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  • my all time favorite shepherd's pie.

  • What's the secret behind it?

  • Really good.

  • Shepherd's pie.

  • I would think the vegetables you use and brown in it.

  • So we're gonna use leeks and onions and I'll start browning off the mince.

  • No color, no flavor.

  • I've never forgotten that.

  • You know that.

  • Yeah.

  • So good to have color.

  • Gotta have color.

  • Otherwise, it puts that ray tinge on the shepherd's pie that looks greasy and cheaper.

  • Nasty?

  • They don't want that, do we?

  • And I know you don't do cheaper, nasty.

  • Let me clear your pennies now.

  • Oh, all right.

  • Thank you very much.

  • There's no nails in there now, is there?

  • No.

  • Don't be chicken.

  • Remember your amazing shepherd's pie?

  • And that lovely little restaurant used to work in Sheep Street.

  • You start for an even.

  • So you never got food sent back?

  • No.

  • Sometimes a complaint.

  • That was Mark.

  • Come on.

  • No, I'm tempted.

  • You never ever got a complaint.

  • No.

  • How did you work at that?

  • Rational for six years.

  • Six years.

  • Dad and Nan.

  • Hello, Tilly.

  • What are you cooking?

  • I'm gonna make a sort of modern version of nannies.

  • Shepherd's pie.

  • That shouldn't be doing this because she's a better cook.

  • Excuse me, would you talk about our Iranian?

  • Please don't.

  • Yeah.

  • Sorry.

  • There.

  • We got a delicious steamed treacle and date pudding.

  • Um, how does Skeleton school their friends?

  • How does skeletons pull their phone?

  • I'm not too sure On the scale of bone on the skin of Tilly.

  • Come on.

  • Okay, so two cats are in a race.

  • One is called 123 and the other is called under 12.

  • Who won?

  • I don't know.

  • Two friends who is the fastest Can't.

  • 123 goes in the 12 cats.

  • Thank.

  • Oh, good.

  • Tell us, what do you make?

  • A nice cup of tea and, honey, you want me to thank you.

  • So give that little fry off.

  • Okay?

  • Nice forties jokes.

  • They get worse.

  • She soon having a bit of fun.

  • Rooster sauce.

  • What's the source that's gonna give that really nice, spicy seasoning.

  • Thank you.

  • Okay.

  • Yeah.

  • Tomato puree in.

  • You could put a little matters in this if you want.

  • You could Yeah.

  • Put that mince back in there once it's trained.

  • I'm just gonna put a little touch.

  • I know.

  • You'll go crazy at this.

  • A little touch of red wine red wine Because I'm gonna make it nice and rich.

  • Okay, produce the red wine down, and then start covering your mince with your stock.

  • Now, you bring it up to the ball, okay?

  • And then get some fresh rosemary, Okay?

  • Like it'll taste.

  • Yes, please vote.

  • There's no hot.

  • Be careful.

  • Well, I don't like the way Mhm.

  • Sorry.

  • Look.

  • Good.

  • You know, as it cooks out the wine and the alcohol disappeared, it'll be delicious.

  • Just me.

  • Now, God, spring onions will chop up, and that's going to go through the mashed potatoes is gonna sit on top of that night like that.

  • Savory, delicious mince.

  • It's laced with all that red wine.

  • So spring is into their please, Mom, and I'm gonna drain off the potatoes.

  • Hi.

  • Hello.

  • Hello.

  • Hello, Jennifer.

  • Nice to your school.

  • Yeah, yeah, yeah.

  • So dry up those potatoes and then mash them high.

  • Mash them, Would you?

  • Holy Sliced a little knob of butter in there for Jack, please.

  • So, what was the restaurant you worked out there?

  • Were you a chef cook?

  • I love the diplomacy.

  • Well, you're a chef.

  • I was a cook.

  • Exactly.

  • That Not really used to help me with this little right now.

  • Your kids do no potatoes.

  • These are nice and fluffy, aren't they?

  • Aren't they?

  • And you want them look delicious mashed potatoes with no lumps in there.

  • Hey, what you getting at?

  • Uh, it's great having you back in the kitchen.

  • I mean, yeah, seriously brings back good memories.

  • No.

  • Just why'd you do that, Dad?

  • I just want to forget to get it nice and the spiky.

  • So I want that nice crispy topping and then lightly grate cheddar cheese on top.

  • And that goes in the oven literally.

  • 20 minutes.

  • 1 18.

  • Jack, can you open the door, please?

  • I'm looks lovely, doesn't it?

  • Even though you said you didn't like it earlier, Okay?

  • Back in the day, Mama's meals all came with two veg.

  • And this is no different, but with a modern twist breeze peas and carrots with a fantastic homemade mint butter.

  • Mhm.

  • Shepherd's pie glazed on top.

  • There looks lovely, doesn't it?

  • And then the carrots send it coats.

  • That's why didn't put carrots in.

  • Let's put them on the side.

  • I see.

  • Last job.

  • Before serving.

  • Pour that gorgeous butterscotch sauce over the pudding, huh?

  • I'll take one at a time.

  • That smells incredible.

  • This is my ultimate childhood dinner.

  • Shepherd's pie with crispy cheese champ topping sweet, buttery peas and carrots That is the rib eye.

  • We've had that in the fridge, not wrapped.

  • So it's sort of almost air dries, and it intensifies the flavor roast so much quicker and there's less water in the beef.

  • For me, the only downside of perfect roast dinner is the fight about who washes up our towards.

  • So Meg and I are going to avoid that by cooking everything in one roasting tin, starting with the spinach and mushroom stuffing.

  • It was a salt and pepper.

  • Please.

  • Good girl, some over your left shoulder, left shoulder.

  • Thank you.

  • And with the garlic and the mushrooms, toss the band.

  • You push down and pull back down and push back.

  • I'll figure Take your time.

  • Sit down.

  • That's good.

  • That's it.

  • Push down.

  • Nice.

  • That was lovely.

  • And again nice.

  • I'm gonna drop that.

  • Well done.

  • Well done.

  • Well done, right.

  • Will sort of make a little Well, you'll touch a button in the middle.

  • Now we're going to start putting the spillage in the middle, please.

  • So you can push that down.

  • Spanish is cold, so you're gonna burn yourself.

  • Be confident in the pen.

  • Toss it and you'll see it wilting and disintegrating away.

  • Wow.

  • Who would have thought all that spinach could fit in this pan?

  • Because it's a very delicate leaf.

  • It sort of cooks so quickly.

  • Put this all on your board now.

  • Yeah, And then I just want you to go and give that a nice chop.

  • Then when you're confident with one hand, we need to pick up the other night.

  • On the other hand, chop it nicely.

  • Kurtz.

  • Now outside and come in gently.

  • Yes.

  • Regroup and take your time.

  • Yes.

  • Mm hmm.

  • Right.

  • I love that smell.

  • What is that?

  • Clementine Clementine?

  • That's right.

  • So you get your little time stocks.

  • And he pulled down his sort of strip lemon thyme in.

  • Now, Tarragon tastes brilliant with beef.

  • Fantastic.

  • With chicken and fish roughly chopped.

  • The target and I sprinkled with fresh bread crumbs.

  • So the breadcrumbs almost sort of bring the stuffing together.

  • Next, we're gonna get an egg yolk now with the beef.

  • This is exciting part.

  • Slice with the boat and then come inside and go two thirds of the way down.

  • Hold that open for the salt and pepper and then look, we pack our stuff in there.

  • This amazing.

  • It's incredible.

  • Now just gently hold out there like that, Okay?

  • Yeah, I'll see you tomorrow.

  • What tying string around the rib will keep it all together during roasting.

  • Not too tight.

  • If you type too tightly.

  • What happens exactly will come out.

  • That's right, as ready for roasting, but we're gonna protect it and sit it on a trip it tribute.

  • Basically, it's almost like a sort of little little bed.

  • Little bed.

  • That's right.

  • If you want to enjoy these delicious roast vegetables at their best, make sure you remove them from the hot oven after 35 minutes and reheat before serving with your beef.

  • Mhm.

  • Now a little mix for the top, a couple of teaspoons of mustard powder in salt, a couple tablespoons of olive oil.

  • Mix that in a poor my mustard powder over the beef so this forms a really nice glaze.

  • My one pot roast dinner goes into a hot oven 15 minutes at 230 degrees, then down 270 degrees for another two hours.

  • Yes, for a delicious twist on traditional Yorkshire puts, I'm gonna lace mine with fresh horseradish.

  • Start with plain white flour in a bowl and cracking the eggs.

  • Adding only half of your milk at this stage makes it much easier to whisk all the lumps out.

  • And if, like me, you like your pudding is a little lighter and crispier.

  • Add a dribble of cold water and add salt to season.

  • When you're happy, your batteries lump free.

  • Whisk in the remaining milk.

  • Peel and grate horseradish and had a handful to the mix.

  • We can leave the matter to rest while we get the meat from the oven.

  • That is beautiful, and this is where you really need to let it rest.

  • How long does those arrested for?

  • I like to rest the mean for at least 20 minutes, just the right amount of time for us to whack up the oven and to get our Yorkshire puddings in.

  • I love using the rich dripping, but baseball is a healthier option to get the fluffiest Yorkshire's.

  • Your tray and fat must be piping hot.

  • For best results.

  • Take your jug of batter to the oven and put the mixture in there.

  • It takes just 15 minutes for our Yorkshire puts to puff themselves up and turn a delicious golden brown that up.

  • Place that onto the board.

  • Plastics parents.

  • You can see why we kept them in half.

  • They've got all that flavor.

  • One beautiful big slice for Daddy.

  • Fun for Maggie and then from the side, stuffing the stuffing a bit.

  • That's the best to die for now.

  • Fantastic Yorkshire are amazing.

  • Aren't they beautiful?

  • Mm.

  • That's for you, my darling.

  • I'm not one that somebody a beautiful roast beef with a twist.

  • Wow.

  • I go fishing a lot.

  • And Scotch eggs are the perfect all in one mini picnic breakfast.

  • First thing, Get your eggs cooked.

  • Bring the water up the ball onto the spoon and lower them into the water.

  • That way, they don't hit the water and crack 4.5 minutes.

  • That will keep the center nice.

  • Slightly running now.

  • Ground sausage meat.

  • I wanna make mine a little bit spicier.