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In the tradition of Great British Menu, Britain’s Best Dish is a dramatic and highly emotional cooking competition. Hosted by cricket commentator and ringmaster
extraordinaire Mark Nicolas, Britain’s Best Dish scours the UK in search of the nation’s best amateur chef and their tastiest signature dish. Follow the would-be chefs as they compete against each other to win the title of Britain’s best starter, main course or pudding. The heats see tough talking judges, restaurateur Ed Baines, wine expert Jilly Goolden and Michelin starred chef John Burton Race munch their way through the very best recipes Britain’s amateur cooks can serve up. The competition is fierce as they’re whittled down to three finalists who compete for the title. Each prepares their signature dish hoping they can whisk up Britain’s Best Dish.
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on the recipe for corned beef, there seems to be a mistake in the recipe, i.e no fluids added during the first part, it cant be a dry marinade, as its use a saucer to keep beef submerged could someone clear this up, as i would like to prepare for xmas
This show is fabulous! Makes me want to be more creative in the kitchen.
helo u luv and i luv dis show LOL
what a nice show. entertaining and informative. the simplicity is refreshing and I find it more educational than most. good to see some real cooking going on and also hear the reflections from the judges as part of the ongoing process. also NO SHOUTING, thanks
still mine what i,ve already said about Ed Baines
hello im 11
Watched last night March 1st .Tried to download a recipe as I did from last years show.This unable to download .Why1.
Episode 6? there was a desert: Frangipani-Rasberry Tart?. Is there a recipe that I can down load, if so what is the download site? Thanks
INGREDIENTS PASTRY • 227g plain flour • 3 tbsp caster sugar • 170g salted butter • Pinch Maldon sea salt • 1 medium egg FILLING • 2 medium eggs • 50g icing sugar • 50g caster sugar • 100g salted butter • 100g ground almonds • 25g flaked almonds • 225g ripe English raspberries AMARETTO CREAM • Splash amaretto liqueur • 1 tbsp caster sugar • Small tub of mascarpone • Small pot sour cream METHOD
1. In a bowl make the amaretto cream by mixing the amaretto, sugar, mascarpone and sour cream and place in the fridge 2. To make the pastry, sieve the flour into a bowl, add 2 tbsp of caster sugar then the butter and salt. Rub together to make a breadcrumb like mixture. 3. Add the egg to bind the mixture and mix into a ball. 4. Roll out the pastry and line the tart tin. 5. Place a piece of greaseproof paper in the centre and fill with baking beans. Bake the pastry blind for 10 to 20 minutes at 180C. Remove from oven and leave to stand 6. To make the filling, mix the eggs, caster sugar and icing sugar and butter. Mix with a hand blender till fluffy. Add the ground almonds and stir thoroughly. 7. Pour the filling into the tart case and push in the whole raspberries and top with flaked almonds and caster sugar. 8. Place in the oven for cook for 30 minutes at 180C. Then remove and allow to cool. 9. Serve a good wedge of the tart with a dollop of amaretto cream.
so um where do i find the frangipane raspberry tart?????? nd 2 no... cos our fam... is havin lunch 2day and want to make thx i luv lifestyle!!!!!!
I would love to be able to cook like that, trying to educate my palate.
I love the show especially John Burton Race but I would like to be able to get some of the contestants recipies