Thanks to all of you who sent in your cookery questions. Here are my answers to some that were sent in, check to see if yours is included. Sorry I couldn’t answer them all, but keep them coming in.
Margaret from Callington asked:
Hi Tom, can you freeze your southern fried chicken recipe before cooking? or after cooking and re-heat?
I wouldn’t recommend, it’s better being freshly made for flavour and food safety wise.
Sue from Fareham asked:
Hi Tom, can I make substitutions in recipes, I hate anything with aniseed, what is the best substitute for it?
Go with coriander seeds, its aroma and the flavour is amazing.
John from Highland asked:
Hi Tom, how can I make smooth mushroom sauce dark in colour?
I would always use a dried mushroom to make a lovely stock, the darker the mushroom, the darker the stock. Then thicken the stock a little with arrowroot or cornflour. You could also try roasting mushrooms along with some garlic and thyme to add to your stock.
Heather from Gloucester asked:
I don’t have any success cooking beef. I can cook anything else, but it always seems tough. Even expensive 30 day matured. I like it a bit rare so I’m not overcooking it.
Check out my CÔTE DE BOEUF recipe on my website
Julie from East Hanningfield asked:
I am allergic to mushrooms so do you an alternative for replacing the Duxelle when making a beef wellington please?
Use your favourite sausage, but add some fried onions, leeks and garlic. Plus, some tarragon to pair with the beef.
Julie from Stourport on Severn asked:
Hi Tom, I have a food intolerance to all kinds of lettuce, so I find it difficult to substitute it when making salads, hope you can help
Just go bigger with peppers, cucumber, mangetout, cabbage, salad potatoes and make it a chunky salad. Who wants lettuce anyway? 😀
Laurence from Maidstone asked:
What to do with left over hog roast?
Leftover pork makes the best sandwiches, or in a bun with bbq sauce or make a pulled pork chilli.
Kevin from Wheat Hampstead asked:
Hi Tom. I did a joint of beef on the BBQ last weekend and it was amazing. The one thing missing was a nice dressing/sauce to go with it. What would you recommend?
Why not make a chimichurri with loads of punchy flavours. Or a dirty hollandaise, bit like normal hollandaise but with all the roasting juices form the resting of the bbq beef joint. Absolutely amazing. I’ve got a recipe on my Instagram reels!
Corinne from Kingsbridge asked:
Hi, do you make a rich flavoursome gravy/sauce for a meat-based dish?
Check out my Toad in the Hole with Roasted Onion and Ale Gravy for an epic gravy sauce recipe.
Beth from York asked
Being gluten free, it is often difficult to replicate great recipes with some of the gluten free products out there. How do you get a great pie crust using gluten free short crust pastry without it going too dry?
Add more fat to the pastry, plus more liquid than most gluten free recipes suggest. Gluten free flour is super thirsty so just go bigger with the liquid content.
Maria from Northern Ireland asked:
How do you make the perfect crispy roast potato & what potato gives the best result please?
I have a great roast potato recipe from my website that I share all the time. You’ll never need another roastie recipe.
Please keep you questions coming in.
