How to cook like… Adam Byatt: listen now
This week I’m in the kitchen with Michelin-star chef Adam Byatt. He shows me how to cook a classic French dish; turbot, cooked on the bone, with a creamy mushroom sauce.
We hear top tips (and why it’s best) for cooking turbot on the bone, what to do with the trimmings from the fish and why it’s best to have everything ready before you start cooking. There are also lots of great tips and tricks to pick up along the way.
As Adam cooks, we discuss what it takes to be a Michelin-star chef and how the food – not the extravagant methods of cooking it – should shine through.
From humble beginnings to training at Claridges, we also chat about how Adam got to where he is today.
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