Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning Katie and Giancarlo combine traditional tried-and-tested methods with a thoroughly modern perspective.
Today, people expect every type of seasonal food to be available 365 days a year. So how do food companies preserve food to make it safe to eat weeks, months or even years after it is produced?
A professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavours and textures.
The gentle art of preserving
