I love cooking for mates but I never made the mistake of doing complicated formal food who wants to be stressed out on the time off however I do have a reputation to keep up so the food has got to be good whether it's breakfast brunch lunch or dinner here's my ultimate food for friends having people over for a bit of a late.
Breakfast or brunch at the weekend is a brilliant way to catch up with friends and this dish is always a winner gorgeous griddle polenta with roasted tomatoes and a creamy ghost curd I can't wait to dive in next a lunch to knock the socks off your mates Sensational salt bait sea bream with easy braised leeks and my middle daughter Holly gets.
Her hands dirty in the kitchen as we cook a super simple dinner guaranteed to be a hit with all your loved ones stunning roast chicken stuffed with aromatic chickpeas a beautiful big green salad and an amazing chocolate and hazelnut meringue Tower really good nice to see Holly get her.
Hands dirty right I think we all agree oh this is my ultimate food for friends breakfast lunch and dinner first I said I suffocated late breakfast or brunch dish to impress your mates easy griddle polenta with delicious roasted tomatoes and creamy goats curd now polenta to the Italians is what mashed potato is to Britain's a staple.
Incredibly delicious and really straightforward to do now season the water it's a little touch of olive oil stops it from becoming too sticky I love polenta it's a cornmeal made from ground dried maize the more coarse the longer it takes to cook but you can also buy instant.
Polenta which is ready in under 10 minutes and always use this at home and then whisk that out as it Cooks out it naturally thickens you can see the grains becoming almost into one nice fine pureed polenta to take the polenta to another.
Level flavor wise season with salt and pepper a good knob of butter and Parmesan the quite generous with the parmesan because blender can be quite dull I like it quite rich and creamy delicious now mix that in no a nice smooth shiny glossy plant you can eat polenta two ways like this it's.
A glorious fluffy Mash or set then griddled which is what I'm doing start by oiling a baking tray pour in your polenta now get that in the fridge and then it's set next I'm roasting fine tomatoes to really intensify the flavor olive oil on the bottom of the tray and.
Drizzle extra virgin olive oil on top nip your tomatoes with your scissors if you didn't burst them before they went in the oven they'd explode so and pepper garlic just squeeze the juice out the garlic says the tomatoes blister and roast it's going to take on all this lovely garlic to give the tomatoes a wonderful sweet.
And sour flavor a pinch of sugar and balsamic vinegar this is a wonderful age balsamic vinegar and then some time don't pick the time just trim it like you're having a little haircut nice the tomatoes only take 10 minutes to roast now the plant is set it's ready to.
Griddle should just fall out beautiful blend is a nice garnish for grilled Meats it's great when you're planning a big dinner party the Plenty can be done one or two days before a nice season top and bottom a nice sort of coating of olive oil and.
Then onto your grill now this looks very impressive but it's so easy to do get that Grill really nice and hot make sure you've got a fish slice and go underneath to turn all that nice sort of marking and Char on the blender gives that.
Really nice flavor now tomatoes no you've got these beautiful Vine tomatoes that have been roasted and all that wonderful flavor now get your little tomatoes and just sit them on top drizzle over any remaining roasting.
Juices the perfect addition is a goat's curd goat's curd gives it that nice sort of salty creamy taste goat's cheese cream cheese or creme fraiche will work just as well drizzle a little touch of that age basement vinegar and then a.
Little basil I can't wait to dive in this dish is fantastically entertaining in the morning set your plan to the night before and you can have this casual brunch on the table within minutes fuss-free cooking that looks like a labor of love coming up I've got some great lunch and.
Dinner recipes when you're cooking for a crowd but first here's a closer look at some of the key ingredients you'll need to impress your friends keep your guests sweet here's some of the most common sugars and what they're.
Best for almost sticky muscovado sugar rich and trickly in flavor it's great in biscuits fruit cakes and pickles powdery icing sugar dissolves without heat making it perfect for butter creams and icing palm sugar made from the palm tree sap is generally sold as a paste and brings.
Caramely flavors to Sweet and Savory dishes the secret to the meringue I'm serving my mates for dinner is caster sugar part way between granulated and icing sugar in size it dissolves well it's the ultimate sugar for baking for the main course I'm using corn-fed chicken you can buy them everywhere.
They're great value they have a lovely color and a rich flavor and with an incredible stuffing roast chickens guaranteed to be a crown pleaser sea bream and I think the Kilt head variety with its disco Diva gold flash is the most flavoursome to check it's fresh its eyes should be bright gills red and scales shiny.
Bream's great poached grilled or pan fried but I'm going to bake it in a salt crust for my ultimate lunch for friends when I'm cooking lunch for a crowd of my friends my policy is to keep it simple and think big so instead of making lots of little things I usually cook a whole fish or a large joint of delicious meat that way there's always plenty to go.
Around now you can have this prepared and in the oven before any of your guests arrive it looks super impressive especially when you bring it to the table this is my ultimate lunch for friends salt crusted Sebring served with braised leeks and hazelnuts first job is that salt crust this dish.
Looks intimidating but it is actually very straightforward and very easy make sure the guts are out and the fish is clean the most important thing is always leaving the skin and the scales on that skin protects the actual flesh from becoming salted give the fish a really nice seasoning inside even though we're putting a salt.
Crust on the outside it's still very important to season the middle fennel seeds goes brilliantly well with Fish And then slice the lemon nice large thick slices the zest and the lemon bakes inside the fish fall over the fish and just squeeze the juice now for the salt.
About 150 mil to 200 mL of water what you're trying to do now is bring the salt together and you want to sort of end up with a bowl of salt that looks almost like snow you'll need about two kilos of salt for this and it doesn't need to be the fancy stuff even though you're using a lot of it it won't make the fish salty instead.
The crust forms a kill that retains moisture well basically a nice bed of salt underneath flatten it down lay the fish on top of the salt get your salt and just start packing you can salt crust almost any fish from sea bass to Salmon or flatfish like soul but it's.
Not great with oily fish now it looks like a ridiculous amount of salt but it's really important to cover all the fish because you want that nice shell and the minute salt hits the oven it sort of tightens up and forms this large crust that goes in at 180 degrees for 25 to 30 minutes.
Whilst the fish Cooks is onto my beautiful braised leaks splash of olive oil leak is a very sort of firm robust vegetable so it can take a really nice Sear the most exciting thing about these leeks I either go beautifully for deceivering but braised leeks colored properly with a lot of flavor on there.
Tastes absolutely delicious take a couple of cloves of garlic and just crush them in with the leeks some fresh thyme get some butter in there braising them in butter and white wine gives them the most amazing flavor braising as a chefy term for searing at a high temperature then cooking with a.
Bit of liquid bring that up to the boil and then the rest of your butter now as the white wine reduces down the flavor the leeks intensifying they glaze turn it down just leave that little Gap there if we.
Totally covered it then you're gonna get all that condensation underneath the lid and it'll just make the legs watery the leaks will take about 12 minutes to cook so now for the garnish roasted hazelnuts they'll be roasting the oven very brittle very firm so get them inside pesto mortar bit of seasoning and just.
Crush your nuts don't over pound them I just want this nice sort of rustic chopped toasted hazelnuts now get your knife you want that going through with ease and turn off the gas all right absolutely adore them like stunning little parcels soft and slightly creamy.
Now baste the leeks with the remaining butter spread your fat leaf parsley over generously and then just sprinkle The Toasted hazelnuts the combination of that earthiness from the leeks the roasted flavor from the hazelnuts that is a stunning way of.
Eating leeks and now for the fish I'm not now just gently tap the top and it starts falling away you can just see that beautiful shine carefully lift off your salt now peel that skin look how juicy and succulent that Sebring is.
Stays incredibly moist the other great thing about cooking whole fish like this it makes it so easy to fill it your spoon run that down through the top the fish will just slide off there now.
Just push back that lovely fillet and look at that is cooked beautifully and that's what keeps them coming back for more and more and more when you have friends over you want to keep lunch relaxed lay back but impressive and a salt crust brain with beautiful braised leeks is just that.
One of the things I've learned about running successful restaurants over the past 20 odd years is it's not just the food that keeps people coming back you need to create a great atmosphere too and it's the same at home My ultimate dinner for friends is utterly delicious but it keeps things simple and easy in the kitchen.
helping me in the kitchen proving this dinner's Child's Play to make is middle daughter Holly first shop get the chicken stuffed and roasting now we all know you love chicken I do but we're going to do it the way that Daddy used to eat it in Paris okay now.
I'm gonna hold that up okay season inside please why is it yellow because it's a comfort chicken obviously eats corn and if you eat lots of corn now what are those chickpeas chickpeas yeah have a little taste nice yeah we're gonna make them taste even better salt pepper in there as well.
Please now chilies can you hear that noise was that made the seeds have come out that's right take off the tops we're gonna add the chilies to the chickpeas in and then zest the lemon in there please you love.
Your zest I love my zest the absolutely right a little glug of olive oil come on house don't worry about your nails now come on baby you can do it now time you pick off all those wonderful little buds see so as we stuff the chicken with the.
Fresh thyme the chickpeas become sort of fat and juicy from all that wonderful flavor chickpea stuffing done next we're going to make the herb butter to flavor the skin now what's that Target hmm slightly vinegary yeah yeah a little bit and a CD yeah so imagine that flavor going into the chicken that's gonna be.
Delicious now nice soft butter in with a tarragon is that lovely yeah now I want you gently to put your fingers through there and just so we can get that butter under there but I need those small beautiful little hands what's wrong it's yucky come on holes nice well done I want you.
Get a nice handful of butter oh lift your hand up and push under good now see that there yeah you push it all the way down there and you let that slide and that's how you get all that wonderful yeah butter running down and the breasts stay nice and moist and like you.
Yeah all those chickpeas in there nice your hands have never been so dirty have they no here we go good and push down come on okay now place my lemon in there right take your garlic should I wash my hands no not yet we're gonna eat the garlic onto the tray now.
Onto the garlic salt pepper make your skin nice and crispy and then I'm just going to drizzle some olive oil that'll stop the butter from burning and look at that please open the door thank you everybody and she goes beautiful good job.
Thank you really good it's nice to see Holly get our hands dirty right I think we all agree huh for dessert it's an incredible but easy hazelnut meringue Tower guaranteed to wow your mates start with the basic meringue separate four egg whites.
And whisk gradually add caster sugar until the mix forms stiff glossy Peaks gently folding ground and chopped hazelnuts a trick we use in the restaurants is to use the mix to stick baking sheets down which makes them easy to spread and.
Stops the sheets blowing around top your meringues with more finely chopped hazelnuts and bake for 25 minutes and the trick to stop them cracking is to turn the oven off and let them cool inside for the filling melt dark chocolate in a bowl over simmering water.
And slightly cool whip the cream until it forms soft peaks and gently fold in three quarters of the melted chocolate until combined build your towel with alternate layers of chocolate cream and meringue finally drizzle over the remaining melted chocolate to decorate.
A simple yet luxurious dessert your friends will love but be warned they'll all want second helpings the chickens in the oven and the desserts sorted now for a big easy green salad so let's start off with one nice tablespoon.
Dijon a nice little squeeze of honey honey yes and it will Splash oh aged and this is your favorite this one isn't it I just like the it has a nice sweetness but then it has a better Nest to it too nice at least a virgin olive oil why do we.
Have to use a whisk not just a spoon the purpose of using a whisk is so it can emulsify that more importantly you're bringing all the ingredients together taste it's so yummy that is delicious isn't it tip to loosen any vinaigrette and give it a lighter taste is add a spot of.
Water now the juice of a Lemon Squeeze lemon in nice now use some butter lettuce start placing the salad around the outside this one is a lullo Rosso okay so we'll put that one on the inside we're sort of making a nice flower and you put your heart in there.
That's exactly what I'm trying to do a nice beautiful flower now from there crisscross your avocado what does criss-crossing do instead of just exciting down I'll show you now you put your spoon in there and look that's so cool.
All these nice little bits I want you to sprinkle those little bits in here I'm telling you that first dinner you cook for your boyfriend is going to be extraordinary yeah that romantic dinner the roast chicken the beautiful salad okay yeah so where your father taught you and how nice will that be all three of.
Us sat down eating at the same time very nice all of you all of you and I'd grab the chicken okay now look at this beauty yeah amazing doesn't it right so a little bit.
What drizzle it nice what I'm gonna do now squeeze all that garlic and see how soft and beautiful it is smells amazing the lemon that we stuffed inside the chicken roasted what we do now is just squeeze all that through look at that nice.
Garlic puree into all my chickpeas in there from there now you crush them because they're still nice hot they absorb all that wonderful garlic and lemon puree they're rich delicious creamy vinaigrette chilies.
I can guarantee you young lady but they are the best the finest the most delicious chickpeas you've ever tasted go on then see right and now it will drizzle.
Thanks a virgin olive oil over them beautifully done on chickpeas and that is a roast chicken Fit For A King dying this looks really yummy how many pasta salad out please an old carve the chicken whole roast chicken stuffed with chickpeas served with a big.
Green salad it's always a winner with your buddies workmates or family recipes are really really rich they're great stuffing is amazing I love chickpeas because I like cheese from chicks your first chicken recipe for you and your boyfriend there are loads more great home cooking recipes on my app cook with me you can find it in the App.
Store good luck full of sumptuous homely dishes today's all about comfort food I think every home cook needs recipes that don't just taste delicious but to satisfy the soul too the type of food that wraps its arms around you and gives you big hugs so when you want to give your family and.
Friends a big serving of Love here's my ultimate comfort food dish is guaranteed to make you feel cozy even on the coldest of days first up a breakfast that will bring you a warm glow in the morning my spiced baked porridge perfect for a big Comfort family breakfast for lunch I'm pulling out all the stops with a fantastic Twist.
On one of Britain's favorite comfort dishes ginger beer battered fish with chili minted mushy peas It's Gonna Do It do it properly for dinner my youngest daughter Tilly is in the kitchen and we share the secret ingredient in every comfort food dish happy memories did you like to help Nan make your hot pot when she made them for you always sausage hot.
Pot with beetroot and potato gratins on the menu for dessert spiced apple compot silly we're on for a treat this is my ultimate comfort food breakfast lunch and dinner first up it's breakfast my spiced baked porridge absolutely love it why I grew up with it there's something very.
Scottish about porridge it's that kind of sort of great start to the day my father used to say porridge needs salt and salt only it separates the men from the boys didn't really like it it was insisted salt puts hairs on it I used to sneak a couple of sugar lumps from cafes and put them in my porridge without him watching these days my porridge has much.
More flavor than just salt it's packed with fruit nuts and spices add vanilla seeds to porridge oats or oatmeal really important just to rub the vanilla through the oatmeal makes it nice and fragrant now a little teaspoon of cinnamon makes it spicier and then nutmeg.
already that smells incredible I quite like making this up week at a time and Jack absolutely loves it now whole almonds now if you don't like that kind of crunch running through the porridge you can chop these up or blend them to a.
Powder but I quite like the sort of texture hazelnuts incredibly good a really nice crunch keep your vanilla pot in there as well that just gives it even more lift and of course once it's baked just pull it out instead of sugar I'm adding sweetness with fruit fresh pears and raisins cranberries are great as well chopped.
Apricots as well dried apricots in there dried mango I love dried fruit next pour in a pint of milk and mix it can be done the night before left in the fridge and then a couple of minutes before you go to bake it add your cream into your dish it looks quite liquid but by the time it bakes has this really nice rich crust on.
Top and then just a nice little nutmeg on top now bake at 180 for 30 to 35 minutes then take the porridge out sprinkle on Demerara sugar and Grill to create a sweet Golden Crust and sort of glaze on top beautiful literally for three to four.
Minutes look at that that makes me feel proud to be Scottish because it's perfect for a big Comfort family breakfast it's Rich it's Sumptuous and it's just a humble oatmeal phenomenal especially in the winter my spiced baked porridge with all those nuts and fruit it's a bowl full of love.
To start the day next I'm showing you how to cook the comfort food I crave but first here's a closer look at some of the key ingredients you'll need to make them My ultimate comfort food has to be.
Sausage I grew up on the classic British Banger made with ground pork salt pepper spices and breadcrumbs and I'm using these ones for dinner the general rule with sausage the higher the meat content the better they'll taste for my ultimate lunch I'm frying fish so.
You'll need an oil you can get to a high temperature here are the different oils you can use groundnut oil it's made from peanuts and it's used a lot in Southeast Asian cooking grape seeds made from those yellow flowering crops this has the lowest saturated fat content of any oil and has a lovely delicate flavor.
Sunflower oil made from sunflower seeds is mildly nutty cheap all-rounder with a neutral flavor is vegetable oil which is the blend of oils like corn soybean and sunflower apples were my favorite fruit growing up originally came from China but today in Britain we grow over 2 000 different.
Types the most popular eating apples in the UK are Braven and Gala but don't miss out on some of the older types like the sweet nutty russets and fragrant coxes when it comes to cooking apples it's got to be a sharp Bramley which I'm using as part of my compot for lunch.
You know that feeling when you really want a particular dish and nothing else will do that's comfort food multimet comforting lunch has to be fished with peas I've loved it ever since I was a kid and to make it even more delicious I've given it a few modern tweaks for my Ultimate Fish I'm doing the best crunchiest lightest batter imaginable.
With a hint of Ginger to go with it chili minted mushy peas in order to make sure that the batter stays nice and crispy and the fish stays nice and firm the secret is to season the fish salt and pepper that will draw out the moisture and that'll keep the fish.
Really nice and firm put it in the fridge for around 10 minutes to let the seasoning work its magic that the batter as always when making any batter always sieve the flour I want a bit of heat in the batter so a nice teaspoon of cayenne pepper season the flour salt and pepper and then two teaspoons of baking powder.
This almost lightens the lobe of the batter now ginger beer it gives that batter the sort of unique spicy individual flavor it's delicious for the fish and a nice tablespoon of oil just basic vegetable oil gives it a nice Sheen give that a good mix you really want it almost like the consistency of double cream.
Too thin and the Basset runs off especially when it hits the fryer too thick and it actually prevents the fish from getting cooked so you've got to get it to that just that sort of double cream texture let it rest for as long as possible to give you an even textured batter now the season should have worked its magic and drawn out the excess.
Moisture from the fish so it's on to the next stage fish I was going slightly firm perfect for frying start by coating the fish in flour seasoned with pepper hats that nice and dry into your hands so you haven't got any excess flour the flour stops the batter from running off the fish I'm just gonna check to see if my.
Oil's ready by putting a little touch of batter into the fryer you see it bubbling straight to the very top that tells you that the oil is ready never really ever fill the pan above halfway if the oil starts to get too hot first thing you do turn off the gas second thing add some oil into it to.
Cool it down hold the fish by the corner unless you put it in and roll it round then gently slap the fish on the sides of the bowl to get rid of excess batter now in and lay away.
And just gently drop it in twist your pan that stops IT from sticking at the bottom oil should be gently sort of bubbling away but notice as we're frying the fish there's no spitting of any water from the fish fry the fish for three to five minutes gently turning halfway through.
Once the batter's golden and crisp it's ready look they look stunning it's like these big crispy pillows of beautifully textured Cod leave the fish to rest on the kitchen towel to blot excess oil meanwhile it's quick and easy chili minted mushy peas now how much your peas a little teaspoon of olive oil.
Nice knob of butter into the pan shallot finely chopped that adds a bit of sweetness to the peas shots into the pan chili these are delicious when you eat peas and they're slightly spicy they're even better.
Garlic in the peas sweat off the chili the garlic and the slots before the peas join those spices simply blanch in salted boiling water infused with their perfect partner fresh mint stalks on all and then put your frozen peas in now what's the piece I've got nice and soft.
Drain them now take off the stalks and then add your peas to the shallots I love that sound mix all that chili and garlic in there a little seasoning finishing the frozen peas off like this absolutely delicious onto your board Crush.
Now you cannot beat crushed delicious peas those peas is incredible chopped mint chili minted mushy peas so simple and perfect with easy ginger beer battered fish a nice spicy crispy batter and that just.
Reaffirms the importance of comfort food if you're going to do it do it properly my spicy twist is proof you can update a comforting classic and the best way to eat this is with Crispy buttered saute potatoes cooked with garlic Rosemary and Thyme.
To take this happy food to a whole new level no question about it the best comfort food is definitely homemade wonderful smells from in the kitchen delicious freshly cooked food and a big side order of nostalgia for me fantastic stews hot pots and puddings will always hit the.
Mark and remind me of my mum that's why I love them my ultimate comforting dinner is a real favorite in our house and I hope it will always remind my kids of me and joining me in the kitchen to cook the comfort food of my childhood as my youngest daughter Tilly.
food dinner is a stunning sausage Hot Pot which will serve with a gorgeous potato and beetroot gratin now I love Hot Pot you love Hot Pot and you love sausages right yeah what'd you enjoy most about sausages just love having them these are.
Little button mushrooms okay you just take them into there like that we keep the hole and cut them into quarters please now the important thing about cooking sausages is they need a bit of color right no color no flavor exactly get the pan nice and hot how was school today school was good thanks we got to go out.
And mix now sausages in okay buttered mushrooms in there please my darling see now I'm going to watch your fingers but you know how to slice onions right definitely now sausages.
I get in lots of color because this is going to cook slowly and it's sort of Daddy's version of the kind of hot pot the other one nannies to make for me yeah yeah once you've got the color on them and check them out to rest okay a little knob of butter okay into the.
Pan now it looks like a lot of onions right yeah as they start sweating down they caramelize so that'll go down by half give that a little fry okay salt in I want you to put a nice tablespoon of brown sugar in there that gets them really nice and dark now get your thyme.
In pick off all the little buds that will get the onions pack the flavor smells nice washrooms in give them a nice little stir did you like to help Nan make your hot pot when she made them for you I used to always help now make the hot pot.
Always now my mum would never have used this but A's balsamic vinegar brings out the flavor of the onions right now look at her onions look beautiful caramelized the vinegar has given that nice sort of gloss I'm gonna put my sausages back in here now from there some red wine red wine in.
Got the flavor underneath there going into the sausages now the sausage is going to release all that flavor inside as well look at the color of that and it's still not cooked yet up to the ball really important to boil it here because it won't boil in the oven 170 in the oven literally 18 to 20 minutes and she goes nice.
To go with my hot pot Rich golden creamy potato gratin it's a true comfort food classic and I'm adding a delicious twist beetroot start by gently heating double cream then peel and thinly sliced potatoes and cook beetroot foreign.
Next rub garlic around the edge of your dish to thoroughly season with a glorious flavor then grease with a good layer of butter arrange alternate layers of potato and beetroot seasoning in between end with a neat layer of potatoes and.
Pour the hot cream over the top bake in a preheated oven for an hour or until the potatoes are tender potato and beetroot gratin are bubbling beauty of a comfort food dish now for the Apple compod what we need to do first is to get these peeled and sliced.
I got my pan on to get nice and hot now let me give you a little taste of that thanks for the warning blew my head off they're incredibly acidic okay and you need to cook them those wonderful red apples you've got are called Brae Burns what other apples you know cream ones what are they called um.
The green ones another word for your nan Grandma's no red no Pink Lady apple no Granny Smith Granny Smith apples that's right what we're gonna do is cook the cooking apples and the eating apples together I love the combination of the tartness from the Bramley cooking apple with the sweetness.
Of the Brae bun get the pan nice and hot sprinkle the bottom of the pan with caster sugar three or four nice slices of fresh ginger and three little cinnamon sticks I want you to remember that because we're going to look for them okay because once we use them and they've worked their magic I need to pull them.
Out see all the sugar dissolving now we just let that go a little bit darker okay and then the place is quick doesn't it give that a nice little toss okay a nice golden color cinnamon in ginger in so.
We're cooking down the apples butter in gently cook until the apples soften then take off the heat let me go into there what's that coming out Dan so that is a little bit of the puree I'll show you we'll do that in a minute how many Ginger four four Ginger.
Three cinnamon three cinnamon out with a cinnamon and take a spoon of apples it smells so nice how nice is that look see the color of apples let's put these in the fridge to get nice and cold that's the Comfort sorted easy now a.
Simple creamy whip to Crown the top you separate the egg whites into there for Daddy right egg whites are in I think it's separate off of your day and I'll sprinkle the sugar in and then you turn up the speed should go.
there's obviously now let's see if you've got a really nice stiff Pig so you lift them up and that is what I call a nice stiff peak well done not bad not bad next in a separate Bowl whip double cream until stiff nice and slowly.
Foreign whips so much quicker we're gonna put some delicious lemon zest which will make the cream so much better then sweeten it up with leftover caramely compote puree and you mix that in nice and carefully it says like this apple butterscotch now.
To make the cream even lighter fold in those whisked egg whites and sugar egg whites into the cream just nicely fold that in so we bring your glasses back out manage the glasses yep good girl hmm silly we're on for a treat open up the Piping Bag now to the end.
Now you could spoon this in but I want to just give a nice little lift it also gives it a nice pattern lemon on top the fridge the beetroot and potato gratin is that lovely that's lovely sausages finished with a flat leaf parsley look at those two beauties it doesn't get any more comforting than that does.
It for one of the best hot pots ever Tilly that looks amazing well done this is my ultimate comfort food dinner sausage hot pot with potato and beetroot gratin followed by Apple comp art food with guaranteed feel-good Factor mommy Jack Holly Megan doesn't it.
Smells amazing tasty delicious one of my favorites so tasty I love it this is so good I love the mushrooms as well that is so nice and so simple when I was your age guys Nanny was making this for me in those days the sausages weren't as fast you would ride to school on dinosaurs excuse me I'm not out.
There are loads more great home cooking recipes on my app cook with me you can find it in the App Store good luck foreign