BBC Food Clips

1. How to skin and fillet a flatfish—Techniques

   Duration: 02:18

2. De-glazing pan gravy—Techniques

   Duration: 01:18

3. De-boning and butterflying a leg of lamb—Techniques

   Duration: 05:06

4. Segmenting citrus fruit—Techniques

   Duration: 01:13

5. Chopping chillies—Techniques

   Duration: 00:52

6. Choosing cooked lobster—Techniques

   Duration: 00:36

7. How to carve roast pork—Techniques

   Duration: 01:24

8. How to carve a roast chicken—Techniques

   Duration: 00:46

9. Caramelising sugar with a blow torch—Techniques

   Duration: 00:32

10. Butterflying prawns—Techniques

    Duration: 00:29

11. Browning meat—Techniques

    Duration: 01:06

12. Thickening a roux to make béchamel sauce—Techniques

    Duration: 01:56

13. Wrapping a pudding for steaming—Techniques

    Duration: 02:00

14. Soggy Bottoms

    Duration: 01:24

15. How to cream butter and sugar by hand—Techniques

    Duration: 00:49

16. Knife skills: How to finely chop—Techniques

    Duration: 01:23

17. Knife skills: how to chop an onion—Techniques

    Duration: 01:47

18. Raymond blanc marinating pork shoulder

    Duration: 03:06

19. Raymond Blanc marinates meat

    Duration: 04:45

20. Raymond Blanc marinating meat

    Duration: 04:45

21. Protein interview

    Duration: 01:40

22. Protein consumption interview

    Duration: 02:27

23. protein_interview.mp3

    Duration: 03:49

24. John Torode on protein

    Duration: 00:47