In an edition focusing on the British love affair with curry, Alan Coxon prepares chicken tikka masala, and Kathy Sykes looks at why onions make the eyes water.
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Paul Merrett looks at the history of eggs as food. He explores the science behind cooking a perfect poached egg, makes an authentic Spanish omelette and explains the secret behind creating souffles. Show more
Chef Paul Merrett makes fast and fabulous berry muffins, as well as the ultimate summer pudding. There's also a berry race to see just which one is best for you.
Paul Merrett looks at the world of the banger, and shares his recipe for the classic British dish Toad in the Hole, explaining the importance of not pricking the sausages.
Chef Paul Merrett focuses on nuts, using them to make Zanzibar chicken and an easy Italian pesto, and explaining the science behind a delicious almond tart.
Chef Paul Merrett shows how to make the ideal Italian meringue, explains why sugar is the perfect preservative and tells us what turns a sugar syrup into a golden honeycomb.
Paul Merrett finds out how Clarence Birdseye led a food revolution, why cod liver oil is good for you and unravels the mystery of omega 3s. In the kitchen he steams sea bass.
Paul Merrett finds out how the story of rice charts our own history, from prehistoric caves to the `caviar' of the middle ages and the race struggles of the New World.
Chef Paul Merrett explores why we are so addicted to the taste and kick of chillies and peppers. He makes spicy Thai green curry and Italian dish, pepperonata with scallops. Show more
Chef Paul Merrett reveals the secrets behind the perfect cuppa, and cooks up tea-smoked chicken with a refreshing green tea ice-cream. Show more
Chef Paul Merrett celebrates the banana, the fourth most consumed product on the planet, and makes a creamy banana cheesecake and a plaintain and chicken sataya. Show more
Chef Paul Merrett takes a look at onions and garlic, and makes a traditional French onion soup, a steak dinner with onion jam and a quick and easy garlic bread. Show more
Chef Paul Merrett traces the production of honey from beehive to toast, learns why honeys don't all taste the same and finds out why bees are moving to the heart of London. Show more
Chef Paul Merrett pays tribute to milk, our number one source of calcium, and whips up a classic custard tart, a delicious fish pie and the perfect cappuccino. Show more