Chef Course:

1. Boiling, Simmering & Poaching

Why boiling is great for making tough root vegetables and meat tender, poaching works well for delicate poultry and seafood, and simmering creates sensational soups.

2. Stewing, Braising & Pot Roasting

All three are long, slow methods of producing succulent, tender food – particularly meat. But there are important differences, as Chef Vusi explains.

3. Steaming, en papillote, sous vide

Techniques for cooking food in their own juices that really preserve nutrients. Sous vide, particularly, may sound complicated, but Chef Vusi’s simple guide shows you how to get started.