Quail Eggs were the original version in the Scotch Egg, which is 100% English.

I’ve tried this at home, but I’m really having trouble getting the nori out of the tartlet molds. Does anybody know a way to make that easier?

Pretentious C***

We ate at the restaurant a few years ago and it was really crap, 300 quid for three of us, my Paris Brest dessert with mint ice cream was disgusting, duck Parmantier was mediocre, green beans for the table were raw...very disappointing birthday meal

Great! Short and to the point-thank you!

How to Waste Food 101

Great British chefs 😂😂

Bravo 👌🏽

Super yum & the food looks nice too...

The Fact i did not get too see him take a bite makes me mad

Wrip off

My hands are now burned

everyone says dont cut to the meat but what actually happens when you do cut to deep

Can i do this with chicken eggs?

I especially liked the part where starts off by reminding us to wash our hands before cooking..

My go-to ASMR

Wonderful

disclaimer: if you cut over under the eye there's a chance it will spurt ink, so be careful where you cut, also make sure you get rid of the goo in the head after removing the main body, if you pull the fins downwards, most of the skin will peel off with them, also doing it under water is also helpful. (I'm a dishwasher in a Greek restaurant)

You are from the north of Cyprus. Where your country committed genocide against the Cypriots. apart from Turkey no one recognized that region. So you are not from Cyprus, you are Turkish

The oxtail jelly is a genius touch!

put salt at the end :)

Looks incredible

My go-to mayo recipe, used it as the basis for my perfect mayonnaise

Stumbled onto this looking for a different recipe, ended up learning some great kitchen techniques. This sir is a great teacher.

This Lady is Wow😍

Looks wonderful

What a fantastic recipe, I cannot wait to try this

what happened with the microphones ? all the videos of this wonderful series have a very crisp and clear sound and voices, except this one. Too bad

Do we remove the purple membrane from the tentacles too ?

This is a fantastic recipe. Very achievable at home. Thank you.

Gordon would slap you with that.

I just made this, and it was amazing! However, when preparing the puffed barley, make sure to boil it for about 20 minutes first. If you skip this step, the barley will turn out hard and tough.

Why do you need the frozen pasta water if you have fresh pasta water from the pot when you cook your pasta?

Looks delish ... I tried it and it WAS delish. BTW it's very hard to find recipes for non dried beans so thanks for this. 😊

You talk to much man

That’s a good chef 👌 knows his stuff 😊

Couldn’t understand what kind of flour he used for the pasta. Did anyone catch that?

What a clown 🤡 🤦‍♂️ shocking way to over complicate the easiest dish in the world Chef like him are the one Gordon Ramsey goes to save in hells kitchen Arrogant and verbose

Just recreated it today. Excellent recipe. Thx for the inspiration. Greetings from Germany

Perfect. Thank you

salt on a duck liver before frying makes it harder and less creamy.

Should pour the fat over the top while it's fat side down it'll cook so much more evenly

Would ne nice if I could see him making it.

Simple sauce… right…

Simple and clear instructions! I was able to do it on my first try! Very helpful!

What is the sauce? I can’t hear clearly…something & watercress….

Yo I've never met or seen a gay Japanese guy. This is amazing. You go chef.

Toe cheese adds umami!

If you haven't made this yet, you need to make it tomorrow. This was delicious. Dumplings took a bit to get the potato dough to correct elasticity but was def worth the work. This vid provided just enough info to get this on to the plate.

The best tartar I ever tasted had the beef cut into tiny diamond shapes. The difference was huge! Texture makes such a difference and actually changes the taste.