Freddy Bird

Mar 2, 2024 | bbc.co.uk | Freddy Bird

To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes. To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous.

Feb 3, 2024 | bbc.co.uk | Matt Tebbutt |Freddy Bird |Dina Macki

Host Matt Tebbutt is joined by chefs Freddy Bird and Dina Macki, and by special guests Tom Allen and Suzi Ruffell. There are some great moments from the BBC food archive, including clips from Rick Stein, The Hairy Bikers, Nadiya Hussain and Marcus Wareing. Drinks expert Olly Smith picks the wines to go with the studio dishes.

Jun 10, 2023 | bbc.co.uk | Mandy Yin |Matt Tebbutt |Freddy Bird |Carmen O'Neal

Host Matt Tebbutt is joined by chefs Freddy Bird and Mandy Yin, and by special guest Chris Evans. There are some great moments from the BBC food archive, including clips from Rick Stein, Marcus Wareing, Nadiya Hussain and the Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio. Drinks expert Helen McGinn picks the wines to go with the studio dishes.

Mar 8, 2023 | bbc.co.uk | Rick Stein |Freddy Bird

To make a light brining liquid, dissolve the salt in 600ml/20fl oz water in a shallow dish. Add the trout fillet, cover and leave for 20 minutes. Drain and pat the fish dry. For the chive dressing, set aside four of the chives for a garnish and finely chop the remainder. Mix them with the shallot, olive oil, vinegar and salt. To make the potato salad, boil the potatoes in salted water, then drain and cool.