Today is my birthday and i will celebrate later with the family . Normally we would have a Victoria spomge with added fruit . If you can give a shout out soon to Uncle Percival , Sir Barney the third and Bobby Buttons the fourth . 🎉🎉🎉🎉

Thats fabulous recipe ..lovely with butter

Geoff, are you using salted or unsalted butter, and what kind of red wine do you suggest?

The wholemeal rolls look so good Geoff. I agree with you i do love a nice dense wholemeal loaf or a roll so delicious thankyou.

Lovely whole meal bread ..I like the denceness of THESE rolls I think they will be very tasty ..and I love rolls for having with homemade soup .... Stops us eating too much bread say for lunch in the winter months ..thanks GEOFF 👍🥰

Must try these🎉

Hi Geoff, hope you are well? I've been looking for a good wholemeal roll recipe for ages so thank you! Can I ask how much an individual roll weighs after it's baked please? Thank you 😊

Thank you for featuring whole meal flour, the rolls look tasty. I've been milling my own flour for nearly a year now and like mixing different grains such as hard white and spelt. Spelt does form gluten as strong, so I add a little vital wheat gluten for a nice fluffy loaf. I was surprised at how dry your dough looked, but it made lovely rolls it looked like. Have you tried higher hydration? 12:03

Yum! ❤

Hi Geoff, I make a lot of bread of all sorts but have never seen this recipe, it looks great so I'll be giving it a go for sure, thanks mate

They would have looked good staying as triangular shape...make for an interesting sandwich 😁

Thanks for the video. This looks very good and very healthy. I'm sure it is better than what you might buy at a store in the USA.

Hi,Mr. Cooper. How are you? I hope you are well,and staying warm. Thank goodness,Spring will be here soon. Your lasagne looked so good. I bet it was even better the next day😊 thank you for the recipe. You take care.

Thank you.👍

Hi Geoff im curious as to why you add sugar into a savoury scone. Ive never done this and wonder what the sugar adds to the recipe.

Wonderful video Geoff we so enjoyed watching you make your Lasagne and will be doing it ourselves. Thankyou so much Sonia and Eddie Barry xx

Excellent! I will use your technique for Sourdough.

As Geoff says, the season is really short but good news is that seville oranges freeze well so if you have space it’s a good idea to freeze a couple of kilos. I sometimes finish my jars by November, about two months short of the season, so it’s always convenient to be able to defrost a kilo of sevilles and make some marmalade.

Could i use creme fraiche or sour cream in place of the double cream or would that make them too gloopy? Gammon for tea today so would b ideal to make to take to work for lunch

So yummy. Will try this at home 😊

This looks amazing Geoff! I will have to make it for my Italian Mamma.

Looks so good, Geoff!

You're making me hungry, that looks so good!

Ohhhh I love a nice lasagna .....this looks so delicious✨ thanks Geoff ...hope you have got through yet another storm .👍♥️✨

Wonderful video!!! My DH uses béchamel sauce in our lasagna too; I’d never heard of making it that way (before I met him). Of course his is the best lasagna I’ve ever tasted. Since it’s a “many steps” recipe, he makes a HUGE pan full. [basically the same amount of work for a smaller pan, as for a HUGE pan full] He cooks the whole thing, we eat a meal of it fresh, then it gets cooled completely, cut into portion sizes and gets packed & put into the freezer for (what we call our) “fast food”.. We’ve not used fresh lasagna noodles, so far…. But that needs to be in the to-do list! Thanks again! xoxo e. N. B. 🇨🇦

Oh! Yum, That looks fabulous, thank you so much for this recipe. I've never cooked this dish with red wine, I need to get a small bottle in to follow this lovely lasagne dish. Thank you.

Hey Geoff, I'm making fried Sicilian pizzas with sausage and mushrooms later. What about a swap.

I shall definitely be doing this one Geoff, Last one I made was a Burns night Haggis Lasagna! "Stop laughing it was nice" 😋

Thank you

Thanks for the video.

PERFECTION

It's always good to revisit a classic, thank you, Geoff.

Great explanations. Great video. As always. Beautiful croissant 🥐

I love custard so this was an unexpected, happy find and interesting interpretation of what goes on the cake/sponge instead of the buttercream icing that contains huge amounts of powdered/icing sugar. Thank you.

Those look beautiful 😍 mine have always turned out too dense.

They look good, but I don't think I've got enough patience to make them myself.

These turned out beautifully. I have just recently purchased an Ankarsrum and will attempt this recipe. I have made cookies twice from the book that comes with it now and have not been impressed. I watched you make the caramel slice from the book so that was the first ones I tried. I found that the temperature in the recipe was way to high and they turned out rock hard. I made the chocolate chip cookies and I as a Canadian would not call this a classic chocolate chip cookie. That recipes has baking powder in it which I felt made them puffy, not flat and crispy. Now I have a deep mistrust of any recipe in the book! Has everything you've tried from the book been a success?

Can almonds be used instead of?

You make it look so easy. I've always wanted to tackle. Croissants but was too afraid to attempt it. ❤

They look delightful.

Will watch GEOFF but not attempting THESE as our bakery make fabulous ones..♥️🙏❤️

these videos always show up just when I need them, some croissants and mayhaps a kouign amann on the docket after my next bake (karpatka). Cheers Geoff. Your channel and blog are invaluable.

👏👏

Good morning Geoff. I love cresonts. So flakey.

Very nice indeed. Thanks for the video.

i've never tried these before, they look a treat! I doubt I'll be able to find mincemeat at the store right now, but you have a recipe from 8 years ago, so there we are. I hope all's well with you, :)

Absolutely love your recipe and can't wait to bake it great demo hey! give us a smile Geoff 😁

ooo, these look good. Never thought of combining lemon and mincemeat, lovely! Thank you for sharing Geoff!

It looks delicious. I never liked cheese flan in school in the 70s and 80,s but now I can’t get enough of it lol. Yours looks lovely

What about in a bread maker?