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.
Beverley from London asked:
Can you make and assemble your Moussaka the day before its needed?
Absolutely, you can make it up to two days before if you like. Making dishes like that ahead of time really helps on adding to the flavour too as they have a chance to develop.
Same applies to curries and chillies and lasagnes. I do it all the time.
Scott from Cardiff asked:
Hi Tom, how would you make a beef dripping sauce to go with a steak?
I wouldn’t necessarily use it for a sauce, but more as a warm dressing. Warm the dripping in pan and then add mustard vinegar and loads of chopped herbs. This will give a lovely finish to your steak.
Mike asked:
I made your spiced duck recipe from The Hand & Flowers Cookbook. I now have a reasonable amount of the confit duck mix left over sitting in the freezer. Any tips on what to make with it?
Have some fun with it, make some spiced duck spring rolls or spiced duck bao buns.
Yvonne from Walton on Thames asked:
Should I put a duxelle in a beef wellington?
Absolutely, it adds such flavour to the fillet. We make all our Beef Wellingtons with duxelles.
Anne from Pwllheli asked:
Hi Tom, we recently ate at The Hand and Flowers. I had the banana souffle for dessert and it was delicious. I bought your Hand and Flowers cookery book hoping the recipe might be in there, but sadly it wasn’t. Please could you share your recipe for the banana souffle?
I’m afraid this one’s a secret, you’ll just need to come back and have it again 😀
Lindley from Manchester asked:
Hi Tom could you pls show us all how to do a proper mixed kebab on a naan with a nice salad and spicy slaw.
Check out my homemade BBQ Lamb Doner Kebab recipe.
Eileen from Cardiff asked:
Hi. I was looking at your Hand and Flowers Cookbook and really interested in the blackberry soufflé with gingernut ice cream recipe. Got some difficulty in sourcing the blackberry aroma. Do you have any suggestions for where I might find a usefully small amount to try this out at home?
Check out a company called MSK , they do mail order. Good luck making it, send us some photos when its done.
Gareth from Halifax asked:
Well I have done it! I have taken the plunge at 45 year old to live my dream and taken my first job as a chef. A small bistro (72 covers) has taken a huge leap of faith in me and my abilities but I am obviously apprehensive. What is the best piece of advice you can offer me? Thank you for the huge part in inspiring me.
WOW that amazing, congratulations!
Be determined, be patient, it’s hard work but, very rewarding. The first few months will be the hardest as you adjust to the new life. But then it will all click into place.
Enjoy my friend.
Simon from Ipswich asked:
We have been fortunate to eat the the flowers a couple of times and always stick to the milk toffee tart. My son bought your book as a birthday present and my question is as I don’t have a Thermomix can the filing be done in a sous vide and if so for how long and at what temperature.
I’m afraid not, the thermo mix is an essential bit of kit if you want to make it the same.
However, if you are happy for a more homemade version. You can bake from cold, but it will just take a little longer. Just cook until the centre has a slight wobble. Leave to cool fully before cutting. It might not look the same, but it will be very close.
Please keep you questions coming in.
