Have always loved watching rick steins shows from way back in 1995. Recently stumbled across them again and have been hooked these last 3 weeks. The nostalgia it has given me has been unreal and brought back my love of cooking and food again. Best about it is I don't like mussels 😅, but I love cooking them the smell is outstanding 👌 Thank you rick 🙌

..BREAKFAST😊

Would he use ginger and raisins

❤from 🏴󠁧󠁢󠁷󠁬󠁳󠁿

😍

Reported for bad language. It's too early for the C world.

Really nice!!! Adding a bit of wine was nice...

Horseradish sauce goes well

Yeah I feel as if I’m prosperous saying the multimillionaire lol

Would a bit honey balance out the intense savouriness of the miso and soy?

This is killing the natural flavour of the sea bass!

Fish pie always needs smoked fish in my opinion

using harissa is a lovely twist!

I'll take Monkfish over a lobster any day.

But how do you make the aioli?

hiw come when I cook things stick to my pans ?🤣

Rick you are wonderful, I always love tge manner in which you explain everything, my favourite chef 👍👍👍❤

What?!........, I'm not lookin for a hack from someone who doesn't know how to season a pan.

If the purpose is to mash and strain it why not just add whole fish

Cut the bills, use a fork, a mixer is the worst idea.

The fish portions are far to small, the batter is far too greasy and the whole deal far too expensive. The owner needs to drastically have a re-think on what he wishes to offer the general public & not try to just rip people off.

Clark Donna Thompson Barbara Lewis Larry

Excellent vid thanks

Great simple recipe that tasted fantastic.

What do you clean your boards with ?

Do you have a version that's got a lot less Dairy for those of us who are allergic?

- 4 medium-big cloves of garlic - 1 egg yolk (i use whole egg) - 170 ml of oil ( sunflower 2:1olive oil ratio ) [112g:56g] - half a teaspoon of salt (or less)

Well classic dishes.love it

Simple snd nice dinner. Love it 😊

Can smell it very nice 👌, good chef 🧑‍🍳

It is as rare as hen's teeth to teach in such a giving and effortless manner. His way is so inspiring. A national treasure, surely.

I always season my potatoes by adding salt to the pan BEFORE I boil them. This pre-seasoning gives a far better flavour profile than adding salt afterwards. My old school used to serve up unseasoned (lumpy) mash and salt was provided at the table. This was beyond disgusting and revolting: all you could taste was unseasoned spuds ... and salt.

Only 4 cloves 😂.

everyone knows what a curry is, no need to explain the word.

Made this meal last night and although, according to Rick, this is a 'simple' dish, WOW, does it taste good! My wife said my meal was restaurant quality , not something she often says about my cooking. So much flavour from so few ingredients. Rick really is a genius

I like it with a cpl cloves of roasted garlic in it too.

Beautiful

There’s also something really special about you Rick

Lovely. Thanks Just subscribed. New subscriber from Malaysia.❤😋❤

Not a fan of you at all. Especially after how you treated me. I used to work at Rick Stein's Porthleven and most of the food is prepared at Rick Stein's Padstow and delivered to Rick Stein's Porthleven… FROZEN! What about those anmemic scallops you found in the freezer that were two years out of date that you made everyone smell, which made people gag? How about the time you tried to make Sharon, Kian and I all go on apprenticeship schemes only to replace us for three other chefs who took our jobs, causing the three of us to quit our apprenticeships? When word went out about what you did to us, he appointed Chris Townsend ats executive chef and ran away from the problems he caused. John Reed, Jessica Chapman, Chloe Billing and several others who used to worl for you have all kept me informed of what kind of a backstabbing, two-faced liar you are, ASHLEY GAINES! Do not believe a word this "chef" says as he is a phony fraud.

Perfect, thank you! But could you please add recipients just here. This would be great for everybody, who is less experienced than you;) With warm wishes, Yelena

Will give it a try. Thanks Rick

I was wondering what the name of the French spice mixture was in the fish stew in the season 1 episode 6 Rick Stein secret France ?

Why didn’t you use Lamb Stock instead of Chicken Stock?

Thanks

kzbin.info/www/bejne/o3aTZZ5vqpdkZsk

Just made it. I made it 15 mins and it bloody delicious. The best kind of mid week recipe to get you to the weekend😋 Even my picky 90 year old Dad had seconds. Thanks Rick

Stein could do with some lessons from Marcus Waring

Rick, made it tonight and the sauce was a knockout! Brilliant recipe. Thank you!!!

Whats with chefs and raw beef and raw fish?