![Warm buffalo-skin salad]()
In a saucepan, boil the buffalo skin for 1 hour or until soft. Strain and set aside.
In another saucepan, boil the banana blossom for 15 minutes, strain and finely slice. Set aside.
Heat the peanut oil in a frypan over medium heat. Add the garlic and fry until fragrant.
Add the onion, turmeric and paprika. Sauté the garlic and onion for a further 3 minutes.
Add the tomato and salt, and cook for a further 2 minutes. Add the buffalo skin and chilli. Stir-fry for 3 minutes.
Meanwhile, in a large bowl, place the banana blossom, snake beans, garlic chives, Indian root and peanuts. Toss to combine. Add the hot garlic mixture to the bowl.
Mix well and transfer to a serving bowl. Garnish with coriander and more crushed peanuts.
Heston: "There are many different approaches to poaching eggs – creating a whirlpool in the water, adding vinegar etc. – but my approach is very simple. It relies on using only the freshest egg. The white will be firmer and therefore the egg will hold together better in the water – and straining the eggs before cooking them which gets rid of all the straggly bits."
Pork is a favourite meat for Poles and they like to experiment with it. And that is what Piotr did, when he found the recipe for pork medallions in mustard sauce in an old magazine. He changed it to his liking and the result was beautiful, tender meat in a creamy sauce.
Everybody has sauces in the fridge which add some spice. Most people buy them ready-made. Others make them at home getting the best of all the flavours out of the natural ingredients. Mexican chef Omar Iván Andrade shows us how to prepare garlic and chilli sauce at home.
Ceviche is one of the most known Peruvian foods, especially on the coast where seafood is fresh. Ceviche combines the best tradition of the Incas with the new ingredients introduced by the Spanish to South America: lime and onion. It is also easy to prepare at home, is healthy, cheap, and delicious.
I sometimes refer to this dish as “fake moussaka” because it has no meat and it is missing the potatoes, zucchini and mincemeat.
The Ancient Egyptians taught the Ancient Greeks bread making, including pita bread and other flat breads. They taught these breads many years later to the Ancient Romans who used the Greek flat bread as a basis for the dish called pizza.
In this audio segment, we take you behind the scene of 
In a saucepan, boil the buffalo skin for 1 hour or until soft. Strain and set aside.
Place the pork, green and red chilli, garlic and salt on a large chopping board. With 2 sharp knives or cleavers, mince the ingredients. Transfer to a bowl and mix to combine.
Boil the smoked beef for 1 hour or until softened. Strain and reserve the cooking liquid. Once the beef has cooled, finely slice and set aside.
We ate this dish at the taverna on Karathona beach. The
menu declared that the octopus was out of season, thus
frozen. However, since freezing actually tenderises the
octopus, I wasn’t concerned. This is a fantastic technique of
pre-cooking the octopus first to make it really soft.
I am using many of the ingredients we saw
in Kalamata market in a modern but nonetheless
Greek way.
I first learned to make folded piecrusts long ago from a Paula Wolfert cookbook. On a baking tray, you spread the crust, pile the filling in the middle, and then loosely flap the edges toward the center, forming a rustic tart with a spontaneous look. Florio Malvasia delle Lipari, made by Duca di Salaparuta, will provide the right accent for the tastes of almonds and peaches.
Slow and easy – long-simmered ragù is the quintessential Tuscan soul food. There are as many ways with ragù as there are cooks. This is ours, learned originally from Giusi, who’s made it a thousand times. By now, I think we have, too. On many Saturday mornings, Ed makes a huge pot of ragù – tripling, quadrupling the recipe – and another of tomato sauce. We consider these our natural resources. For lunch, while the pots are still on the stove, we spoon ragù over bruschetta, add some cheese, and run it under the grill. By afternoon, we’re ready to fi ll several glass containers of different sizes and freeze them. We’re then free to pull one out during the workweek. 
At the restaurant, Shane marinates the lamb for three days to increase flavour and tenderise the meat. If you don’t have the time, marinate the lamb overnight.