Відео

Why not just put the measurements on the screen or tell us? .

What's up with that USB cutting board?! Great cooking. I watched that MasterChef episode last week and thought I'll have to up my onion gravy game. Thanks for the video.

Next up: Shaping 2lb burger patties for my potato buns.

This looks delicious will try tonight. At what temperature you cook these brownies please?

In my kitchen, the thing that scares me the most is my mandolin. Having remove the tip of one finger already, I strongly suggest using a palm technique instead of fingertips when using it. Also, don’t try to get every last little bit of that potato. Better to sacrifice a nub potato than a nub of skin.

I'm willing to put my own home-made sausage rolls up against Gregg's for a taste test any day. I make my own sausage meat and my own puff pastry (no shop-bought second-rate rubbish for me). I am not being flippant nor big-headed. Since I moved to the sausage-roll-free environment of Sweden I've had no option but to make my own. The locals know when I'm making some since they seem to turn up, unannounced, just in case I have a few spare! I make my own standard pork sausage meat, Cumberland sausage and (my favourite) a Midlands' pork-and-tomato. My puff pastry is made with butter and they are simply scrumptious.

Great video,all looks delicious 😋 Surprised seeing that nice butcher sharpening knife right over the meat though.

Hey Mate.. From.a total Novice 1 st timer from Manchester UK. This Worked out awesome.. Ok My oven might be slightly hotter 😊 But beautiful bread .. Thank you

Perfect 👌 I didn't know you didn't have to part boil. Soo much easier. Thanks 👍

can you freeze them ?

This is now 'lamb ribs' and is pretty much pound for pound the most expensive cut of lamb there is.

interesting, you could not peel the tongue. I cooked one after watching your recipe because the last one I dealt with was more than 30 years ago and I wanted to refresh my memory. Well I could not peel it either. So I asked my son, a real chef! he laughed at the thought of posting a video where it did not work. One should peel the tongue while still boiling HOT.

If it's not edible don't put it on the plate. Simple rule. Otherwise looks good.

Followed recipe ,my loaf just before proving not holding its shape have I not needed it enough or has my mixture too much water maybe?! Thanks

Looks so tasty! and can eat the bowl!

Does anyone know the vegan version of buttermilk please? Thanks.

Always use beef skirt

9:25 - How right you were

ketchup blaster sannie for the finale wtf 🍅💥

Can't stand stupid musak and their users

Beans a little dry, a little English mustard for the sausages, 3 WOW, fried bread is cheaper than hash browns... 9/10.

Great video im lucky to have this guy local to me too

Thanks for your excellent video, and in under 5 minutes too. I shall certainly be subscribing and look for to viewing all you videos.

40 mins in a pressure cooker

why do you have a pan just for parsnips

I like how you show me pie pastry but don't show it baked (cm'on bro) my favorite is pumpkin pie

Needs more filling

Simple nad best

Uni dish

Daphnoise with cheese? As far as I know, it is no Daphnoise…..

Enriching mass with egg yolk is one of best cooking tricks I've learned

Wow this is gold mate

I'm Cornish born and bred but regret to admit I have never had Stargazy pie. Looks great; can't wait to try it.

Can I ask is this oven temp fan assisted or regular..mine is fan assisted so runs 20 degrees hotter than regular..and to check.. it’s 25 mins on 220 or 200 fan,then 15 on 200 or 190 fan …? Sorry but don t want to get it wrong…🙂

Great recipe, looks yummos

Prepping my own show and really appreciate this! Great advice 3 years later!

I see it only uses 250mls liquid, most fish pie recipes use 500/600mls. Will there be enough sauce?

Looks delicious..

Ever heard of Jack Hargreaves, Dom? ua-cam.com/video/juvdiEmy1w8/v-deo.htmlsi=HAbZwKnWn9-e5qNR&t=452

No butter?

Wow, must say. In-cred-i-ble made it for the family and they lapped it up like christmas pudding on a frosty winter morning (if you pardon the pun). My husband and I are big fans, lots of love from Hull x

Just discovered you, sorry you left youtube for a bit, but perhaps you will reconsider at a later time. You are correct though. Family first. Always. ❤

Yum! Very nice recipe! Thank you.

Actually, why fish heads are necessary?😂

Beautiful dish. But it's bangers and mash, not bangers and pomme puree. I'm no chef but what does milk do other than turn it sloppy and gloopy. Some butter, white pepper and salt. Big dollop on the plate, stands the gravy up. Quality.

Lovely. Im presuming it was pork stock you put in?

Vomitevole

Can braising steak be used? As I already have some

Good lord just buy the frozen fish fingers

Looks amazing❤❤❤❤