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.
Jane from Lincoln asked:
Can you please confirm that for the Marks and Spencer hearty sausage and bean stew there is no stock to be added?
For this recipe you won’t need to add any stock, have fun cooking this dish! The recipe can be found here.
Pam from Waterlooville asked:
Can you please advise me on the best pots & pans to buy? I’ve recorded your series & bought your book ‘Lose Weight & Get Fit with Tom Kerridge’. I’m incredibly unfit & unhealthy, but your series has inspired me to get & eat healthier once & for all. I’m by no way a budding cook, so any advice you can give will be gratefully received.
It will all depend on your budget, I suggest you go into a store to look, feel and hold them.
You may prefer heavy pans or lighter pans, it’s very much a personal choice.
Shaun from Tring asked:
Hi Tom, any suggestion for an easy but impressive family Sunday lunch to feed 6?
I would suggest you try my Greek Style Roast Lamb and Potatoes, a one-tray wonder that offer a twist on the traditional roast dinner. Guaranteed everyone will be impressed.
Carol from Darlington asked:
How do I cook some Halibut fillets?
Halibut can be fried in batter as for fish and chips or as nuggets. See my recipe for Fish and Chips with a puree and tartare sauce on my website.
Or try wrapped in puff pastry, another recipe that can be found on my website.
Roasted or poached in red wine, It’s a meaty fish and can cope with big bold flavours.
Bruce from Deal asked:
When making gravy from the meat juices in the pan I add wine and water but what should I use to thicken the gravy or sauce.
You could actually just use gravy powder, that’s what I would do at home. Arrow route or corn flour would also work very well.
Caroline from Dublin asked:
I am allergic to eggs and coconut – what alternatives would you suggest in your recipes – I love cooking
Use course ground nuts as a replacement for coconut or other nut base milks or creams.
For egg, I would suggest using a plant-based egg substitute. It all depends on what you are wanting to use them for.
Tina from Somerset asked:
I’ve bought your Real Life recipe book and there are so many that I just love and can’t wait to try cooking. Which one is your favourite recipe?
A good question, I have many favourites, actually one of them is the Pork Belly and Slaw recipe in this newsletter!
Sally from Burnham on Crouch asked:
When your recipes ask for mustard as an ingredient do you mean made up in a jar mustard or yellow powder in a tin mustard? I’ve used both on occasions!
It should be specified in the recipe as to which one you should use.
Colin from Dundee asked:
Shop bought or home-made puff pastry??
If I’m cooking at home, definitely shop bought, it saves time and is good quality.
Not the case in the my restaurants, then it’s definitely handmade but I’m not the one making it ?
Please keep you questions coming in.
