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Private Notes
Heston makes a Christmas feast for Terry Wogan, Kirsty Wark, Dara O Briain, Rob Brydon, Richard E Grant and Sue Perkins. The guests are given mulled wine that is hot and cold in the same glass and edible Christmas baubles filled with salmon mousse. Then a panel is opened to reveal the dining table, nestled amidst a snow covered forest of Christmas trees. Via video link, Heston explains to his guests what they are eating, and the story of its creation.
In this DVD extra, Heston shows us how to make his perfect naan bread.
In this DVD extra Heston makes the perfect Tomato Concentrate Ketchup.
In this DVD extra Heston makes his perfect Confit Duck Stir Fry
In this DVD extra Heston Shows us how he made the stocks used in his perfect fish pie.
In this DVD extra Heston makes his perfect Raspberry Sorbet
In this DVD extra, Heston shows us how to make his perfect Finishing Butter and Sour Cream Sorbet
This week Heston Blumenthal has a special problem: the perfect spaghetti bolognese has to be, for most people, the one their mother cooked them as a child. It's the blend of comfort-food flavours you associate with famished tea-times and greasy chins, so Blumenthal's attempt to come up with one, definitive version seems doomed. Like he cares. Our fearless gastronaut uses all his weird alchemy (star anise, thai fish sauce, tomato ketchup) to assemble a spag bol that, if not perfect, looks gorgeous. Along the way we learn why rough pasta is better than smooth; and marvel at the patience of a man who can cook his sauce for six hours then tell us coolly that it "just needs another couple of hours on a gentle heat". Fast food this is not. But watching Blumental is like watching a sorcerer: it feels like a privilege.
