The Building Blocks of Flavour

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.

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.

Easy, versatile and delicious - Thomasina cooks through her roast carrot hummus.

Thomasina shows you how to make your own mayo, step-by-step, and adds a twist of flavour with some anchovies.

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.

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.

Too much kitchen kit can be a distraction from good cooking. In this lesson, Thomasina shows you what is genuinely essential.

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.

Thomasina runs you through her go to everyday chutney recipe - a favourite way to use up a stash of seasonal apples and pears.

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.

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.

Thomasina pulls together her ultimate club sandwich perfect ingredients.

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.

In this lesson, Thomasina unpacks what makes a beautiful salad

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.

Thomasina cooks through her classic chicken stock.

An absolute go-to - Thomasina shows you how to make her nourishing chicken noodle broth.

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.

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.

Thomasina finishes cooking through the beef shin and shows you how to plate up.

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.

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.

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.

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.

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.

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.

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.

Learn how to balance the smoky flavours of mezcal to produce a truly stunning cocktail.

These cocktail jellies moulded in the skins of the fruit are a sure way to get any party started.

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.

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.

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.

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.

Thomasina says goodbye and encourages you to celebrate with food that's good for you, good for the planet and of course, absolutely delicious.