Ask the Chef

Q. What’s the secret to making smooth creamy mash?

A. First roast potatoes in sea salt, when cooked simply scoop out the middle of each potato. Then place the scooped potato through a ricer. Then mix the potato with equal quantities of butter to potatoe, mixing with a spatula.

Q. How do you get a thick consistency when making a soup?

A. When thinking about the ingredients for your soups, the main ingredients needs to be a thickening agent, for example butternut squash, tomato or mushrooms.

Q. Belly of Pork, how do you get it crispy?

A. This is simply about preparations, before cooking take a Stanley knife and roughly make, incisions on the fat side, then rub in salt, thyme and smashed garlic and lastly leave the pork to dry out for 8 hours before cooking. Then cook in goose fat for 3 to 6 hours.

Q. How to you make the perfect Yorkshire Puddings?

A. Again is all about preparation, thinking ahead make your batter the day before. Plus, ensure your three ingredients, flour; milk and eggs are exactly the same quantity. Making the batter the day before allows the ingredients to blend together,