Great Britain

Bring the exotic variety of foods from faraway places to your won table. This hour-long programme demonstrates basic cooking techniques and dishes from countries like Mexico, France, Spain, India, Greece, China and Italy.
Menu 1: The classic French dish coq au vin is prepared including various basic techniques like jointing a chicken, flavouring and thickening a sauce. Prue completes the menu with a Mexican avocado starter, guacomole [sic] and the New Zealand cream and fruit filled meringue cake, Pavlova. Menu 2: This menu starts with gaspacho [sic], a raw vegetable iced soup from Spain. How to select and use correct spices for a curry is explained as Prue prepares an Indian lamb koorma accompanied by poppadums and relishes. And while we're in the East, we complete the menu with Chinese apple fritters. Menu 3: An Italian tomato, mozzarella and basil salad is simple to make, attractive and delicious. The preparation of a moussaka from Greece - an aubergine and lamb pie - as the main course of this menu includes tips on how to brown mince meat and prepare a basic white sauce. Another very basic technique, the making of a custard, crops up in that most traditional of English recipes, the trifle.