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.
Nick from Weston Super Mare asked:
I am on a limited budget and on a diet, I love fish but the majority of fish that you use are way out of my price range. Could you recommend some recipes for me to try that are tasty and healthy using the cheaper fish if there is such a thing? Loving your programmes, have to be very careful as I am an uncontrolled epileptic but nobody is going to get me out of the kitchen, just have to have someone else around.
The cheapest way of purchasing fish is either frozen or tinned. Then take a look at some of my Full Time recipes on my website as they work for different budgets.
Oliver from Woking asked:
I’m trying to cut down on sandwiches for lunch and replace them with salads.
My only issue is that they can get a bit boring and repetitive. I’d like to jazz them up with some dressings, do you have any suggestions or recipes for quick and easy dressings?
Classic dressings are always the best, loads of flavour, think of Caesar or French dressing.
Then bulk the salad out with loads of veggies and potatoes or pasta. Don’t just relay on leaves, you need to feel full on this one. Load up with protein too.
Check out my recipe for Caesar salad dressing or the salad section on my website for some inspiration.
Andrew from London asked:
I’ve been trying to cook the perfect rolled pork belly, I’ve tried lots of different methods and I can never get the meat in the middle to be perfectly soft and tender with the skin on the outside puffy and perfect for crackling, I always seem to get one or the other. How would you recommend cooking it for the perfect mix of both?
Try my recipe for Roast Pork Belly with Fennel Slaw and Potatoes and you should find what you’re looking for.
Dan from Berkhamsted asked:
I consider myself an experienced cook and one of the things I love cooking is a good steak. Can you recommend the best way of resting steak – some say cover it with foil, others not…and then serving it hot..would you blast it in the oven after resting?
The best way I rest my steaks at home is in a low oven 55c, that way they stay warm but doesn’t over cook.
Elizabeth from Cardiff asked:
I made your flourless chocolate cake from ‘Tom’s Table’, it separated, please, where did I go wrong?
Maybe use a better-quality chocolate, also use a dark chocolate so that the fat levels are lowers. It’s a recipe I have used for years. Give it another go.
Lisa from Cheltenham asked:
My question is about good old fashioned beef dripping! Nan used to make the BEST chips using dripping, crunchy on the edges with that distinctive smile causing taste! Mine turn out soggy, what am I doing wrong??
Make sure you get proper chipping potatoes, if the spuds are too new, they will carry a lot of starches and not crisp up.
Kay from Bracknell asked:
I’ve made your Chicken Kiev’s numerous times, and delicious as they are, the filling always seeps out during cooking. I’m careful not to split the meat when piercing, I fully breadcrumb and I chill properly. They have a fantastic flavour (much better than shop bought) but I want mine to ooze garlic butter like yours! What am I going wrong? Thank you for any tips…
If you can seal up the opening with a few cocktail sticks, you will also ways loose a little, but that’s ok.
Dawn from Bath asked:
I absolutely love all seafood, mussels in particular. I have always been afraid to cook them though. What advice would you give to make sure I cook them correctly?
Make sure that you buy the mussels from a quality supplier, they may cost more, but will certainly give you the confidence to cook them time and again.
Please keep you questions coming in.
