great video!!!

Hi mix Madagascan custard with the cream gives it that french luxury feeling ❤😊

Dunno why you stopped lad watching old masterchef and the production of these videos you could of ez got a few hundred k subs

Stand still.

Brilliant! Very beautifully presented. The best result is achieved when cooking with pleasure like you do.

what came after putting the bird in the oven at 120 C for 20 min??

😋😋😋

This guy is pretty good at sign language.

nice it would be better if you added music Amazing job though

Great indeed!. Thank you so much!

Can these be made the day before then reheated when you are ready

I tried to make it twice and both times it tasted bitter as hell. Disappointing.

Why didn't you strain the lemon juice to remove any bits so your final product is smooth and creamy.

I got seasick watching this. Stop bouncing around like a …

Olives and peppers have no place in a cassoulet. That does look delicious though.

Yum! Liked and subscribed! 👏👏👌🏻😊

Pretty sure i trust this guy with my life. That looks so good

I should try that someday.

Onions and garlic go together like brother and sister - but only in Norwich

Gammon is a cut of pork from the hind leg of a pig that has been cured by smoking, brining, or salting and is sold raw. Once cooked, gammon becomes ham.🐺

What was the recioe pllease

Woops combined the juice w the sugar/cream before the cream even came to a simmer. 😂 ill get back to yall w the result

Much like mine but I add a tin or two of caramel 🎉🎉

Amazing

I have a smoked gammon joint 4.5kg. Would you still do the boil/simmer on a smoked joint? It's raw and uncooked but i don't want to risk soaking out all the flavour

Bro, you deserve way more subs, underrated channel right here

How long in the oven?

My family likes meat to be brown as hell. It is such a difficult time, especially when you love your meat like this!!

Ask for lamb neck in the US and you’ll get a blank stare.

Looks lush that, lush

just found you. just made it. abbasolutely delicious. what a simple and easy recipe to follow. thank you, love and peace to you and all, xxxxxxx

Merry Christmas 🎄🎊 and Happy New year 🎉🥳, Chef ❤! I have just cooked my gammon 🍖 using your recipe! Good God, it looks amazing 😍, it tastes amazing 😋! Thank you so much, Aaron, from myself, my husband and our cat Vasya 🐈‍⬛️! 🤗😘

Hey Chef, I'm back for a second Christmas. I just wanted to take some time to thank you for taking my cooking to the next level. Thanks again chef, merry Christmas ❤️🥰

I, too, like the meaty fullness of a good breast. Cheers!

It doesn’t tell you what heat the oven should be or how long it’s meant to be in the over. 🙈

Your Christmas recipes are a masterclass.

Do you reduce the simmer time when it is a smaller joint?

I love the way you explain, this is going to be my first time trying this! I hope it works fine ahah

Works every time. I always use this recipe when making them. Thanks Aaron 👌🏻

Thanks for all the recipes. They are really helping me

Is this recipe still available?

Bro got ants in his pants!

Could you do this the day befoe then roast on chrisrmas day ?

Chuck that back in the oven

Dash of juniper..... in the mix

Great way to do these !!

Cannot beat a natural origional Brilliant trifle ideal desert, I would enjoy with orange homemade swiss roll Thanks

My favorite video. It's a step by step easily explained, thanks.

Mate, how long did it take to get to 63 internal at 120c? Probably just a case of removing every so often and probing? Any rough timeline?

Only 25 minutes?! No additional oven time after glazing?!