Recently Added Recipes

Lincolnshire Sausages
I'm not saying that homemade sausages are easy to make, but it's lots of fun and you know exactly what's in it.

Lamb Tagine
The name of this dish comes from the vessel it was traditionally cooked in - a flat-sided unglazed earthenware dish with a tight-fitting conical lid - a tagine. But don't be put off making this amazing Moroccan stew if you don't have a tagine to cook it in. You can make it perfectly well in a casserole dish, dutch oven, stockpot, crockpot or slow cooker. Traditionally it would be cooked in the embers of a fire, but these days you can do it on your stovetop or in your oven.

Preserved Lemons
Preserved lemons are used extensively in North African cuisine. They add a sharp hit of lemon to tagines, stew, salads and dressings, and they go brilliantly with seafood and chicken. Once you open a jar of preserved lemons, it will keep in the fridge for at least a year.

Big Mac-style Burger
You might call this a 'club' burger - it has an extra bit of bread in between the 2 patties. The McDonald's Big Mac is known the world over and is so ubiquitous that there is an annual Big Mac Index compiled as a crude comparison of countries' economies based on the price of a Big Mac. It's a very cleverly-designed thing that features crunch and squidge, protein, veg and carbs.

Lamb Kleftiko
Kleftiko means 'stolen' in Greece, and it refers to the days when bandits roamed the hills and if they managed to steal a goat or sheep, they would cook it in a hole in the ground so that no aroma, smoke or steam could escape to give away their location. Lamb kleftiko is cooked for several hours, until the meat is falling off the bone. It's really easy to make, and really tasty.

Gratin Dauphinoise
This style of cooking potatoes is said to have originated in the Dauphiné region of Alpine southwestern France. Gratin Dauphinoise is warming and comforting, and very easy to make.

Tattie Scones / Potato Farls
Tattie scones come from Scotland, potato farls (also sometimes called potato bread) come from Ireland, but they are essentially the same thing. They are a great way to use up leftover mashed potato, and are usually served as part of a cooked breakfast or as an afternoon snack spread with butter and jam.

Coronation Chicken
Coronation chicken was created in 1953 by the florist Constance Spry and cordon bleu chef Rosemary Hume for the coronation of Queen Elizabeth II. Coronation chicken was very popular in the 1970s and is a retro classic dish. These days, you sometimes find a feeble version of this creamy, mayonaissy, mildly curried salad in sandwiches and wraps. Coronation chicken is easy to make and can be prepared in advance.

Roast Pork and Crackling
Roast pork and crackling is probably one of the hardest Sunday roasts to get right. Pork is quite a lean meat and it's very easy to overcook it and dry it out. Pork crackling can also be difficult to get just the right amount of crunch without breaking your teeth.

Meat and Potato Pie
This Northern English (actually probably Lancastrian) delicacy is a staple of chip shops and football matches. Unnamed meat - usually the cheapest possible beef, potato and onions make for a tasty savoury filling that is pure comfort food.

Baked Raspberry Cheesecake
There are many variations on the theme of cheesecake the world over. However, the principle is generally similar - a biscuit base (although some are crustless) and a baked, set filling made of some kind of soft cheese and eggs (although some are not baked). This recipe is for a baked cheesecake with biscuit base and a raspberry compôte topping.

Irish Stew
If you can get mutton, that's ideal for this dish, but if you can't, use lamb. You want it to have some fat on it, and on the bone is better - chops are ideal, or maybe shanks. Lean diced lamb isn't really the thing here - we need the fat and bones for flavour. If you decide to use beef, then it's not Irish stew (though it would still be very nice), and this is one thing that you definitely shouldn't put Guinness in - save it for drinking!

Boiled Bacon and Cabbage with Parsley Sauce
In days gone by, this would have been cooked in an iron pot suspended over an open fire. I struggled to find a chunk of bacon in one piece, so I used a gammon joint instead - it had the fat and rind on, which adds to the flavour enormously.

Outtakes & Bloopers from April 2017
I'm the first to admit I frequently make mistakes, and quite often I will leave them in the video because I don't want to be mistaken for a serious chef. But you don't want to see me stumble over the same sentence half a dozen times, do you? Well, maybe you do. Occasionally, I collect the sweepings from the cutting room floor and compile them into a video exclusively for my Patreon SuperFans. But that means only a very few people get to see these gems, so after about 6 months of exclusivity, I'll unleash them on the world.

Rustler's Chicken Burger - Taste Test and Review
This thing looked absolutely gorgeous on the packaging, but of course that's only a 'serving suggestion'. The things that make it look great are the colourful items like lettuce, artfully placed tomato and so on. Sadly, you have to provide your own.

All-Day Breakfast in a Can - Taste Test and Review
What could be more convenient than just opening a can and heating up your traditional full English bacon, sausage, egg and beans fry-up? It's got to be good, right?

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