THE BUTCHER’S JOURNAL

Roulade Of Beef With Parsley And Potato

Chef Edward Clegg demonstrates how to make a roulade of beef, complimented perfectly with parsley and potato. You will learn how to prepare the meat from start to finish, how to prepare your sides to ensure simultaneous completion, as well as how to plate the dish for maximum effect.

Filetto Al Gorgonzola

Italian Chef Isabella Franco shows us how to make Filetto al Gorgonzola. Learn how to get that perfectly creamy sauce with these expert instructions.

Fruit Tartlets

You will learn from talented Chef Maia Tsakanova how to make a fruit tartlet. This masterclass will show you the entire process, from making the short crust pastry, to the creme patisserie and finally decorating the tart and getting creative with colors.

Fish A La Meunière

Chef Edward Clegg demonstrates how to make his a restaurant grade fish a la Meunière with lemon butter sauce. You will also learn how to expertly plate this dish for a beautiful presentation.

Spaghetti Alle Vongole

Edward Clegg will teach you how to make Spaghetti Alle Vongole, another dish from their Professional Diploma in Cookery. Spaghetti Alle Vongole is a quick dish to make, but this recipe involves lots of valuable tricks from Chef Edward that you can apply to many other dishes.

Quail Spatchcock With Berry Glaze

Chef Edward Clegg will show you the process of preparing a quail spatchcock with a berry glaze. Including the techniques of spatchcocking the bird, readying it for presentation and making the glaze, this masterclass will cover many important cooking lessons.

Peach Panzanella Salad

Learn how to make a peach panzanella salad. This recipe is the perfect way to make use of fresh ingredients, to truly enjoy their flavour. It's also a very typical Italian salad, using leftover bread.

Pollo Amatriciana

Chef Isabella makes pollo amatriciana. This easy baked dish is sure to become a family staple. It's perfect for feeding a crowd too, without the stress.

Tiramisu Crêpe Cake

Isabella put a modern and unique twist on the traditional Italian dessert, tiramisu. Isabella turns her tiramisu into a crepe cake for one of her favourite recipes.

Asparagus And Gorgonzola Bruschetta

Talented Chef Isabella makes a delicious bruschetta with asparagus and gorgonzola. Simple and elegant this is an excellent brunch or light lunch meal.

Papa's Sausage And Porcini Casserole

Learn how to make hearty and authentic Italian food with Chef Isabella Franco.

Salmon And Courgette Frittata

Chef Isabella Franco makes a salmon and courgette frittata- healthy but by no means less delicious.