Festive Comfort Food Classics | Gordon Ramsay’s Festive Home Cooking

These recipes are perfect for the winter holidays!

Episode 3

Easy, home cooking for cold, winter days. The chef prepares a comforting breakfast from his childhood; cinnamon eggy bread with stewed apples.
Youngest daughter Tilly helps in the kitchen with a hearty beef and ale stew, a sausage hotpot and a warming pear and ginger galette. Gordon’s Mum returns to help with Shepherd’s pie and an indulgent steamed date pudding.

The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. New uploads every week – subscribe now to stay up to date!

Enjoyed our video? Make sure to like and comment!

If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
http://www.youtube.com/allinthekitchen

More Gordon Ramsay:
Website: http://www.gordonramsay.com
Facebook: http://www.facebook.com/GordonRamsay
Twitter: http://www.twitter.com/GordonRamsay

Festive Comfort Food Classics | Gordon Ramsay’s Festive Home Cooking
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ

#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #ChristmasFood #ComfortFood #FestiveFood

This is my home this is my kitchen this is my family Tilly Jack Holly Megan and of course my wife Tana you may think you’re the busiest person in the world but over this series I’m going to prove it’s still possible to cook stunning food at home my rules are simple home cooking

Has to be easy could to be fast it’s got to be delicious so if you think you can’t cook amazing food at home think again these are the only recipes you’ll ever Need my whole family is totally crazy about comfort food especially when the cold winter weather has drawn in when the kids get home from school on Friday night they race through the front door and what they really want is to tuck into some lovely warming food bubbling stews fruit crumbles sticky puddings

Then after fighting over which film to watch we all settle down for a great cozy night here whatever the day this is some of the winter comfort food my family can’t get enough of beef and Ale stew with mustard dumplings bubbl and squeet baked potatoes followed by pear and ginger

Gallette it’s a real family favorite Tilly first things first I’d like you to season the stew and steak a nice spoon of flour Mi mix yeah good girl look at the size of the chunks of the beef yeah I’m going to cut my carrots literally it be similar similar size that’s right now

These are little pearl onions we put them in hole as well everything has to stay the same otherwise it could burn tablespoon of oil in the beef goes in first okay in and with the carrots th in garlic pear onions in good give that a really good mix up now that’s all juicy

Brown M that beer that is beer and that’s going to delay the pan adding beer or snout helps to tenderize the beef and give it a hearty delicious flavor I going to add in a couple of teaspoons of tomato puree please in fact three please cuz it’s so nice cover the

Chean steak with a beef stock give that a little mixer Daddy please wow that’s really nice it’s not even cooked yet right into the oven at 150 please tails for about 2 and 1/2 hours and now get focus on your homework done time to knock up two delicious hearty

Potato Classics in one twice baked bubbl and squeak jacket potatoes start by baking large potatoes in a preheated oven at 180° shred 1/3 of your sephi cabbage and SAA in butter and add a dash of water until Tender after about half an hour your potato should be crisp on the outside and cooked through in the middle slice them in half and scoop out the soft potato Center then Mash with a couple of knobs of butter mix in the cabbage and season to taste spoon this mixture back into your

Potato shells and into the oven for a further 10 minutes or until the tops are nice and crispy and Golden right let’s get on with our delicious hearty Peart I’ve been looking forward to this you and I Chef going to prep the pears so if you peel I’ll top and toil into quarters peirs go soft in the oven very very quickly so if we’re going to

Put them on a tart you’ll need leave them whole half or in quarter what’s that in there Ginger that’s right that’s stem Ginger next add your stem Ginger a little of the stem ginger syrup and some brown sugar to your quartered pears and then just great some fresh ginger

Doesn’t really come through like cheese no going to make that a little bit zesty and now we’ve got some lemon zest some lemon zest in there right what we need to do now is give that a nice little mix now this is a sweet pastry you can

Buy this stuff or you can make it it’s so easy to do so give me your finger that’s my center point I want you to get the peirs going around like that in a really nice Circle it’s difficult isn’t it cuz the pears keep on sliding all

Over the place yeah egg wash the outside and I’m going to show you a little trick so you lift that up so see egg wash acting like a bit of a glue that’s right crimple this with our finger and the paste forms this nice little shelf like a little money bag you

Start building that up then you see put the fresh ginger and those nice little bits of stem Ginger let me go around like with your glue with my glue just on top til’s last job is to give our tart a good dusting of icing sugar now that

Glazes the pastry so the pastry has this really nice shine on there as well finally the lemon on top and then put that there 180 and in she goes you smell the beef that’s delish wow it’s even gone down a bit more hasn’t it look at that I want you

To just I was hoping you does just have a little more Taste how’s that taste now you’re not allowed anymore right dumpling time flouring please I’m using self-raising flour for a fluffy result next The Dumpling essential Sue it that makes the dumpings nice and moist thank you follow by a generous dollop of grain mustard two fingers start rolling the

Fingers around and I touch a warm water here your fingers are now a nice little whisk now put your hand in there now you should be all that dough together I’ll show you the best way to get that nice and clean sprinkles and flour on your

Hands R them together all that will come off nice that’s a good way isn’t it now got this wonderful dumpling mixture how squid is that oo a little flower on your hands okay roll these lengthwise and then I want you to R them like that in your hand smell that mustard in

There huh smell come on I never trust you with something like that so gently let’s go in at 12:00 1:00 12 in the center going put that back into the oven for 20 minutes to cook the dumb pends now if you open the door for daddy I’m going to take out

That tart ooh it smells so nice doesn’t it our pear tart has had 35 minutes in the oven that looks good would you like me to start dusting yes please nice and gently all the way around good girl now very carefully carry that to the table how nice does

That look delici okay I’ll check on the dumplings now look exced they’ve sort of doubled in size W definitely a final sprinkle of chopped parsley and our stew is ready for the table I might have to have a quick taste before we go just to check I mean we

Just have to be sure we have to be very Sure M that is an amazing hearty beef stew with dumplings right the twice baked loaded potatoes and we are ready this is my ultimate Hearty dinner a comforting Rich beef stew with mustard dumplings and twice baked bubbl and squeak jacket potatoes and to make sure your sweet

Tooth is completely satisfied a rich and zingy peir and ginger gallette yeah wow thank you very this looks delicious thank you we be be able to heat this up for Mom and Jack when they come by easy even 2 or 3 days later than to I love ending the night on a sweet

Note next up some home cooking hints on comforting puddings from some of the best in the business we are the oldest Patisserie in the United Kingdom when you have a delicious pastry the minute you put it in your mouth and you sink your teeth into it you feel very safe and

Comfortable it’s like an old armchair I love eair the coffee shoe eair at the end of the day when I work 12 hours to have one of those is just Perfect as a green grow with 20 years experience I can almost tell you what weak It Is by what’s available as I walk through the markets a source of great comfort is the humble British K PE available pretty much everywhere at this time of year it’s got quite a high water

Content that means it doesn’t dry out so much as other pairs when it’s being cooked they’re really good for making fantastic Tarts and in my house there’s nothing better to have a nice pear frangie pan tart in the middle of our table this place is absolutely dripping in history and it’s a massive

Inspiration to be working in the same kitchen that scoffier the Grandad of all chefs used to work in I really love the rich p puddings that my mom used to make we used to have this Orchard in the garden that meant that we always had something like a fantastic apple and

Blackberry crumble on the table which is one of the ultimate Comfort Foods what’s really nice is to add half a bottle of pork to it which is a little bit indulgent but really great way of spicing up a traditional Dessert one of the things I love to do on a Saturday morning is to give my wife Tana a lovely lion a big mugger tea the weekend papers and breakfast in bed come onm what could be better and when it’s cold outside I always cook at something cozy and satisfying like a gorgeous

Spiced baked porridge there’s something very Scottish about porridge is that kind of sort of great start to the day my father used to say porridge needs salt and salt only it separates the men from the boys didn’t really like it I used to sneak a couple

Of sugar lumps from cafes and put them in my porridge without in watching these days my porridge has much more flavor than just salt it’s packed with fruit nuts and spices add vanilla seeds to your porridge oats now a little teaspoon of cinnamon makes it spicier and then nutmeg that smells incredible Jack

Absolutely loves it now whole almonds now if you don’t like that kind of crunch running through the porridge you can chop these up or blend them to a powder but I quite like the sort of texture hazelnuts incredibly good and a really nice crunch instead of sugar I’m

Adding sweetness with fruit fresh pears and raisins cranberries are great as well next pour in a pint of milk and mix add your cream now into your dish it looks quite liquid but by the time it bakes has this really nice rich crust on top and then just the a nice little

Nutmeg now bake at 180 for 30 to 35 Minutes then take the porridge out sprinkle on demera sugar and Grill to create a sweet Golden Crust beautiful literally for 3 to 4 minutes look at that that makes me feel proud to be Scottish because it’s perfect for a big Comfort family breakfast it’s Rich it’s Sumptuous and

It’s just a humble oatmeal phenomenal my spice baked porridge with all those nuts and fruit it’s a bowl full of love to start the day next up more of my winter comfort food but first here’s a closer look at some of the key ingredients you’ll need to buy to make them

My ultimate comfort food has to be sausage I grew up on the classic British Banger made with ground pore salt pepper spices and breadcrumbs and I’m using these ones for dinner the general rule with sausage the higher the meat content the better they’ll taste I eat potatoes almost every day as

A kid I love them but remember it pays to use them properly they come in three types flowy waxy and allr rounders for Mash fried or roasting flowy potatoes like King Edwards are brilliant for boiling or salads use waxy potatoes like Charlotte if you want the best of both

Worlds in your kitchen go for an Alla like desire growing up I ate tons of lamb minc meat it’s generally from less expensive but tasty Cuts Like neck and belly you can use lamb mints in so many ways in Middle Eastern cters or mix with mint for a Twist on a traditional

Burger but as a kid I couldn’t get enough of shepherd’s Pie even if you haven’t got time for a leisurly breakfast you should definitely have this hearty lunch steam muscles with cherry tomatoes and Panetta with saffron flatbreads first job the super easy saff flatbread put the SE saffron into the bowl and a couple of teaspoons of hot Water that starts to infuse the saffron and so you can maximize on the color across your flatbreads to make the dough simply add plain flour a pinch of salt and pepper to a bowl and then pour in a dash of olive oil your s water and you’ll need cold

Water then simply need to bring the dough together you can see now the saffron’s activated it’s got that really nice color beautiful use your wrist and just knead it push and tuck in and each every time you do this getting softer you just sort of form like this perfect beautiful dough now

Sit that in your bowl cover it with C fill let it rest for 10 to 15 minutes this relaxes the dough making it easier to roll and gives it time to infuse with the saffron I’m going to cut that into three and then roll them nice and thinly now lightly flour

Surface and then just bring that to like a perfect ball once you got that nice ball your rolling pin and just roll it out it doesn’t get any simpler than that and just lightly flour that on top a little salt cooking the flatbread is easy just

Pop in a hot dry pan and they’re ready in minutes as it hits the pan it starts to blister she’s ready for turning beautiful get that color on there once Brown on both sides just cool on a rack flat Reds done now onto the muscles now the secret behind cooking great muscles is

In the speed you cook the key is to chop and prep your ingredients before you start cooking first thing Panetta I want it quite chunky if you can’t get petta I always like to use a sort of streaky bacon now Tom Tomatoes garlic and chili cherry tomatoes they’re just going in whole the

Garlic just Crush chili that’s everything prepped now to get it cooked a little touch of olive oil petta in Panetta takes moments once it’s brown and crisp put your garlic chili and whole cherry tomatoes into the pan muscles go in okay and I’m using dry Cherry I think

It works better in this recipe than white wine which is classically used at this stage then oregano finally chopped stalks On All or go on and then just give that a little mix and you see those muscles start to open lid goes on you’ve got to lock in that flavor the

Muscles will take four to 5 minutes to steam in the meantime cut your flatbreads into strips now the muscles wow that is incredible my goodness [Applause] [Applause] me now that is one lunch I definitely don’t want to miss healthy and delicious doesn’t get any better than that incredible steamed muscles with saffron flatbreads made in minutes and packed with protein and vitamins this is one fast food meal that really is healthy my family’s totally sport Mad

Jack’s always got a football match Megan and Hol play hockey my wife Tana’s always doing marathon training and Tilly is big on swimming so when it’s cold outside it’s great to cook the family something lovely and Hearty they can all help themselves to when they get home for

Dinner sausage hot pot with potato and beetroot greton followed by a delicious apple compt with a creamy Whip and helping me cook a dinner so comforting it almost gives you a big hug it’s my youngest daughter Tilly I love Hot pop you love hot pop and you love sausages right yeah

These are little butter mushrooms okay you just take them into there like that and keep them whole and cut them into quarters please now the important thing about cooking sausages is they need a bit of color right no color no flavor exactly get the pan nice and hot

Sausages in okay butter and mushrooms in there please my Dy now you know how to slice onions right definitely not be good sausages I get in lots of color cuz this is going to cook slowly once you got the color on them and tear them out to the rest

Okay A little no butter okay into the pan as they start sweating down they caramelize so that’ll go down by half put a nice tablespoon of brown sugar in there that gets them really nice and dark now get your time in that will get the onions packed with flavor M that’s

Nice smells nice mushrooms in give them a nice little stir now a balsamic vinegar brings out the flavor of the onions right now look at our onions look beautifully caramelized the vinegar is given that nice sort of gloss I’m going put my sausages back in here now from there some red

Wine red wine in got the flavor underneath there going into the sausages now look at the color of that does that look beautiful smell and it’s still not cooked yet after the boil really important to boil it here cuz it won’t boil in the other 170 in the oven

Literally 18 to 20 minutes in she goes nice to go with my hot pot Rich golden creamy potato Gratton it’s a true comfort food classic and I’m adding a delicious twist beetroot start by gently heating double cream then peel and thinly slice potatoes and cook beetroot next rub garlic around the edge

Of your dish to thoroughly season with a glorious flavor then grease with a good layer of butter arrange alternate layers of potato and beetroot seasoning in between end with a neat layer of potatoes and pour the hot cream over the top bake in a preheated oven for an hour

Or until the potatoes are tender potato and beetroot greton are bubbling beauty of a comfort food dish now for the Apple compt I get my pan on to get nice and hot now let me give you a little taste of that it’s a bit sour is this thanks for the

Warning they’re incredibly acidic okay and you need to cook them those wonderful red apples you’ve got are called Bray burs what we’re going to do is cook the cooking apples and the eating apples together I love the combination of the tartness from the Bramley cooking apple with the

Sweetness of the brayn get the pan nice and hot and sprinkle the bottom of the pan with castor sugar three or four nice slices of fresh ginger and three little cinnamon sticks I want you to remember that see all the sugar dissolving definitely and then place our app in quick doesn’t

It give that a nice little toss cinnamon in ginger in butter in gently cook until the apples soften then take off the heat and they go into there what’s that coming out dad so that is a little bit of the puree I’ll show you what can do

That in a minute how many Ginger four four Ginger and three cinnamon three cinnamon out with the cinnamon got and the ginger two Gingers and take a spoon of apples put them bottom smells so nice let’s put these in the fridge to get nice and cold that’s the compet sorted

Easy now a simple creamy whip to Crown the Top If you separate the egg whites into there for Daddy quite soon separate I’ll you go and I’ll sprinkle the sugar in and then you turn up the speed good Go P It Off please now let’s see if you got a really nice stiff peek so you lift them up now that is what I call a nice stiff peak well done not bad not bad next in a separate Bowl whip double cream until stiff nice and slowly so cream whips so much

Quicker yeah nice that by hand we’re going to put some delicious lemon zest which will make the cream so much better then sweeten it up with leftover caram compt pay so it’s like this apple butterscotch now to make the cream even lighter fold in those whisked egg whites and sugar egg whites

Into the cream just nicely fold that in so we bring your glasses back out manage the glasses yep good girl silly we’re on for a treat open up the Piping Bag now twist the end now you could spoon this in but I want to just

Give a nice little lift it also gives it a nice pattern lemon on top back in the fridge the beetroot and potato Graton m is that lovely that’s lovely and sausages oo finished with the flat leaf parsley now look at those two beauties it doesn’t get any more

Comforting than that does it I know well done this is my ultimate comfort food dinner sausage hot pot with potato and beetroot Gratton followed by Apple compt food with guaranteed Feelgood Factor mommy Jack Holly Megan is it SM amazing Jack tasty delicious one of my favorites it’s so tasty I love it so

Good I love the mushrooms as well that is so nice and so simple when I was your age guys Nanny was making this for me in those days the sausages weren’t as fat and then W days you would ride to school on dinosaur next up more comfort food must

Have but first here are some helpful tips on how the experts crack the feel-good factor this place has seen a lot of history over the years uh that table over there is where Winston church or used to D on a regular basis so at home one of the things I

Enjoy most is cooking a roast beef of course is is the classic everyone goes for but what I like to do is something a little bit different uh rack of pork it’s a little bit cheaper um but you get that delicious crackling with it and just cuz you’re not cooking beef there’s

No reason why you can’t do some fantastic Yorkshire puddings everyone loves them everyone loves the classics they’re 160 years old in one family my brother and I are the fifth generation my father’s the fourth The Old Man and your children will be the sixth yeah they might be the

Sixth my secret recipe for the winter for a cold day is breast of lamb really easy to get really cheap what I like to do is stuff them full of the sausage meat some them some fresh herbs roll them up finish them off in the oven and

It’s so tender and really full of flavor my winter Choice Cut is uh brazed Ox cheek I marinate it the day before in red wine garlic takes about 45 minutes to cook have it with mashed potato great during the winter what I really like is the Shiner

Beef if you cook it a long time it’s really beautiful and what I like to do is to serve it with the marrow bones pop them in the oven for about 25 30 minutes and then sprinkle a bit of sea salt few ches and just spoon it out to garnish the shiny

Fantastic the C’s been in our family for over a 100 years me and sister have carried on the tradition sausage sandwich in the terms of how we cook what we cook that’s remained the same and that’s all really down to my mom who’s been here how long have you been

Here maom 52 years 52 years mom’s been here my real favorite comfort food would have to be steak and Al pie my mom makes real Rich gravy little bit of kidney in it I try and make it the same she’ll even watch me make it and it never comes

Out as good as us when you’re at home on a cold day a lovely steak pie yeah as you can see I’m eating a bit too much steak pie we’ve got boys that have been coming in probably 20 30 years and they come in it’s spaghetti bolog onion that’s all

They ever eat but when we eat at home mom does tend to put a little twist on it instead of mint she might actually get a piece of steak you know Al yeah you know make use of what you got a little piece of steak chop it up into

Little pieces a nice few porini mushrooms Ando we po or can do beef or can do anything do anything it’s always that little bit extra special for us at home on a Sunday Sunday’s a day to be around at Mama’s piches really there are certain dishes my kids make me

Cook time and time again and when they want a comfort food treat for breakfast it’s got to be eggy bread with apple compt I’ve never forgotten I think it was about 6 years of age when mom brought the huge tray of eggy bread to the table and it was like wow Mom we’ve

Died and gone to heaven start off with a slightly stale bread four 5 day old loaf left over if it’s a fresh bread then it absorbs too much of the egg so therefore it gets soggy you never get it fried and crisp in France they call it pan Peru the Lost

Loaf now eggy bread is great on its own but serving it with stewed apples is delicious so the secret here keeping the skins on it’s lot of flavor in the skin now get your pan nice and hot and sprinkle a couple of tablespoons of sugar take the sugar down to a light

Caramel it’s quite incredible how cheap it is to make this and yet it was so filling got a little knob of butter now you can see what’s happening the apples are caramelizing but they’re stain intact because the Skin’s on the apple and the caramel is turned into this nice rich butterscotch

Sauce once you’ve glazed all the apples couple of tablespoons of water in there bring that to the bow and let that cook out now the eggs three whole eggs whisk up the eggs add about 4 tbsp of milk and then light let me sprinkle in a couple of tablespoons of sugar and when

You start frying the bread it caramelizes it beautifully a teaspoon of padded cinnamon that gives the bread that really nice spicy deliciousness apples are glazing beautifully and put them on a low heat and get a pan on now for the bread a teaspoon of oil that stops the butter from burning butter

In that starts frothing get your bread in going to be pretty quick now brain and in the pan once your egg bread has browned flip it over 90 seconds each side that butter gives that nice golden brown color of the Egg beautiful absolutely Beautiful it’s quite remarkable isn’t it couple of eggs spash of milk leftover apples and all of a sudden you got this stunning breakfast now my apples they’ve all glazed Beautifully get a nice spoon of that amazing juice and drizzle that over wow if my mom saw me doing this should kill me you’re getting all Posh again no no I’m using a touch of iced sugar to make it look stunning that for me takes me back to

When I was 6 years of age and I thought I’d just won the lottery that is incredible eggy Bread you won’t get more breakfast for your buck my mom’s incredibly delicious cinnamon eggy bread with quick stewed Apples in my job I work really hard so the perfect stage for me is hassle-free and super laidback we have a big family meal in the evening so lunch is always simple and easy and roasted tomato soup with Welsh rabbit is one of my all-time favorites beautiful Vine Tomatoes The

Riper the tomatoes the better this soup red onion and garlic slice your onions and your garlic traditionally you’d be making it in a pot it’s so much better to start it off on top of the stove searing the tomatoes and the garlic when it goes in the oven you actually roast

The tomatoes and they don’t stew there’s a big difference in flavor be quite generous with the olive oil salt pepper and then a little teaspoon of Ken in take your Tomatoes just slice them in half and then little touch of sugar a little sprinkle of a Bic vinegar into

The oven 20 25 minutes 180 to make my soup even more irresistible I’m going to make a Punchy sundried tomato pesto to drizzle over the top now I’m making this in a PES and waterotor because you feel so much more in control and you’re not depending on a

Blade that’s whizzing around at 1,000 M hour next in a dry pan toast off some pine nuts toast them the absolute Max and then in Parmesan lightly great that and just take a couple of tablespoons of the oil the sundried tomatoes were in I can smell those Roy Tomatoes want them out Wow next pour in a little vegetable stock or chicken stock so it sits halfway up the tomatoes bring that up to the boil let it simmer for 3 4 minutes cream in you can keep it rustic and get your Masher in and you’ve got that nice thick Rich Chunky Tomato Soup or get

Yourself a stick Blender that’s delicious to make my lunch extra hearty I’m going to knock up a deliciously gutsy version of cheese on toast to go with my tomato soup watch Rabbit an absolute classic going to make a rud 50 g of butter three nice tablespoons of flour and milk but in

Well rabit the milk is often cheeky substituted for a stiff slug of stout gives it that strong gutsy flavor I want it nice and thick make sure those lumps are out a nice teaspoon of De mustard and then season it nice and spicy B wer sauce now that smells

Amazing beautiful now wash rabbit wouldn’t be a stunning wash Rabbit Without Rich mature cheese soap and a great Montgomery cheddar goes well with the beer drop that in really important to put this in while the roof still nice and hot now the bread I want that nice crisp

Base to my Well’s favorite so toast it both sides spread that beautiful cheesy Berry spicy mixture just great a little splash theer and back under the grill for 90 seconds in one delicious creamy roasted tomato soup w now I’ll wash rabit look at those babies that just takes cheese and toast to another

Level wow roasted creamy tomato soup with a sued tomato pesto served with the most amazing delicious Welsh it comfort food is all about indulging your Cravings here’s how the professionals satisfy their souls with their favorite snacks I’m a really big h pie fan what I look for is a really deep Golden Crust

And the gray Pork Pies as opposed to a pink pork pie shows The Real McCoy and when I’m serving mine I like a big dollop of pic ail next to it it’s got to be chicken livers on toast for me it’s really really good really easy to knock up I have it on

Brown bread and if I’m in the mood maybe some caramelized onion Chutney as well it’s really delicious what I like to make is a steak sandwich bit of rump steak roast it slice it thinly leave the fat on cuz the fat is part of the really delicious flavor bit of brown bread

Mayonnaise sprinkle it with a little sea salt fantastic and that keeps you going all day long chefs are the biggest grazers ever and one of my cheeky snacks I like to have is marmite on toast but what I like to do is a nice thick slice of granery bread toasted good quality English

Butter a good layer of Marmite and then to make that a little bit extra indul and uh good dollop of peanut butter absolutely delicious obviously I do love a snack or two you don’t always get time to eat and mom drives a mad all day doesn’t she

And have you eating have you eatting like Mom I’m busy I can’t always but she’ll keep on all day until you do actually eat something she’s a typical Italian mom my real snack that I love especially on a Sunday morning is a camblin sausage in a nice crusty

Baguette or nice Bloomer bread usually have brown sauce in it my favorite snack’s got to be my mom’s fresh hand cut freshly fried chips my dad once bought my mom the chip shopping machine and she told him to send it straight back it wasted too many potatoes and the chips were too thin

Yeah because too small and I like to do chunky chips too small and she likes to do chunky chips customers like chunky chips I like chunky chips on Sundays our kids often go out to meet up with their mates so we have a family meal in the evening and when my

Mom’s visiting I love getting us all together this is a comfort food classic from my childhood shepherd’s pie with bra peas and carrots followed by steam dat pudding with butterscotch sauce when I was a kid there wasn’t a lot of spare money in our house to spend on fancy ingredients but Mom was

Brilliant at what she did let me tell you so we had really tasty hearty food great cakes amazing puddings all made with a freshest ingredients that’s right isn’t it yes let’s get the show on the road car we’re cooking the kind of food mom always dished up starting with a

Family favorite steamed dat pudding with a glorious butterscotch sauce now I’m going to Sie the flour would you I’ll chop here shall I chop those dates please it was a favorite wasn’t it amazing sew it in so the zest of the orange makes that really nice and fragrance sort of helps

Cut that richness in the S okay yeah brown sugar in and then trle oh look at that can you add them in there please thank you and crack an egg lightly whisk it and mix that into the milk if I pour in the egg and the milk

Would you give that little mix up please yep thank you nice nice and slow don’t go too fast you see I always used to think that it was an oldfashioned dessert steamed pudding do you ever remember me tumbling around your knees trying to sort of get

In there yeah so you like Del like the bowl didn’t you all the time yeah kids will enjoy this tonight won’t they yeah delicious they goes on so the secret behind the parchment paper’s keep that nice and tight tight yeah there we are good now oh hey wash my

Hand come on tightly cover with foil and place in a pan of water and let it Steam for around 2 hours with a lid on here’s how to make an amazing using butterscotch sauce to serve with a pudding add butter into a pan brown sugar golden syrup and vanilla

Seeds melt and combine over a medium heat stir in the cream and simmer until thickened that’s the taste of my childhood in a jug right there and it will keep in the fridge for a week now for the main course my alltime favorite shepherd’s pie what’s the secret behind a really good shepherd’s

Pie I would think the vegetables you use in Browning it mhm so we’re going to use leaks and onions and start Browning off the mint you know no color no flavor I’ve never forgotten that you know that I remember your amazing shepherd’s pie in that lovely little restaurant you

Used to work in in sheep Street you strap for an aen so you never got food sent back no sometimes I complained that there wasn’t enough come on no I’m telling you you never ever got a complaint no how long did you work at that restaurant for six

Shoes so I give that a little fry off okay brst sauce Brer sauce tomato purey in put that mince back in there once it’s drained I’m just going to put a little touch I know you’ll go crazy at this a little touch of red wire I

Wouldn’t put that really but why the red one well because I’m going to make it nice and Rich yeah and then start covering your mins with your stock now I’m going to bring that up to the board okay and then get some fresh Rosemary okay like it will taste yes

Please is it hot it’s a little bit hot be careful I don’t like the way sorry go as it Cooks out the wine and the alcohol will disappear it will be delicious trust me now God spring onions will chop up and that’s going to go through the

Mashed potatoes it’s going to sit on top of that nice ni I like that and I’m going to drain off the potatoes hi Dad hello hello oh hi hi so we’re going to dry out those potatoes and then mash them nice oh can I mash them would you

Um Holly slice a little knobble butter in there for Jack please These are nice and fluffy aren’t they aren’t they and you know what M look delicious mashed potatoes yeah with no lumps in there hey what you getting that it’s great having you back in the kitchen mommy know yeah huh seriously

Brings back good memories now just why’d you do that Dad I just want to Fork it to get it nice and spiky so I want that nice crispy topping and then lightly grape that cheddar cheese on top and that goes in the literally 20 minutes 180 minutes Jack can you open

The door please that looks lovely doesn’t it even though you said you didn’t like it earlier okay back in the day mom’s meals all came with two veg and this is no different but with a modern twist breze peas and carrots with a fantastic homemade mint butter sheer pie glazed on top that

Looks lovely doesn’t it doesn’t it and then the carrots seed carrots that’s why I didn’t put carrots in let’s put them on the side I see last job before serving pour that gorgeous butterscotch sauce over the pudding I’ll take one at a time that smells incredible this is my ultimate

Childhood dinner shepherd’s pie with crispy cheese champ topping sweet buttery peas and carrots and a steamed at pudding dripping in butterscotch sauce all that’s missing are the family Megan Jack chly Holly hello now take a seat like last place guys B Nan is this your recipe this is Nan’s recipe but

Modernized Mom how is that it’s very nice but I can’t taste the wine no that’s right I said give it a chance to cook out Nanny W amazing you like it yeah no you did a good job excuse me Nanny’s recipe revamp I have a Cy feeling that you might have been sitting

Down and N with a I think we got a new Chef in the kitchen Wonder so delicious to me on that night cheers to nny nny thank you for coming good to see you there are loads more great home cooking recipes on my app

Cook with me you can find it in the App Store good Luck