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Pommes Anna

Maris piper or king Edward pots 3 medium

Unsalted butter 150g / 5oz

Thyme a few sprigs

Salt and pepper to taste

Parmesan cheese (opt) 100g / 3 oz

Pommes Anna was created in the mid-19th century by the chef Adolphe Dugléré at Café Anglais in Paris. It was most likely named after Anna Deslions, one of the café's grandes cocottes, who is said to have entertained an international coterie of princes and other dignitaries in a private salon above the dining room.

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Learn how to make the perfect game terrine with this simple and delicious recipe! Using ground pork belly adds a succulent touch to this traditional French dish. Impress your guests with this easy-to-follow tutorial.
Game terrine recipe

Guinea fowl 1 = 450g / 1lb

Partridge breasts 4 = 220g / 1/2 lb

Minced pork belly 600g / 1.3lb

White onion 1/2

Streaky bacon or proscuito 24 slices

Pistachio nuts 50g / 1.7oz

Brandy 75ml / 0.3 cups / 2.5 fl oz

Garlic 1 clove

Sage, parsley and thyme

Seasoning

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Indulge in the delicious flavors of chicken fricassee, a sumptuous French classic recipe. Learn how to make this flavorful dish step by step in this video, with ingredients and cooking techniques straight from France. Bon appétit!

Chicken fricassee

Bone in chicken thighs 6
Diced onion 1
Chopped garlic 3 cloves
Sliced mushrooms 250g
Chicken stock 250ml - 1 cup
White wine 300ml - 1 1/4 cups
Creme fraiche 300ml - 1 1/4 cups
Parsley and thyme
Salt and pepper to taste
Unsalted butter 1 tbsp
Oil 1 tsp
Plain or all purpose flour 2 tsp

Brown chicken and remove, sweat onion - mushrooms - garlic - thyme. Add flour and stir to a roux, add wine and simmer until the wine reduces to taste good, then add the chicken stock - add chicken and simmer until fully tender.

If the sauce is getting too reduced, cover with a lid, finish with the creme fraiche and lots of fresh parsley.

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Cheats Bordelaise sauce
Bordeaux wine 1/2 bottle approx
Chopped shallots 3
Thyme a few sprigs
Reduced brown chicken stock 150ml - 1/4 pint
Unsalted butter a knob

Impress your guests and fool any food critic with this simple technique for making Bordelaise sauce with brown chicken stock. In this video, we'll show you how to elevate your dishes with this delicious sauce that will make you look like a culinary expert!

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White chicken stock

Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Leeks 1/2
Herbs bay / rosemary / thyme / parsley
Black pepper corns 10

Brown chicken stock

Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Leeks 1/2
Herbs bay / rosemary / thyme / parsley
Black pepper corns 10
Tomato paste / puree 1 tbsp

Did you know that you can save money by buying a whole chicken and using the leftover carcass to make both brown and white chicken stock? In this video, we'll reveal the secret to making the most flavorful stocks that will elevate any dish! Say goodbye to store-bought stock and hello to homemade goodness.

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my chicken stock video link
https://youtu.be/vfBvtQZXQ68?si=Y_EnCGf295MOCWvz

Fondant Potatoes recipe

Maris piper or russet potatoes 3 large or 6 medium
Unsalted butter 125g / 5oz
Chicken or veg stock 200ml / 8 fl oz
Squished garlic 3 cloves
Thyme a few sprigs

Pre heat oven to 190c / 375f

Peel and cut the potatoes to desired size, soak in cold water for a couple of minutes, then pat dry with kitchen paper

Start the potatoes in a cold pan with the sliced butter, thyme and garlic, cook on a low to medium heat until the butter is sizzling and cook until you have a nice golden brown spud. Turn the potatoes, cover with parchment and into the oven
Fondant means “melting” in French. This references the creamy center of the cooked potatoes. This dish originated in France during the 19th century and remains popular around the world among chefs.

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Crushed new potatoes

New potatoes 1k / 2.2lbs
Extra virgin olive oil 200ml / 3/4 cup approx
Red onion 1/4
Capers 1 tbsp
Gherkin (chopped) 1 tbsp
Dijon mustard 1 tsp
Diced tomato 2
Chopped parsley 2 tbsp
Lemon juice 1
Salt and pepper
In this video, we're sharing a classic French recipe for crushed new potatoes, or écrasé de pommes de terre. This recipe is simple and easy to follow, and tastes delicious!

If you're looking for a delicious and easy French recipe that you can make in a hurry, then check out this recipe for crushed new potatoes. These potatoes are perfect for a quick and easy meal, and they'll instantly become a favorite in your household!

Simply incredible Southern Fried Chicken and gravy. I decided not to call this Southern fried chicken KFC because I would no doubt get taken to task for not being accurate enough, so I've taken the cowards way out and gone safe with Southern fried chicken, it still wont stop me referencing KFC though haha.
So why do we love this fast food so dang much? I fell out of love with McDonalds years ago because the burgers are horrible, but I still love a great burger, but in the UK you need to find those independent burger bars and then they still might be crap? But Southern Fried chicken including KFC and Miss MIllies (that's the choice we have, unless you go to those very dodgy chicken shops) is just great.
My research was interesting so it seems that West Africans loved to cook chicken with roughly the same spicing used in my Southern fried chicken recipe, and the horror of slaving brought West Africans to the States and these flavours were developed in plantation kitchens and included the Scottish settlers love of deep frying (yes there is a reason why those Celts deep fry pizza and chocolate) and hey presto the most loved soul food was born.
Introduce brining in buttermilk for the most tender juicy chicken and I am in love with this food, the secret of a long life is have this every now and then though as it is not health food folks.

Sticky toffee pudding is one of the most popular pudding in the world today, it is in the UK at least. The very sinful butterscotch sauce that goes with it takes this pudding to the next level. It is simply amazing!
Sticky toffee pudding is relatively new and dates back to the 70's and specifically to The Lake District, one of Englands most beautiful protected areas. Beatrix Potter the fine lady that created Peter Rabbit, made sure the area was protected from those industrialists from Manchester, any way this is about Sticky Toffee Pudding with butterscotch sauce so, if you decide to make my recipe make sure to wear your stretchy pants as this packs in some serious calories but it is a rare treat.

I hope you have a go at making sticky toffee pudding with butterscotch sauce

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Mulligatawny comes originally from South India and Sri Lanka, it was a kind of soup/broth of vegetables spices and rice. The Britishers loved mulligatawny but requested a few changes to suit their pallet. The addition of meat was the main one and sometimes mulligatawny can be finished with cream or yoghurt instead of coconut milk. So I hope you consider making mulligatawny, lovely all year round.

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The idea of making cheese at home can be really intimidating. Cheese feels like something you have to buy at the store or the farmer's market. But not anymore, you can make fresh cheese at home with four simple ingredients: whole milk, lime juice, apple cider vinegar and sea salt.

Queso Fresco translates from Spanish is "fresh cheese." It has its roots in Spain but has been popularized by Mexican food culture. It's mild taste is a perfect canvas to bold build flavour profile. This video shows you how to make Queso Fresco three different ways: sweet, savoury and spicy. Bon Appetit!

How to make fig chutney, fantastic preserved fruit, chutney's originate from India but the style we enjoy in Europe and the US is an Anglo - Indian collaboration, the vinegar makes the chutney's longer lasting for the winter months. Have a go at making your own fig chutney, you'll be happy that you did.

keto biscuits or crackers are the incredibly delicious and crispy low carb alternative to crackers, these are the new superfood, so see how easy it is to make your own.
Water biscuits date back the 19th century and were also called ships biscuits as sailors would take them to see as they stayed fresh for months, these water biscuits or crackers also happen to be delicious which is nice.
Scottish oatcakes are from Scotland of course and date back to Roman times, earliest written record back to AD 43, beautifully crumbly oat biscuits are just perfect for any cheese board.

The French word “Croquette” means “To crunch” and croquettes are usually small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried. These croquettes are fluffy and buttery on the inside with a slight crunch on the outside making them irresistible. Used as a side dish, there is no need to add any other ingredients, it’s the simplicity that makes these little puffs of joy incredible.

How to make Fabada Asturiana, it's pork and beans from Northern Spain and it's amazing

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Fabada Asturiana

Asturian bean stew

Dried white beans 250g - 8.8oz

Chorizo 100g - 3.5oz

Pork belly 200g - 7oz

Black pudding 100g - 3.5oz

White onion 1

Garlic cloves 4

Sweet paprika 1 tbsp

Saffron 1 pinch

Olive oil 100ml - 3.4fl oz - 0.5cups

Water to cover

Salt and pepper to taste

How to make Pita or Pitta bread, wonderful pillowy bread pockets

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Pita or pitta?

Strong white flour 500g - 1.1lb

Dried yeast 7g - 0.25oz

Salt 7g - 0.25oz

Olive oil 2 tbsp

Yoghurt 1 tbsp

Tepid water 300ml - 0.63 pints - 1.25 cups

https://www.youtube.com/watch?v=Oi0jUxUe7gc&t=169s

https://www.youtube.com/watch?v=84LcYkr0KGA

https://www.youtube.com/watch?v=WgetAuAb3mc&t=9s

https://www.youtube.com/watch?v=Rflg6tPZ8nY&t=366s

how to make Scones, the classic British tea cake. Perfect for afternoon tea

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Scones

Self raising flour 300g - 10.5 oz

Baking powder 1 tsp

Unsalted butter 75g - 2.6 oz

Sugar 50g - 1.75oz

Egg 1

Milk 120ml - 4 fl oz

Salt a pinch

Q & A to celebrate passing 10K subscribers, thank you so much

https://www.facebook.com/rich.woods.9693

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reverse seared tomahawk ribeye steak and red wine pan sauce

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10 K Subscriber Celebration tomahawk Ribeye steak and pan sauce

1 x Tomahawk ribeye steak 1.4k - 3 lb -1 rib
Sliced onion for trivet 1 or 2
Red wine 2 large glasses
Chicken or beef stock. 100ml - 3.5fl oz
High smoke point oil
Butter for basting and glossing pan sauce 100g - 3.5oz
Garlic rosemary and thyme
Garnish vine cherry tomatoes, chips and watercress

Internal steak temperature guide

Required doneness Pan temp rested temp

Rare 36-40c - 98-103f 48-52c - 120-125f

Med rare 44-46c - 112-117f 56-60c - 130-135f

Medium 50-54c - 122-127f 60-65c - 140-145f

Medium well 56-60c - 132-137f 65-70c - 150-155f

Well done 65c - 150f & above 75c - 165f & above

Spiced nuts, a useful way to use up egg whites

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Spiced nuts

Assorted nuts 300g - 10.5 oz

Egg white 1

Selection of your favourite spices 4 or 5 tsp

Salt 1 tsp

Sugar 1 tsp

Hake with Spanish chorizo and bean stew - pan fried hake

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https://www.youtube.com/watch?v=oFzGuNxDFOQ&t=3s

Spanish style Hake with a chorizo and haricot bean stew

Hake 2 portions

Chorizo 100g - 3.5 oz

Red onion 2

Garlic 4 cloves

Celery 1 stick

Carrots 1

Chopped parsley 2 tbsp

Tinned - canned quality tomatoes 1 x 400g

White beans 1 x 400g - 14oz cans approx

White wine 1 large glass

Fish stock 200ml

Chicken butchery - Boning chicken - joint chicken

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https://www.youtube.com/watch?v=vfBvtQZXQ68&t=6s

Hasselback potatoes - baked potatoes -

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Hasselback potatoes

Good baking or roasting potatoes

Rosemary or thyme

Olive oil

Sea or kosher salt

Tomato Soup - gastrique - Classic soup technique

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How to make Falafel, spiced and deep-fried chick pea balls

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Falafel

Dried chick peas 500g - 1.1lb

Diced white onion 1 medium

Chopped garlic 4 cloves

Chopped parsley 1 packet

Plain or chickpea flour 50g

Salt and pepper to taste

Baking soda (bicarb) 2 tsp

Ground cumin 1 tsp

Ground corriander 1 tsp

Paprika 1 tsp

Cayenne 1 tsp