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Hi thanks for your question. As I mentioned in the video, I had run out of feed but did have liquid fertiliser. I do say to add the feed if you have it when planting the potatoes 1.48 in the video. Let me know how you get on with your potatoes!

Hi, Thanks for the question. It's approximately 35 mins depending on your oven and how brown you like the cheese. Test the cauliflower with a knife to see how well done it is. I hope that helps. Let me know how you get on.

Indeed, yes you are right. I had washed the cauliflower prior to starting the recipe but didn't mention it.

That's a really good use for them. Vegtable "scraps" make great stock base. If the leaves are tender I will sometimes chop them up and add them in the cauliflower cheese.

@@mohammedkhan6039 Sleep is good for you. Glad to have helped.

Thank you!

Not rude at all. You are entitled to your opinion. I am confused as to why you think this is incorrect? This is a traditional recipe and technique. Perhaps you would let me know and what amuses you so much? Cornish pasty making does vary from area to area and families have their own handed down recipes which can differ very slightly. The Cornish Pasty originates from Devon - where I am from - but that's a tale for another UA-cam video. I’m sure your wife makes delicious pasties. Homemade is so much better although food that makes your eyes water? I'd much rather any food made my mouth water. 😁 I really look forward to your reply.

Thank you for your lovely comment. Please let me know how you get on when you try this recipe.

Oh no! Great you gave them a go and they look lovely. Could you describe more what happened? Did it happen to all of them? Was it all in the same place on the pasty? Sometimes if pastry is too dry it will crack, if it has been rolled too thin or pressed to hard around the filling can tear it.

Hi thanks for your comments. Good job on making lump-free sauces. SUCCESS! Chef John is great. I will have to check out how he makes sauce. It's always good to see what other people are doing. I like to use a wooden spoon to get the roux going as I feel there is more control as the mix doesn't get stuck on the whisk tines in the early stages. If you are making great sauce then whatever method you use is right for you. What's your favourite sauce to make?

Thank you. Really pleased the video helped. Happy Gardening :D

Thank you. I must try adding a knob of butter next time I make these. Yes beef skirt is hard to find in the supermarkets in UK but some still have it. You could try Bavette, Flank steak. Flat iron steak, Denver steak or Hanger steak. Let me know what you try and how you get on.

You’re most welcome and glad that the video has helped. Let me know how you get on! Yes Monty is a good supervisor 😂😎

@@HelensHouseAndGarden I still find it scary to put soil on the plants, but will geven it a go. Love from Holland

@@Mischiou I understand that it can feel weird doing this for the first time. Rest assured it will be ok as long as you do it gently and don't pat it down. When you have done it once you will see how it works.

You're welcome! Glad it was of help. I agree that sometimes instruction leaflets can be confusing. Happy gardening!

🤣I make no claims to making a decent crimp! Go on let's see how you do yours so I can learn.

"It all goes down the same 'ole!" as my old Dad used to say.

@@supergran1000 Indeed it does 😊

Thank you. Let me know how you get on with yours.

Thank you. A rough guide is 180C for 25 mins or until the top has achieved a lovely golden colour. Ovens vary massively so keep an eye on the first one you cook and then you will get the right time for your oven. Let me know how you get on.

Thank you.

I am using suet in this recipe to give the pastry a different texture to that of standard shortcrust. I find it makes it a more robust and more flakey pastry and it works well with savory dishes. Hope that helps.

Fab! Let me know how you get on!

Thank you!

These containers have holes in the bottom already. However if your container does not then you will need to make some holes. Potatoes need good drainage otherwise they will rot and you will not be able to grow them. Hope this helps.

Thanks so much for your reply, much appreciated. @@HelensHouseAndGarden

@@tonyeastman153 You're most welcome. Let me know how you get on!

Thank you. Glad it was of help! Happy Gardening :D

Hi Thank you for your comment. I don't know about the potato varieties that you have in Zambia and it is also down to what you want to do with them. Boil, roast, mash, etc. You should be able to grow most in Zambia - I think. A lot of growing is trial and error and getting to know your soil types. Then you have the decision over heavy croppers or more flavour but less crop at harvest. Use a basic NPK fertiliser and don't overdo it. Watering should be done regularly and well. I try to do it in the morning when the sun is not hot. You can add a mulch dressing to the top of the soil to help prevent water loss. Straw or cut grass works well for me. Make sure the soil does not dry out completely at any point. As for pest control, what pests do you have locally? Generally, make sure your potatoes have space for air to circulate around the plant and that will keep them healthy. Check the plants for caterpillars and remove them. I hope that helps. Best wishes for a good potato crop.

Thank you!

Thank you. I bake mine from frozen but don't do it often as they usually get eaten straight away! lol. Cooking time will vary as ovens are different and so are freezer temperatures but ball park time would be about 55 mins give or take. Oven temp for cooking from frozen is slightly higher 375F or 190C. When they start to smell delicious is a good indicator. Also you can use a cooks thermometer for fully check on them and should be 160F or 71C. Please let me know how you get on with them. Here's a link for the thermometer that I now use in the kitchen. It helps ensure that food is the correct cooking temperature for safety and also so you don't ruin it by over cooking. amzn.to/48BTPJw

Thank you. Give it a go and let me know how you get on. Once you have this sauce technique it's the basis of many sauce techniques.

Yes absolutely.

Thank you.

If I add them to the base of a plant I grind them up quite fine. If I am adding them to a wormery they can just be hand crushed but it will take the worms longer to break them down. I usually grind them smaller than hand crushed as I have found if I do not when it comes to harvesting the compost there are bits of whole shell left in the compost and eerything. else has broken down. I haven't made a wormery video yet bit I will. Hope that helps.

That sounds great. Can't beat a fresh pasty with a bit of community spirit thrown in too!

Thank you. Good tips for those with air fryers and Ninjas.

Hi, Yes in U.K. we call it Swede/Swedish Turnip and across the pond its called Rutabaga.

Thank you. I am not the best at crimping and certainly need more practice. This is how I get it done and it keeps the filling inside and the pasty sealed for baking. Happy to hear of any tips on doing it better so I can improve. For anyone starting to try just do your best and as long as the contents stay inside the pasty when it's baked, then it's a win and you will get better each time you do it.

@@HelensHouseAndGarden I want my crimps to look pretty!

@@harrybond007 How do you do yours?

@@HelensHouseAndGarden With my fingers

Thank you for that tip!

Thanks for your question. How long from planting to harvest depends on the potato variety you choose to grow so 3 to 4 months. If you're not sure of the variety just wait until the green leafy tops start to yellow and wilt. Or you could dig down gently with your hand and feel for any potatoes. I sometimes do this when I just need a couple of spuds and don't want to pull the whole plant. To grow all year round in UK would take a lot of work but it is possible depending on your setup. Potatoes need to be frost-free and have light to grow so that is the winter challenge. If you are lucky enough to have a heated greenhouse or similar it is possible. If you do then the best varieties to grow are Nicola, Charlotte and Maris Piper. Hope that helps. Let me know how you get on.

Hi Serio, Thank you. Do you have turnips? I think they would be the closest substitute for flavour and cooking.

Thank you. Yes, Traditional is made up of the same ingredients & seasoning. There is no other way!! Some do add a little clotted cream or a dab of butter in addition. I've yet to experiment with this. Let me know how you get on with making them!

The cuts of meat names vary from country to country. If you ask your butcher and tell them what you are going to make they will be able to recommend the right cut of beef I am sure. Please let me know what the cut is called in Australia as it may be useful for people reading through the comments!

Thank you! Let me know if you give the recipe a try and how you get on.

Great tips, thank you! Yes freezing works well for these. Ideal when you are short of time to cook for a tasty meal.

Hi, I use 180g of Swede. If you expand the description it contains the recipe. Hope that helps. Let me know how you get on when you make them!

Excellent video, clear directions and ingredients list and fun to watch.

@@DanPaul-z2b Thank you, much appreciated, and pleased you found it useful. 😊

Thank you for your kind comments. I agree that home made food tastes so much better and is cheaper as long as you have the time to shop and bake. Let me know how you got on with making your pasties.

@@HelensHouseAndGarden They were superb, in fact I froze a couple and we’re having those tonight. Time is no longer an issue, I did my 40 years on the treadmill but have finished with that now. Will definitely be making more soon.

Great stuff! I find that they freeze really well. I freeze mine before I bake them. Once they are cooked they don't hang around for long!!!! Great to have the time to do things like this. I'm working on it so I can record and post more videos. Thanks for letting me know how you got on.@@Canalcoholic

Thank you.

What is strong flour

Great question. It depends upon how you look at it. These containers will last for decades and even if you try potatoes and decide not to grow them again, they will be useful for many others things you can grow in the garden. They are much better than the potato bags that you can buy to grow them in which only last for a couple of seasons. Compost and fertiliser you can make yourself or buy. All gardens will need fertiliser/compost at some point. Once you are set up then the cost reduces from year to year. The taste of homegrown potatoes is quite different and much better than any you can buy in the supermarket and the quality including for storage is so much better. Plus you can grow varieties that you cannot find in shops.

Mom was obviously a great cook! If you cook/bake regularly you can get your eye in for measurements. I will free style some weights on savoury dishes but always weigh for baking. I really admire people who can bake cakes, especially without using scales. Thanks for sharing memories of Mom. I love to hear everyones stories.

Thank you. No don't use grass clippings to fill the bag. They are good to top off the soil as a weed suppressant but that's all. Fill up the bags with your compost/whatever soil you are using. If you used grass clippings to fill they bag they would start to compost, heat up and break down. This is great in a compost bin as it will eventually make great compost but will be too hot, wet etc and will also likely rot your potato plant with it. Hope that helps.