Marco Pierre White

Delicious Food Cooked Simply

A full course taught by Marco Pierre White, designed to help you turn even the simplest ingredients into something sublime.

• One off course purchase, no ongoing commitment
• Rewatch as often as you like

Marco Pierre White is regarded as one of the most creative and talented chefs of his generation. He is both the first British chef and youngest chef worldwide to be awarded three Michelin stars. Dubbed the godfather of modern cooking, Marco Pierre White is a renowned chef, restaurateur and TV personality. He began his classical training under Albert and Michel Roux at Le Gavroche and at 24 became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay. He helped start the careers of many other famous chefs who trained under him including Heston Blumenthal, Jason Atherton and Matt Tebbutt. His acclaimed book, White Heat, is regarded as having influenced the careers of several Michelin starred and celebrity chefs, being described by one critic as ‘possibly the most influential recipe book of the last 20 years’. Unlike other chefs, Marco’s course is not about learning recipes parrot fashion, it’s about developing an appreciation of taste and the classic flavour combinations. It’s about equipping the viewer with an understanding that will allow them to develop their skills in the kitchen.

Lesson 1
Humble Beginnings
How the journey began for the godfather of modern cooking.
7 mins

Lesson 2
The Box Tree
How Marco fell in love with food and met the Roux brothers.
7 mins

Lesson 3
Harveys
The birth of 'Marco Pierre White'. Two stars and three black knives and forks.
5 mins

Lesson 4
3 Stars
Marco achieves his three star dreams, but what next?
6 mins

Lesson 5
Back To Nature And The Home Kitchen
Learn about Marco's life and passion after the professional kitchen.
8 mins

Lesson 6
Anchovies On Toast
Some of the best things are the simplest. The anchovy is one of the natural wonders of the food world.
2 mins

Lesson 7
Scrambled Eggs and Smoked Salmon
The perfect marriage from humble beginnings.
8 mins

Lesson 8
Langoustine Cocktail
A classic from 'Great Chefs Of France'.
4 mins

Lesson 9
Avocado With Crab
The freshest crab and perfectly ripe avocado.
3 mins

Lesson 10
Lobster Salad
The perfect ‘Surf & Turf’ – lobster, potatoes and truffle.
2 mins

Lesson 11
Moules Marinière
A French classic, made simple and easy to make.
4 mins

Lesson 12
Marco's Special Tortilla
The best combination for a deliciously versatile ingredient.
11 mins

Lesson 13
Pommes Fondant
Butter, potatoes, salt, care and attention are all you need to achieve culinary greatness.
7 mins

Lesson 14
Boiled Potatoes with Butter
See the potato as more than a filler, as a special ingredient that should be treated as such.
7 mins

Lesson 15
Tomato Sauce
Marco reveals a secret recipe for a classic passata.
7 mins

Lesson 16
Ragù Bolognese
How to make the original ragù, a dish too often diluted from the original concept formed in Bologna.
11 mins

Lesson 17
Tagliatelle With Ragu Bolognese
Learn about one of Marco's favourite meals of all time.
3 mins

Lesson 18
Macaroni Cheese With Ragù Bolognese
We all love Macaroni cheese, and we all love ragù Bolognese. Get taken to a place where the two meet.
8 mins

Lesson 19
Linguine al Pomodoro
Learn the secret to cooking pasta with the perfect cherry tomatoes.
5 mins

Lesson 20
Aubergine Parmigiana
The more you do to food, the more you take away from it.
7 mins

Lesson 21
Steak Au Poivre
There are certain dishes that stand the test of time.
11 mins

Lesson 22
Steak With Ceps
Marco's version of a French classic, using the unique flavour of ceps.
7 mins

Lesson 23
Steak With Snails
The first dish Marco ever cooked for the great Anthony Bourdain.
7 mins

Lesson 24
Steak Lyonnaise
A dish of near-perfect balance and absolutely delicious comfort – it is simple perfection.
6 mins

Lesson 25
Rump with Imam Bayildi
The light spice of Imam Bayildi complements the natural sweetness of one of the best cuts of meat.
4 mins

Lesson 26
Rump of Lamb à la Dijonnaise
The perfect late spring recipe.
3 mins

Lesson 27
Roast Chicken And Wild Mushrooms
Learn how to make this beautiful risotto.
10 mins

Lesson 28
Ratatouille
Bring a taste of sunshine cooking into your kitchen.
10 mins

Lesson 29
Imam Bayildi
A contemporary and perfectly flavoured interpretation of a classic.
6 mins

Lesson 30
Red Mullet With Ratatouille
The freshest of fish with a simple Provençal stew of peppers, aubergines, courgettes and tomatoes.
4 mins

Lesson 31
Piperade
Learn to pack your piperade with intensity of flavour.
9 mins

Lesson 32
Salmon With Piperade
Cook the perfect salmon for your piperade.
3 mins

Lesson 33
Olive Oil Lentils
Learn to unlock the deliciously nutty flavour of lentils, one of Marco's favourites.
4 mins

Lesson 34
Cod With Lentils
Learn to cook your cod the Italian way.
5 mins

Lesson 35
Seasoning
The trick to seasoning correctly.
1 mins
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