagne verdi with walnut and sage pesto. If you missed the show, follow at 4oD, Simply Italian Series 1 Ep 1Simply Italian Series 1 episode 2, Simply Italian Series 1 episode 3 and Simply Italian Series 1 episode 4.

Pappardelle with a Gorgeously Rich Ragu from the first progam.

Clip of Tagliatelle with Clams and Cherry Tomatoes from the second progam due 6th August 2012. Linguine with zesty spring vegetables.

The series aired originally on Monday evenings at 8.30 pm on Channel 4.
The book Italian Family Cookbook is not available until 2013.

Michela Chiappa CH4 Simply Italian Program 4 recipes and a wedding

Posted on August 19, 2012

Simply Italian Program 4 recipes by Michela Chiappa Channel 4: Ravioli in Uovo, Pappardelle, Beetroot Pasta, Tortelli and a wedding At Home with the Chiappa Sisters: Easy Italian Cooking from the Heart Fourth episode on the very popular TV series …Continue reading →

Michela Chiappa CH4 Simply Italian Program 3 recipes

Posted on August 10, 2012

Michela Chiappa CH4 Simply Italian Program 3 recipes this week Gnocchi with hazelnut, Torta, Pancake Nidi, Tagliatelle. Also Michela finds out how to prepare variations of pasta and a lesson from a relative on how to make torta di patate. … Continue reading →

Michela Chiappa CH4 Simply Italian Program 2 recipes

Posted on August 6, 2012

Ch4 Monday 5 August 2012 at 8.30pm –  Program 2  recipes include Tortelli, Lobster Ravioli, Vongole, Pasta Reale. Second program of the new series where Michela Chiappa introduces Italian food in a plain and simple manner, the location is Cinque Terre …Continue reading →

Fourth episode on the very popular TV series Simply Italian. This week we have Raviolo in Uovo, PappardelleBeetroot Pasta and Tortelli. (Clip of Ravioli). In this episode Michela and her sister are getting married. It is a joint wedding and the meal that Michela makes isWedding Tortelli with Butternut Squash. What more can you ask for – a wedding in Italy…wonderful.

Visit the Channel 4 web site to view the place where Michela was married, Piacenza.

Other articles give advice on an Italian wedding, dress makers and other important information.

Very good series, last one I’m afraid.

You can pre order at Amazon..  the new book will be called At Home with the Chiappa Sisters: Easy Italian Cooking from the Heart

Celebrate: Pippa Middleton free pull out in Mail on Sunday.

So will Nigella Lawson give us some great Italian cooking in her new tv cookery programme due this August. See Nigellissima……

Cookbooks and kitchen products for our good friends in the USA

Previous bog articles
Michela Chiappa CH4 Simply Italian Program 3 recipes
Home page / Archives
Lorraine Pascale Fast Fresh and Easy Food program 1
Michela Chiappa CH4 Simply Italian Program 2 recipes
Lorraine Pascal Fast Fresh and Easy Food Daily Mail recipes
The Hairy Dieters – How To Love Food And Lose Weight TV show BBC2 and new cookbook
Ken Hom Ching He Huang Program Two 8.00 BBC2 Exploring China Sichuan specialities
What is in the Book? Hairy Bikers Dieters How to lose weight recipes
Gordon Ramsay’s Ultimate Cookery Course 100 recipes

Cookery Magazines, many famous chefs new series and recipes are featured, check out…




River Cottage Veg – everyday by Hugh Fearnley-Whittingstall

We are now on Twitter @cook_bookreview, you can 

River Cottage Veg – everyday by Hugh Fearnley-Whittingstall

A beautiful cookbook with photography by Simon Wheeler and illustrations by Mariko Jesse.
Would you believe that this is Hugh’s seventh River Cottage cookbook?

Hugh has been providing us with excellent cookbooks over the years including:

The River Cottage Cookbook,
The River Cottage Meat Book,
The River Cottage Fish Book,
The River Cottage Family Cookbook and
River Cottage Everyday.

Hugh’s approach to preparing and cooking vegetables, is as thorough as in any of his previous cookbooks and lects a wide variety of recipes, that have no meat or fish whatsoever. (Is this really Hugh Fearnley-Whittingstall)?

The inference here is that perhaps this is a vegetarian cookbook – but as Hugh is careful to point out, this is – yes a vegetable only recipe book, but he makes no case for us all to turn completely vegetarian.

This is as he says a personal decision and not the remit of the book.

Eggs and dairy will be used, so we are not following a strictly vegetarian diet.

However, all of us need to consider increasing our intake of fresh vegetables and for that matter fruit – based on evidence that the vital nature, the vitamin and enzyme content of vegetables is what we need to keep healthy and help sustain our resources.

Please read Hugh’s marvellous introduction, it is a treatise on where we should be regarding the food we eat, the animals that we use for our food and the effects of what we eat on our own health and our planet’s health as well.

Is all the gas output from cows and factory farms affecting our environment? Can we reduce this by adopting a higher proportion of vegetables in what we eat? Look at the reduction in fish stocks – another source of concern. A no brainer as they say.

Another point is to maintain the vitamin and health content of food as much as possible.
So preparation is key – as is how the vegetables are cooked.
Another intelligent inclusion is that of the role of bread and all things related, e.g. naans, rotis and chapattis.

Well – on with the recipes, just amazing what Hugh has accomplished here!
Not a bit of wonder it is selling so well.

The book is divided into the following recipe sections:

Comfort food and feasts            an amazing selection of Curries and stews, pies and tarts.

No lightweight cooking here, substantial and filling – with unimaginable textures and flavours.
Just look at the colours!

Parmigianas, Chachouka, pintobean chilli, potato curry, cauliflower and chickpea curry, squash and chickpea stew, lasagnes – squash and fennel, kale and mushroom, lettuce, spring onion and cheese tart, baby beet tarte tatin, courgette and rice filo pie, swede and potato pasties, ragout, potato dauphinoise, sweet potato and peanut gratin, three root boulangere

Hearty Salads                            the idea of a salad becoming a meal, substantial – hearty!

Also – you can substitute different vegetables and one type of oil for another,one type of nut for another,etc. This varies the different tastes and textures available  – providing an infinite variety of combininations.

Salads with squash, fennel, courgette and green beans, potato, tomato and boiled egg salad, potato salad tatare. Lettuce, egg and fried bread, puy lentil salad, salad nioise, Panzanella, couscous salads.

Raw assemblies                           Yes, raw food.

I think many folks are aware of the thinking behind eating raw food, but hardly ever get the chance to prepare and eat mainly raw foods. Hugh makes a key point here, that it is the preparation and the presentation of raw foods that encourage us all to tuck in.
A good set of knifes and box grater with attachments are a must.

Shaved summer veg, radishes, fennel and goat’s cheese, crudités, cauliflower with toasted seeds.

Hefty soups                               Soups, not just for the winter

Flavoursome, full of variation and texture, some creamy, some thin, a great way of increasing our intake of healthy foods.

Vegetable stock, summer garden soup, cucumber and lettuce vichyssoise, Gazpacho, tomato and bean soup, pea and parsley soup, roasted beetroot soup with horseradish cream.

Bready things                          clean the plate and soak up the juice…

A wonderful, aromatic fresh loaf of bread, bread sticks, baguettes. I love to walk through the streets of French towns. The breads, cheese and wines… wonderful.

How to make bread dough, garlic flatbreas, crostini, beetroot pizza and cheddar, pizzas, foldovers, pitta pockets, bruchetta, toasties, rarebits, poached egg on toast

Store-cupboard suppers       In a hurry, don’t go back to meat or fish.

The simple solution is to stock up on tins of beans, noodles and eggs?

Tarts, olives, dips, curried bubble and squeak, frittata, lentils, Dhal, chickpea, ketchup curry, pastas, noodles.

Pasta and rice                    Pasta, rice and grains – easy to prepare.

A guide on how to select and cook pasta and rice. A great base for filling us up.

Various pastas, risonotto, macaroni peas, linguine, biryani, kedgeree a la vegetables, quinoa, kale speltotto, Swede speltotto, potato gnocchi, stir fry – egg fried rice,

Mezze and tapas                           a new way to eat…

Other Eastern cultures do it, a range of small dishes – in the Middle East it is mezze, Spanish tapas.

Dukka, guacamole, hummus, dips, tomatoes, Caponata, fritters, pasties.

Roast, grill and barbecue            Adding flavour…

When we roast and grill – we brown and develop the textures and flavours. Roasted vegetables in the oven – keep the goodness.

Halloumi, kebabs, roasted cherry tomatoes, roasted squash.

Side dishes                              adding value…

Steamed veg and a hint of garlic, runner beans, sesame cauliflower, celery gratin.

Veg on the go 

Dips, spreads, sandwich fillings, salads, coleslaws, pasties, pies, frittatas.


I hope this review or outline of River Cottage Veg – everyday will help you decide on an alternative way of eating and the foods you select to eat.

It is worth a try – not perhaps full vegetarianism, but we should consider reducing cooking i.e. boiling, roasting – eat more raw food and reduce meat and fish, drink more water and sleep well.

Then perhaps we will improve our health and make a start on the state of the planet… wish us good luck!


Cook Book Review website – www.cookbookreview.co.uk

Cook Book Review website – www.cookbookreview.co.uk where we have added on our blog, www.cookbookreview.co.uk/foodblog and we are now on Twitter @cook_bookreview, you can 

A reminder about our sister site www.cookbookreview.co.uk, where we have many articles – cooking on a reduced budget, selecting a new diet, eating as a vegetarian, diabetic recipes, italian food and cooking with wine.

Information and articles on culinary schools and catering services. Thanks to Tom for these.

We have been working on an update to the site and will continue to develop and grow the articles.

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Tesco UK on line shopping

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BBC Magazine subscriptions and BBC Shop


Useful Cookbook Articles
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Saturday Kitchen BBC1 5th Nov 2011 – James Martin, Theo Randall and Bryn Williams

Saturday Kitchen 5th Nov 2011 – James Martin, Theo Randall and Bryn Williams

Today we have Theo Randall and Bryn Williams as guest chefs.

Wine expert is Susie Barrie.

Theo started with a four year apprenticeship working with Max Magarian of Chez Max, and then went to work at the river Thames restaurant near to Hammersmith Bridge called The River Café.

Theo Randall is a expert on Italy, his restaurant is Theo Randall at the Intercontinental Park Lane, London.

His book Pasta is a best seller. Theo’s recipes on the BBC.

Bryn Williams is from North Wales and his restaurant is called Odette’s based in Primrose Hill London.

He is a very accomplish chef and his experience includes working for Marco Pierre White at the Criterion then Michel Roux at Le Gavroche, a sous chef at The Orrey, starting Galvin at Windows and now running Odette’s for Vince Power.

His cookbook is Bryn’s kitchen and he cooks with the ingredients that include Apple, Beetroot, Potatoes, Bread, Cream, Crab, Game Birds, Lamb, and, Salmon.

Recipes at the BBC Saturday Kitchen webite –






Georgio Locatelli – Made in Italy

Georgio Locatelli had an important cookbook published a few years back, Made in Italy. Georgio Locatelli Made in Italy.

This is a large cookbook with lots of images, the photography was by Dan Lepard.

Georgio has developed a cookbook based on the Italian’s welcoming spirit and in Italy to welcome someone is to provide good food for them to eat.

Just look at the sections listed below –


La Convivialita

Antipasta – Starters

Zuppa – Soup



Pesce – Fish

Carne – Meat

Dolci – Desserts

Georgio takes us on a wonderful Italian adventure and there are nearly 200 recipes in this facinating and beautiful book.

This review is based on the paperback edition.

In the pasta section there is a complete guide to making your own pasta, (where is Gino D’Acampo now? Doing very well indeed in the UK with a number of shows – this update is referring to Aug 2012).

How to make bread, wonderful soups… it is all here.

For more reviews – Made in Italy reviews


His new book Georgio Locatelli – Made in Sicily will be available from the 29th September 2011. See UKTV food some recipe links…..


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