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.