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16/04/2025

Making the pub classic... Fish Pie 🐟

12/04/2025

How to make the perfect steak and chips 😍

How do you have your steak cooked?

08/04/2025

How to make the pub classic... Chicken Tikka Masala 😍

02/04/2025

How to make a pub-worthy chicken, bacon and leek pie... 😍

31/03/2025

Making dishes from all around the world!

Let's make Nasi Katok 👨‍🍳

30/03/2025

The best pasta you'll ever make... 😍

28/03/2025

The best of British pub grub... 😍

Which dish would you try first?

26/03/2025

Have you ever tried the Bulgarian dish, Banitsa? 😍

24/03/2025

How would you rate these different toast recipes? 😍

24/03/2025

Apple Crumble & Custard 😍

Ingredients (Serves 8):
Apple Mixture:
3 Bramley apples
3 Granny Smith apples
3 Russet apples
50g butter
3 tbsp golden syrup
75g golden sugar
75g brown sugar
50ml whiskey

Crumble:
250g plain flour
100g rolled oats
150g butter, cold and cubed
100g golden sugar
100g brown sugar
50g almond flakes
50g walnuts, chopped
Sea salt flakes, to top

Custard:
6 egg yolks
100g golden sugar
500ml whole milk
1 vanilla pod, split and seeds scraped

Method:
Prepare the Apple Mixture: In a large pan over medium heat, melt the butter. Add the golden syrup, golden sugar, and brown sugar, stirring until combined. Stir in the whiskey and cook for 5 minutes or until the mixture has reduced slightly. Add the apples and cook for a couple of minutes until the apples are coated in the mixture. Remove from heat. Grease a large deep oven tray with butter and pour in the apple mixture, spreading it evenly.

Make the Crumble Topping: In a large bowl, mix the flour, rolled oats and cold butter and rub it into the mixture using your fingertips until it resembles coarse breadcrumbs. Stir in the golden sugar, brown sugar, almond flakes and walnuts. Spread the crumble evenly over the apple mixture, pressing down slightly to create a thick, firm topping. Sprinkle with sea salt flakes.

Bake: Preheat the oven to 180°C. Place the dish on the middle shelf and bake for 35-40 minutes, or until the topping is golden and crisp, and the apples are bubbling.

Prepare the Custard: In a saucepan, heat the milk with the vanilla pod and seeds until just below boiling. In a separate bowl, whisk the egg yolks and golden sugar until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring continuously until the custard thickens. Do not allow it to boil. Remove the vanilla pod.

Serve: Spoon generous portions onto plates, and serve with warm custard poured over the top.

23/03/2025

Nothing beats traditional pub grub... 😍

What recipes did I miss?

21/03/2025

Which of these recipes would you try first? 😍

19/03/2025

How to make a pub-worthy scotch egg... 😍

Find the full recipe and ingredients in the comments 👇

17/03/2025

The only Lancashire Hotpot recipe you'll need... 😍

Ingredients (Serves 4):

500g lamb shoulder, diced
150g lamb kidneys, sliced
Salt & pepper, to taste
4 carrots, sliced
1 large onion, sliced
2 garlic cloves, minced
2 tbsp flour
300ml chicken stock
200ml red wine
1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)
1 tbsp Worcestershire sauce
4 large potatoes, thinly sliced
200g black pudding, sliced
100g butter, diced
Salt & pepper, to taste
1 tsp fresh thyme leaves

Method:

Preheat the oven to 180°C. Season the lamb shoulder and kidneys with salt and pepper. In a large ovenproof pot, brown the lamb shoulder and kidneys over medium heat until golden. Remove and set aside.
In the same pan, sauté the carrots, onion, and garlic until softened. Sprinkle in the flour, stirring well to coat the vegetables. Pour in the chicken stock and red wine, stirring to combine. Add the bouquet garni and Worcestershire sauce. Return the lamb and kidneys to the pan, ensuring everything is well-mixed, simmer for 20 mins until reduced slightly.
Layer the potato then mixture, black pudding slices, potato, mixture, black pudding and finally the potato again. Arrange the sliced potatoes in overlapping layers over the top, ensuring the entire surface is covered. Dot with butter and season with salt and pepper.
Cover the pot with a lid or foil and place it in the oven. Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.
Garnish with thyme leaves, plate up and enjoy!

11/03/2025

How to make the best chicken, leek and bacon pie you'll ever eat! 😍

26/02/2025

The best apple crumble & custard you'll ever make... 😍

Ingredients (Serves 8):

Apple Mixture:
3 Bramley apples
3 Granny Smith apples
3 Russet apples
50g butter
3 tbsp golden syrup
75g golden sugar
75g brown sugar
50ml whiskey

Crumble:
250g plain flour
100g rolled oats
150g butter, cold and cubed
100g golden sugar
100g brown sugar
50g almond flakes
50g walnuts, chopped
Sea salt flakes, to top

Custard:
6 egg yolks
100g golden sugar
500ml whole milk
1 vanilla pod, split and seeds scraped

Method:

Prepare the Apple Mixture: In a large pan over medium heat, melt the butter. Add the golden syrup, golden sugar, and brown sugar, stirring until combined. Stir in the whiskey and cook for 5 minutes or until the mixture has reduced slightly. Add the apples and cook for a couple of minutes until the apples are coated in the mixture. Remove from heat. Grease a large deep oven tray with butter and pour in the apple mixture, spreading it evenly.

Make the Crumble Topping: In a large bowl, mix the flour, rolled oats and cold butter and rub it into the mixture using your fingertips until it resembles coarse breadcrumbs. Stir in the golden sugar, brown sugar, almond flakes and walnuts. Spread the crumble evenly over the apple mixture, pressing down slightly to create a thick, firm topping. Sprinkle with sea salt flakes.

Bake: Preheat the oven to 180°C. Place the dish on the middle shelf and bake for 35-40 minutes, or until the topping is golden and crisp, and the apples are bubbling.

Prepare the Custard: In a saucepan, heat the milk with the vanilla pod and seeds until just below boiling. In a separate bowl, whisk the egg yolks and golden sugar until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring continuously until the custard thickens. Do not allow it to boil. Remove the vanilla pod.

Serve: Spoon generous portions onto plates, and serve with warm custard poured over the top.

Enjoy!

19/02/2025

Nothing beats an all-day breakfast! 🍳

12/02/2025

The crispiest roast potatoes you'll ever eat... 😍

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Videos

How To Make Fish Pie 🥧
How To Make Fish Pie 🥧

Making the pub classic... Fish Pie 🐟

How To Make The Perfect Steak And Chips 😍
How To Make The Perfect Steak And Chips 😍

How to make the perfect steak and chips 😍 How do you have your steak cooked?

How to make pub-worthy fish and chips 😍 #pubgrub #recipeoftheday #fishandchips

How To Make Chicken Tikka Masala 😍
How To Make Chicken Tikka Masala 😍

How to make the pub classic... Chicken Tikka Masala 😍

How To Make Chicken, Bacon and Leek Pie 🥧
How To Make Chicken, Bacon and Leek Pie 🥧

How to make a pub-worthy chicken, bacon and leek pie... 😍

How To Make Nasi Katok
How To Make Nasi Katok

Making dishes from all around the world! Let's make Nasi Katok 👨‍🍳

The Best Creamy Sausage Pasta 🍝
The Best Creamy Sausage Pasta 🍝

The best pasta you'll ever make... 😍

The Best Of British Pub Grub... 😍
The Best Of British Pub Grub... 😍

The best of British pub grub... 😍 Which dish would you try first?

Chicken, Leek and Bacon Pie 😍 #recipeideas #recipeoftheday #pies #pieoftheday #pubgrub

How To Make Banitsa 😍
How To Make Banitsa 😍

Have you ever tried the Bulgarian dish, Banitsa? 😍

Different Recipes With Toast 🍞
Different Recipes With Toast 🍞

How would you rate these different toast recipes? 😍

Apple Crumble & Custard 😍
Apple Crumble & Custard 😍

Apple Crumble & Custard 😍 Ingredients (Serves 8): Apple Mixture: 3 Bramley apples 3 Granny Smith apples 3 Russet apples 50g butter 3 tbsp golden syrup 75g golden sugar 75g brown sugar 50ml whiskey Crumble: 250g plain flour 100g rolled oats 150g butter, cold and cubed 100g golden sugar 100g brown sugar 50g almond flakes 50g walnuts, chopped Sea salt flakes, to top Custard: 6 egg yolks 100g golden sugar 500ml whole milk 1 vanilla pod, split and seeds scraped Method: Prepare the Apple Mixture: In a large pan over medium heat, melt the butter. Add the golden syrup, golden sugar, and brown sugar, stirring until combined. Stir in the whiskey and cook for 5 minutes or until the mixture has reduced slightly. Add the apples and cook for a couple of minutes until the apples are coated in the mixture. Remove from heat. Grease a large deep oven tray with butter and pour in the apple mixture, spreading it evenly. Make the Crumble Topping: In a large bowl, mix the flour, rolled oats and cold butter and rub it into the mixture using your fingertips until it resembles coarse breadcrumbs. Stir in the golden sugar, brown sugar, almond flakes and walnuts. Spread the crumble evenly over the apple mixture, pressing down slightly to create a thick, firm topping. Sprinkle with sea salt flakes. Bake: Preheat the oven to 180°C. Place the dish on the middle shelf and bake for 35-40 minutes, or until the topping is golden and crisp, and the apples are bubbling. Prepare the Custard: In a saucepan, heat the milk with the vanilla pod and seeds until just below boiling. In a separate bowl, whisk the egg yolks and golden sugar until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring continuously until the custard thickens. Do not allow it to boil. Remove the vanilla pod. Serve: Spoon generous portions onto plates, and serve with warm custard poured over the top.

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