With quick cooking tips know-how and 100 recipes to take your life on now get ready because this one is all about cooking for special occasions when you're cooking for a special occasion you want to nail some key things one your recipes need to be bulletproof you don't want a disaster on the big day two as well as tasting phenomenal they have.
To be easy to serve so you can relax and enjoy yourself three when you're out to impress food needs to look great too my first recipe fits the build perfectly stuffed Lamb with spinach and pine nuts stuff meats are perfect for special occasions they look impressive taste amazing but more importantly they are so simple to do.
Pan on for the stuffing it's a saddle of lamb basically a sort of Rolls-Royce cut perfectly shaped and it suits stuffing it's an absolute tea for the stuffing finally chop an onion garlic nice thin slices oil in onions and garlic in it's just salt.
And pepper make sure the stuffing is Juicy seasoned so it helps to season the inside of the Lamb now we've got the color on those onions I'm going to throw in some pine nuts and that helps to give a bit of a texture here's where it starts getting really exciting spinach in and just lay the spinach over.
The pine nuts it looks like a lot of spinach that's going to condense and disappear almost instantly so much more flavor as soon as when you start it as opposed to steaming it or boiling it gas off look at that now to bring that together no eggs no bread crumbs crumbled feta over the spinach feta cheese adds a beautifully.
Salty sharp and creamy flavor what this does it brings that stuffing together now open up the lamb keep those little fillets to the side that's the channel that we want to stuff so I want to just open that up a little bit there salt and pepper lightly.
And before we put our stuffing in we're going to season it with Sumo sumac is a wonderful lemony spice that goes brilliantly with lamb and you can get it in most big supermarkets and it sort of cuts through that thick Rich sweetness of the Lamb open up that lamb there take a spoon if you're preparing this.
For the day ahead then let the stuffing cool down it's inevitable when you start rolling it and tying it something's going to squeeze out so load up the ends take these Beauties these little fillets and just support that stuffing and sort of increase that beautiful tunnel and then from there.
Over there and bring that towards you and then roll like I said some of the stuff is going to come out now I'm going to tie it first off around the side and don't worry about some flash which is not just tight one in the middle you can get butcher's strength from your.
Local butcher or at cookware shops I got two ties go too Thai it just forces all that stuffing out of the Lamb when it's in the oven nice now I want to season the top of it roll the joint to make sure all the skin gets seasoned now you think normally that just goes in.
The oven like that that's how my mum would do it but get your tray onto the gas oil in get it really nicely colored none of your stuffing's coming out of the sides really important look at that color beautiful it does kick start the roasting process gas off into the oven.
Cook for 45 to 55 minutes depending on how pink you want your lamb lift the lamb out of the fat to rest resting it raised up in the tin will stop it cooking but not cool it down too quickly that means you won't lose any of those lovely juices next I'm making a simple but sophisticated accompaniment for the lamb top and tell the Cucumber.
Peel it cut the Cucumber into three and just core taking out all that it's just sort of watery seedium it spoils the flavor slice the Cucumber cucumber in really nice way of making a cheap and cheerful cucumber look at the Hammers we're going to dress that cucumber with.
A nice fresh yoghurt a couple of tablespoons next some fresh mint dress it touch of salt Touch of pepper and then pomegranate molasses that just swings it up finish that with lemon mix that up lamb is rested.
Carefully take off the string and then just gently pull them back straight edge knife that's going to cut through that crispy fat on the outside instantly I tied it purposely so I can guess my portion control from the lines hold it nice and firmly look at your line where the string was.
And look this one is going to be amazing lay and down just in those two slices there it proves that stuffing Meats is for special occasions because that is a saddle of lamb at its absolute best stuffing meats and fish not only makes them look fantastic it also gives them.
An extra added flavor Dimension too once you've mastered the technique you'll be able to turn out dishes that will guarantee you'll have an unforgettable Feast here are three more of my favorite easy stuff dishes that are perfect for any Feast first up chicken with garlic and Chestnut stuffing packed with flavor and.
Earthy richness for the stuffing before I finely chopped onion garlic and celery in hot olive oil next add pine nuts which have a lovely creamy taste and chopped earthy cooked chestnuts both add a wonderfully chewy texture and richness to stuffings season.
And add chopped parsley then stirring cooked wild rice next take a whole deboned chicken it's fiddly to do at home but if you ask your butcher will do it for you and pile the stuffing mixture along the center now simply roll the chicken up tightly and tie it with your butcher's string.
Then roast in a hot oven for just over an hour simply carve into magnificent thick slices so impressive so easy and trust me this is a dish guaranteed to get a fantastic reaction on any occasion holster fish will always make an impression my next recipe is the bass stuffed with fennel lemon and.
Capers first place a whole gutted sea bass on foil and season the fish inside and out sea bass is known as the king of the Seas and has a wonderful sweet white flesh start the stuffing with sliced fennel its aniseed flavor works brilliantly with the fish.
Next add Capers fresh dill slices of lemon then dot in knobs of butter lastly add a splash of white wine which helps to steam the fish and creates a lovely sauce and seal tightly into a parcel this locks in all the juices and flavor.
Then simply bake in a medium oven unwrap and hear your guess ooh and R with delight prepared in 10 minutes wrap for intense flavor a stunning sea bass that's bound to create a stir my next dish throws a Spanish Twist on a classic English roast pork stuffed with Manchego and menbrillo.
Use a pork loin roasting joint lay the joints skin side down and cut and cut three quarters of the way into the flesh creating space for the stuffing next thinly slice Spanish Manchego cheese this has a wonderful buttery nutty taste and is fantastic for stuffing as it melts brilliantly.
Slice Spanish umbrella Queen's jelly sweet and perfumed is the perfect partner for the saltiness of the cheese then simply layer your cheese and Quince jelly into the pork add Sage leaves for a strong and deliciously bitter flavor roll the meat up and tie with butcher's string.
Next add more Sage leaves and some aromatic fresh thyme to a roasting tin then lay the pork on top skin Side Up cut a bulb of garlic in half and wedge it under the meat the garlic wedges help lit the pour so it roast to Perfection and will add a sweet depth or flavor to your gravy drizzle with olive oil.
Season and roast for just over an hour with the heat on high for the first 20 which helps get the skin crispy and golden once cooked leave the pork to rest as you make a stunning gravy simply Place The Roasting tin over medium Heat.
Add a lug of Sherry and delays using the roasting juices gives your gravy maximum flavor simmer and reduce for a few minutes then pour in the incredible resting juices from the pork foreign ly strain the silky Rich gravy over the stuffed loin and serve immediately.
Through with Incredible flavor Rich sweet and aromatic a stunning centerpiece fit to Grace any table anywhere anytime three dishes stuffed to Perfection proof you can have food that's simple to pull off but looks incredible and tastes a million bucks these recipes you only need to rely on.
Two basic pieces of kit don't need to spend a fortune on masses of kitchen equipment roasting and baking tray these things so versatile great for bacon whole fish on fantastic for making breads so cheap a classic two-handled roasting tray.
Brilliant for roasting whole Birds finishing sauces gravies on top of the stove over the gasstring burner again versatile the more solid your trays are the better then they won't buckle and they will last cheap but seriously essential this is my ultimate cookery course 100 recipes to stake your life on I'll be.
Teaching you how to grab your guests attention with an amazingly easy but stunning starter the good news about these wraps is that you can make them up in advance but first my guide to getting the best ingredients for your money when your cooking needs to impress it really pays to spend extra time shopping for great ingredients and you'll reap.
The rewards when it's time to serve next up my guide to buying the finest shellfish whether it's scallops prawns crabs or Lobster spanking fresh shellfish never fails to make an impression and when you want the best Crustaceans it pays to ask an expert 19 bad is a bargain at 20 pounds fishmonger Roger Barton really.
Knows he's shellfish Inside Out hello you see can you go back out so I'm sorry bro if you're with me he's been in the fish game at London's villainsgate market for over 35 years glean some of his knowledge and you'll never be at a loss when it comes to shopping for shellfish right what we've got here are Corvettes.
Some people known as prawns and these are a picture they've got to be lovely and shiny you'll find if they're too limp the head starts coming away from the body not a good sign looks a bit like me worse for the wear shop your old garlic up get the old Wok lovely bit of olive oil lovely lovely jubbly lovely lovely.
Jubbly in my goats absolutely fantastic and if you like prawns as much as me then you'll love all these different kinds here are my favorites Brown shrimps might be Tiny But punched well above their weight in terms of taste I love them potted in spice butter and spread on toast.
Atlantic prawns are great value and packed with flavor fantastic as Tapas or in curries small tiger prawns are also good value and great for Asian salads stir fries and fish stews whereas these massive ones are so spectacular I just keep them simple marinated in garlic oil and chili char grill and served in their shells.
And longest things are one of my favorites you can buy these succulent Beauties whole just roast or boil and serve with garlic mayonnaise people used to eat Winkles cockles they're not doing it anymore it's such a shame they should be more daring all due respect you wouldn't make love the same way for the rest of your life.
Sprinkles there they are lovely they swell of the sea little bit of pepper and salt and a dash of vinegar within that does enhance the flavor in this country we have got the finest oysters in the world I die for these the only thing you have to look for with an oyster that is tightly closed if it's open.
Avoid be adventurous come on try nothing ventured nothing going get the right recipe and the freshest shellfish and your guarantee success in the kitchen whether it's in one of my restaurants or back at home I know that as well as delicious food one of the fundamentals to making guests happy is creating a.
Great atmosphere so my next recipe where guests get to eat with their hands is perfect for a special occasion Vietnamese style fresh prawn rolls one of the keys to cooking for crowds is creating the atmosphere and that buzz getting your guests to sort of almost get involved and dip in and dip out this is an exciting fragrant.
Wrap that is so easy to do first off soak the noodles these are thin glass noodles basically bring the kettle up to the boil and just pour just let them steep there for a couple of minutes the noodles are for my prawn rolls as they soak I'm gonna make a spicy dipping sauce to go with them start off with sugar we're trying to.
Create that sweet sour salty put a really nice sort of heated sauce as well rice wine vinegar that will dissolve the sugar fish sauce now that's going to give it its saltiness next the chili I want the seeds left in because I want some power chili in a little bit of garlic don't need to chop it too finely just slice it take a.
Spring onion just top and tell them slice is bringing in nice and thinly so it's sort of almost permeates that dipping sauce I grew up with a love of spring rolls but on the back of my visit to Vietnam it sort of transform my respect for a spring roll give that a little mix.
A little bit of coriander and fresh mint roll them up chop herbs in there's no olive oil in there there's no cream there's no butter it's just a really nice light dipping sauce and wow all those senses going on now I'm gonna make the filling for the.
Wraps a really nice fresh noodle salad rinse the noodles in cold water then chop them into bite-sized lengths prawns peeled and cooked slice them up the prawns give a really nice sweetness next the vegetables I want crunch freshness texture baby gem lettuce and just shred that lettuce next spring onion the good news about.
These wraps is that you can make them up in advance sit them in the fridge and then take them out literally seconds before you get arrive kill the cat so you've got a really nice fresh crunchy carrot now fresh mint fresh basil and fresh coriander together it sounds a little.
Bit bizarre but it tastes amazing don't hold back with the herbs they'll really help make the filling vibrant fresh and aromatic finally touch a lime squeeze that fresh lime juice over there a couple of tablespoons of your dipping sauce don't put too much in there it just makes all the filling too wet just give.
That a really good mix that's a very quick simple salad to eat now but let's get it into a wrap now take your rice paper wrap literally 30 seconds in warm water you can get rice paper wraps from your local Asian supermarket or buy them online gently lift it out of the water there.
Beautiful lay it carefully onto your board place the mixture the bottom don't overfill it could be a nightmare to roll them over first nice and tightly halfway.
Then tuck in the ends make sure nothing's coming out the sides useful they're so light fragrant incredibly simple to do and there you go a very delicious fragrant.
Asian wrap certainly different to the Chinese spring rolls I grew up with next five more of my 100 tips to help your special occasion cooking better kicking off with how to prepare prawns to prep it get the head and twist keep hold of those heads among the most amazing stock and then with your thumb.
Get underneath the shell and just peel off that beautiful little layer now with your thumb on your finger push and shake and look the whole tail comes off you don't have to peel the whole thing from there get your knife and just gently cut the surface of the prawn.
And what we're looking for there is that little dirt sack that's got to come out otherwise if you cook the prawn with that sack in there it's crunchy it's not very nice and it ruins that sweet flavor and there you go the most amazing prawn ready for cooking rubbing whole fish always makes an impact here's how to fillet it at the.
Table run a knife along the backbone remove the skin and carefully lift off the portions of Flesh using a fish slice then just lift off the backbone in one careful movement whole hams are always impressive to carve one easily hold the Hand by the bone and cut down the meat as close to the bone as possible.
You can then lay your cut ham flat on the board making it nice and easy to slice thinly and evenly pour crackling pour over hot oil before roasting in the oven it'll come out beautifully crisp and crunchy chill wine fast simply add a large handful of salt to your ice bucket the.
Salt reduces the freezing point of the water which will chill your wine in six minutes flat Follow My ultimate cookery course crammed with key lessons top tips and 100 recipes to stake your life on and you'll literally be cooking yourself into a better chef.
Many of these amazing recipes are on my app please check out the app store for details go on get cooking now it's time to settle down and enjoy some slow cooked favorites one of the brilliant things about slow cooking is there's often very little preparation required and it's the oven that does all the work.
My first recipe is packed with strong confident flavors and with the oven taking the strain is a pleasure to make delicious slow braised stuffed lamb breast one of the secrets to slow cooking is to be robust and really get stuck in big bold flavors work brilliantly well so.
Don't be precious this is gutsy cooking at its absolute best these are lambres a beautiful cheap cut and they're sort of tucked alongside the rib they've been boned out the skin has been taken off I'm going to roll them stuff them and braise them braising simply means cooking in liquid on a low heat making the meat divinely tender now.
Open them up and give them a really good seasoning season them both sides inside and out really important it doesn't look like a real weighty dense cut of meat but once it's beautifully slow braised it's just like melting lamb it's incredible I'm going to season the breasts with some dried oregano put a heat in there some chili flakes.
lemon zest amazing salted anchorries in there now they almost melt inside the lamb so the balance of flavors work beautifully now pull it down towards you and roll that nice and tightly.
That's what I'm looking for a string just need to tie them three times one at each end and one in the middle I fell in love with this dish years ago when I first started working in Paris because we had all the lamb in from the Pyrenees nice thing is they can be done the day.
Before pan on olive oil in get that oil nice and hot lemon it's really important to get some nice color on there whilst they're Browning slice The Onion the lamb is going to be cooking for two and a half hours so don't slice the.
Onions too thinly otherwise it'll burn garlic and leave whole got a color on them look at that peaceful take them out onions in and garlic straight in lovely that's the secret about slow braising you never change pans why of all the goodness isn't that one pan a few chili seeds in there.
Argano nice pinch a little bit of lemon in there and I'll do the onions what I did to the lamb next my capers fire them off get them exploding the bottom of the pan they get nice and crispy next my black olives.
Now white wine bring that up to the boil deglazing the pan as well a rinse in the bottom of that pan and now the flavor in there it's just extraordinary now we'll add our tomatoes.
puncher those plum tomatoes then simply place the lamb breasts back in the pot and remember to taste that's nice lid on.
Into the oven 170. two two and a half hours and forget about it whoa beautiful all that was reduced down to this amazing nice tomato sauce and the lamb it's kept its color look at that that's.
Braised beautifully very carefully little bits there it's nice off pull off the little bits of string this is why I get really excited the secret is not to slice it too thinly look at that smell the lemon it's hard to believe when you slice.
Through the center there but that is a very cheap cut of meat on salivating I love this I mean it's just incredible pick up the tomatoes and the olives and the onions and amazing Rich sauce take your lamb sort of just.
Hit it on it looks incredible that for me is why chefs get so excited with cheap Cuts because the end results are incredible delicious breast of lamb with lemon anchovies chili and oregano.
Slow cooking is a fantastic way to develop delicious deep flavors here are three of my easy one pot wonders minimum preparation long cook and an amazing wonderful taste first up easy ballito misto a classic Italian mixed meat dish I'm starting with some Italian fennel.
Sausages fry them until colored making sure all sides are nicely browned set them aside then slice chorizo a spicy Spanish sausage with a wonderful Smoky taste and Fries so releases all its incredible flavor.
Next chop carrots celery garlic and add to the same pan this keeps in all the flavor stirring the pre-lentals these are excellent for slow cooked dishes because they retain their firm texture and shape next add a bay leaf and some fresh thyme sprigs then the sausages go back in along with.
Chicken stock simmer until the lentils are tender then season to taste finally sprinkle with chopped parsley and serve simple to prepare a cinch to make and packed full of delicious hearty flavors my Twist on an Italian classic magnificent easy ballito misto.
foreign dish is slow cooked aubergine dice the aubergine and fry in hot olive oil until colors on all sides then add a finely sliced onion and chopped garlic cook until tender cook butter beans and pomegranate molasses which is a sweet thick and.
Glossy Tangy reduction of pomegranate juice season next add a can of chopped tomatoes bring to a simmer and cook until the aubergine has a gloriously soft and silky texture stir through top mint pile onto toasted bread and finally for a.
Lovely salty Tang crumble over some creamy feta cheese preparation but slow cook for maximum flavor aubergines like you've never tasted before one more dish that uses time to transform a humble ingredient is perfect slow cooked beef foreign.
start by frying the beef Shin in hot oil seasoning as you go it's a very economical cut of beef as it slow Cooks it also makes the most delicious gravy as the marrow thickens and flavors the sauce the same pan saute chopped carrots.
Peeled whole shallots sliced celery peeled and chopped ginger and garlic next add tomato puree and cook for a few minutes add the shin back into the pan with a glass of dry white wine and the juice of an orange this deglazes.
The pan adding incredible depth of flavor pour in chicken stock season and simmer for an hour and 20 minutes brilliant finish with gremolata a dry Italian salsa made with chopped herbs simply chop parsley and garlic together and mix in the zest of an orange or.
Lemon when the beef is cooked Rich anxious and beautifully tender scatter over the lovely fresh gremolata simple satisfying and crammed full of wonderful taste and textures delicious fast to prepare cheap and easy to make slow cooked to Perfection three amazing dishes I guarantee you'll make time and.
Time again this is my Essential guide to kitchen equipment everything you need to know about the basic kit that will get you cooking fantastic food casserole dish absolutely essential when it comes to good home cooking why so versatile the.
Beauty of this thing is the fact that you can actually use it on the hob or start it on the hob and finish in the oven more importantly cast iron it conducts the heat so you can have the gas on absolute minimal or the oven down to its absolute lowest setting and the thing will just cook naturally casserole dishes are surprisingly versatile and a.
Great investment you only need one and if you look after it it'll last you a lifetime brilliant for one pot wonders welcome back to my ultimate cookery course I'm teaching you my slow cooked favorites my guide to getting the best value from your butchers one of the biggest bills.
In the kitchen is going to be for meat so it's crucial you keep costs down but that doesn't mean sacrificing flavor especially when you use some slow cooking magic to get the best from cheap cuts to get value for money it always pays to ask an expert and fifth generation award-winning Master butcher Danny lidgate is a man in the know one.
Of the great things about going to a butcher is they're going to have more Cuts available than most supermarkets so you're going to see things that people don't know about so one example might be the beef ribs a great product for slow cooking in the oven especially cooking on the bone you're going to get more flavors from the bone there's some.
Really nice pieces of Juicy meat these only used for mints in the past now people are using it for braising or slow braising or even barbecuing it with some really nice marinades the oxtail are less popular now than maybe they used to be small little mussels make up the tail once that's slow cooked they all fall apart really tender juicy Meats also.
Oxtail is Sublime en stews curries and soups another great cheap cut for slow cooking is one you saw me using earlier Lamb's breast is one of the least expensive cuts of lamb and it's also delicious slow roasted or stewed here we have the shin of beef you can see.
In the sheds made up lots of little different mussels these are always moving always doing work so slow cooking will give the best end results it's going to have fashion a little bit but it should be enjoyed by everybody it's a fantastic piece of meat here we have some ox cheeks and when they're trimmed you end up with a really lean piece of.
Meat obviously with the cheek the cow's always eating munching on grass this means I need a lot of cooking but essentially it's a really nice healthy lean piece of meat with fantastic flavors oxchicks also make an incredible ravioli or Ragu and if you're a pork lover why not try pork neck it's a succulent.
Alternative for a slow Sunday roast here we have a muscle from the shoulder it's called feather blades the reason it's called feather blade is because when it's cut each piece looks like a feather the gristle tends to be slow cooked and the more it's cooked we'll turn gelatinous giving a lovely jelly and juicy liquid.
To the meat fantastic for casserole pies and stews there are so many cheaper cuts which are brilliant for home cooking it's important with all these forgotten cuts to find out how to cook them don't be scared of them they're really economic but full of flavor and the end result is fantastic meal as a chef one of the biggest kicks I get.
Is taking an ingredient that doesn't cost much and turning into something that looks and tastes like a million bucks my next recipe turns what used to be a decidedly unfashionable cut of meat into the star of the dish fit to Grace any table slow roasted pork belly with fennel.
Slow roasting works better on fattier tougher and unfashionable cuts whether it's a cheek or even a neck or this amazing pork belly it's a fantastic way to transform cheap cuts into amazing melting perfection take a very sharp knife bring the pork belly towards you so you're over it you've got all that pressure and weight.
Using the tip of the knife I'm just sort of nicking it I go across the pork belly long strokes with a knife take your time turn it 180 this time what we're doing is just sort of cutting those nice little sort of diamonds but as that starts roasting on top it starts to get nice and crispy take your handfuls of salt and just sort.
Of rub it in bend it over and then all those cracks really helps to get a nice crisp crackling on top roasting tray getting really nice and hot take a hole over fennel to intensify flavor and to keep the meat succulent I'm braising my pork belly with strong vibrant spices and vegetables.
Crush and peel three whole cloves of garlic and add to the fennel olive oil in fennel in I like the nice strong aniseed flavor that goes with that nice rich dense pork fennel seeds delicious Taiwanese in and just.
A couple of cardamom seeds and wow they're like little bangers like little firecrackers incredible lovely fresh bay leaves get your pork skin side down just sear the top of that fat that locks in all that amazing flavor then I'm gonna flip it over and get it nice and.
Crispy and then on fennel seeds embedded in those little cracks now some white wine the minute that white wine hits that pan you can just smell that light fragrance and the fennel allow the wine to Bubble away and reduce until the alcohol is burnt off sometimes.
At the stock NOW the stock goes in just underneath the skin so it roasts on top all that meat under there it's gonna be submerged because what happens in the oven the top goes crispy as anything and the stock reduces and braises at the same time really importantly bring that back up to the ball before it goes in the oven.
Otherwise it will never boil never go up to temperature smells incredible slow roasted pork belly at 180 degrees for two and a half hours look at that you've got that nice crispy skin on top you can see how much of the stock has.
Evaporated put that onto the board it looks stunning to make a delicious rustic sauce with the flavor packed contents of the roasting tray first get rid of the excess fat take a couple of slices of bread it's like a perfect sponge because you just lay that.
On top and drag it almost like a net and it just absorbs all that fat if you want the perfect fried bread trust me stick that in a frying pan a nice teaspoon of mustard whisk that in and then simply simmer for a few minutes before pouring into a serving jug with your pork belly always use a nice.
Serrated edge knife you can hear that wow that is amazing incredibly tender that belly of pork is gonna almost melt in your mouth you've got that sweet meat under that crispy belly of pork what an amazing way to cook a very cheap cut of meat.
foreign kitchen tips first how to make a fantastic chicken stock a classic slow cook recipe that gets amazing flavor from simple ingredients chicken stock.
Ingredient to good cooking it trans sources it's a fantastic base for Soups and more importantly it's so easy to do a little bit of love and care at the beginning and it Cooks itself right step one chicken carcass into a high sided pan an onion does need to be finely chopped the vegetables flavor the stock.
Onion in then from there cut your leek into nice big solid chunks roughly same size as the onion silver vegetables cook at the same time and then add carrots celery and garlic and then a nice sprig of thyme that helps to really give.
Depth of flavor to the chicken stock a couple of bay leaves and some fresh parsley and then peppercorns pan and just lightly crush them and a little pinch of salt and now just cover the vegetables and the carcass with cold water just cover the chicken and the.
Vegetables bring it up to the ball as quick as you can now as it comes into the boil a really nice skin take the base of a ladle and swirl that around that pushes all the grease and the impurities to the side of the pan then get your Laden and just tilt it.
If you don't skim all that off the stock becomes very cloudy people's impression of cooking stock then it needs to cook for three four hours at a time this is one chicken carcass let that boil away gently for 30 to 40 minutes maximum we're gonna pass it off let's take a sieve.
Place that over the pan and then just pour that in it smells amazing it's aromatic the color is absolutely beautiful from there you have the most amazing stock when you need to season meat in flour a.
Great tip is to place it in a plastic bag to dust it evenly using flour also helps the sauce to get nice and thick during cooking when Browning meat fry in small batches don't crowd the pan otherwise it won't sear or color properly when slow roasting meat line the bottom of the roasting tray with chunky.
Vegetables like onions fennel and carrots they act as a trivet to keep the meat from boiling in its own juices plus the veg can be the base for your gravy later on after slow cooking baked on residue can be tough to remove but if you boil water in the pan it will dissolve and break down then simply pour out and wash with.
Soap and water Follow My ultimate cookery course crammed with key lessons top tips and 100 recipes to stay your life on and you'll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for.
Details go on get cooking