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The Building Blocks of Flavour
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What's Included

Streamline your cooking like a professional

Showstopper recipes

Building versatile sauces

Sourcing ingredients

The Building Blocks of Flavour
36 lessons | 8 hours
Award-winning chef and restaurateur Thomasina Miers shows you how to bring bold, vibrant flavours together and take the stress out of cooking. Through almost eight hours of hands-on video lessons, she’ll guide you through her techniques, sustainable practices, and simple yet delicious recipes that make the most of what’s in season. From building foundational skills to perfecting show-stopping dishes, Thomasina shares her tips, tricks, and hacks for creating flavour-packed meals that delight a crowd, all while minimising waste. You’ll also discover how to make versatile sauces and cocktails that elevate any meal.
“
I've developed a toolbox of recipes and ideas so that even if I'm coming back at six o'clock at night, and I've got people coming around at eight, I've got a stash of ingredients where I know I can just pull together something delicious.
— Thomasina Miers
Billed annually
One time purchase

Lesson Plan
36 LESSONS / 8 HOURS
Meet Thomasina Miers
In this lesson Thomasina talks you through her story, how she came to cooking and why it plays such an important role in how we connect with each other.
Thomasina's approach: food for now
Thomasina breaks down the key building blocks that will allow you to make delicious, sustainable and hassle-free cooking part of your everyday life.
Chilli oil
A few basic recipes can effortlessly elevate your cooking. Thomasina takes you through her chilli oil, that can be made once then stored and added to whatever might need a quick burst of flavour.
Herb oil, spiced nuts, pink pickled onion and salad dressing
Simplicity can make for delicious food. Thomasina walks you through some of her favourite ways to make your cooking full of flavour, without the need for long recipes.
Sexy sauces - roast carrot hummus
Easy, versatile and delicious - Thomasina cooks through her roast carrot hummus.
Sexy sauces - anchovy mayo
Thomasina shows you how to make your own mayo, step-by-step, and adds a twist of flavour with some anchovies.
Eating the seasons - upside down cake
Eating seasonally means eating ingredients when they’re at their best. Thomasina’s upside down cake can be used at different points in the year to make the most of the fruit that’s in season, from apricots to apples to pears.
Eating the seasons - roast squash and radicchio, with white mole and chimichurri
Thomasina shows you how to make the most of squash season by making this beautiful white mole (moll-ay), inspired by sauces of the same name in Mexico.
Thomasina’s essential kitchen kit
Too much kitchen kit can be a distraction from good cooking. In this lesson, Thomasina shows you what is genuinely essential.
Griddled leeks with romesco and toasted hazelnuts
Romesco is a rich, smoky sauce from Catalonia which harnesses the sweet, charred flavours of roast tomatoes and garlic with nuts and chillies. A delicious sauce to accompany the leeks or any kind of char-grilled vegetable, including asparagus.
Spiced apple and pear chutney
Thomasina runs you through her go to everyday chutney recipe - a favourite way to use up a stash of seasonal apples and pears.
Sticky, smoky lime and tamarind relish
Tamarind is an ingredient that many people find difficult to use. Thomasina takes you through how it elevates this relish, adding a dark, treacly flavour that’s offset by the zingy backdrop of the lime.
Rosemary, sea salt and pumpkin seed soda bread
Soda bread is the best first step into bread making. Thomasina teaches you how to make this fantastically simple recipe, which is perfect for a last-minute home-made lunch with friends.
The ultimate club sandwich with chipotle mayo
Thomasina pulls together her ultimate club sandwich perfect ingredients.
Deliciously smooth chicken liver pate with pasilla relish
Creating depth of flavour is crucial in cooking. In this lesson, Thomasina takes you through how she creates a chicken liver pate with a number of different flavours, that then pairs with your pasilla relish for a truly magnificent starter.
Killer salads
In this lesson, Thomasina unpacks what makes a beautiful salad
Sweet roast red onion with lentils, watercress and blue cheese
In this recipe, Thomasina shows you how to create a sweet and sticky base for your salads with roast red onion. She also reveals her secret ingredient - Pedro Ximenez balsamic vinegar.
Classic chicken stock
Thomasina cooks through her classic chicken stock.
Asian chicken broth
An absolute go-to - Thomasina shows you how to make her nourishing chicken noodle broth.
Marinades and meat
Marinating meat is the key to making the most of it. Thomasina runs you through three of her go-to marinades - smoky miso & coriander seed, juniper & garlic, and herby lemon & garlic - and shows you how to add depth flavour to your meat.
Festive slow-cooked beef shin in a guinness and ancho sauce - part 1
Thomasina uses this dish to teach you about the complex, rounded and sweet flavours of a trio of Mexican chillies (chipotle, ancho and guajillo), that are used to create this deeply flavourful dish that will work beautifully for any feast.
Festive slow-cooked beef shin in a guinness and ancho sauce - part 2
Thomasina finishes cooking through the beef shin and shows you how to plate up.
Baked mushroom, spinach & oloroso conchiglie
Learn to cook this beautifully flavourful dish, that takes the depth of porcini and uses it to create warming, satisfying food that makes a centrepiece to any celebration.
Hibiscus & pear trifle
Thomasina teaches you to make this stunning trifle, harnessing all the crimson hues of hibiscus flowers to poach the pears in their cordial, and then set them into a delightfully tart and fruity jelly.
Mexican green brunch eggs
A brilliant brunch dish which is both nourishing and indulgent, that can be served with warm tortillas or flatbreads plus your favourite hot sauce or chilli oil and sour cream.
Pomegranate granita
Granita is impressive to serve but easy to make. Thomasina teaches you her technique to make this light, zippy granita that is clean and refreshing pudding after a rich dinner.
Chocolate and tequila mousse pots with armagnac prunes
The armagnac prunes in this dish match beautifully with the chocolate, and Thomasina teaches you how to make mousse that is wonderfully light yet incredibly simple.
Orange, lime and sauternes syllabub
A fail safe winner of a pudding, This recipe utilises the subtle flavours of a sweet pudding wine combined with the zesty zing of orange and lime to create a perfectly balanced pudding.
Sloe ginger margarita
The addition of sloe’s and ginger to these margarita mean they’re as suited to the depths of winter as to the heat of summer.
Smoky pineapple sour
Learn how to balance the smoky flavours of mezcal to produce a truly stunning cocktail.
Orange and passion fruit cocktail jellies
These cocktail jellies moulded in the skins of the fruit are a sure way to get any party started.
Nettlebed Creamery
Sourcing the best ingredients isn’t just about cooking delicious food. It’s also about nourishing our bodies, creating community and looking after the planet. Thomasina visits Nettlebed Creamery where they are passionate about all of these things, and encourages you to seek out your local suppliers.
Layla’s Bakery
Thomasina takes you to her favourite local bakery to show you how bread can be an amazing source of nutrients and minerals, as well as great tasting food, if you buy from a bakery using the right kind of flour.
Brooks Butchers
Getting to know your local butcher can be a game changer. Thomasina explains why buying less, better quality meat is better for you and better for the planet.
Thomasina’s local market
Visit Thomasina’s local market and discover why they are the perfect place to get great affordable produce while connecting with the farmers and producers.
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