Here you can find videos to accompany my recipes including little nuggets of information that will astound you! I’ll share little secrets that I have developed over the years that you won’t find in the cook books but will help raise your cooking to the next level.
I’ll try not to edit it too much so you get a ‘warts and all’ flavour of real-world cooking in a typical domestic kitchen using everyday ingredients you can get from Tesco.
Roast chicken & satay sauce
Sausage & Fennel Pasta
Asparagus, pea & wild garlic risotto
Chicken Caccatorie
Chicken Parmigiana
How to cook Onglet or Hanger Steak
Beetroot salad
Chicken with peanut Sambal & Noodles
Fricassee of tarragon chicken
Goan prawn (or fish) curry. You won’t believe how easy this is
Caponata
Pork Fillet Vindaloo
Chicken Arabiata
Goan Chicken Cafreal
Goan cabbage salad
Goan spicy sausage dhal
Lamb kofta meatballs
Bulgar wheat and orzo pilaf
Chicken Xacuti (pronounced shacuti)
Beef Cheek Stew
Lamb kofta wraps
Chicken - Part 4
Chicken and bacon risotto
Gochujang and red pepper pasta
Chicken stock (& schmaltz)
Lamb kofta is a flatbread with harissa spiced yoghurt
Chimichurri
Fish sausage & beans
Chicken filet with mushroom sauce
Monday night risotto
Chili with macaroni
Jerk Chicken Tray Bake
How to make crispy chicken skin
Making crispy sage butter
Chorizo, Tomato & Spinach Frittata
Broccoli and Cauliflower Cheese and Onion Bake
Roast potatoes
Cooking pork tenderloins to make saltimbocca
Makin' Shaking beef!
Magical risotto
Making Shredded Beef with smoked mash
Steak cooking tips
Keema
How to make really easy, delicious ricotta cheese
Roast chicken with pasta and sage
Guinea fowl can be cooked and served a little pink
Spiced chicken with pasta primavera
Cooking mackerel using a blow torch
Ricotta
Pot stickers
We enjoy sharing food. Pot stickers are lovely to put on the table and share while you cook more.
Classic Green Peppercorn Sauce to accompany steak
I only ever make this sauce when we have steak because you make it in the same pan in which you cooked the steaks. It can be made while the steaks are resting.
Salmon medallions with a prawn bisque serving
An impressive way to present and cook salmon. Medallions of anything always reminds me of the 1980’s when it was a trendy way to serve food.
Herb pop-overs
My foolproof method of making Yorkshire puddings and an excellent base recipe which can be adapted for Herb pop-overs and Toad in the Hole.
Fool-proof egg pasta dough
Our chickens lay all different size eggs so I've developed this fool proof method of making pasta dough for as many people as you want works every time.
My Famous Confit Duck Tutorial
Anyone who has visited my restaurant has probably had my famous Confit Duck. It’s one of my signature dishes and guests request it time and again. Now, I am sharing my secrets and show you step by step how to prepare this delicious dish
Perfect Risotto Tutorial
Making a perfect risotto has been a long journey of research, testing, trial and error. In this tutorial, I’ll share my secrets so you can make a perfect risotto every time, adapt it using seasonal ingredients and even tips on how to pre-prepare your risotto.