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Makes: 6 portions Prep Time: 1-2 Hrs plus pastry chill time Cook time: 2-3 Hrs Things you need : Rough Puff Pastry 250g All Purpose flour 1/4 Tsp Salt 250g Cold unsalted butter diced 125ml Ice cold water Pie Mix 1 Medium onion diced 1 Large carrot diced 2 Sticks celery diced 1 Tbsp Rosemary & thyme finely chopped 350g Beef kidney trimmed cut into bite sized pieces 800g Stewing beef cut into bite sized pieces 100g Flour 1/4 Tsp Mustard powder 1/4 Tsp Cayenne pepper 350ml Beef Stock (or Chicken) 1 Can Guinness 2 Bay Leafs 1 Cup water Steps Make the Rough Puff pastry as per the video. Follow the steps it's not that hard. You can also buy store bought but make your own it's a great skill to master. Sweat down your veg and herbs in a big Dutch oven pan for 4-6 mins no colour. Meanwhile coat your beef in flour and shake off the excess. Sear in a frying pan with oil and foaming butter. Do this in stages. Get a nice colour on the beef and set aside. Repeat with the kidneys but add some mustard powder and cayenne pepper to the flour this time.   Add the seared beef and kidneys to the veg. Stir then add the stock, bay leaf, can of Guinness and a cup of water. Season well. Bring this to the boil, cover and cook in a preheated oven set to 350F - 175C for 2-3 hours or until the beef is tender. Once cooked check the seasoning and adjust accordingly. Put the pie mix in your pie dish and let it cool down completely. You only need half the quantity of rough puff so 300g. Roll this out as per the video. Egg wash the rim of the pie dish so it sticks. Lay the pastry on top of the pie filling. Trim off most of the excess pastry around the sides but keep about a 1-inch overhang. Crimp the pie along the edges. Make a hole in the middle for steam. Egg wash the pie twice for a great finish. Bake the pie on a tray in a preheated oven 425 F-218 C for 30-45 mins until golden brown on top and piping hot in the middle. Serve with veg and mash.

Makes: Serves 6-8 Prep Time: 40 mins plus 1 Hr cream infusion Cook time: 2-3 Hrs Things you need : Potatoes 1.5 Kg Red Potatoes Good grating nutmeg Cream Infusion 800 ml Heavy cream (double/whipping) 200 ml Full fat milk 4 cloves of peeled garlic 2 Bay leafs Salt & pepper to taste Good grating of nutmeg Cheese 80g of grated Gruyere or cheese blends of your choice Steps Mix all the cream ingredients together in a deep saucepan and gently bring to the boil and then immediately turn off the heat and let this infuse for 30 mins to 1hr. Once infused strain and mash the garlic into a paste and whisk this through into your infused cream. This will give you amazing flavour. Make sure to season correctly at this stage. Peel and slice your potatoes to 3mm thick and keep in some cold water. Once ready to use dry off and start layering into your buttered dish as per the video. Add infused cream as you go with each layer and press down as you go. If using the cheese add this to the middle layer and then finish up until all the potatoes and cream are used up. On the top layer grate lots of nutmeg and crack some fresh black pepper. Put your dish on a baking sheet and bake in a preheated oven set to 300 F - 150 C for 2-3 hours. Pressing the top down as per the video half way through. Once done let it rest for 10-15 mins before serving.

Makes: 1 Litre Prep Time: 10 mins Cook Time: 8-14 days fermenting time Ingredients You Need For the Sauce 600g Fresno chili, deseeded and chopped 800ml water 24g salt Half an onion, chopped 4 garlic cloves, sliced Chili seeds to taste 1 tbsp thyme leaves Seasoning to taste 3 tbsp olive oil 1/2 tsp xanthan gum Steps to Create Your Hot Sauce Prepare the Chilies Start by washing the chilies if they’re covered in wax. Cut them in half, deseed, and chop them roughly. Place them in a sterilized Kilner jar or vacuum-sealed bag. Remember to weigh your jar before and after adding the chilies. This will help you keep track of the weights. Add Water Pour water into your jar until the chilies are fully submerged. You can get creative here! Feel free to add other liquids, like cherry juice, as shown in the video. Calculate Salt Weigh the entire mixture and subtract the weight of the chilies and jar (you did note this down, right?). This gives you the weight of your liquid. You want 3% of that weight in salt. For me, that was 24g of salt. You can also drain the water and weigh it if you prefer. Mix the Brine Drain the liquid into a jug. Add the salt and stir until it dissolves. Pour this brine back into the jar. Weigh it down with something like a small ziplock bag filled with water. Then, close the jar (remember to remove the rubber seal to prevent any explosions!) and let it sit on your counter for 8-14 days. Don’t forget to burp the mixture daily! Check out the video for more tips. Fermentation Process You might notice a wispy white yeast forming on top. Don’t worry; it’s perfectly safe to eat! You can remove it if you prefer. Final Steps Once the fermentation time is up, drain the chilies but keep the brine. I like to enhance the sauce by sautéing the onions, garlic, and chili seeds together in olive oil for about 10 minutes. Then, blend everything with around 600ml of the leftover brine. Adding 1/2 tsp of xanthan gum while blending helps keep the sauce smooth and prevents it from separating. Storage Pour your hot sauce into a sterilized bottle. It will keep in your fridge for months, ready for you to spice up any dish! Why Lacto Fermentation is Awesome Lacto fermentation isn’t just a way to preserve food; it also enhances flavors and adds beneficial probiotics. These little guys are great for your gut health! So, while you’re enjoying your homemade hot sauce, you’re also giving your digestive system a boost. Isn’t that fantastic? Tips for Success Experiment with Flavors Don’t hesitate to try different types of chilies or add herbs and spices to customize your sauce. Adjust the Heat If you like it hotter, add more chili seeds. If you prefer a milder flavor, use fewer seeds. Stay Patient Fermentation takes time, but the wait is worth it. The longer you let it ferment, the more complex the flavors will become. Conclusion Making your own lacto fermented hot sauce at home is not only fun but also rewarding. You get to control the ingredients and flavors, ensuring it’s just how you like it. So, roll up your sleeves, gather your ingredients, and let’s get fermenting! And remember, if you want to dive deeper into the world of cooking, check out more recipes on my website . Happy cooking!

Makes: 30 Prep Time: 20 mins Cook Time: 5 mins Ingredients You Need Churro Mix 360ml water 4g salt 14g sugar 1/2 tsp vanilla essence 168g unsalted butter 260g all-purpose flour 2 large eggs Steps to Make Churros Prepare the Mixture Start by getting a deep saucepan. Add the water, sugar, salt, vanilla essence, and butter. Melt everything together over medium heat. Bring it to a boil for about 30 seconds, then turn off the heat. Incorporate the Flour Off the heat, add the flour. Whisk it until smooth and well combined. If necessary, bring the mixture up to 80°C on low heat while stirring constantly. This step helps cook out the raw flour. Once done, let it cool to around 63-64°C. Add the Eggs Now, whisk in one egg at a time. Make sure each egg is fully incorporated before adding the next. The mixture should be smooth and creamy, similar to mashed potatoes. A stand mixer can make this step easier! Pipe the Churros Transfer the mixture into a piping bag fitted with a star tip. Pipe the churros onto a baking sheet lined with a silpat or greaseproof paper, making them about 6-7 inches long. Freeze them for 30-40 minutes. Fry the Churros Heat some neutral oil in a deep pan. Fry the churros for about 5 minutes, or until they are golden brown. I recommend frying about five at a time to avoid overcrowding. Once cooked, transfer them to a wire rack. Coat and Serve Roll the churros in cinnamon sugar while they’re still warm. Serve with a side of chocolate sauce for dipping. Enjoy every bite! Why You’ll Love Making Churros Churros are not just a treat; they’re an experience! The crispy exterior and soft, fluffy inside create a delightful contrast. Plus, who can resist a warm churro dipped in chocolate sauce? Making them at home is easier than you think, and it's a fun activity to share with family or friends. Tips for Perfect Churros Temperature Matters : Make sure to monitor the temperature of your oil. Too hot, and they’ll burn; too cool, and they’ll be greasy. Experiment with Flavors : You can add different spices to your sugar coating, like nutmeg or even a hint of chili for a spicy kick! Storage : If you have leftovers (which is rare!), store them in an airtight container. Reheat in the oven to restore their crispiness. Final Thoughts Making churros at home is a rewarding experience. With just a few ingredients and some simple steps, you can whip up a batch that rivals any bakery. So, roll up your sleeves and give it a go! You won’t regret it.

Makes: 12-15 portions Prep Time: 60 mins Cook time: 5 mins Things you need : Arancini 400g risotto rice 800g water Pinch of saffron Salt to taste 5 Tbsp unsalted butter Filling 500g ground beef 1 onion finely diced 2 sticks celery finely diced 1 carrot finely diced 2 bayleaf Glass white wine 400ml passata 1 heaped tbsp tomato puree 400g frozen peas Salt and pepper to taste 100g diced mozzarella (optional) Steps Add saffron to water with salt. Mix through the rice bring to the boil and simmer for 10-12 mins Take off heat add butter mix through and spread onto a sheet to cool down Make filling by sweating the veg in olive oil with salt for 7-10 mins. Don't brown it Add the beef. Turn up the heat to medium and brown the meat. Season it also. 5-7 mins Deglaze with the wine. Scrape the bottom of the pan. Wait until it's reduced then add tomato paste and passata. Stir through and add bayleaf. Simmer for 40 mins Add frozen peas as the end. Stir through and take off the heat. Season to taste. Let filling cool Shape the Arancini either in balls or cone shape as per video. You can stuff in a piece or two of the mozzarella in the middle if you like Pane (bread) the arancini as per the video and fry in oil set to 320F for 4-6 mins until golden brown and filling is nice and warm inside. Enjoy

Makes: 6-8 Prep Time: 15 mins Cook time: 1 hr plus resting Things you need : 3 egg whites 150g Fine sugar (Caster, Berry) 1 Tsp Cornstarch (3g) 1 Tsp White wine vinegar (3g) Steps : Preheat the oven to 275F. Put egg whites into a clean stand mixer bowl. It's very important your bowl is super clean!! Start the machine on low for 2-4 mins then increase to medium speed. Once semi firm peaks are forming add sugar in 4 stages. Don't add your sugar to early. Even a hot kitchen can affect the whipping of your egg whites. Scrape down the sides to make sure all the sugar is being whipped up. Increase the machine to high speed once all sugar has been incorporated. Check to see if sugar is all incorporated by rubbing some meringue between your fingers. Meringue should be glossy and firm. You can tip this over your head as well to see if it falls out... If you want your meringue extra marshmello like in the middle, Then mix your cornstarch and vinegar together to make a slurry and fold this into your meringue until all glossy and incorporated. Don't knock out to much air. Either make one big meringue or put dollops onto a baking sheet lined with parchment. Make an indent into each one with the back of a spoon. Put meringues into a preheated oven and then immediately turn down to 250F. After 1 hr turn off the oven and leave the meringues inside for 2-3 hours. Peel off the baking sheet and store in an airtight container for a week. Tips : Make one big one or smaller ones. Stores in an airtight container for 1 week. Don’t open the oven door until after 3 hrs. This helps them not crack.

kes: 3-4 portions Prep Time: 30 mins Cook time: 5 mins Things you need : Fries 4 Russet Potatoes Large Cheese curds to taste (lots) Gravy 30g Butter 30g AP Flour 500ml Beef Stock 1 Tbsp Onion granules 1 Tbsp Garlic granules Pinch of Paprika 2 Tbsp Apple cider vinegar Few drops soy sauce Salt and pepper to taste Steps Peel your potatoes and cut into fries as per the video. Use a fry cutter if you have one. Wash in cold water until the starch has gone. Then boil in heavily salted water for 5 mins then turn off the water and let it sit for 5 mins in the water. Drain and set to dry on racks for 30 mins or a few hours or overnight. To make the gravy melt your butter and combine with the flour to make a roux in a frying pan. Cook this until its a biscuit colour 2-3 mins then add your beef stock and whisk in. Then add all your spices, liquids and seasonings. Cook for 2 -3 mins until it's all combined and smooth. Fry your chips in a pot half filled with oil set to 375 f until golden brown. You may have to do this in batches. You want them crispy. Drain and season well with salt. Plate up some fries in a bowl add some cheese curds and a little hot gravy over them. Then add more fries, curds and plenty of gravy to cover the fries and cheese curds. You don't want your poutine swimming in gravy unless you like it sloppy. Enjoy

akes: 12-15 portions Prep Time: 30 mins plus overnight soaking Cook time: 3-5 mins Things you need : Falafel 360g Dried Chickpeas 3/4 Tsp (2g) Baking Soda 1 Cup (30g) Parsley 3/4 Cup (20g) Cilantro 1/2 Cup (10g) Dill 1/2 Onion chopped 7 Cloves Garlic 1 Tbsp Ground Coriander 1 Tbsp Ground Cumin 1 Tbsp Sweet Paprika Salt and Pepper to taste 1/2 Tsp Cayenne Pepper 1 Tsp Baking Powder Steps Soak your chickpeas with 3/4 Tsp of the baking soda in a big bowl. Cover with enough water to be a few inches above the chickpeas. The next day drain the chickpeas and blitz them up in a food processor until they are all broken down. 1-2 mins. Set aside. Add your onions and garlic to the empty bowl of the mixer with one third of the blitzed chickpeas, and whizz it all up for 1 min. scrape down the sides as you go. Then add another third of the chickpeas and spices and salt and pepper to taste and whizz up for 1-2 mins. Scrape it down as you go. Then add the herbs and the rest of the chickpeas and blitz for 1-2 mins. Once all combined. Add 1 tsp of baking powder and mix for 30 seconds. Check the seasoning and set aside to portion up. The final mixture wants to be a little like wet sand. Portion up as per the video. You can do patties or oval shape, round or use a falafel shaper. Fry the falafel in hot oil at 350f - 176c. Serve with pita bread, salad and tahini sauce as per the video.

Makes: 12 portions Prep Time: 60 mins Cook time: 20 mins Things you need : Hot Cross Bun 650g Bread Flour 110g Sugar 9g Rapid Yeast 2 Tsp Cinnamon 2 Tsp Allspice ½ Tsp Salt 380ml Tepid Milk 60g Melted Butter 1 Large Egg 150g Sultanas 60g Mixed Peel Cross Paste 75g All purpose flour 10 Tbsp Water Steps Mix dry ingredients (except sultanas and mixed peel) in a stand mixer bowl Add the wet ingredients and the sultanas and mixed peel. Mix for 6 mins, slowly at first then increase speed to medium. (add a spoon of flour if the mixture is to wet) you want it a little sticky Knead into a ball. Proof covered 1.5hrs in the same bowl Degas. Shape into 12 balls and place on baking sheet with parchment paper. It's ok if they are close together. Proof 40 mins covered in a piece oiled cling film Make cross paste (whisk it till smooth) put into piping bag then after the buns have proved a second time, pipe on the paste to make crosses as per the video. Bake 20-25 mins 350F-176C or until golden brown on top Glaze with thinned out Apricot Jam if you wish or sugar syrup Let rest 20-30 mins Cut one open add loads of butter enjoy!

Makes: 4 portions Prep Time: 30 mins Cook time: 10 mins Things you need : Chicken 4 Chicken thighs cut per video (boneless/skinless) 4 Garlic cloves grated on microplane Large knob ginger grated on microplane 1 Tsp Sesame oil 2 Tbsp Soy sauce 1 Tbsp Sake 1 Large egg Salt & Pepper to taste Karaage Coating 60g All purpose flour 60g Potato starch Steps Marinate the chicken in everything except the egg. Mix well and marinate for at least 30 mins preferably overnight. After its marinated crack in the egg and mix well until incorporated. Set aside Combine the coating together and coat the chicken in the flour mixture. Press on and and shake off excess. Set aside on a tray. Fill a saucepan with frying oil just below half way 200 ml or so. Fry your chicken twice. For the first fry we want to cook the chicken for 2-3 mins at 320F - 160C . Do this in batches of 6-8 pieces. Don't overcrowd the pan and stir after the first minute to move the chicken around. Take out and drain on a wire rack. Repeat with the rest of the chicken Bring the temperature of the oil upto 356F - 180C for the second fry and fry the Karaage until golden brown. 3-5 mins should do it as we don't want to overcook the meat. Same as before do this in batches. Once all cooked and drained add to a bowl and season with yuzu salt if you have it and serve with a wedge of lemon and some kewpie mayo mixed with yuzu paste or chilli or leave plain. A beer is essential!!

Makes: 500ml or so Prep Time: Varies per sauce Cook time: Varies per sauce Things you need : Chicken Jus 500g Chicken wings chopped 2 Tbsp oil 1 Carrot, celery stick, onion diced Herbs as per video plus bay leafs 500ml White Chicken Stock Sauce Vierge 200ml Olive Oil (can cut with some EVOO) 80g Tomato concasse (2 tomatoes) Juice of 1 lemon 2 Tbsp Basil chiffonade 1 Garlic clove minced 1/2 tsp crushed coriander seed Salt and pepper to taste Sauce Verte Large bunch of herbs (spinach, parsley, tarragon) 1 Egg yolk 1 Tsp Dijon 150ml Sunflower Oil 100ml Double cream Lemon juice to taste Salt & pepper to taste Soubise 40g Butter 200g Onions finely sliced 250ml Bechamel 150ml Whipping cream Nutmeg to taste Salt & pepper to taste Steps Cook each sauce as per video.

Makes: 4-6 portions Prep Time: 40 mins Cook time: 10 mins Things you need : Salsa Brava 150g Onion diced 4 Garlic cloves minced 10g Sweet smoked Spanish paprika (dulce) 6g Hot smoked Spanish paprika (pimenton) 1 Tbsp tomato puree 15g All purpose flour 20-30ml Extra virgin olive oil 250ml Chicken stock 10ml Sherry vinegar Salt to taste Potatoes 900g Russet potatoes cut into bite size pieces 200-300ml olive oil Salt to taste Steps Make the bravas sauce by sauteing the onions and garlic with a good pinch of salt in the oil for 7 mins on a medium heat until just starting to brown. Turn the heat down to low and add both paprikas. Stir for 30 seconds then add the tomato paste and cook for 1 mins until darkened. Add the flour and cook out for 1 min. When it's all combined add the stock and bring up to the boil. Simmer and cook over medium heat for 1-2 mins. Stirring as you go. Once thickened transfer to a blender and blitz until smooth. Add the sherry vinegar to thin out a touch and add some acidity. Season to taste and set aside. Wash some of the starch off the potatoes as per the video. Boil the potatoes in a pot of salted water for 5 mins. Then let it sit in the pot for a few mins. Drain and let steam for 1 min. Heat up oil in a skillet and cook the potatoes in batches for 7-10 mins until golden brown all over as per the video. Drain on to kitchen paper season with salt and plate up. Drizzle the bravas sauce all over the top and crack open a cold beer. Enjoy.