Chef Gelf Alderson gets mouths watering with a discussion about the new book from the legendary River Cottage restaurants. Alderson discusses how cooks can harness the power of the oven to transform good quality, everyday ingredients into their more deliciously caramelised, roasted counterparts. Whether you’re a gourmet chef or a humble home cook, Alderson offers up useful tips, tricks and recipes.
Alderson has been executive head chef of River Cottage for over 10 years and, during his time there, has worked with Hugh Fearnley-Whittingstall to create the menus served in all six River Cottage restaurants. He talks to Welsh presenter and producer Meinir Howells.