Public Videos

How to make salmon and lobster with blue potato salad

Filmed at Mont Tremblant's Hotel Quintessence, this video shows how to make Salmon and Lobster façon finnoise with Blue Potato Salad. /n The hotel has had more than its fair share of showbiz stardust sprinkled upon it, with Catherine Zeta Jones and Michael Douglas amongst the guests to have stayed there. /n"Q's" gourmet cuisine and connoisseurs' wine cellar has attracted gastronomes from near and far! /nhttp://www.bonjourquebec.com/n

Runtime: 4m:50s

How to make summer kebabs

Janet Street-Porter makes summer kebabs./nSummer Kebabs Recipe/nWhet your appetite with this delicious BBQ recipe from Red Tractor Serves 4 Preparation time: 20 minutes. Cook time: 20 minutes. • 2 Red Tractor lamb steaks, cut into chunks • 2 Red Tractor skinless, boneless chicken breasts • 1 Red Tractor sirloin steak, cut into chunks • 2 Red Tractor courgettes cut into chunks • 1 Red Tractor red pepper, deseeded and cut into chunks • 1 Red Tractor small aubergine, sliced • 4 Red Tractor tomatoes, quartered For the glaze: • 4 tbsp olive oil • 1tbsp lemon juice • 1tsp runny honey • 1 tsp Dijon mustard • 1 tbsp Red Tractor flat leaf Red Tractor parsley, chopped 1. Thread the meat and vegetables onto 8 metal skewers. 2. Place the glaze ingredients in a screw-topped jar. Shake and brush over the skewers. Grill for 20 minutes, turning occasionally./nTIP. If you wish, thread the meat and vegetables onto the woody rosemary and Red Tractor thyme herb stalks before grilling./nTV presenter, writer and British icon Janet Street Porter is fronting Red Tractor Week, which celebrates 10 years of Great Food and Great Farming. /nRed Tractor Week 2010 runs from 14th-20th June. www.myredtractor.co.uk

Runtime: 4m:57s

Mini Lemon Cheerios Cheesecakes/nPreparation time: 10 minutes Chilling time: 30 minutes Makes: 4/nNutrition information per Cheerios Cheesecake 266 kcal (15% GDA) 12.4g fat (18% GDA) 7.1g saturates (36% GDA) 18.3g sugars (22% GDA) 0.4g salt (10% GDA)/nWholegrain servings: 1/nIngredients /nFor the base 50g Cheerios whole/nFor the Lemon Topping 200g low fat 2% Greek yoghurt 5 tbsp lemon curd Finely grated zest of a lemon 100ml whipping cream lightly whipped /nTopping 100g Blueberries 40g Cheerios whole/n1. Arrange four 7cm glass ramekins on a baking tray. Divide the 50g Cheerios equally between the ramekins to form a base. 2. To make the topping, put the greek yoghurt, lemon curd and lemon zest into a large bowl and mix until smooth. 3. In a smaller bowl, whip the cream until it makes slightly floppy peaks. Fold the cream into the lemon mixture until smooth. Carefully spoon the mixture onto the Cheerios and smooth off with a palette knife. 4. Chill in the fridge for at least 30 minutes until firm. 5. For the topping use Cheerios to decorate as hair and make a blueberry and Cheerios face.

Runtime: 5m:51s

How to flamenco dance

How to flamenco dance - filmed at London's Taste of Spain Festival

Runtime: 1m:56s