you got the crackling rignt nobby meat was drier than your arswe after intercourse\

can you do that buying pork roast from a supwrmarket wrapped in plastic

And what does he know about a Cornish pasty? The biggest crimp or crust he has ever had is when his mum didn’t wipe him properly during a nappy change

Puff pastry needs a full layer of cold, hardened butter put in the middle. Fold the pastry into three snd rest for atleast 2 hours. Then taken out, rolled, folded into three, rolled again, folded into 3, and the put in the fridge for atleast another 2 hours. Then repeat that again atleast one more time, and then when taken out after that. Rolled and folded once, before using it. It is known as lamination. Half an hour isn't nowhere near as long. And not adding that layer of butter will not get you the proper flaky puff pastry layers. If you want real puff pastry, watch videos on how to laminate.

Well done 👏

Gin in the brine, what heresy is this

Leave out the distracting music. I'm hear for information not music. If you were giving a cookery class in front of people, would you play music? No. So why here?

Good one

How do you achive the thickens of the sauce?

The salt draws out the moisture to make it drier and crispier

can i use hog casings

I have always been inspired by this man, down to earth with an equally earthy humour. Enjoy his programmes immensely, I salute you HFW

Ahhh the lowly sardine, food of kings! When I wore a younger man’s clothes and spent much of my time hunting, a couple tins of sardines with a sleeve of crackers made a fine little snack in the field. I kept a small bottle of vinegar to pour over the sardines…it cut the oil somewhat and imparted a wonderful flavor. Quick, nutritious and smelly! There’s always a few cans in my cupboard!

Nice but a bit weak. I would leave the milk to infuse for two hours then squeeze the onion between two saucers to get all the juice out.

that is a lot of salt

The real pasty had half sweet jam and half savoury filling.

Might be tasty, but clearly not a Cornish pasty and should not be described as one. A culinary crime to add carrots !!!

Brown fat versus yellow fat

Do i have to remove the membrane? Will it really make a difference?

Cornish pasty was invented in middle east. Not cornwall

Absolute fraud 😂😂😂

Enjoyed the lesson thanks ,i like the salty fishes too😊😊

Could you smoke it before you dry it out?

Caution ⚠️⚠️⚠️⚠️⚠️⚠️⚠️ Be careful doing business with this crook. He doesn't pay his bills

burnt pie

I like this more than the posh nosh you make now.

Trying to identify the difference between lambs and pigs liver! Any tips?

What a complete fcuk up. Nothing about this video is correct.

❤❤❤

Why use the seed oil?

High Fearnley Whittingstall is criminally underrated and forgotten far too much when it comes to British home Cooks

lol absolute rubbish

You always have to chum the water. The clue is in the phrase: a feeding shoal. Mackerel are bait for cod, which there aren't many of

Where is the recipe? The link provided does not lead to it.

Make the pastry yourself, mate. We have to.

Pickled beets are awesome!

If that were served up to me as a ‘Cornish’ pasty, I’d send it back.

Two eggs can make it a bit omletty so I use one egg

🥰🥰🥰🤗😁💯💝

I LOVE Jansson's Temptation! I used to eat it many years ago, when I used to visit Sweden. It's been quite a while since I've had it, but I'd really love some! Perhaps I'll make it...

Idiots

Can you use sorrel with red stem?

I want a slice..... Now

It's too big for me I would have to eat half and save the rest for the next day

Fantastic , looks amazing . Very proud of our English heritage ?

Yogurt prices are now ridiculous. Good yogurt 950g cost me 4 quid the other day, same yogurt before the pandemic was 2 quid. Making my own now. Thanks for the video.

Does all the orange flavour drain out into that 45-min boiling water? Seems an awful lot of effort for such a small return.

Roll the joint alright

The recipe please

What you made is Cornish-style pasties, with variations. Traditional Cornish pasties are made with shortcrust pastry, and contain beef skirt, potato, onion, swede (or turnip as the Cornish call it), a sprinkle of pepper and maybe a little butter dotted over the filling before closing. No gravy added to the filling, and not rough puff or flaky pastry. Also, the filling ingredients should all be raw when making the pasty.