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.
Brenda from North Berwick asked:
I really want to buy new kitchen knives, can you suggest any for me. Medium price range. Many thanks, Brenda Ps. Had the best lunch ever at the Hand and Flowers and a delish gin and tonic at the Coach.
I would choose Sabaiter knives or something similar that is mid range in pricing. They are easy to keep sharp and maintain.
Maz from Biggar asked:
Am always surprised to see top chefs use blue j-cloths when setting aside cooked meat or fish before serving… any particular reason for using it?
It’s because they are hygienic and soak up any moisture.
Arlene from Jousse asked:
Hi Tom, I now live in France and my neighbour hands me in the biggest courgettes you have seen in your life. I have made jars of ratatouille and put in pancakes but looking for something different to use them up.
I would make a fritter with them, grate and mixed with a little flour, feta, mint and oregano. Shallow fry and serve with a little tzatziki.
Clare from Lincoln asked:
Hi Tom, spent 2 nights at the H&F this weekend. I had the duck parfait which was superb. I want to make it at home. In the H&F cook book it says to use a water bath. I don’t have one yet! How can I use this method?
I’m afraid the book method is really the only way to make this style of parfait.
Mark from Ballyclare asked:
I tried to make your lemon posset but it wouldn’t set, which I’m thinking is because of the water content of the cream. Is there any way to know when is the right time to put the lemon juice in?
The recipe requires more cooking out than you think, give it a few more minutes bubbling away before you set the posset
Naomi from Dromara asked:
Hi Tom, I have totally lost all confidence in my cooking, we are a family of four and everyone has different tastes. When I do make a big effort I just get a shrug and its okay!! over time it has knocked me back. Where to start to build myself up again in feeding my family good / food please?
The best way for this is to get them to do the cooking, so they begin to appreciate you and the effort you put in to providing food for them. They need to realise that it takes time and love to cook what you do.
Once they realise how hard it is, you can start cooking again and start to build your confidence. Food should be appreciated, and you should too!
Keep your chin up mate.
James from Wokingham asked:
Hi Tom, How do I go about cooking t-bone steak using a bbq? I want to keep as much juice and flavour as possible and the term ‘reverse searing’ is something that confuses me!
I would suggest you buy a meat thermometer and then follow the cooking guides, make sure you rest the beef properly as it will be juicer for it.
Kaye from Hurst Green asked:
How to made a Tomato based sauce more rounded and less acidic. Grow my own toms & de-seed and pre roast on a low temperature to enhance flavour but struggle with acid reflux.
Add a pinch of brown sugar, all tomato sauces need a balance of sweet and sour.
Jackie from Ashford asked:
Really enjoyed our lunch & meeting you at the H&F on our anniversary in Oct. You served a mini sausage roll between courses – yummy – but I can’t find the recipe. Can you help please Ta 🙂
Check out the good food online recipes, the recipe for a Toulouse sausage roll is on there. Here is the link https://www.bbcgoodfood.com/recipes/
Dianne from Kettering asked:
I am unable to eat crème fresh or cream, what do I substitute it with and do I need to change amount I use.
Try using coconut cream, you will need to play around in testing on the amount needed but you can use for making custards and sauces etc.
David from Welling asked:
Hi Tom, I was toying with the idea of buying a searing grate for my charcoal grill, other than looking good, does searing a steak enhance the flavour, and if so, how?
It holds the heat and sears the meat better, the charring on the steak or chicken will add the flavour along with the charcoal you use.
Michele from London asked:
Do you have a low carb Yorkshire pudding recipe please?
I’m afraid I don’t. To be honest any low carb alternative just won’t taste the same. Just enjoy a proper yorkie and count the carbs in you daily limit!
Sheilpa from Leighton Buzzard asked:
Hi Tom I have been given a small leg of venison. what is the best way to cook this without drying out the meat please?
Roasting low and slow is best, probably confit in duck fat or something similar. Venison is so lean that not drying it out can be difficult. Add loads of gravy to give it a boost.
Fiona from Holt asked:
How do I make a stir fry really tasty?! I add garlic ginger, garlic, chilies, soy sauce, spring onions etc etc but it still turns out to be a bit bland !! I Don’t eat meat ….but like to put prawns or tofu in with rice and veggies!
Add more of everything, don’t be shy, triple the amount of garlic, chillies ginger etc that you would normally use. The veggies will release a little water and dull those flavours, which is why more of them are needed. Try adding a little amount of sweet chilli sauce or honey to give a little sweetness, or some toasted nuts will help pimp it up!
Caroline from Gorsedd asked:
How-to make an egg custard? My 85 year old dad hasn’t had one since my nan died in 1986!!!! She used to bake it!!!! My attempt is scrambled every time.
You need to cook the tart at a lower temperature, 100c max, cook until it just wobbles in the middle
Claire from Llandysul asked:
How do you make the best, crispy batter for home made, deep fried fish & chips. Mine always goes soggy or like breadcrumbs.
Use self-raising flour, cornflour and sparkling water to make the batter. Then deep fry for longer than you think to make it supper crispy.
Please keep you questions coming in.
