What’s your go-to order from the chippy?

Mine is: Pudding, chips, curry sauce, mushy peas, pickled onions, lots of salt and vinegar with a can of IRN-BRU…perfection!!!

Chippy- The Coach House Fish & Chips in Buxton, Derbsyhire

Nasi Katok – Brunei 🇧🇳 - Around the World – Episode 25 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Brunei! Ingredients (Serves 2): Sambal: Red chillies – 10, chopped Dried arbor chillies – 3 Dried shrimp – 2 tbsp, soaked and drained Shrimp paste – 1 tsp, toasted Shallots – 5, sliced Garlic – 7 cloves, sliced Tamarind paste – 1 tsp Palm sugar – 1 tbsp Salt – to taste Oil – 3 tbsp Fried Chicken: Chicken thighs or drumsticks – 4 Turmeric powder – 1 tsp Salt – ½ tsp Garlic – 2 cloves, minced Ginger – 1 tbsp, minced Rice vinegar – 2 tbsp Chicken Coating: Cornflour – 100g Plain flour – 100g Turmeric powder – 1 tsp Salt – 1 tsp Black pepper – 1 tsp Oil – for deep-frying To Serve: Steamed white rice – 2 portions Cucumber – ½, sliced Method: To Make the Sambal, heat oil in a pan over medium heat. Add the shallots, garlic, dried shrimp and shrimp paste, cooking until softened and fragrant. Stir in the chillies and cook for another minute. Then add the tamarind paste, palm sugar, and a pinch of salt, cook for another minute or so. Transfer to a blender and blend into a paste, then return to the pan and cook over low heat for 5–7 minutes until thickened. Set aside. To Make the Fried Chicken, marinate the chicken in turmeric, salt, garlic, ginger, and rice vinegar for at least 30 minutes. In a bowl, mix cornflour, plain flour, turmeric, salt, and pepper. Dredge the chicken in the flour mixture, ensuring an even coating, then coat with whisked egg and then back to the flour mixture. Heat oil to 180°C and deep-fry the chicken for 10–12 minutes until golden brown and crispy. Drain on paper towel or racked tray. To Serve, place steamed white rice on a plate, top with a generous spoonful of sambal then the add the crispy fried chicken and garnish with cucumber slices. Enjoy! #aroundtheworld #worldfood #brunei #nasikatok #bruneianfood #homemade #series #recipe

Coxinhas – Brazil 🇧🇷 - Around the World – Episode 24 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Brazil! Ingredients (makes 10): Coxinhas: 2x chicken breast 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp butter 100g cream cheese 1 tsp salt ½ tsp black pepper ½ tsp paprika Dough: 500ml chicken stock (from poaching the chicken) 2 tbsp butter 250g plain flour 200g mashed potato ½ tsp salt Coating: 2 eggs, beaten 200g breadcrumbs Vegetable oil, for frying Hot Sauce: 1 red bell pepper, chopped 1 medium onion, chopped 2 plum tomatoes, chopped 1–2 red chili peppers, chopped 1 tsp ginger, grated 2 tbsp lemon juice ¼ cup extra virgin olive oil 2 tbsp cider vinegar Salt to taste Method: In a large pot, add chicken breast, chicken stock, bay leaves, salt, and peppercorns. Bring to a boil, then reduce to a simmer until the chicken is fully cooked. Once cooked, remove the chicken, shred it finely, and set aside. In a pan, melt butter and sauté the onion and garlic until soft. Add the shredded chicken, salt, pepper, and paprika, then mix in the cream cheese until well combined. Set aside to cool. In a pan, bring the chicken stock, butter, and salt to a boil. Stir in mashed potato until smooth. Reduce heat and add the flour all at once, stirring constantly until a smooth dough forms. Cook for 2 minutes, then transfer to a work surface and knead until warm and pliable. Take a small piece of dough, flatten it in your hand, and fill with a spoonful of the chicken mixture. Shape into a teardrop by pinching the top. Dip each coxinha into the beaten eggs, then coat in breadcrumbs. Heat oil to 180°C and deep-fry until golden brown and crispy. Drain on paper towels. To Make the Hot Sauce add the red bell pepper, onion, tomatoes, chilli peppers, ginger, lemon juice, olive oil, and vinegar to a blender. Blend until smooth or slightly chunky. Heat olive oil in a pan over medium heat, add the blended mixture, and cook for 5–7 minutes until softened. Stir in salt to taste, then simmer for another 2–3 minutes. enjoy! #aroundtheworld #worldfood #brazil #coxinhas #brazilianrecipes #series #recipe

French Onion Soup Ingredients (Serves 4): For the Soup: Large white onions – 6, thinly sliced Unsalted butter – 100g Olive oil – 1 tbsp Garlic – 2 cloves, minced Fresh thyme – 4 sprigs Bay leaves – 2 Brandy – 50ml Red wine – 200ml Beef stock – 1.2 litres Worcestershire sauce – 1 tbsp Salt – to taste Black pepper – to taste Cornflour – 1 tbsp, mixed with 2 tbsp water (slurry) For the Topping: Baguette – 12 slices Olive oil – for brushing Garlic – 1 clove, whole Gruyère cheese – 150g, grated Comté cheese – 150g, grated Method: Melt the butter with the olive oil in a large heavy-based pot over medium heat. Add the sliced onions and salt then cook slowly, stirring occasionally, until deeply caramelised and golden brown—this will take about 45–60 minutes. Add the garlic, thyme, and bay leaves, cooking for another minute until fragrant. Pour in the brandy and carefully flambé by tilting the pan slightly or igniting with a long match, allowing the flames to burn off the alcohol. Once the flames subside, add the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the liquid reduces by half. Add the beef stock and Worcestershire sauce, then season with salt and black pepper. Simmer gently for 30 minutes, then stir in the cornflour slurry to slightly thicken the soup. Cook for a further 5 minutes, stirring occasionally, then remove the thyme sprigs and bay leaves. For the baguette slices, brush both sides with olive oil and grill until golden brown. While still warm, rub each slice with the whole garlic clove to infuse it with flavour. Preheat the grill to high. Ladle the soup into ovenproof bowls, top with the toasted baguette slices, and generously sprinkle with Gruyère and Comté cheese. Place under the grill until the cheese is melted and bubbling. Enjoy! #frenchonionsoup #soup #frenchfood #recipe #recipes

Seswaa – Botswana 🇧🇼 Around the World – Episode 23 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Botswana! Ingredients (Serves 4): For the Seswaa: 1 kg beef (brisket, chuck, or any tough cut) 500 g beef bones (for marrow) 1.2 litres water 1 tsp salt 2 bay leaves For the Pap: 2 cups maize meal 4 cups water ½ tsp salt For the Morogo: 500g morogo (or spinach/kale), chopped 1 onion, finely chopped 2 garlic cloves, minced 1 tomato, diced 2 tbsp oil Salt – to taste Method: To Make Seswaa: Place the beef and bones in a large pot, cover with water, and add salt and bay leaves. Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, occasionally skimming off any impurities, until the meat is tender and falling apart. Remove the bones and set them aside. Return the pot to the heat and continue simmering to reduce the liquid slightly. Bring water to a boil in a heavy pot, then add salt. Slowly pour in maize meal while stirring to prevent lumps. Or use the method of making it into a slurry first in half cold water before adding it to the rest of the boiling water. Reduce the heat and continue stirring until the mixture thickens. Cover and let it steam for 10 minutes on low heat, stirring occasionally until firm. Heat oil in a pan and sauté the onions until soft. Add garlic and cook for a minute before stirring in the tomatoes. Once softened, add the chopped morogo and cook until wilted. Season with salt to taste. Once the meat has reduced, extract the marrow from the bones and mix it back into the pot. Use a wooden spoon or pestle to pound and shred the meat into fibres. Plate up and Enjoy! #aroundtheworld #worldfood #botswana #seswaa #morogo #series #botswanarecipes

Everything I ate in Rome and where you can find them📍 1. Carbonara - 📍Il Maritozzo Rosso 2. Suppli - 📍Suppli 3. Pizza al Taglio - 📍Bonci 4. Trapizzini - 📍Tapizzino 5. Fried Bacala - 📍Filetti di Baccala 6. Braised Beef Sandwich - 📍Mordi & Vai 7. Cacio e Pepe -📍Felice a Testaccio 8. Meatballs - 📍Felice a Testaccio 9. Bucatini all’Amatriciana - 📍Felice a Testaccio Where should I visit next? Tag your friends and follow for more food & travel recommendations! #italianfood #pasta #rome #travel #romefood #pizza

Ćevapi – Bosnia and Herzegovina 🇧🇦 Around the World – Episode 22 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Bosnia and Herzegovina! Ingredients: For the Meat Mix: 500g minced beef chuck 500g minced beef sirloin 1 ½ tsp salt 1 tsp black pepper 4 garlic cloves 200ml water For the Lepinja (Flatbread): 500g plain flour 300ml warm water 7g dry yeast 1 tsp sugar 1 tsp salt 1 tbsp olive oil For Serving: 200g kajmak (or clotted cream) ½ tsp salt 200g ajvar 1 large white onion, finely chopped Method: Start by making the garlic water. Boil the garlic cloves in 200ml water for 5 minutes. Let it cool, strain out the garlic, and mix 3 tbsp of the garlic water into the minced beef. Add salt and black pepper, mixing well. Cover and refrigerate the meat for 4–6 hours, or overnight for best flavour. Once chilled, knead the mixture until sticky, shape into small sausages (7–8cm long), and refrigerate for 30 minutes. Next, prepare the lepinja. Dissolve yeast and sugar in warm water, let sit for 10 minutes until frothy. In a large bowl, combine flour and salt. Gradually add the yeast mixture and olive oil. Knead for 10 minutes until smooth. Cover and let rise for 1 hour. Preheat the oven to 250°C, and heat a baking tray inside. Once dough has risen, divide into 4–6 rounds (1cm thick), let rest for 10 minutes, then bake for 6–8 minutes until golden and puffed. Grill the ćevapi on a high-heat BBQ for 6–8 minutes, turning every 2–3 minutes. You can grill the lepinja on the BBQ too, basting with juices from the ćevapi. If using a pan, brush the lepinja with juices and toast. For the kajmak, mix with ½ tsp salt and set aside. Slice open the warm lepinja and fill with hot ćevapi, a spoonful of kajmak, a dollop of ajvar, and a handful of chopped white onion. Enjoy! #aroundtheworld #worldfood #bosnianfood #cevapi #lepinja #homemade #series #bosniaandherzegovina #bosnianrecipes

Pad Kra Pao Ingredients (Serves 2): For the stir-fry: 500g minced pork 2 tbsp vegetable oil 6 cloves garlic, minced 7 fresh bird’s eye chilies, finely chopped 50g green beans, chopped into 1cm pieces 2 tbsp oyster sauce 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce 1 tsp palm sugar 4 tbsp water ½ tsp MSG 1 small handful Thai holy basil leaves For the rice: 1 cup jasmine rice 1 ¼ cups water For the fried eggs: 2 eggs Vegetable oil for frying Method Rinse the jasmine rice under cold water until the water runs mostly clear. Combine with water in a saucepan, bring to a boil, then reduce to a low simmer. Cover and cook until all water is absorbed. Let it rest before fluffing with a fork. Heat oil in a wok over medium-high heat. Stir-fry garlic and chilies until fragrant. Add the minced pork, breaking it up as it cooks. Once browned, mix in the oyster sauce, soy sauces, fish sauce, palm sugar, water, and MSG. Stir well and let the flavours meld. Add green beans and cook for 1–2 minutes until tender but still crisp. Remove from heat and stir in Thai holy basil leaves, letting them wilt. For the fried eggs, heat oil in a pan over high heat until shimmering. Crack the eggs directly into the hot oil and fry until the edges are crispy but the yolk remains runny. Serve the jasmine rice topped with Pad Kra Pao and crispy fried egg. Enjoy! #thaifood #recipe #padkrapao

Oklahoma Burger Ingredients (makes 2 burgers) Burgers 500g minced beef (20% fat) 1 large onion, finely sliced Salt and black pepper to taste Vegetable oil for cooking 4 slices American or cheddar cheese Burger Sauce 4 tbsp mayonnaise 2 tbsp ketchup 1 tbsp Dijon mustard 1 tsp hot sauce 1 tsp Worcestershire sauce ½ tsp smoked paprika 1 tbsp gherkin juice 2 gherkins, finely chopped Salt and black pepper to taste Extras 4 gherkins, thinly sliced Butter for toasting buns 4 rashers streaky bacon 2 burger buns Method Preheat the oven to 180°C. Lay the bacon flat on a baking tray, followed by a second tray to keep it flat. Bake for 15-18 minutes until crispy, then set aside. For the burger sauce, mix all ingredients in a bowl and refrigerate until needed. Divide the mince into four equal balls. Heat a cast-iron pan or griddle over high heat. Lightly oil the pan and place a ball of beef down, immediately pressing a handful of sliced onion on top. Use a spatula to smash the burger flat, pressing the onions into the meat. Season with salt and black pepper. Cook for 2-3 minutes until caramelised, then flip and cook for another 1-2 minutes. Place a slice of cheese on each patty and cover the pan with a lid for 30-40 seconds until the cheese melts. Repeat for all patties. Melt a little butter in a pan over medium heat. Place the buns cut-side down and toast until golden brown and crisp, about 1-2 minutes. To assemble, spread burger sauce on both the top and bottom bun. Lay thinly sliced gherkins on the bottom bun, followed by two stacked patties. Break each bacon rasher in half and place two halves per burger. Finish with the top bun and serve immediately. Enjoy! #burger #oklahomaburger #burgers #recipe

Anthony Bourdain’s Favourite Sandwich - My Top 5 recipes of 2024 - No.1 Ingredients: 9 pieces Mortadella 2 tbsp Olive Oil 3 slices Provolone 1 white bun 1 tbsp mayonnaise 1 tbsp Dijon mustard Method: Heat a large frying pan with a little olive oil. Scrunch and fold up 3 pieces of mortadella and fry separately on both sides until crispy. Then stack the fried mortadella, slice the provolone and place it on top of the mortadella. Add a splash of water to the pan and cover it until the provolone melts. Repeat this process twice more and place on top of the other fried mortadella and cheese. Slice and toast your bun in the same pan with a little olive oil. Once toasted, spread mayonnaise on the bottom half and Dijon mustard on the top half. Place the stack of mortadella and melted cheese on the bottom bun, then add the top bun. Enjoy! #sandwich #mortadella #provolone #cheese #anthonybourdain #sandwiches

Steak & Stout Pie - My Top 5 recipes of 2024 - No.2 Recipe for Steak & Stout Pie with Mash & Gravy Ingredients (Serves 4): 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash

Scotch Egg - My Top 5 recipes of 2024 - No.3 Recipe for Scotch Eggs & Mustard Sauce (Serves 4): Ingredients: Scotch Eggs: 6 Eggs 6 quality pork sausages 1/4 cup fresh parsley 1/5 cup fresh sage 1 1/2 tbsp dijon mustard 1 tsp sea salt flakes 1 tsp black pepper 1 cup flour 1 cup panko breadcrumbs 2-3 litres of veg oil for frying Mustard Sauce: 1 tbsp olive oil 1/2 shallot 1 shot of single malt whisky 1/2 juice of lemon 1 tbsp honey 1 1/2 tbsp wholegrain mustard 1 tsp english mustard 1 tsp white wine vinegar 1/2 tsp pepper 1/2 tsp sea salt flakes 3-4 tbsp mayonnaise Method: Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened. Pour in whisky and flambé by igniting with a hob lighter. Allow alcohol to burn off. Add salt, pepper, and any remaining ingredients except for mayonnaise. Stir until smooth. Remove from heat and stir in mayonnaise. Set aside. Bring a large pot of water to a boil. Carefully lower in 4 eggs and cook for 5 minutes for a runny yolk or 6 minutes for a firmer yolk. Transfer eggs to ice water to cool. Peel and set aside. Remove sausage meat from casings and place in a bowl. Add herbs, mustard, salt, and pepper. Mix well. Divide sausage meat mixture into 4 portions. Flatten each portion into a patty shape. Place a peeled egg in the centre of each patty and shape the meat evenly around the egg until sealed. Chill for 30 minutes. Beat the remaining 2 eggs. Prepare three bowls with flour, beaten eggs, and breadcrumbs. Roll each sausage-encased egg in flour, then egg, and finally breadcrumbs. Chill while heating the oil. Fill a deep saucepan halfway with oil and heat to 160°C (use a cooking thermometer or test with bread - it should sizzle and turn golden brown in 40 seconds). Deep fry 2-3 eggs at a time for 6-8 minutes until crisp and golden brown. Drain on paper towels. Cut Scotch eggs in half, place on a plate with mustard sauce, and garnish with chives. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #scotchegg #scotcheggs

Toad in the Hole - My Top 5 recipes of 2024 - No.4 Recipe for Toad in the Hole with a wholegrain mustard & onion gravy Ingredients (Serves 1): Toad in the hole: 3 large sausages 110g plain flour 3 large eggs  1 cup whole milk 1 tsp salt  1 tsp pepper 3 tbsp beef dripping Gravy: 2 pieces of smoked streaky bacon 1 red onion 12.5g butter 1 clove garlic (minced) 1.5 sprigs of thyme leaves 1/2 tbsp Worcestershire sauce 250ml medium to dry cider  100ml beef stock 1/2 tbsp wholegrain mustard  12.5g butter (to finish) Method: Preheat your oven to 220°C. Heat a small oven-safe frying pan over medium heat, adding a spoonful of beef dripping. Once melted, add the sausages and cook, turning occasionally, until browned, about 5-7 minutes. Remove the sausages, add more beef dripping, and place the pan in the oven to heat the fat. In a bowl, combine flour, salt, and white pepper. Add eggs and gradually whisk in milk until smooth. Carefully remove the pan from the oven, pour in the batter, and place the sausages in the centre. Bake for 25-30 minutes until puffed up and golden brown, avoiding opening the oven to keep the batter from deflating. For the gravy, cook diced bacon over medium heat in a large pan until it starts to brown. Add sliced red onions and cook for 5-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, then add thyme leaves and cook briefly. Stir in Worcestershire sauce, pour in cider, and simmer until reduced by half. Add beef stock and simmer for 5 more minutes. Stir in wholegrain mustard and butter until smooth. Serve the toad in the hole with the gravy Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #toadinthehole #gravy

Sticky Toffee Pudding - My Top 5 recipes of 2024 - No.5 Recipe for Sticky Toffee Pudding Ingredients (Serves 6-8): Sticky Toffee Pudding: 175g dates (stones removed) 175ml boiling water 75g unsalted butter 175g brown sugar 250g self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 75g golden syrup 3 medium eggs 125 ml whole milk Sticky Toffee Sauce: 75g unsalted butter 75g brown soft sugar 2 tbsp golden syrup 1 tsp vanilla extract 150 ml double cream Method: Begin by removing the pits from the dates, pour boiling water over the chopped dates, and allow the mixture to steep for approximately 20 minutes. For a smoother consistency, blend the mixture until it’s smooth. Preheat your oven to 180ºC/160ºC Fan and prepare a baking dish, preferably around 1.5L (approximately 30x25cm). In a mixing bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup. Mix until just combined, being careful not to overbeat. Gradually add the date and water mixture along with the milk, stirring until smooth. Pour the batter into the prepared baking dish and bake in the oven for 35-40 minutes or until a skewer inserted into the pudding comes out clean. While it bakes, prepare the sauce. In a large saucepan, combine all sauce ingredients and heat while stirring until the sugar is dissolved and the butter is melted and fully incorporated. Bring the sauce to a boil and continue stirring for 1-2 minutes until it slightly thickens. Pour half or most of the sauce over the baked pudding. Serve the pudding with ice cream, and drizzle the remaining sauce over the top. Enjoy! #pubfood #britishfood #ukfood #series #pubgrub #stickytoffeepudding #dessert #pudding

Cauliflower Cheese with a boozy twist and topped with panko breadcrumbs The ale and cheese sauce is a winner! Ingredients: Cauliflower: 1 large cauliflower, cut into florets 2 tbsp olive oil Salt and freshly ground black pepper Cheese & Ale Sauce: 75g unsalted butter 75g plain flour 250ml real ale 150g mature cheddar, grated 400ml whole milk 1 tsp Dijon mustard 1/2 tsp ground nutmeg (optional) Salt and freshly ground black pepper For the Cheese Topping: 100g mature cheddar, grated 50g Gruyère, grated 50g Parmesan, grated 50g panko breadcrumbs Freshly ground black pepper Method: Preheat the oven to 200°C. Place the cauliflower florets on a baking tray, along withe chopped stalk and leaves. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly, then roast for 20–25 minutes, turning once, until golden and slightly charred. In a medium saucepan, melt the butter over a low heat. Add the flour and whisk continuously for 2–3 minutes to cook out the raw flour taste. Gradually pour in the ale, whisking constantly to avoid lumps, followed by the milk. Continue whisking until the sauce thickens and becomes smooth. Stir in the grated cheese until smooth then add Dijon mustard, ground nutmeg, and season generously with salt and pepper. Simmer gently for a few minutes, then remove from the heat. Place the roasted cauliflower in a large, ovenproof baking dish. Pour the ale and milk sauce evenly over the cauliflower, ensuring it is well coated. Top with the grated cheeses in this order - cheddar, Gruyère, and then Parmesan. In a separate bowl, then take the panko breadcrumbs and scatter them over the cheese and finish with cracked black pepper. Place the dish in the oven and bake for 20–25 minutes, or until the top is bubbling, golden, and crispy. Remove from the oven and allow to cool slightly before serving. Plate up with the rest of your Christmas dinner and enjoy! #cauliflowercheese #caulicheese #christmasdinner #recipe

Christmas Roast Potatoes with a Rosemary, Sage & Thyme Salt Ingredients: Potatoes: 2kg Maris Piper potatoes, peeled and cut into large chunks 1.5 litres beef stock (enough to cover the potatoes) 3 fresh thyme sprigs 3 fresh rosemary sprigs 3 garlic cloves, whole and peeled 1 jar goose fat - Herb Mixture (10 minutes before the end): 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme, finely chopped 4 garlic cloves, minced 2 tbsp olive oil 1 tsp sea salt flakes Herb Salt: 1 tbsp fresh rosemary 1 tbsp fresh thyme 1 tbsp fresh sage 2 tbsp sea salt flakes Method: Place the peeled and cut potatoes into a large pot of beef stock, ensuring they are fully covered. Add fresh thyme, rosemary sprigs, and the whole peeled garlic cloves to infuse flavour. Bring the stock to a boil and simmer for about 8-10 minutes until the potatoes are just tender but not falling apart. Drain the potatoes and leave them to steam dry for a few minutes on a racked tray. Preheat the oven to 200C. Place a large roasting tray in the oven with a generous amount of goose fat to heat up for about 10 minutes. Carefully place the par-boiled potatoes into the hot goose fat, ensuring they are evenly coated and sprinkle with salt. Roast for 45-60 minutes, turning halfway, until they begin to turn golden and crisp. In a small bowl, mix the minced garlic, chopped rosemary, thyme, a drizzle of olive oil, and a good pinch of sea salt flakes. Remove the tray from the oven and evenly coat the potatoes with the garlic-herb mixture. Return to the oven for the final 10 minutes to allow the garlic and herbs to become fragrant and golden. For the herb salt combine fresh rosemary, thyme, sage, and sea salt flakes. Use a pestle and mortar (or pulse in a spice grinder) to mix everything together for a vibrant, fragrant salt. Plate up and Enjoy! #roastpotatoes #roasts #christmasdinner #recipe

Chicken, Leek & Bacon Pie - Pub Grub, Episode 18 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Chicken, Leek and Bacon Pie with Mash and Gravy (Serves 4): Ingredients: Pie: 2 tbsp olive oil 600g chicken thighs, diced 150g smoked streaky bacon, chopped 1 white onion, finely chopped 2 garlic cloves, minced 2 large leeks, sliced 2 tbsp fresh parsley, chopped 1 tbsp fresh tarragon, chopped 1 tbsp Dijon mustard 50g butter 2 tbsp flour 300ml chicken stock 2 sheet shortcrust pastry 1 egg yolk, beaten (for glazing) Gravy: 1 tbsp olive oil 25g butter 2 shallots, finely chopped 2 garlic cloves, minced 1 tsp orange zest Juice of 1 orange 150ml white wine 300ml chicken stock 2 tsp cornflour mixed with 2 tsp water 1 tsp Worcestershire sauce 25g butter Mash: 800g potatoes, peeled and quartered 200g butter 150ml whole milk Method: Heat 1 tbsp olive oil in a pan. Brown the chicken thighs, season, and set aside. In the same pan, cook bacon until crispy, then set aside. Add onion and garlic, cook until soft, season, then add leeks. Cook until softened, then return bacon. In a separate saucepan, melt butter over medium heat. Add flour, whisking continuously until a smooth roux forms. Gradually add chicken stock to the roux, whisking until thickened and smooth. Stir in the chopped chicken, parsley, tarragon, and mustard. Pour the roux into the chicken mixture, stirring until everything is well combined. Preheat oven to 190°C. Line a pie dish with shortcrust pastry, blind bake until golden (20 mins). Fill with the chicken mixture, cover with puff pastry, and crimp edges. Brush with beaten egg yolk and bake until golden (35 mins). For the gravy, heat olive oil and butter. Sauté shallots and garlic until soft. Add orange zest, juice, and white wine. Reduce, add stock, then thicken with cornflour slurry. Stir in Worcestershire sauce, season, and finish with butter. For the mash, boil potatoes until tender. Drain, then mash with melted butter and milk until smooth. Season to taste. Plate up and enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #chickenpie