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.
Lucy from Burnham on Sea asked:
I need a new 15cm blade kitchen knife. Can you please suggest some that won’t break my bank account. Thanks
I suggest trying somewhere such as John Lewis or a shop that specialises in cookware and ask to see their knife selection. It’s best that you handle and feel the knife before buying. Brand wise, I also recommend Kin, Savernake and Sabatier.
Owen from Milton Keynes asked:
We’ve got my wife’s mad Italian family descending on our new house in March… we’ve got a decent-sized garden so I’m praying for good weather… we have 10 people coming down… any suggestions on what to make them?
Slow-cooked lamb shoulders are the way forward, spice them up with a rub or marinade anyway you like. If the weather’s good enough cook them on the BBQ on a low temp.
If the weather’s not so good, slow-cook them in the oven. Either way no stress to cook, just give it plenty of time.
Christine from Birmingham asked:
No matter what I do I cannot roast my potatoes crispy! I use Maris piper with duck fat or lard. I boil them, rough them up in the pan but no crispy potatoes ?
Firstly purchase potatoes which are recommended for roasting, Maris Piper are normally a great roaster but sometimes you can end up with a poor batch season-wise.
Boil the potatoes till soft, then chill (do this the day before) and keep in your fridge until needed. Preheat your oven tray with a good amount of fat, once the oil is hot carefully lower your potatoes into the oil, and make sure they aren’t too compact, otherwise, you will create steam and they won’t get crispy. Roast for around 30 minutes and then turn, keep cooking until golden and crispy.
Check out my roast potato recipe on my website.
Tony from Sunderland asked:
My question is around the duxcell (not sure on spelling) part of a beef wellington, my wife loves this any time I cook it however I always find that the mushroom mixture is too wet and never seem to be able to get it formed into the correct consistency. Despite watching numerous videos and reading different cookbooks. Any help suggestions?
Making duxelles takes a lot longer than you’d think. You want the cooked mushrooms to be proper dry, cook them out till you have no moisture at all. Then add a small amount of double cream to enrich the mix, season with salt and pepper, then cool. We tend to use a 50/50 chicken mousse and dry duxelles mix for our wellies.
Georgina from Cwmbran asked:
Can you tell me the best way to cook belly pork slices with a crisp fat please.
Source the best quality pork from your local butcher, ask him to score the skin for you.
Brine it overnight in a 10% salt brine, then air dry. Roast at 220 for 30/40 minutes and then reduce to 180c for the remaining cooking time (depending on the weight of your meat).
Julie from Nottingham asked:
I made beef wellington for the first time but my puff pastry let me down…soggy on the bottom…I’m determined to get this right, can you help me?
Pre heat a heavy metal tray in the oven, once the tray is hot, slide the wellington onto the hot tray. The pastry will instantly begin to cook and will help you with the soggy pastry.
Steve from Peterborough asked:
What would you say are the essential dried spices and Herbs you should have in the cupboard at all times, I like cooking but am unsure what to add with what.
Cumin and coriander seeds, curry powder or any pre-made spice mixes are a staple of my cupboard, along with chilli sauces.
Mandy from Southsea asked:
I hate coriander with a passion what can I replace it with?
Thai basil or mint.
Angela from Derby asked:
Why does my toad in the hole rise beautifully around the edges but stay soggy or dense in the middle please.
Keep cooking it for longer, if needed reduce the temperature to cook the centre out a little more, don’t add too much oil as that soaks up from the bottom of the tray.
Marion from Maidenhead asked:
I am holding a birthday party for my husband in April and would like to cook a vegetarian dinner without mushrooms for 17 people. Do you have any suggestions for something quick to put together that I can mostly prepare in advance? One of the guests is vegan so will need to adapt for her.
Luckily spring is just around the corner which means you’ll have access to plenty of great ingredients; asparagus, wild garlic, morels mousseron (check out the wild room online for home delivery items) broad beans and peas.
Think of dishes like spring vegetable risotto and simple recipes like that, you can separate a small pan from the main batch and keep that vegan while adding plenty of parmesan to the main pan!
Karen from Wokingham asked:
How do you make a deep rich gravy say in stews etc. I never seem to get that depth – thank you
It’s all down the caramelisation of the meat or bones infused into the water to make the stock, the better the caramelisation, the better the braise or sauce.
Please keep you questions coming in.
