Looks absolutely delicious! I can see me making that very soon. Thank you!

Most excellent!

wow and zamzam water

good one uncle

Great job mate but i like to use czrrots and thyme

Ey up Keef, aye, that’s proper posh talk for a bit o’ scran! But tha’s reet, pork tenderloin does’t job grand - cheaper an’ all. Bung it in t’ creamy sauce, and Bob’s yer uncle, it’ll tek owt like summat from a fancy gaff. Bit o’ Yorkshire pud on t’ side wouldn’t go amiss, mind!

I love the way you do not make your audience suffer through every cut and chop, so many cooks channels do and its just boring, pleased you could not find beef as I have three pork tenderloins in my freezer and was only wondering last night of something different to do with them, going to try this tonight, thanks KC

Paprikás csirke se acompaña con galuska. No con Spätzle.

Absolutely smashing, thanks Keef!

Where's Mrs KeefCooks?

I am making this for this Sunday dinner. Thank for the brilliant recipe!

very nice keef as usual, looks very nice.

A return to weekly Keef!

Looks lovely keef , I will be doing this week !

Hi Keef, it's Mike the seafood chef and I trust you and your good lady are well. Many thanks for this heart-warming recipe and your deft presentation. You are so right about the culinary worthiness of Pork Tenderloin. Yep, great mash, definitely the best way to cook Sugar Snap Peas and it all comes together with your excellent sauce. Many thanks, yet again, for an outstanding video. Cheers, Mike.

Hey Keef, been a while since I posted... great recipe. Yummy thanks, By the way, where did you get that fab waistcoat from?

Will definitely try this method. I’ve always found this cut easy to overcook - I’ll be cutting it thicker next time!

Looks so yummy. Cheers, Keef! 👍👍✌️

Got a pork fillet/tenderloin in the fridge. Normally cook it in a mustard and cream sauce, never tried it with Balsamic, this time!

looks great and pork recipes are new to me. going to enjoy trying this thanks

Oh couldn't resist making some of these, and they were (yes all gone Keef would approve I think) absolutely delicious. I've made cheese crackers before using different recipes, but they weren't as good as these. Many thanks KC!

Can you reheat it

This presentation is a VERY different tasting dish. The pastry does not begin to dissolve into the Pea Soup and the Pie contents do not begin spilling out into the Pea Soup as much as when the Pie upside down in the soup bowl, the Pea Soup is ladled over the Pie, which is then broken up into triangular sections before Tomato Sauce (amount as desired) and then a drizzle of Vinegar are added, THEN the eating begins! A worthy effort.

I'm doing it now

Hey chef you talk alot

Lard for spuds is incredible its cheap and its a myth how bad it is for us apparently . Makes spuds taste like the wonderful sundays of the 70s at me nans lol delicious x

Even higher this year ....however im picking stuff up when on sale . Great vlog mate xxx

Much love from Utah! Just found the channel. I have British ancestry and am very interested in these types of things!

Great job!

I understand that our (U.S.) equivalent to Digestives is graham "crackers", actually cookies, not what Americans consider to be "crackers": ("Graham crackers are called "graham crackers" because they were named after Sylvester Graham, a 19th-century preacher who advocated for a healthy diet based on whole grains, and the cracker was designed as part of his dietary philosophy, not as a sweet cookie like most people think of today; hence, the name "graham cracker" instead of "cookie.".) Hell, they're sweet and they're cookies! Anyway, do the Brits have pre-made Digestive bisquit pie crusts in the supermarket, as we have pre-made graham cracker pie crusts? I always look for the path of least resistance, as in canned fruit filling (including a blueberry variety) and "Philadelphia No Bake Original Cheesecake Filling" (I was tickled to see you have Philly cream cheese there). Of course, my method is "dead-easier" to prepare, but also more expensive with all pre-made ingredients, but I have to assume not as delicious as yours.

Ooh Keef, tell you what, this no-bake blueberry cheesecake is a proper treat, it is lad! None o’ that faffin’ around wi’ ovens - just mix, chill, an’ yer done. That creamy cheesecake filling's smooth as silk, and the blueberries on top? A nice bit o’ fruity tang to balance it all out. Only thing I’d say is it could use a tad more biscuit base - tha knows, for that extra crunch. But aye, it’s grand, this! Perfect for when you can’t be bothered but still wants a summat posh

Thanks for posting that. I took one out of the freezer last night, so it'll be almost thawed by now. Marinate it with an oil, balsamic and mint sauce mix, whack it in the frying pan, and that's my breakfast sorted. Yippee!

Sweet!

I can see this becoming a favourite👍

You can make it like that or a more soupy consistency, a stew. "kaalisoppa"

Abfab keef 👍🏼

Looks good, sir!

Yep allways helps to plug it in. Will we be seeing you the bake off next year? Looks nice though mmmmmm❤ . When we going to get a slice? 😂

Looks absolutely delicious!!! And knowing you made use of blueberries past their prime would give you an extra sense of satisfaction.

What a breakfast ❤️👍🏼

Absolutely delightful!

Geez Balou Keef! That’s looks amazing!! I need to make it 🥰

Hi Keef, Dear me! That looks absolutely delicious, I didn't know it was so straight forward to make a cheesecake. I wish this vid was a month or so earlier as I'd got lots of Autumn cropping raspberries out of the garden to use up. Thanks for this video, I shall certainly be making one after you've shown me how to.

That looks nice! 😊

Oh, Keef 😋 !

Looks very decadent. Cheers, Keef! 👍👍✌️

When I was a child my father was in the United States Air Force and we were stationed for almost four years at RAF Weathersfield, which I heard has since closed. Nearby was Braintree. And my parents were friendly with a couple there. I cannot remember their names other than we called them aunt Ann and uncle George. Anyway. They made a bread pudding there that I absolutely loved as a child. And American style bread pudding is light in color. I think it must have contained dark molasses. Your recipe using the types of sugars you use is the closest thing I have found. I will have to give it a try.

I'm southern always lemon an honey or iced straight up plain no sugar

i cook mine in oven with lard and can get them to taste close to like chip shop ones.

Great video Keef, i roll the sausage mix into balls and freeze for a bit for easier feeding into the grinder 👍