Maison Bleue chef patron Pascal Canevet cooks along with viewers from home
Mr Canevet is providing the free lessons and keeping in touch with customers via live demonstrations called 'Let's Cook With Pascal' at 6pm on Fridays on the Maison Bleue instagram page: @maisonbleuesuffolk.
Hundreds of viewers have already made the sessions a great success, and more viewers are expected to tune in this Friday as new guests Nigel Birrell and his wife Sue are welcomed on to the show via video link.
Mr Birrell recently set up the highly popular 'BSE 2020 Save our cafes, bars, pubs and restaurants' Facebook group which now has 6,400 followers.
He said: "We’re regulars at award-winning Maison Bleue and are delighted to join Pascal on Friday."
Those who wish to take part should source the following ingredients to cook this week's dish, which is pork filet stuffed with Parma ham and mozzarella with white wine and mustard sauce and pan-fried baby-gem lettuce.
- 1 tenderloin of pork
- 1 buffalo mozzarella
- 2 slices of Parma ham
- 100ml of dry withe wine
- 100 gr of salted butter
- 100 ml of chicken stock
- 1 teaspoon of Dijon mustard or grain mustard or English mustard
- 1 baby gem lettuce
- 1 shallot
- olive oil
- salt and pepper
To prepare the dish you will need a frying pan, knife, chopping board, roasting tray, saucepan, sieve, wooden spoon, whisk, butcher's string and aluminium foil.
More by this authorCraig Bradshaw