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Tattie Scones / Potato Farls
Tattie scones come from Scotland, potato farls (also sometimes called potato bread) come from Ireland, but they are essentially the same thing. They are a great way to use up leftover mashed potato, and are usually served as part of a cooked breakfast or as an afternoon snack spread with butter and jam.

Coronation Chicken
Coronation chicken was created in 1953 by the florist Constance Spry and cordon bleu chef Rosemary Hume for the coronation of Queen Elizabeth II. Coronation chicken was very popular in the 1970s and is a retro classic dish. These days, you sometimes find a feeble version of this creamy, mayonaissy, mildly curried salad in sandwiches and wraps. Coronation chicken is easy to make and can be prepared in advance.

Roast Pork and Crackling
Roast pork and crackling is probably one of the hardest Sunday roasts to get right. Pork is quite a lean meat and it's very easy to overcook it and dry it out. Pork crackling can also be difficult to get just the right amount of crunch without breaking your teeth.

Meat and Potato Pie
This Northern English (actually probably Lancastrian) delicacy is a staple of chip shops and football matches. Unnamed meat - usually the cheapest possible beef, potato and onions make for a tasty savoury filling that is pure comfort food.

Baked Raspberry Cheesecake
There are many variations on the theme of cheesecake the world over. However, the principle is generally similar - a biscuit base (although some are crustless) and a baked, set filling made of some kind of soft cheese and eggs (although some are not baked). This recipe is for a baked cheesecake with biscuit base and a raspberry compôte topping.

Irish Stew
If you can get mutton, that's ideal for this dish, but if you can't, use lamb. You want it to have some fat on it, and on the bone is better - chops are ideal, or maybe shanks. Lean diced lamb isn't really the thing here - we need the fat and bones for flavour. If you decide to use beef, then it's not Irish stew (though it would still be very nice), and this is one thing that you definitely shouldn't put Guinness in - save it for drinking!

Boiled Bacon and Cabbage with Parsley Sauce
In days gone by, this would have been cooked in an iron pot suspended over an open fire. I struggled to find a chunk of bacon in one piece, so I used a gammon joint instead - it had the fat and rind on, which adds to the flavour enormously.

Outtakes & Bloopers from April 2017
I'm the first to admit I frequently make mistakes, and quite often I will leave them in the video because I don't want to be mistaken for a serious chef. But you don't want to see me stumble over the same sentence half a dozen times, do you? Well, maybe you do. Occasionally, I collect the sweepings from the cutting room floor and compile them into a video exclusively for my Patreon SuperFans. But that means only a very few people get to see these gems, so after about 6 months of exclusivity, I'll unleash them on the world.

Rustler's Chicken Burger - Taste Test and Review
This thing looked absolutely gorgeous on the packaging, but of course that's only a 'serving suggestion'. The things that make it look great are the colourful items like lettuce, artfully placed tomato and so on. Sadly, you have to provide your own.

All-Day Breakfast in a Can - Taste Test and Review
What could be more convenient than just opening a can and heating up your traditional full English bacon, sausage, egg and beans fry-up? It's got to be good, right?

German Meatballs with Lemon Caper Sauce
These meatballs originated in the city of Königsberg, which used to be in East Prussia, was in Poland for a while and now belongs to Russia. Many countries have their own version of meatballs, but what makes this recipe unique is the lemon and caper sauce that goes with it. Very tasty!

Tuna Pasta Bake with Mushrooms
I think I got this recipe from the back of a packet of pasta shells - I've certainly never seen it on any menu or in any cookbook - but it seems that lots of people do something similar, so I thought it was worth putting my version out there.

Manchester Tart
This is pure nostalgic comfort food. I had this at school at least once a week, but never actually knew what it was called. The first mention of it, as 'Manchester Pudding' is in Mrs Beeton's cookbook. Sometimes it has sliced bananas in it, and if you're lucky, you get a cherry on the top too.

Mince and Tatties with Skirlie
You've probably heard of, or had, some version of mince and tatties. It's basically minced beef in a rich meaty gravy, served with creamy mashed potatoes. But unless you're Scottish, you might never have come across skirlie (I hadn't until recently), which is a shame, because it's a delicious side dish made from oats, and it's very easy to make.

Millionaire's Shortbread
Although shortbread originated in Scotland as early as the 16th Century, millionaire's shortbread is much more recent. Nobody is really sure when or where millionaire's shortbread first appeared, but its first appearance in print was in the 1970s in Australian Woman's Weekly. Wherever it came from, it is a rich, decadent and totally yummy treat.

Boiled Egg and Toast Soldiers
Nothing could be simpler than boiled egg and toast soldiers, but I have in the past struggled to get a boiled egg the way I like it.

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