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.
Mary from Maidenhead asked:
Why can’t I make caramel!? I went on a cookery course and I was the only one in the entire class who ended up with a crystallised mess! It’s always the same. Please can you give me some advice.
My advice would be, firstly make sure the sugar you use isn’t damp, I recommend using a freshly opened bag for this. Also, make sure that the pan is dry too.
When heating the sugar, try and find a temperature that melts at a nice speed rather than to slow or to fast. Don’t agitate the sugar during the cooking process.
My only other advise would be is to practise and don’t worry if it doesn’t work first time.
Sometimes it takes a few goes to get these things right.
Jane from Crewe asked:
We enjoy quiche – especially in the summer, but I struggle with a soggy bottom! I cook the pastry blind, but I think I may be a bit too cautious as I don’t want to overcook the pastry before adding the filling. Is there a way of telling when it’s done sufficiently, or should I rely on the time allotted in the recipe?
Absolutely cook the pastry out longer, it should be crisp and brittle. To help the pastry stay crispy, I would brush the inside of the case with egg yolk., then re-bake for a few minutes.
This will create a waterproof barrier and should prevent a soggy bottom. Pour in the filling and bake.
Cheryl from Littlehampton asked:
My husband has grown loads of courgettes and marrows on his allotment. I’m running out of recipes! Please help.
Let me suggest a few ideas and see if you’ve done them before,
- Courgette flower fritters stuffed with ricotta
- Ribbon courgette and chilli pasta. Substitute the pasta with courgette ribbons, add a good olive oil, garlic, basil and chilli flakes, don’t forget to season the dish and add loads of parmesan at the end.
- Courgette gratin, a bit like a dauphinoise, but with courgette instead. Slice and lightly season the slices with salt and cracked black pepper, this will draw out any excess liquid from the courgettes. Build the gratin the same way as you would for dauphinoise.
- Grated courgette and feta parcels, a bit like spinach pie.
Bryn from Alcester asked:
Lemon Beurre Blanc. I’ve heard to put ice in it if it starts to split but whenever I’ve tried it just splits anyway. It’s only happened once or twice thank god, but any help would be appreciated!
I’ve never heard of that before, but my advice would be building a stronger base for the butter sauce.
- Slice the shallots, add to the pan and cover with white wine and white wine vinegar. Place pan on the stove and bring the liquid to the boil, reduce till most of the liquid has evaporated.
- Now, add good splash of double cream, again bring to the boil and reduce by 1/2, remove the pan from the stove.
- Begin whisking in the diced butter one at a time, this will allow the butter and cream base to warm gently together. Keep going until all the butter has been added.
- If the sauce is looking to thick, add a little splash of warm water, if the sauce looks like it’s getting to cool while you are adding the butter, place the pan on the stove till the liquid begins to warm through.
- Season with lemon juice, zest, salt and pepper.
David from Weybridge asked:
I love duck breast simply fried. What’s your best duck dish?
Well, I would say my Duck Great British Menu dish, the recipe is on my website. I’ve got a few crackers in Toms table, best ever dish cookbooks.
Kate from Chelmsford asked:
I am cooking for a homeless and vulnerable charity called Sanctus. Our numbers have been increasing. We have 6 kilo of meat and donated veg. We do lunch for 70-90 a day 5 days a week. Would love some inspiration, we have made your smoky beef and bean pie which went down well 🤞🤞🤞🤞
Kate, I absolutely love what you are doing at Sanctus, please see my Full Time recipes on my website that I hope will go down with you and the team.
Maurice from Buckingham asked:
Hi, Tom I made at least 40 Christmas puddings and Christmas cakes, I feed them once a month and keep them in a cool dark place, is that right what I am doing? I give all a way and all the money goes to charity
That sounds spot on, makes them nice and punchy, the perfect way of making and improving Christmas cakes. Well done you!
Mary from Bexleyheath asked:
Hi Tom. What is the best way to cook whole Dover sole and what would go well with it as a side?
The best way to cook dover sole is on the grill with loads of nutbrown butter, building those flavours. I’d serve with brown shrimps, asparagus and maybe some seasonal wild mushrooms.
Andrea from Newark asked:
Hi Tom, I always struggle to do a decent poached egg!! 🙄🤦♀️ we’ve just come back from a stay at the hand & flowers (which was amazing by the way) and had the most perfect poached egg for breakfast… what’s the secret??
My tip is to make sure that your eggs are super fresh, if the eggs are older the white separates from the yolk during poaching. Make sure the pan is deeper that you think, simmer the water in the pan, do not boil. When you see a steady stream of bubbles coming up from the bottom of the pan, give a light swirl, crack the eggs into the pan and poach. The fresher eggs will hold together and give you a nice tight shaped egg. Check out my YouTube video for how to cook the perfect poached egg.
Lin from London asked:
Hi Tom, What is the best avocado to buy please? I’ve tried different varieties but either too hard & then go off, as soon as they start to ripen, or soft ones, which by next day are no good.
I love a good Haas avocado, nice sized avocado.
Avocados though are something that need a bit more work I’m afraid, selecting the ones that are ripe is key, but using them quickly and only buying what you need.
Please keep you questions coming in.
