0x11 - How To Skin And Bone Salmon

0x12 - How To Make Caramel

It’s the perfect combination of sugar and butter, together with solid wrist-work that help make Gordon's heavenly dessert: caramelised rhubarb crumble. Transforming sugar crystals into aromatic liquid gold needn't be a sticky business. Follow Gordon's tips and practise to perfection before the Cookalong.

0x13 - How To Make Shortcrust Pastry

0x14 - How To Roll Shortcrust Pastry

0x15 - How To Make Your Pastry Parcel For Salmon En Croute

Salmon en croute is made from a salmon fillet wrapped in pastry - it's as simple as that. In this video Gordon shows how it's done ahead of the Cookalong.

0x22 - How To Zest Citrus Fruit

Citrus fruits add great flavour to desserts but if you get over zealous with the grater, you may grate the pith.

0x23 - How To Make Bolognaise Sauce

0x24 - How To Make A Classic White Sauce With Cheese

A basic white sauce is a great technique to perfect, as it is the base of so many other sauces and dishes (soufflés/fish pies etc...).

0x31 - How To Cook Pasta

Pasta: it's a staple of our everyday diet and one of the most commonly cooked ingredients, but it doesn’t mean that everyone knows how to cook it properly.

0x32 - How To Cook Duck Breast

Cooking duck can seem like a daunting process but it isnt something to be afraid.

0x33 - How To Make Fondant Potatoes

Mashed potatoes, roast potatoes and crushed potatoes are perhaps a more common accompaniment to home cooking, but fondant potatoes are really easy to make.

0x34 - How To Chop A Chilli

Chillies are small, but they certainly pack some punch.

0x41 - Preparing Steak For 'Steak Diane'

This classic show stopping dish is rich in flavour, the centre piece being the sirloin steak.

0x42 - How To Prepare Your Sauce For Steak Diane

0x43 - How To Cook Saute Potatoes

Simple to prepare and delicious to eat, sautéed potatoes are an ideal accompaniment to any main course.

0x44 - How To Make Mayonnaise

Home made mayonnaise may sound scary but it can be put together in minutes and add a real delicate flavour to your Marie Rose sauce.

0x51 - How To Prepare Fresh Prawns

Prawns are most commonly bought ready prepared. For those that feel like getting a little mucky, Gordon demonstrates how simple it is to peel and de-vein prawns.

0x52 - How To Make Fresh Chicken Stock

Chicken stock. You can buy it fresh; you can buy it in ready-made and you can buy it in the form of stock cubes, but you can easily make it yourself. In this video Gordon demonstrates to how to make your own chicken stock.

0x53 - How To Make The Broth For Hot And Sour Soup

Gordon shows how you can turn your own chicken stock into a base for an oriental soup. Once you’ve got a good quality home made chicken stock, the rest is easy. A handful of ingredients and a matter of minutes is all it takes to convert your stock to an oriental classic - hot and sour soup.

0x54 - How To Slice A Pepper

Peppers are a common, day-to-day ingredient because of their unique flavour and versatility. The key to cooking with peppers is to make sure all the seeds are discarded.

0x55 - How To Stir-Fry Beef

Stir-frying is a cooking technique that requires cooking over a high heat, while constantly tossing the ingredients for even cooking. In order to cook your beef to perfection it essential to cut it into thin strips.

0x61 - How To Make Tikka Masala Sauce

One of the nation's favourites, here Gordon shows you how to make the rich, spicy tomato based tikka masala curry sauce.

0x62 - How To Steam Rice

Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet.

0x63 - How To Joint A Chicken

Rice - it's one of the most commonly eaten foods around round the world and is a staple in our everyday diet.

0x64 - How To Make The Shami Kebab Spiced Mince

0x65 - How to shape shami kebabs

Shami kebabs are little mince patties, packed full of flavour - almost a mini Indian hamburger.

0x71 - How To Finish Your Trifle