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.
Brian asked:
With millions of menus and chefs around the world what inspires you to come up with something different that hasn’t been created before?
The world of food is huge, and I’m always inspired by people that I meet during my travels or just in day-to-day life. It can also depend on the seasons or the weather when it comes to creating dishes and what ingredients to work with.
Jez from Deeping St James asked:
I live in a small market town with 1 supermarket and a local greengrocer. Trying to get hold of anything but ‘normal’ veg seems to be difficult. Is there any online suppliers you can recommend?
Natoora online do some amazing alternative veggies, they have an app too – take a look.
Warren from Chorley asked:
What’s the secret to a really good full of flavour, glossy, rich sauce or gravy?
It all starts from the foundation of the stock base, make sure you skim off all those impurities during the simmering. Add a cheeky nob of butter in at the end to give it a rich and glossy finish.
Dave from Basildon asked:
I really struggle cooking beef for Sunday lunch seems to either dry or tough any ideas for cooking supermarket topside?
Most supermarket meats are very lean, try your local butchers, their cuts don’t have the fat removed like the supermarkets. I would pick a rib eye or something with good fat marbling, the fat content makes it easier to cook and keeps the meat moist. After cooking make sure you rest the meat up for a good thirty minutes as this will help the juices flow back into the core of the joint.
Siobhan from Aylesbury asked:
How can I make the best mash potatoes ever and what are the best potatoes to use?
I would recommend using Maris Piper or Yukon Gold. Make sure you work with the mash while it’s hot, if you leave it to go cold it may go starchy. Pass it through a drum sieve or a potato ricer and add loads of butter, cream and salt.
Mairwen from Ynys Mon asked:
I would like to know how I can get pasta right, when I make it I gave up because it does not turn out right, it breaks, I add little more liquid but this does not work either.
Try this recipe:
- 500g 00 pasta flour
- 1 large egg
- 230g egg yolk
- 40ml whole milk.
- 16ml olive oil
Bring the dough together in a stand mixer and then wrap in cling film, making sure it’s flat before you chill and rest in the fridge. Then use as you normally would when making pasta, this is a fab recipe for all types of pasta.
Angela asked:
I manage to make really big Yorkshire puddings but when I take them out of the oven they start to collapse slowly and I lose the height, but are still very light, what am I doing wrong?
If it collapses you have taken it out of the oven a little early. When it’s risen and looks crispy, turn the oven down to 160c to dry the yorky out for another ten minutes longer than you think it needs.
Jack from Runcorn asked:
How do you make roasties like the ones at Bull & Bear?
Check out my recipe for roasties on my website.
Carol from Basingstoke asked:
My daughter is allergic to tomatoes so I made lasagne with pepper sauce but she is now allergic to peppers too and loves lasagne. Any ideas how i can make a sauce without tomato or pepper?
Why not try moussaka instead, not all recipes for this all have a tomato or pimento.
Keep it quite gravy lead with a hit of vinegar and herbs. Go big on garlic and any other veggie you might want to add to it.
Simon from Goffs Oak asked:
What’s your tip for great roast vegetables?
Pick proper hardy veggies, beetroot, carrots, onions, keep them chunky and roast them in salt, garlic olive oil and little thyme. If you want to add veggies like, courgette and asparagus, just add them in closer to the time of serving. When I make roast veg at home I add a little balsamic vinegar and haloumi cheese.
Please keep you questions coming in.
