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.
Lorraine from Doncaster asked:
Tom… how can I cook my curries without them drying up without adding pints of water. I find that once I’ve done the onions and meat I struggle to get a sauce going without adding lots of water which can sometimes make it taste bland.
Instead of using water to keep the moisture, look at adding something with flavour, coconut oil, diced tomato or something like that.
Also don’t forget the use of fats, gee, butter or meats that have a nice level of fat content, like lamb neck, chicken thighs. Lean meat will always be a little harder to keep moist.
Marinaded meats with a little salt along with aromatic garlic and ginger will also retain moisture beautifully!
Keith from Worthing asked:
What can one use when a person has an intolerance to any member of onion family, as it seems that more people have this intolerance we found.
Caramelising carrots and adding umami heavy ingredients like mushrooms, soy sauce or things like that will give you that burst of flavour you’re looking for.
Chris from Windlesham asked:
Hey Tom, I’ve recently purchased a Kadai firebowl. What would be you recommendation as a first meal to cook and any other tips for absolute beginner.
Well, with all out door cooking, the only way to start is with whatever you fancy.
Even if you over cook first slightly it doesn’t really matter, it wil all taste great. But in the meantime check out some of the campfire recipes in my BBQ book: Outdoor Cooking, this will give you a good place to start. Some of these recipes are also available on my website.
Lynn from Leeds asked:
Hello Tom. With energy costs rising I have got the slow cooker out of the cupboard and have been using it for casseroles, bolognese etc but What would you suggest as an alternative to a traditional Sunday roast ( I would usually do a leg of lamb or a rib of beef).
I would suggest exchanging the leg of lamb to a shoulder, same with your rib of beef, swap that for a short rib or brisket. You’ll just need to factor in longer cook times. Or try making meat leaf style roasts.
Jakki from Fleet asked:
Do you have any tips for my son and his Uni flat mates in Cheltenham. They are thinking of cooking a group Sunday roast or Christmas dinner with limited space! No allergies just 1 coeliac? How can they make it easy, affordable and yummy.
Check out the Full Time meals range, there are loads of fun recipes including a Christmas dinner that will cost you around £15. They can be found on the Instagram Full Time account here.
Elizabeth from Australia asked:
My husband died 3 and a half years ago and I still find it difficult to cook for one person. I have leftovers for the next couple of nights which I get a bit sick and tired of, please help. I love my veggies, meat, rice and pasta etc.
Check out my website for loads of recipe options, I’d definitely recommend freezing your leftovers instead of refrigerating as you won’t need to eat the same meal for a week!
Jon from High Wycombe asked:
Hi Tom, please can you share your advice on the best roast pork joint to cook with the lowest fat content and with a crispy layer of crackling!!!!!
I’ll be honest, fat is flavour and paramount when trying to get crackling. All the best joints for crackling are fatty joins, belly or shoulder. You can get some loins that have great crackling, but they will also have a nice layer of fat between the skin and the meat.
I suggest that you roast a fattier cut, but once the meat is cooked, peal of the crackling and then trim of the fat and discard. Then carve as you normally would.
Phil from Taunton asked:
How do you make the best west country faggots in gravy sir .please could you do a master class video for us Pirates to follow please.
Check out the duck faggot recipe in the Hand and Flowers cook book, proper delicious.
For the gravy, use loads of sliced onions and cook them for ages, then add a little butter and flour, cook it out a bit like a white sauce and then add some beer and beef stock and bring up to the boil. Simmer for a while and then add a stock cube (Knor) and a splash of vinegar. Then roast up the faggots and braise them in the sauce;
Paul from Wooler asked:
Hi Tom, when making batches of things like stews and casseroles, what is the best thickening medium to use that keeps its consistency when heated back from frozen?
Just a simple gravy powder will work. The simplest ways are normally the best.
Sarah from Reading asked:
Hey Tom, how do you make the perfect cauliflower rice without it tasting bland and stinking the house out.
Grate on the coarse side of the box grater, lay out on a baking tray, season with slat and pepper and roast until nice and toasty.
Then you can add things like pomegranate, coriander, toasted nuts, olive oil and lemon juice and if you like, add a bit of green chilli for spice. That should see you creating a tasty version of cauli rice.
Please keep you questions coming in.
