The Building Blocks of Flavour

CLOSING THOUGHTS

Lesson 36 of 36

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Thomasina Miers

Chef, writer and restaurateur.

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Course Curriculum

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13:32

Meet Thomasina Miers

11:24

Thomasina's approach: food for now

17:13

Chilli oil

16:23

Herb oil, spiced nuts, pink pickled onion and salad dressing

12:19

Sexy sauces - roast carrot hummus

12:54

Sexy sauces - anchovy mayo

18:49

Eating the seasons - upside down cake

31:29

Eating the seasons - roast squash and radicchio, with white mole and chimichurri

06:46

Thomasina’s essential kitchen kit

19:05

Griddled leeks with romesco and toasted hazelnuts

11:57

Spiced apple and pear chutney

17:03

Sticky, smoky lime and tamarind relish

11:15

Rosemary, sea salt and pumpkin seed soda bread

04:46

The ultimate club sandwich with chipotle mayo

25:10

Deliciously smooth chicken liver pate with pasilla relish

08:51

Killer salads

18:23

Sweet roast red onion with lentils, watercress and blue cheese

04:01

Classic chicken stock

Festive slow-cooked beef shin in a guinness and ancho sauce - part 1

08:52

Festive slow-cooked beef shin in a guinness and ancho sauce - part 2

25:09

Baked mushroom, spinach & oloroso conchiglie

23:01

Hibiscus & pear trifle

16:56

Mexican green brunch eggs

09:32

Pomegranate granita

16:45

Chocolate and tequila mousse pots with armagnac prunes

09:55

Orange, lime and sauternes syllabub

07:23

Sloe ginger margarita

07:50

Smoky pineapple sour

07:15

Orange and passion fruit cocktail jellies

Thomasina’s local market

01:14

Closing thoughts

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

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The Building Blocks of Flavour

Thomasina Miers

Introduction

Tool Kit Recipes

Eating the seasons

Starters

Quick, simple and delicious

Showstoppers

Puddings and cocktails

The joy of sourcing good ingredients

Summary