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.
Keith from Newbridge asked:
Hi, Tom What would be a twist on my favourite meal…a large mixed grill???
I would add in a Merguez sausage and a proper wedge of bavette steak.
Brian from Bexhill-on-sea asked:
Hi Tom, I’m currently learning fly fishing and smoking the trout I catch. What would be a lovely sauce to accompany a fillet of trout?
I’d make a dressing called gribiche, it has all the flavours of tartar sauce, but it’s made with olive oil.
Diced cornichon, capers, grated hard boiled egg, finely diced shallots, mix with some amazing olive oil, loads of fresh chopped parsley and grated lemon zest.
Kenneth from Corley asked:
What is the best fuel to use in a BBQ, briquettes or lumpwood?
Lumpwood charcoal is the best by far, it has way more flavour and burns for longer especially when you pick the bigger chunky varieties. Also, it has less chemicals, just pure wood.
Mary from Bexleyheath asked:
Hi. I’m making beef Wellington this year as a change from turkey. One of my family members doesn’t like mushrooms. Can you suggest an alternative duxelles?
You can use a chicken liver parfait or make a stuffing/ sausage meat mix.
Gareth from Halifax asked:
As I work Xmas eve 08:00 to 17:30, I need to know what I can prep ready for Xmas dinner. My plan is to do a porchetta and all the trimmings.
You can prepare everything on the 23rd it will all hold up well. You can even pre blanch the veggies.
Building the porchetta a few days in advance, it will help develop the flavour.
Anna from London asked:
Hi Tom! My partner is a keen fisherman and brings home trout at least every other week. Other than pan frying it or baking it, what interesting recipes could you recommend?
Fish pie, fish cakes, salt bake the trout or BBQ, any of these work well with trout.
It’s very similar to salmon just smaller, so apply similar recipes for this for flavour pairing.
Sam from London asked:
Hi Tom. My hubby does the cooking (he is brilliant) but I am rubbish. Do you have an impressive but fail safe recipe that tastes like I spend hours in the kitchen but didn’t? (anything but fish or shellfish).
If you want some fail-proof recipes I’ve got to suggest you get yourself a copy of my cookbook: Real Life Recipes, it’s packed full of great recipes that are full of flavour but without all the faff.
Wai-Lin from Burley asked:
When buying shellfish particularly scallops and oysters what do you look out for to know you are buying fresh? I’ve heard scallops should be creamy in colour not white?
The meat on scallops should be clean and white and the roe should be vibrant and orange.
With oysters, buy from a reputable supplier that has direct links to the oyster farm with full traceability. They should only smell of the sea and should be properly juicy.
Please keep you questions coming in.
