Where's the gravy?

My mouth is watering ❤

Please add egg to the recipe its bounds it together better trust me

Looks like Wordie from the 80's

Have you seen the price of cornbeef ha

I based my dish off yours. First time cooking liver and I nailed it. Thanks for the video!

cooked very well but mate you have a warped sense of time

Cheers from NJ and thanks for the video...im actually in the market for one of these grills and was curious how often have you been using yours? Does the novelty wear out or do you use it often? Thanks again!

Beautiful

Yummy

In Lancashire they have "rag pudding" and it has steak and gravy or mince and gravy in it.

Shouldn't the suet pastry be used for the base?

Sorry mate your recipe is not right. You would never use garlic or oxo in bacon and onion pudding

Onions? Don't think so! Had P+M many times in tooting, Harrington's also had one on the Wandsworth road. Good job all the same 👍

I always thought this was a traveller recipe? my father used to make a bacon and onion roll which was off the scale tasty, I recently discovered a food hall in Sidcup (outer London) that has bacon and onion puddings that are just awesome, look it up, Ruxley Manor Garden centre Sidcup Kent

Yummy

Three minutes in and I have had enough, no wonder this is a sixteen minute video for CBH, you are going to sjhow us every single chop and cut, no thanks.

Just subscribed your a genius, thank you 👌🏴󠁧󠁢󠁳󠁣󠁴󠁿‼️🔥

He did not remove the gland😮

looks fantastic and you do get a great sense of satisfaction from building things your self. I didn't get a look at the roof but you may want to consider some guttering and a downpipe for the winter

I used to love this as a child but I’ve never made my own.

looks great thank you for showing this all the best chef tom .

Looks absolutely fabulous. I was suprised the Bincho didn't light as it looked a perfect set up

Good effort. Thanks.

Oil? Where the beef dripping?

£469.00

This company are really peaking my interest

I love offal, cow heal, triipe, chiclings etcetera Kidney, Liver

Cut the string off, unroll it , put salt on each side roast it high heat pouring fat off half way until its crispy on the outside , eat with fresh crusty bread like a caveman, absolutely gorgeous, it's what bacon is to lamb

Being from Halifax I would have the pies floating in Pea Soup made from Blue Boiling Peas.

Be nice if you put quantities up on the screen, but thanks I love pie and mash

Thanks, man. Simple and easy.

There's no garlic in a clanger....... my mum would have your guts for gaiters!! 🌹😂

That pastry looks 3 parts raw.

Amazing! I’ve never eaten jellied eels or the traditional pie n’mash. It’s a London thing, after all. I’m Welsh. We have our traditional foods too, that invoke those happy childhood memories. It’s faggots and peas for me. My mam would buy them for me at Pontypridd market, I’d eat them as we walked along, with the rain pouring off the awnings and into my Faggots n’peas, nevertheless, I would thoroughly enjoy the food. I was about 8 yrs old at the time. There were no shopping baskets or trolleys, no supermarkets even and my mother shopped for a family of 6 kids!! I was there to carry bags in and out of all the shops in town, till she was done and we could schlep home. I wish I could do it again. Thanks for the vid I have enjoyed it.

It’s curly parsley not flat leaf. Looks good though.

Just tried it loved it.

At the grand age of 58 I’ve never made a bacon pudding!! But I’m going to save this video and try you make it look super simple thank you ❤

Best I’ve seen, you must be a chef, well done I’ll copy 👍🏻

Nice bro you are actually pretty underrated hope the best for your channel

nice to see you chef tom meat looks good all the best matey

great video

Definitely no onion also suet bottoms and short crust tops mixed with suet bottom trimming and definitely no egg wash

What weight was it and how many hours at what temp?

Is the temp in degrees C or F?

I first discover that by watching a 1979 movie Quadrophenia where Jimmy orders a meal like you made.

I would make that kind of breakfast without the black pudding. I had made one like that before.

Pigs liver is far better. The amount of time you spent making the ruuny mash the liver must be shoe leather.

Thanks for the video it looks really great

I've always wanted to try pie and liquor. But now knowing what's in the liquor I'll give it a miss. A fish based sauce over a meat pie doesn't sound good at all. Those pies look great though.